Use In Food Processing Research Articles

Current status of technological advancement of ultrasound processing in the food industry and its SWOT analysis.

The use of conventional food processing techniques has almost vanished due to increase in demand with respect to time, thus opening new avenues for emerging technologies. Ultrasound (US) is a rapid, multifaceted, promising, and noninvasive green technology. It has attracted the attention of both industrial experts and scientists for its probable use in food processing and preservation. Using US, fully reproducible food processes can be accomplished in seconds or minutes with increased reliability, minimal processing cost, streamlined manipulation, elevated clarity to the end product, and expending only a fragment of the time and energy commonly required by conventional processes.This review emphasizes on the applications of ultrasound in different food sectors along with its certain limitations. Several operations such as microbial inactivation, enzyme inactivation, extraction, emulsification and fractionation in dairy industries, thermo-sonication in fruit juices have been discussed in detail. The US extracted dietary fiber consisted of increased amount of dietary fiber and trace elements in comparison to alkaline method. US initiate rapid creaming of milk fat, decreasing flavor loss and energy requirements thus enhancing the quality of end product. SWOT analysis has been carried out to pinpoint the strengths, weaknesses, opportunities and threats of sonication in various food industries.

Overview and Toxicity Assessment of Ultrasound-Assisted Extraction of Natural Ingredients from Plants.

In different food technology unit operations, toxicity can be increased due to unwanted side reactions and is typically associated with the increased thermal energy that facilitates the latter. Authorities in food technology have not provided clear guidelines on using ultrasound (US), but they also have not prohibited its use in food processing. In this study, the source materials and ultrasound-assisted reactions reported in the literature were reviewed to investigate potential side reactions in ultrasound-assisted extraction (UAE). Industrial or pilot-scale processes published in the open literature and in industry patents were also examined. UAE is a highly effective extraction method that significantly increases extraction yields. According to the literature, there is no direct evidence of the formation of toxic compounds from natural food ingredients caused by UAE. However, experimental studies are urgently needed to assess the potential accumulation of toxic substances, especially in the case of certain plants.

Ohmic Heating in Food Processing: An Overview of Plant-Based Protein Modification

This review provides an analysis of ohmic heating in food processing and its effect on plant proteins. This study explores the effect of this technology on protein denaturation and aggregation, affecting both non-covalent and covalent bonds. These structural and chemical changes have significant implications for the techno-functional properties of proteins, contributing to their use in food processing. This article emphasizes the need to adjust processing conditions to maximize the benefits of ohmic heating, distinguishing it from other traditional thermal techniques due to its direct and controllable impact. By highlighting these contributions, this review serves as a resource for researchers and professionals interested in innovation and efficiency in food processing through the use of emerging technologies.

Evaluating Phthalates and Bisphenol in Foods: Risks for Precocious Puberty and Early-Onset Obesity.

Recent scientific results indicate that diet is the primary source of exposure to endocrine-disrupting chemicals (EDCs) due to their use in food processing, pesticides, fertilizers, and migration from packaging to food, particularly in plastic or canned foods. Although EDCs are not listed on nutrition labels, their migration from packaging to food could inadvertently lead to food contamination, affecting individuals by inhalation, ingestion, and direct contact. The aim of our narrative review is to investigate the role of phthalates and bisphenol A (BPA) in foods, assessing their risks for precocious puberty (PP) and early-onset obesity, which are two clinical entities that are often associated and that share common pathogenetic mechanisms. The diverse outcomes observed across different studies highlight the complexity of phthalates and BPA effects on the human body, both in terms of early puberty, particularly in girls, and obesity with its metabolic disruptions. Moreover, obesity, which is independently linked to early puberty, might confound the relationship between exposure to these EDCs and pubertal timing. Given the potential public health implications, it is crucial to adopt a precautionary approach, minimizing exposure to these EDCs, especially in vulnerable populations such as children.

