The extensive use of polymeric materials in single-use packaging has driven the need to develop biodegradable alternatives.This study investigates the incorporation of graphene oxide(GO)and Moringa oleifera seed oil(M...The extensive use of polymeric materials in single-use packaging has driven the need to develop biodegradable alternatives.This study investigates the incorporation of graphene oxide(GO)and Moringa oleifera seed oil(MOSO)into a gelatin matrix to create polymer films and evaluate their potential as active packaging materials.The properties of these films were evaluated using structural,thermal,mechanical,optical,and physicochemical methods to determine their suitability for food packaging applications.The results showed that GO and MOSO were homogeneously dispersed in the gelatin matrix,forming colloidal particles(around 5μm in diameter).The addition of GO increased opacity by approximately 20 times the base value while MOSO affected light transmittance without impacting opacity.Mechanical properties were affected differently,GO acted as a crosslinking agent reducing elongation and increasing tensile strength at break,on the other hand MOSO acted as a plasticizer,making films more plastic increasing elongation a 30%.These effects counteracted each other,and similar behavior was recorded in differential scanning calorimetry.The films exhibited an improved water vapor resistance,which is crucial for food packaging.These findings indicate that the incorporation of GO and MOSO into a gelatin matrix may produce biodegradable polymer films with enhanced properties,suitable for active packaging in the food industry.展开更多
The objective of this work was to estimate the antioxidant potential of the extracts from pink shrimp residue and red grape pomaces (Merlot and Syrah varietals), evaluated according to its antioxidant activity with di...The objective of this work was to estimate the antioxidant potential of the extracts from pink shrimp residue and red grape pomaces (Merlot and Syrah varietals), evaluated according to its antioxidant activity with different analytical methods, associating these properties with the chemical composition of the extract and, as a consequence, with the extraction procedure. The shrimp residue was pre-treated combining cooking, drying, and milling, whereas the grape pomaces were dried and ground. The shrimp residue extracts were obtained by Soxhlet (SOX) and by maceration using hexane (Hx), hexane: isopropanol (50:50) (Hx:IPA), isopropanol, ethanol (EtOH) and acetone as solvents;by ultrasonic maceration (UME) with EtOH;by cold and hot oil extraction with soy and sunflower oils;and by Supercritical Fluid Extraction (SFE) with pure CO2 (100 -?300 bar;313.15 -?333.15 K) and with co-solvent (Hx: IPA and sunflower oil at 2%). The grape pomaces extracts were obtained by SOX using EtOH, ethyl acetate (EtOAc) and Hx;UME with water (H2O), EtOH, EtOAc and Hx;and by SFE performed with pure CO2 (150 -?300 bar;323.15 -?333.15 K) and with cosolvent (EtOH at 15%). The antioxidant activity was determined by the DPPH free radical scavenging procedure and by the β-carotene bleaching method. Higher antioxidant activities in shrimp residue extracts were observed by the β-carotene bleaching method in alcoholic and cetonic extracts, among the low pressure extraction methods, while for the SFE, the higher activities were achieved by the extracts obtained at elevated pressures. For the grape pomaces extracts, the best results were obtained by the DPPH method from the low pressure extractions proceeded with EtOH. The SFE with Merlot pomace at 323.15 K/150 bar (the lowest temperature and pressures tested) presented the best antioxidant activity by the β-carotene bleaching.展开更多
This study aimed to determine the antibiotic and bacteriocin sensitivity of Listeria monocytogenes strains isolated from animal derived foods. With disc diffusion assay, all fourteen L. monocytogenes strains were susc...This study aimed to determine the antibiotic and bacteriocin sensitivity of Listeria monocytogenes strains isolated from animal derived foods. With disc diffusion assay, all fourteen L. monocytogenes strains were suscepti-ble to the antibiotics, including penicillin G, vancomycin, tetracycline, chloramphenicol, rifampicin, erythromycin, gentamicin and trime- thoprim. However, the percentages of fosfomycin and streptomycin resistances were 92.9% and 7.1%, respectively. Multiple resistances were not observed among the tested strains. The results of well diffusion assays showed that all strains were inhibited by the cell-free supernatant of a bacteriocin-producing strain, Pediococcus acidilactici 13, with the inhibition zones ranging from 16.00 to 24.50 mm. These results provide useful information on antibiotic resistance of L. monocytogenes strains isolated from foods, and can potentially be used to develop bacteriocin-based interventions to guard against the hazards associated with L. monocytogenes in ready-to-eat meat and poultry products.展开更多
