Food Technology Research Articles

Successful Percutaneous Transcatheter Aortic Valve Replacement for Severe Aortic Regurgitation in a High-risk Patient with Cardiorenal Syndrome

The absence of a Food and Drug Administration-approved percutaneous valve technology for the treatment of severe aortic regurgitation (AR) presents a challenge for high-risk patients. In this report, we describe the successful treatment of an 84-year-old male patient suffering from severe symptomatic AR and concomitant cardiorenal syndrome with renal failure using a 34-mm Evolut R (Medtronic) self-expanding transcatheter aortic valve replacement. This intervention resulted in the resolution of AR, cardiorenal syndrome, and congestive heart failure symptoms.

From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society

The impact of food technology and product development on the nutritional quality of foods is discussed in the context of food classification schemes, clinical research, and sociocultural studies. Food processing operations are analyzed in terms of their beneficial and detrimental consequences for the nutritional value of foods and ingredients. Several classification schemes are discussed, including dietary guidelines, nutrition information panels, and nutritional scores. The health impact of processed and ultraprocessed foods is discussed in connection with the processing–formulation scheme previously developed by the authors. The importance of product development as a driver for the food industry is highlighted, and formulation-based approaches to improve the healthfulness of industrially produced foods are discussed. Finally, the public perception of processed foods and its impact on the industry are discussed, and the need for a broad engagement among stakeholders to ensure the sustainability of our food system and healthy diets for individuals is emphasized.

Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products

Salt assumes a significant role in the production of meat gels. Excessive intake of salt adversely affects human health, and consumers’ demand for reduced-salt meat products is escalating. This review primarily introduces the characteristics of the physical processing technology of reduced-salt gel meat products, such as the technology of ultrasonic, high-pressure processing, beating, plasma, and magnetic field, and its role in reduced-salt gel meat processing, and explores means to improve the teaching effect of the physical processing technology of reduced-salt gel meat products in the major of Food Science and Engineering. It was found that physical processing techniques, such as ultrasound, high-pressure processing, and beating, could enhance the solubility and processing performance of myofibrillar protein by improving the meat structure and protein conformation, increasing the interaction between proteins, water, and fat molecules, and enhancing the texture, water-holding capacity, and sensory quality of reduced-salt gel meat products. In the promotion and teaching of physical processing technology, it is necessary to strengthen interdisciplinary integration and scientific research activities according to the customs, laws and regulations of different countries and regions, combined with the development frontier of the technology, and develop reduced-salt gel meat products that meet local needs according to local conditions.

Effects of Various Packaging Materials on Physico-Chemical Characteristics of Vacuum Fried Carrot Chips during Storage

Aims: The objective of this study was to determine the effects of type of packaging materials and time of storage on the physicochemical characteristics of vacuum fried carrot chips. Place and Duration of Study: The research work was carried out at the Dept. of Processing and Food Engineering (P&FE), Kelappaji College of Agricultural Engineering and Technology, Tavanur, Kerala during the year of 2019-20. Methodology: The vacuum fried carrot chips were packed into three different packaging materials namely low-density polyethylene stand pouch (LDPE), laminated aluminum flexible pouch and polypropylene. All three packaging materials were tested with and without N2 gas filling. The storage studies were conducted for the vacuum fried carrot chips which was fried under optimized processing conditions: Frying Temperature-100⁰C; Frying Pressure-13 kPa; and Frying Time- 20 min. The experimental study was conducted for 4 months period and data was recorded for every 30 days interval. The packed samples were stored at the ambient temperature (25±5ºC) and relative humidity (70±10%) for storage studies. The quality attributes such as moisture content, water activity, oil content, hardness and colour values of the chips were determined during the storage studies. Results: Based on the research study, the results shown that the oil content remained constant throughout 120 days of storage period in all packaging materials. The water activity, moisture content, hardness and colour values got increased with increase in storage time. The moisture content, water activity and hardness values were less in laminated aluminium pouches with N2 gas filling compared to polypropylene and LDPE.