By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition

The hazelnut seed skins (HSS) are by-products from roasting or blanching hazelnuts without direct second utilization. The generation of HSS creates an economic and environmental problem. The object of the study was a comprehensive analysis of the properties for reuse of HSS. Water extraction of industrial HSS was applied (water with sonication of the HSS for 10 min at 90 ℃). The extracts obtained were freeze-dried to facilitate analysis and future application. The HSS and their extracts were analysed. Polyphenols, antioxidants, allergens, antimicrobial properties and instrumental sensory analysis were examined. The total polyphenol content in the samples was 37.8–44.0 mg gallic acid equivalent g−1. Gallic acid was the major phenolic compound. The antioxidant capacity of the samples was 198.9–250.6 mg VCEAC g−1 (vitamin C equivalent) according to the ABTS method and 98.4–106.8 mg VCEAC g−1 in the DPPH method. The extracts inhibited all tested strains of pathogenic bacteria. Allergen content was reduced in HSS and the extracts. Instrumental sensory analysis showed differences between taste parameters and odour profile samples. HSS can be reused in food production as a bacteriostatic, antioxidant additive and sensory-creating factor due to various chemical compounds corresponding with taste and odour.

Proto-tool use for food processing in wild Arabian babblers: matching processing methods, substrates and prey types

Cognition is a powerful adaptation, enabling animals to utilise resources that are unavailable without manipulation. Tool use and food processing are examples of using cognition to overcome the protective mechanisms of food resources. Here, we describe and examine the flexibility of proto-tool use (defined as the alteration of an object through object-substrate manipulation) for food processing in a cooperatively breeding bird, the Arabian babbler (Argya squamiceps). Field observations demonstrate that the birds transport different caterpillar species to different substrate types depending on the processing method needed to prepare the caterpillar for eating. Species with toxic setae (e.g. Casama innotata) are transported to be rubbed on rough substrates (e.g. sand) before consumption, while other species (e.g. Hyles livornica) are transported to be pounded against hard substrates until their inner organs are removed and only their external body part is consumed. These results are among the few to describe flexible proto-tool use for food processing in wild animals. They thereby contribute to the taxonomic mapping of proto-tool use and food processing in non-human species, which is a fundamental step to advance comparative studies on the evolution of these behaviours and their underlying cognitive mechanisms.

Evaluation of Physicochemical, Functional and Morphological Characteristics of Starch Extracted from Defatted Conophor Seed (Tetracarpidium conophorum)

Aim: Starch is the main carbohydrate store for numerous crops and each crop has distinct and unique characteristics. This study was aimed at investigating the physicochemical composition, functional properties and morphological characteristics of starch extracted from defatted Conophor seed flour.
 Place and Duration: Food Chemistry Laboratory, Department of Food Science and Technology, and Biochemistry Laboratory of the Federal University of Technology, Akure, from March 2023 to September 2023.
 Methodology: Conophor seeds were washed, shelled manually, oven dried, milled into coarse flour and then defatted using solvent extraction method with the use of a soxhlet extractor. The defatted flour was air dried and grounded into fine powder. Starch was extracted by sedimentation at pH 11.0 and then oven dried and grounded into powder. The physicochemical composition, functional properties and morphological characteristics of Conophor starch were studied.
 Results: The physicochemical study shows that Conophor starch was abundant in carbohydrate (77.26%) but had a low protein (4.46%), fat (1.99%) and fibre (1.20%) content. Mineral content of the starch were high with calcium (194.17mg/g), copper (0.05mg/g), manganese (0.42mg/g), magnesium (4.26mg/g), iron (0.34mg/g), zinc (1.59mg/g), phosphorus (26.1mg/g), sodium (23.20mg/g) and potassium (37.13mg/g). The functional property of Conophor starch showed a high water absorption capacity (513.33%), oil absorption capacity (347.57%), emulsion capacity (45.48%), emulsion stability (50.00%), swelling index (246.67%), gelation capacity (12.00m/v) and low foaming capacity (12.69%) and foaming stability (3.26%). Conophor starch had a low pasting property with peak viscosity (14.00 RVU), final viscosity (16.00 RVU) and set-back viscosity (4.00 RVU).
 Conclusion: The study showed Conophor starch to be a rich source of mineral which makes it suitable for use as a supplement and its functional property makes it capable to be used in some industrial processes. However, the low paste quality of the starch renders it unsuitable for use in food processes that requires high paste formation but may be considered suitable for use in non- food related industries.