Investigating the Synergistic Effects of Carvacrol and Citral-Edible Polysaccharide-Based Nanoemulgels on Shelf Life Extension of Chalkidiki Green Table Olives

Modern bioeconomy and sustainability demands lead food technology in the development of novel biobased edible food preservatives. Herein, the development and characterization of novel polysaccharide (xanthan gum and kappa-carrageenan)-based nanoemulgels (NGs) enhanced with essential oil derivatives; pure citral (CT); pure carvacrol (CV); and various CT:CV ratios (25:75, 50:50, and 75:25) are presented. The obtained NGs are applied as active edible coatings for extending the shelf life of Protected Designation of Origin (PDO) green table olives of Chalkidiki. The zeta potential demonstrated the high stability of the treatments, while light scattering measurement and scanning electron microscopy images confirmed the <100 nm droplet size. EC50 indicated high antioxidant activity for all the tested samples. The fractional inhibitory concentration (FIC) confirmed the synergistic effect of NG with a CT:CV ratio at 50:50 against Staphylococcus aureus and at CT:CV ratios 25:75 and 75:25 against E. coli O157:H7. NG coatings with CT:CV ratios at 50:50 and at 25:75 effectively controlled the weight loss at 0.5%, maintained stable pH levels, and preserved the visual quality of green olives on day 21. The synergistic effect between CT and CV was confirmed as they reduced the spoilage microorganisms of yeasts and molds by 2-log [CFU/g] compared to the control and almost 1 log [CFU/g] difference from pure CT and CV-based NGs without affecting the growth of beneficial lactic acid bacteria crucial for fermentation. NGs with CT:CV ratios at 50:50 and at 25:75 demonstrated superior effectiveness in preventing discoloration and maintaining the main sensory attributes. Overall, shelf life extension was achieved in 21 compared to only 7 of the uncoated ones. Finally, this study demonstrates the potential of polysaccharide-based NGs in mixtures of CT and CV for the shelf life extension of fermented food products.

Analyzing Consumer Motivations and Behaviors Towards Upcycled Food from an Environmental Sustainability Perspective

Green energy consumption is a pressing global environmental issue that necessitates the optimization of food system circularity to effectively utilize natural resources. The rise of food technology has introduced upcycled food as a promising solution for reducing food waste and promoting sustainability. Despite its potential, research on consumer attitudes toward upcycled food remains scarce. This study investigates the role of upcycled food in shaping Taiwanese consumers’ behaviors in response to environmental challenges, utilizing the value–attitude–behavior (VAB) model with a focus on variables such as “product novelty”, “green perceived value”, and “ethical consumption”. Using convenience sampling, 297 valid responses were collected, achieving a response rate of 91.1%. Findings indicate that health values significantly enhance positive attitudes toward upcycled food, which in turn positively influences behavioral intentions. However, neither green perceived value nor product novelty significantly affected these intentions. These insights highlight the importance of prioritizing health values, consumer attitudes, and ethical consumption in marketing strategies for upcycled food to engage potential consumers and promote environmental sustainability. This study addresses a critical gap in the existing literature and suggests a strategic direction for the food industry.

MedDietMenus4Campus: Integrating Views from Nutrition, Marketing and Psychology to Improve Diets