APPLICATIONS OF DIACYLGLYCEROL (DAG) RICH MICROENCAPSULATED VITAMIN-C IN FOOD PROCESSING -A REVIEW

Oils enriched with fat soluble vitamins are of plenty in market but oils with less calorie and enriched with water soluble vitamins and their use in food processing are still not in a practice. Water-soluble vitamins such as vitamin C can also be added to oils through the process of microencapsulation.The present study deals with DAG rich microencapsulated Vitamin-C oil. DAG (diacylglycerol) is devoid of one fatty acid than TAG(triacylglycerol) gives less calories in foods. On the other hand, vitamin–C is an well known antioxidant because of its ability to stabilise free radicals. Rice bran oil also contains oryzanol naturally which prevents cholesterol absorption. Therefore, combination of duo can serve as a duel nutraceutical in food industry and use of such oils (vitamin-C enriched DAG oil ) in fortification of various food products like butter, yogurt, Nutella mix will be very beneficial (less calorie containing vitamin enriched foods) in our day to day life.

Interactions between proteins and cellulose in a liquid crystalline media: Design of a droplet based experimental platform

Model systems are needed to provide controlled environment for the understanding of complex phenomena. Interaction between polysaccharides and proteins in dense medium are involved in numerous complex systems such as biomass conversion or plant use for food processing or biobased materials. In this work, cellulose nanocrystals (CNCs) were used to study proteins in a dense and organized cellulosic environment. This environment was designed within microdroplets using a microfluidic setup, and applied to two proteins, bovine serum albumin (BSA) and a GH7 endoglucanase, relevant to food and plant science, respectively. The CNC at 56.5 g/L organized in liquid crystalline structure and the distribution of the proteins was probed using synchrotron deep-UV radiation. The proteins were homogeneously distributed throughout the volume, but BSA significantly disturbed the droplet global organization, preferring partition in hydrophilic external micelles. In contrast, GH7 partitioned with the CNCs showing stronger non-polar interaction but without disruption of the system organization. Such results pave the road for the development of more complex polysaccharides - proteins in-vitro models.

Amino acid profile, physico-chemical properties and fatty acids composition of some fruit seed kernels after detoxification

BackgroundThe use of food processing wastes and by-products, as well as the under-utilization of agricultural products, have recently received increased attention. Mango, apricot and peach are the three most significant fruits grown and processed in Egypt.ResultsThis work aimed to evaluate the amino acid composition, physio-chemical properties and fatty acids content of mango, apricot, and peach seed kernels after removal antinutritional components. According to the results, mango kernel flour contained all the essential amino acids with levels higher than those of the FAO/WHO reference protein. In addition, total essential amino acids were 28.88, 26.78 and 36.46 g/100 g protein for apricot, peach and mango kernel flours, respectively. The highest essential amino acids value was leucine, while the highest non-essential amino acids value was glutamic in all kernel protein. All kernel oils showed adequate values for acid and peroxide value. The main unsaturated fatty acids in all kernel oils were oleic and linoleic acids. Oleic acid contents ranged between 41.76% and 59.87%. On the other hand, linoleic acid contents varied between 5.25% and 26.61%.ConclusionsMango, apricot, and peach kernels are by-products that present a novel potential source of excellent protein and oil that might be used for food and other industrial applications after reduction of antinutritional matter. As a result, detoxified kernel flour might be used to enhance high-value food products with economical, high-quality sources of protein and oil.Graphical

The Additions Of Telang Flower Extraxtc Towards Quality Of Goat Milk Ice Cream

The background of this research is that the telang flower extract is not optimal for use in food processing. Telang flower extract can be an alternative as an additive in making ice cream. This study aims to analyze the effect of adding telang flower extract with a treatment of 0%, 20%, 30%, 40%. Regarding the quality of color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design method. Three repetitions were carried out with 3 expert panelists in the Culinary Workshop of the Department of IKK, FPP, UNP. The dependent variable (Y) is the quality of the ice cream. The instrument used was an organoleptic test through a level test, using ANOVA statistics and if it was significantly different it was continued with Duncan's test. The results showed that there was a significant effect on color quality. Meanwhile, there is no significant difference in aroma, taste and soft texture. It can be concluded that the best percentage is found in the addition of 40% telang flower extract to the quality of goat's milk ice cream.