Abstract Food service is an important setting for public health interventions, educating consumers and modulating behaviours through the meals provided. Social Marketing is one of the strategies designed to promote behaviour change, which contributions to health and well-being of consumers are widely recognised. This project aims to identify the compliance of food service menus with the Mediterranean Diet (MD) in public high education institutes (HEI) canteens, pinpointing opportunities to intervene, namely: 1) promoting changes in the food offer addressing proximity to the MD, creating, and offering plant-based meals, with seasonable and local food products and 2) developing tailored social marketing strategies to engage stakeholders to encourage healthier and sustainable food habits. It gathers a team comprised of nutrition experts on public health and food service, food technologists, gastronomy experts, psychologists, and marketers. To achieve the objectives researchers will: 1) develop an index to evaluate compliance of menus with the MD; 2) define priority stakeholders and define a methodology for engagement; 3) evaluate perceptions, barriers and facilitators; 4) develop a meal plan framework; 5) develop a new food concept “student bag” (meal on the go) and test it for industry scale-up; 6) use previous diagnosis to develop social marketing strategies directed to stakeholders and consumers to achieve food behaviour change and 7) measure the impacts of the implemented strategies. This research intends to create and implement a new healthy and sustainable food service concept, expecting to define the standpoint to inspire other food service settings to achieve an effective and sustainable food offer change and positively influence food service consumers’ food pattern towards Mediterranean recommendations, while addressing the Sustainable Development Goals (3 - good health and 12 - responsible consumption and production; 17 - partnerships for the goals).

Synthesis and characterization of novel electrospun nanofibers based on taro starch: influence of solvent and isolation agent on morphology and diameter

AbstractThe utilization of natural polymers in producing electrospun nanofibers has received significant attention due to their biocompatibility, sustainability and diverse range of applications. This research focuses on synthesizing electrospun nanofibers derived from taro starch isolated from tubers. The investigation utilized SEM to examine the structure and size of the electrospun nanofibers. Formic acid and dimethyl sulfoxide solvents were tested to determine the most efficient solvent system for synthesizing taro starch nanofibers. The results demonstrated that the taro starch nanofibers can be effectively synthesized when using formic acid as the primary solvent. The study also investigated the impact of altering the volumetric ratio of formic acid to water on nanofiber morphology and size, finding that a lower formic acid fraction produced smooth fibers while a higher fraction resulted in fused fibers. The electrospinnability was further evaluated by comparing the effects of different isolation agents—distilled water and sodium metabisulfite—during the isolation process. The isolation agent significantly affected the fiber diameter, with notable differences observed in the smoothness of taro starch nanofibers at starch solution concentrations of 13, 15 and 17 wt%. Overall, the results of the study showed that the formation of taro starch fibers was influenced by the type of solvent, the volume fraction of the solvent to water, and the starch isolation agent. Successful fabrication of nanofibers from taro starch and its optimization parameters can contribute to the development of environmentally friendly nanofiber materials and offer a variety of applications in biomedicine, food and environmental engineering, such as tissue engineering, wound dressing, drug delivery, functional food delivery and food packaging. © 2024 Society of Chemical Industry.

School-Based Agricultural Education Teachers’ Interest in and Confidence for Preparing Students to Compete in Career Development Events

School-based agricultural education (SBAE) teachers have an obligation to teach students about agriculture and prepare them for agricultural careers. Yet, considering the vast number of sectors within the agricultural industry, this task can be daunting. One way teachers can accomplish this mission is through preparing their students to participate in Career Development Events (CDEs). This study assessed SBAE teachers’ level of self-efficacy for each of the 33 CDEs recognized and offered at the [State] State FFA Interscholastic Event. The SBAE teachers surveyed in the study expressed a greater interest in preparing their students in 32 of the 33 CDEs than they did their confidence to prepare them. Such perceptions may lead to a reluctance to prepare students for CDEs, especially in areas where teachers feel less efficacious, which could cause students to have less awareness of, appreciation for, and preparation in various agricultural careers. The findings of the study have implications for the professional development needs of inservice SBAE teachers. Such professional development should be provided to develop SBAE teachers’ perceived inadequacies by targeting the CDEs with the greatest mean difference scores. Specific focus should be placed on food science and technology, veterinary science, and meat evaluation and technology CDEs. SBAE teachers should be provided opportunities to develop mastery in these areas by pairing teachers with expert mentors across the state to allow for vicarious experiences to evolve and complement their perceived shortcomings. Additional research should ensue to determine the impact CDEs have on students’ future career choices and employability.