УНІВЕРСАЛЬНА КАЛІБРУВАЛЬНА ВІБРАЦІЙНА МАШИНА ДЛЯ ОВОЧІВ ТА ФРУКТІВ

Objective: to create a new promising design of a universal calibration machine for vegetables and fruits, suitable for use in food processing and canning industries. Research methods: scientific analytical techniques with theoretical and computational methods of designing machines and apparatuses of food production are used. Results: as a result of the research work, a project for a new design of a universal calibration vibrating machine of continuous operation for vegetables and fruits was created. The structure has a working body, which is a flat sieve created from fan-shaped steel bars, an additional working body performs reciprocating motion within the main Oran, which makes it impossible to jam The transported material in the sieve, equations were obtained for calculating the length of the sieve and sections for fractional separation of elements of the transported material. Scientific novelty: for the first time, the design of a calibration vibrating machine is proposed, where an additional working body has its own drive. Practical significance: the design of the machine given in the article is universal, can be used in food processing and canning industries. Keywords: vibrating machine, calibration body, design, movement, division into fractions, sieve, food production.

Factors associated with bacterial contamination of shallow well water sources. Case Study of Juja hostels Kiambu County

The use of water from polluted water sources poses numerous public health challenges in developing countries. The ultimate purpose of any solid and liquid waste management plan is to mitigate environmental pollution; these goals become unachievable in the absence of a participatory approach to integrated waste management. This study sought to determine the extent of underground pollution of groundwater sources in Juja Town. Sanitary inspection and water quality analysis are complementary and valuable tools for characterizing and protecting water safety. The quality of the shallow wells is of great importance because it is used for consumption in Juja hostels. A two-stage cluster sampling strategy was adopted to obtain a representative sample size. Data collection involved the administration of questionnaires and field observation checklists, and E. coli levels present in the water were determined by the number of positive tubes in the table of computation of most probable number (MPN). Results showed that the predominant types of waste disposal practices observed in Juja were septic tank systems (77%) for liquid waste and private collection (87.3%) for solid waste methods. Sixty-eight per cent of the water samples were found to be positive (they exceeded the WHO (2004) maximum permissible load of 0.01/100 ml for drinking water. Three sanitary risk factors had a statistically significant effect on the dependent variable: the distance of the septic tank from the well on the level of water contamination (0.016), the liquid waste management plan (0.039), and the fitness of the water well cover on the level of water contamination (0.024). Shallow well water sources are unsuitable for use in food processing and drinking due to the presence of E. coli bacteria. The consequences of consuming contaminated water can be expensive to treat. Water from wells in Juja is contaminated with E. coli levels ranging from <3 - >1000 MPN/g, indicating fecal contamination in the area's underground water sources.

Evaluating the Functional Characteristics of Certain Insect Flours (Non-Defatted/Defatted Flour) and Their Protein Preparations.

Edible insects as an alternative source of protein are gaining increasing attention, leading to new opportunities for their use in food processing. In this study, the functional properties, such as water and oil holding capacity, foaming, and emulsifying properties, of the most popular insect forms (flour, defatted flour, and protein preparations), such as Gryllus asimillis, Acheta domesticus, and Zophobas morio, were studied. Moreover, proximate analysis, protein extraction yield and efficiency, and sensory analysis, were evaluated. Defatting the flours yielded the highest protein content of all the insect forms tested, in the range of 70.51 to 76.02%, significantly reducing their calorific value by up to 35% for Z. morio. Generally, protein preparations exhibit the best functional properties among studied forms, and the most significant differences are noticeable in foaming capacity—near 30% higher than flours. Furthermore, all samples scored well in the sensory test (overall score 3.76–4.47) except for the Z. morio flour (2.93), which may exclude it from being used in the food industry. The results show that the insect forms studied, due to their good functional properties, can become a valuable component of food recipes, positively impacting the characteristics of the designed food.