Technique of functional simulation as a tool for providing the required quality of fortified bakery products

Relevance. The problem of irrational and unbalanced nutrition is relevant for almost all regions of Russia. There is a need to enrich everyday products with micronutrients that are of particular importance in the diet. Fortified bread and bakery products with specified consumer properties in the diet can be one of such valuable products.Methods. The methodology of structural analysis and design of systems (Structured Analysis and Design Technique, SADT) is often used in life cycle management of complex high-tech products and has not found wide application in the food industry. The authors substantiate the need to introduce tools for functional and graphical modeling of business processes that implement the SADT methodology in life cycle management to ensure the quality of finished bakery products.Results. An original generalized functional and logical model of the process “To produce enriched bread (bakery products) with regionally significant micronutrients” has been developed. The analysis of the technology of enriched bakery products, carried out at various levels of decomposition of the process, revealed that the quality of the finished product is significantly influenced by the choice of the technological stage of applying the components of the mixture proposed for the enriching composition. It has been established that preference should be given to organic forms of additives — components of the enriching composition. To preserve the nutritional properties of bakery products, an enriching composition is proposed to be applied to the surface of the finished product. The proposed method has been tested in experimental production conditions. Its manufacturability and controllability of the proposed technical solutions are proved. The approach to functional and graphical modeling of food technologies developed by the authors on the example of bakery products opens up prospects for improving the quality of finished products and can be widely used in food engineering.

Nutrition Knowledge, Attitude, and Practice of Students in the Faculty of Environmental Sciences, VNU University of Science

Healthy nutrition plays a crucial role in improving health and preventing disease within communities. This study aims to evaluate the current state of nutrition knowledge, attitudes, and practices, as well as the factors influencing nutritional choices among students in the Faculty of Environmental Sciences. A questionnaire survey method was used for data collection. The research findings indicate that 80% of students possess good general knowledge about nutrition, with female students representing 85,2% and male students 73,2%. Regarding attitudes, 74,7% of students display a positive general attitude toward nutrition. Students majoring in Food Science and Technology exhibit a higher rate of positive attitudes (87,0%) compared to those in Environmental Engineering Technology (73,7%) and Environmental Sciences (86,4%). Furthermore, 74,7 % of students demonstrate good general practices in nutrition. Notably, students living with their families tend to have worse nutritional practices than those residing in boarding houses or dormitories. The study also reveals that students with good nutritional knowledge and positive attitudes are more likely to have better nutritional practices. Factors influencing students' nutritional choices, in descending order of importance, include: i) Hygiene and safety; ii) Nutritional and health benefits; iii) Costs and prices; iv) Environmental protection; v) Personal interests and habits; and vi) Convenience.

Impact of Shelf life on the Quality of Cocoa Butter Extracted by Screw Press

Aims: To evaluate the changes in the quality of cocoa butter during storage extracted using the developed screw press-type cocoa butter extractor. Study Design: Statistical analysis was done using t-test. Place and Duration of Study: The study was conducted at Processing and Food Engineering lab, Kelappaji College of Agricultural Engineering and Food Technology, Tavanur under ICAR-AICRP on Post-Harvest Engineering and Technology Scheme for 3 months. Methodology: Shelf life study of the cocoa butter extracted at optimized condition (100ºC barrel temperature, 50 rpm screw speed, 2 kg/hr feed rate) was done in polyethylene pouch of 80 micron thickness and stored under ambient temperature (25±5°C) for a period of 3 months. Various quality parameters viz., free fatty acid, iodine number, peroxide number, moisture content and water activity of stored butter were determined at regular intervals of 30 days for 3 months. Results: Statistical analysis (t-test) showed that, there was no significant changes in the quality of cocoa butter during storage. The quality parameters of cocoa butter viz.,free fatty acid (1.28%), iodine number (34.74), peroxide value (1.685), moisture content (0.15%) and water activity (0.645) were within the allowable limits recommended by CODEX standards even after 3 months of storage. Conclusion: During the course of storage, all quality parameters viz., free fatty acid, peroxide value, iodine number, moisture content and water activity were found to be increased. However, all the quality parameters of cocoa butter stored under ambient temperature were within the acceptable limit prescribed by CODEX standards till 90 days with constant quality attributes.

Implementing of a grid-connected PV energy system in building with medium consumption: A techno- economic case study

Renewable energy sources facilitate decentralized electricity production, reducing dependence on fossil fuels and contributing to a sustainable energy era. Algeria is one of the countries implementing a policy aimed at energy transition, with buildings playing a major role in this process. They consume more energy than any other sector and therefore significantly contribute to climate change. While various projects related to energy efficiency are being carried out, they are mostly limited to rural and Saharan areas or low-consumption residential buildings. The objective of this paper is to demonstrate the feasibility of integrating a grid-connected photovoltaic system into a medium-consumption building located in one of Algeria’s major cities, Constantine, to meet the building’s electrical energy demand. This paper presents a methodology for optimally sizing a grid-connected photovoltaic system to supply power to the Institute of Nutrition, Food, and Agro-Food Technologies (INATAA) in Constantine, Algeria. The technical and economic aspects of the system’s components were considered to determine the most feasible configuration, using real data from the institute and the HOMER Pro simulation software. The simulation results show that the grid-connected PV system, without storage, can meet the institute’s energy demand (with 671,061 kWh/year of energy produced, of which 81.3 % is photovoltaic energy). This configuration offers the lowest costs, with a Net Present Cost (NPC) of $748,413 and a Cost of Energy (COE) of $0.0894/kWh. Therefore, integration of a grid-connected photovoltaic system in medium-consumption buildings can effectively meet energy needs while reducing costs. Thus, this study demonstrates the technical and economic feasibility of such system to support the energy transition in urban areas in Algeria.

From Food Industry 4.0 to Food Industry 5.0: Identifying technological enablers and potential future applications in the food sector.

Although several food-related fields have yet to fully grasp the speed and breadth of the fourth industrial revolution (also known as Industry 4.0), growing literature from other sectors shows that Industry 5.0 (referring to the fifth industrial revolution) is already underway. Food Industry 4.0 has been characterized by the fusion of physical, digital, and biological advances in food science and technology, whereas future Food Industry 5.0 could be seen as a more holistic, multidisciplinary, and multidimensional approach. This review will focus on identifying potential enabling technologies of Industry 5.0 that could be harnessed to shape the future of food in the coming years. We will review the state-of-the-art studies on the use of innovative technologies in various food and agriculture applications over the last 5 years. In addition, opportunities and challenges will be highlighted, and future directions and conclusions will be drawn. Preliminary evidence suggests that Industry 5.0 is the outcome of an evolutionary process and not of a revolution, as is often claimed. Our results show that regenerative and/or conversational artificial intelligence, the Internet of Everything, miniaturized and nanosensors, 4D printing and beyond, cobots and advanced drones, edge computing, redactable blockchain, metaverse and immersive techniques, cyber-physical systems, digital twins, and sixth-generation wireless and beyond are likely to be among the main driving technologies of Food Industry 5.0. Although the framework, vision, and value of Industry 5.0 are becoming popular research topics in various academic and industrial fields, the agri-food sector has just started to embrace some aspects and dimensions of Industry 5.0.

Detection of Mycotoxin Contamination in Foods Using Artificial Intelligence: A Review.