Identification of Proteins Responsible for High Activity of Cysteine Proteinase Inhibitor in the Blood of Nile Tilapia Oreochromis niloticus

Cysteine proteinase inhibitors (CPIs) protect tissues and organs against cysteine proteinases in animal blood and have attracted much attention for use in food processing and medical sciences for humans and animals. Several CPI proteins, which include stefins, cystatins, kininogens, histidine-rich glycoproteins (HRG) and fetuins, have been identified and characterized in mammals. Fish blood also contains high CPI activity, but the identity of the major protein responsible for this activity has not been clarified. This study was conducted to screen CPI activity by examining papain inhibitory activity from various different tissues in Nile tilapia Oreochromis niloticus and to identify major proteins for the activity in the blood. CPI activity was highest in the serum among the tissues screened in this study (at least fourfold higher than in other tissues)(P < 0.05). Major proteins for CPI activity in serum were purified using a CNBr-activated sepharose 4B column, gel filtration and an ion exchange FPLC column. From these purifications, two proteins with strong CPI activity were isolated and partially sequenced. Based on their molecular weights and partial amino sequences, the two major proteins with CPI activity from the blood in this species were found to be fetuin B (60 kDa) and kininogen (54 kDa).

Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch

Starch isolated from elephant foot yam (Amorphophallus paeoniifolius) was modified by heat moisture treatment (HMT) using various heating sources viz. hot air oven (HAO), autoclave (AL), and microwave (MW). Morphology, surface roughness, thermal, structural, and dynamic rheological properties of native and HMT modified elephant foot yam starch (EFYS) were evaluated. Surface cracks, pitting, and scratching were prominent on the granules after modification, leading to an increase in surface roughness. HAO treated EFYS exhibited the highest formation of agglomerations and an increase in particle size compared to other treatments. All the modified EFYS samples had a significant increase in amylose content, and the highest was observed in HAO treatment. An increase in gelatinization temperature and reduction in gelatinization enthalpy were observed in HMT EFYS. Relative crystallinity was reduced in HMT modified EFYS which varied in the range of 35–41% as compared to native EFYS of 43%. A decrease in molecular weight from native 6.39 × 107 g/mol to HMT modified EFYS was observed which varied in the range 4.51–5.37 × 107 g/mol. Interestingly, the increase in elastic behavior was noticed in all modified EFYS compared to native EFYS and the highest increment was noted in HAO treated EFYS, suggesting the formation of a strong gel network under high shear. The Pearson correlation studies showed that particle size and short amylopectin chain fractions have significant positive correlation with dynamic moduli of EFYS. HMT using HAO treatment resulted in improved characteristics of EFYS and extended the range of its use in food processing.

Clove Essential Oil–Hydroxypropyl-β-Cyclodextrin Inclusion Complexes: Preparation, Characterization and Incorporation in Biodegradable Chitosan Films

The encapsulation of clove essential oil (CEO) in hydroxypropyl-β-cyclodextrin (HP-β-CD) and the subsequent incorporation of the inclusion complex in an elastic chitosan film in order to achieve a controlled release profile of the volatile CEO are herein presented. Freshly distilled CEO was found to contain eugenol in concentrations higher than 70%. The kneading method was implemented for the preparation of a CEO-HP-β-CD inclusion complex, resulting in a 50% inclusion efficiency of the essential oil in particles sized 214.40 nm with ζ-potential −27.5 mV. Free CEO and CEO-HP-β-CD inclusion complex were tested for their ability to scavenge the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical, and it was found that the CEO-HP-β-CD complex presented enhanced antioxidant activity (88%) compared to the free CEO (71%). Choline chloride-containing chitosan (CS) films were prepared, incorporating either the pure CEO or the CEO-HP-β-CD inclusion complex, and their mechanical properties were determined. The study of the release profile in different pH values demonstrated the capacity of the CS-HP-β-CD system to provide sustained release of CEO, noting its potential use in food processing as smart packaging.