Mycotoxin contamination of foods is a major concern for food safety and public health worldwide. The contamination of agricultural commodities employed by humankind with mycotoxins (toxic secondary metabolites of fungi) is a major risk to the health of the human population. Common methods for mycotoxin detection include chromatographic separation, often combined with mass spectrometry (accurate but time-consuming to prepare the sample and requiring skilled technicians). Artificial intelligence (AI) has been introduced as a new technique for mycotoxin detection in food, providing high credibility and accuracy. This review article provides an overview of recent studies on the use of AI methods for the discovery of mycotoxins in food. The new approach demonstrated that a variety of AI technologies could be correlated. Deep learning models, machine learning algorithms, and neural networks were implemented to analyze elaborate datasets from different analytical platforms. In addition, this review focuses on the advancement of AI to work concomitantly with smart sensing technologies or other non-conventional techniques such as spectroscopy, biosensors, and imaging techniques for rapid and less damaging mycotoxin detection. We question the requirement for large and diverse datasets to train AI models, discuss the standardization of analytical methodologies, and discuss avenues for regulatory approval of AI-based approaches, among other top-of-mind issues in this domain. In addition, this research provides some interesting use cases and real commercial applications where AI has been able to outperform other traditional methods in terms of sensitivity, specificity, and time required. This review aims to provide insights for future directions in AI-enabled mycotoxin detection by incorporating the latest research results and stressing the necessity of multidisciplinary collaboration among food scientists, engineers, and computer scientists. Ultimately, the use of AI could revolutionize systems monitoring mycotoxins, improving food safety and safeguarding global public health.

A Portable Electronic Nose Coupled with Deep Learning for Enhanced Detection and Differentiation of Local Thai Craft Spirits

In this study, our primary focus is the biomimetic design and rigorous evaluation of an economically viable and portable ‘e-nose’ system, tailored for the precise detection of a broad range of volatile organic compounds (VOCs) in local Thai craft spirits. This e-nose system is innovatively equipped with cost-efficient metal oxide gas sensors and a temperature/humidity sensor, ensuring comprehensive and accurate sensing. A custom-designed real-time data acquisition system is integrated, featuring gas flow control, humidity filters, dual sensing/reference chambers, an analog-to-digital converter, and seamless data integration with a laptop. Deep learning, utilizing a multilayer perceptron (MLP), is employed to achieve highly effective classification of local Thai craft spirits, demonstrated by a perfect classification accuracy of 100% in experimental studies. This work underscores the significant potential of biomimetic principles in advancing cost-effective, portable, and analytically precise e-nose systems, offering valuable insights into future applications of advanced gas sensor technology in food, biomedical, and environmental monitoring and safety.

The Role of Mechanical Mixing and Biologically Active Additives in Enhancing Cutlet Quality

The research relevance is determined by the need to understand the effect of mechanical mixing and the use of biologically active additives on the quality of cutlet mass, which will optimize food technologies and create products with improved texture and nutritional value. This need stems from the fact that the quality and characteristics of culinary products are important criteria for consumers. The research aims to investigate the relationship between mechanical mixing parameters and the use of biologically active additives with structural and mechanical quality parameters of cutlet mass, to improve production processes and develop higher quality food products. Analytical methods, classification methods, functional methods, statistical methods, and synthesis methods were used to determine the quality of the cutlet mass. In the course of the study, a comprehensive analysis of the effect of various parameters of mechanical mixing and the use of various biologically active additives on the structural and mechanical characteristics of the cutlet mass was carried out. It was found that optimal mixing conditions and types of additional components can significantly improve the textural properties of the product. It was found that the use of certain biologically active additives helps to increase the resistance of the mass to mechanical stress and preserve its juiciness. These conclusions allow us to develop more effective strategies for the production of cutlet mass with improved quality and nutritional value. The practical significance of this study is to provide scientifically based recommendations for optimizing food production processes aimed at improving the quality and nutritional value of cutlet mass by studying the effect of mechanical mixing and biologically active additives on its structural and mechanical properties.

THE ART OF DESIGN, OPERATION AND IMPROVEMENT OF TECHNOLOGIES, RECIPES, SAFETY AND QUALITY OF FEEDS. IX -th session of the International School of Feeds

From July 1 to 6, 2024, with the support of the European Federation of Feed Manufacturers, the European Federation of Food Science and Technology, the Association "Union of Feed Manufacturers of Ukraine", Odesa National University of Technological (ONTU), ProAgro Group of Companies and the "Club of Young Scientists" ONUT held the IX -th session of the International School of Feeds "THE ART OF DESIGN, OPERATION AND IMPROVEMENT OF TECHNOLOGIES, RECIPES, SAFETY AND QUALITY OF FEEDS". Despite martial law, air alarms, blackouts and other obstacles, the session took place, and it was successful. The session was attended by scientists and specialists in the field of compound feed production, 3 scientific and project organizations: Interprojekt Gmbh, LLC "S-engineering", GK "Zernova stolitsia", 17 representatives from 8 compound feed enterprises: PrJSC MZVKK, Katerynopilsky elevator, AGROPROGRESS PLUS GRAIN COMPANY, VitagroNutryshyn, Kombifeed, MEGA KORM LLC, Kramar LLC, AGRICON Group, as well as Technik BG Gmbh, JSC ADM Illichivsk, LLC Sok-Trade. The session discussed trends in design, increasing the efficiency of operation and robotization of feed production, features of providing nutrients and biologically active substances, production of feed and regulation of their productive action, trainings in modern scientific laboratories of ONUT.

Animal breeding and feeding tools may close human nutrition gaps

The last century has witnessed many innovations in agriculture and food technologies that have ensured the production of sufficient quantities of good hygienic food. Animal scientists have contributed substantially to efficient breeding and feeding practices by adapting animals for faster growth and improving feed efficiency and utilization. Breeding goals and feeding recommendations have been proposed with a primary focus on profitability to promote significant changes in the macronutrient content, i.e., animal body protein and fat reduction. However, improving the nutritional quality of meat was not included in the profit assessment. Increasing the lean meat fraction is consistent with the goal of public dietary guidelines for human nutrition proposed in 1980, emphasizing the importance of reducing the consumption of animal fat, particularly saturated fat. The application of breeding and feeding tools to modify and improve the fatty acid composition has been partly implemented in pigs and broiler chickens to supplement the dietary recommendations for humans. The health benefits of lean “red meat” have been questioned in recent years, with dietary guidelines and upper limits being introduced for human intake. Animal breeding indirectly reduces the total and heme iron (the redness generator) content in meat, due to covariation with priority breeding goals. Two micronutrients play important roles in the human diet and are derived largely from meat (selenium) and milk (iodine) if the amount provided and absorbed is sufficient and predictable. The iodine content can be highly dependent on the use of novel (more sustainable) feeds. The micronutrients discussed in this study (Fe, Se, I, and vitamin D) highlight opportunities for the utilization of breeding and feeding knowledge to adjust their levels to procure meat with a high nutrient density. The gaps in micronutrient levels in humans must be addressed by navigating within approved animal feeding levels. Animal scientists must recognize the nutritional impact of breeding and feeding and advertise them. In addition, human nutritionists must acknowledge the existing and potential changes in animal production to meet the dietary guidelines. Sustainable food production within the “One Health” concept can only be achieved through cooperation.

Antibacterial Effects of Thermosonication Technology on Salmonella typhimurium Strains Identified from Swine Food Chain: An In Vitro Study.

Among innovative food technologies, ultrasounds have demonstrated physical damages (provided by frequency and intensity factors) on bacterial structures while determining the microbiological stabilization of many foodstuffs. This study tested the efficacy of the thermosonication process on 16 Salmonella typhimurium strains belonging to the academic biobank (isolated from swine slaughterhouses). All strains were exposed to focused ultrasounds, generated by the Waveco® system (Milan, Italy), with the following settings: 40 KHz coupled with 80 W at different 5 min intervals starting from 5 to 15 ones, and focusing on two different temperatures: 40 °C and 50 °C. After each treatment, all strains were directly plated onto count agars immediately (t0) and after 24 h (t24) of storage at refrigerated temperature. The results showed bacterial reductions by prolonging the sonication treatments until 15 min (i.e., 50 °C for 15 min reduced of 2.16 log CFU/gr the initial loads). In the present in vitro study, the most considerable decrease was observed after 24 h. It meant that Salmonella strains were lethally damaged at the wall level, confirming the ultrasound bactericidal effect on loads. The present in vitro scientific investigation demonstrates the practical bactericidal effects of thermosonication, highlighting promising applications at the industry level for food microbial stabilization and shelf-life prolongation.