Selection of Non-Mycotoxigenic Inulinase Producers in the Group of Black Aspergilli for Use in Food Processing.

Inulinases are used for fructooligosaccharide production and they are of interest for both scientific community and industry. Black aspergilli represent a diverse group of species that has use for enzyme production, in particular some species are known as potent inulinase producers. Finding new potential producers from the environment is as important as improving the production with known strains. Safe use of enzymes produced by aspergilli in food industry is placed ahead of their benefit for inulinase production. Here we show a specific approach to finding/screening of newly isolated fungal inulinase producers that combines a newly developed screening method and an equally important assessment of the toxigenic potential of the fungus. In this study 39 black aspergilli collected from different substrates in Serbia were identified and assessed for inulinase production. The most common species were Aspergillus tubingensis (51.2%), followed by A. niger (23.1%), A. welwitschiae (23.1%) and A. uvarum (2.6%). The isolates for inulinase production were selected using a cheap and easy, fast and non-hazardous alternative inulinase screening test developed in this work. Enzymatic activity of selected inulinase-producing strains was confirmed spectrophotometrically. Since some A. niger and A. welwitschiae strains are able to produce mycotoxins ochratoxin A (OTA) and fumonisins (FB), the toxigenic potential of selected inulinase producers was assessed analytically and genetically. Fungal enzyme producer can be considered safe for use in food industry only after comparing the results of both approaches for investigating toxic potential, the direct presence of mycotoxins in the enzyme preparation (analytically) and the presence of mycotoxin gene clusters (genetically). In some strains the absence of OTA and FB production capability was molecularly confirmed by the absence of complete or critical parts of biosynthetic gene clusters, respectively. The two best inulinase producers and mycotoxin non-producers (without mycotoxin production capability as additional safety) were selected as potential candidates for further development of enzyme production. The presented innovative approach for the selection of potential fungal enzyme producer shows that only non-toxigenic fungi could be considered as useful in food industry. Although this study was done on local isolates, the approach is applicable globally.

Cannabinoids-Characteristics and Potential for Use in Food Production.

Scientific demonstrations of the beneficial effects of non-psychoactive cannabinoids on the human body have increased the interest in foods containing hemp components. This review systematizes the latest discoveries relating to the characteristics of cannabinoids from Cannabis sativa L. var. sativa, it also presents a characterization of the mentioned plant. In this review, we present data on the opportunities and limitations of cannabinoids in food production. This article systematizes the data on the legal aspects, mainly the limits of Δ9-THC in food, the most popular analytical techniques (LC-MS and GC-MS) applied to assay cannabinoids in finished products, and the available data on the stability of cannabinoids during heating, storage, and access to light and oxygen. This may constitute a major challenge to their common use in food processing, as well as the potential formation of undesirable degradation products. Hemp-containing foods have great potential to become commercially popular among functional foods, provided that our understanding of cannabinoid stability in different food matrices and cannabinoid interactions with particular food ingredients are expanded. There remains a need for more data on the effects of technological processes and storage on cannabinoid degradation.

The Impact of Effective Microorganisms on Flesh Color and Chemical Composition of Raw Potato Tubers

The objective of this study was to develop an innovative method of potato cultivation, with limited use of chemicals, for use in food processing. The results of the research are based on field experiments carried out between 2015 and 2017 at the Experimental Station in Parczew, Poland. The first-order factors were cultivation practices: A—standard cultivation practices with fungicides to control potato blight; and cultivation practices B, C, and D using the application of effective microorganisms (EM). The potato varieties were the second-order factor. The scope of the research included assessing the flesh color of the raw tubers and the content of dry mass, sugars and vitamin C. The color measurement of raw tubers was carried out using the CIEL *a *b* system. Cultivation methods using applications of effective microorganisms contributed significantly to the change in color brightness of the raw tuber flesh compared to the standard methods. The flesh color of the research potato cultivar tubers, their trichromatic coordinates and the reactions of potato varieties were determined according to the cultivation practices used. It was found that the brightness of the color of raw tuber flesh depends on the content of dry matter and the content of reducing sugars in the tubers.