Aflatoxin B1(AFB1)is a toxic fungal metabolite that contaminates almonds from cultivation to harvesting.It leads to chronic health problems and significant economic loss to the producers.Therefore,a fast and non-invas...Aflatoxin B1(AFB1)is a toxic fungal metabolite that contaminates almonds from cultivation to harvesting.It leads to chronic health problems and significant economic loss to the producers.Therefore,a fast and non-invasive detection technique is crucial for safeguarding food safety by swiftly identifying and eliminating contaminated almonds from the supply chain.Hyperspectral imaging has been explored as a potential non-destructive technology for detecting AFB1.However,the diverse geometries of almonds present a significant challenge on acquired images,thereby impacting the accuracy of the developed prediction and classification models.This study investigates the effectiveness of short-wave infrared(SwIR)hyperspectral imaging combined with deep learning for detecting AFB1 in almonds of varying geometries.Initially,partial least squares regression(PLSR)and support vector machine(SvM)regression models were evaluated for quantification,while SVM and quadratic discriminant analysis(QDA)classifiers were applied for classification.The results indicated that spectral responses varied with almond thickness,making quantification models unreliable for industrial applications.The Competitive Adaptive Reweighted Sampling(CARS)algorithm was employed to identify key spectral features for developing multi-spectral AFB1 classification models to evaluate the feasibility of high-speed,accurate in-line detection.The deep learning approach significantly outperformed traditional machine learning models,with the pre-trained Inception V3 network achieving a cross-validation accuracy of 84.82%,an F1-score of 0.8522,and an area under curve of 0.893.These findings highlight the superiority of deep learning-based hyperspectral imaging for accurate and reliable AFB1 detection in almonds with diverse shapes and thicknesses.展开更多
The global frozen food market is rapidly expanding,driving the food industry to seek innovative solutions to maintain product quality and minimize food losses.Among these innovations,cryoprotectants play a critical ro...The global frozen food market is rapidly expanding,driving the food industry to seek innovative solutions to maintain product quality and minimize food losses.Among these innovations,cryoprotectants play a critical role by inhibiting ice crystal formation and preventing cell damage caused by recrystallization.Polysaccharides have emerged as alternative cryoprotectants due to their availability,low toxicity,and renewability.However,their large molecular size and complex branching structures often limit their diffusion into food matrices.With advancements in nanotechnology,polysaccharide-derived nanoparticles have gained significant attention for industrial applications.These nanoscale particles offer enhanced diffusion into food tissues,thanks to their high surface area-to-volume ratio and superior mass transfer properties.Acting as effective cryoprotectants,they form stable hydrogen bonds with water,thereby improving the freezing and thawing stability of food products.This review focuses on three promising polysaccharides—cellulose,starch,and chitosan—that demonstrate considerable potential in frozen food applications when transformed into nanosized particles.These nanoparticles mitigate undesirable changes such as drip loss,textural deformation,microstructural damage,enzymatic activity,and lipid and protein oxidation during freezing,frozen storage,and thawing.Moreover,recent studies highlight the efficacy of impregnation techniques in incorporating these nanoparticles into food systems.Given the growing interest in the safety of nanomaterials,this review also examines the potential toxicity and safety considerations of these three nanosized polysaccharides.Future research should further explore the untapped potential of nanoscale polysaccharides and investigate their techno-functional properties to optimize their application in frozen food systems.展开更多
Microplastic contamination in food systems is an escalating concern with profound implications for food safety,human health,and marine ecosystem integrity.This review critically synthesizes current knowledge on the pr...Microplastic contamination in food systems is an escalating concern with profound implications for food safety,human health,and marine ecosystem integrity.This review critically synthesizes current knowledge on the presence,sources,and pathways of microplastics in food products,including seafood,agricultural crops,pro-cessed foods,and food packaging materials.Significant attention is given to the mechanisms through which microplastics interact with food components and serve as vectors for hazardous chemical additives,heavy metals,and pathogenic microorganisms,thereby amplifying the risks of foodborne contamination.The toxico-logical effects documented in marine organisms and humans ranging from oxidative stress and inflammation to disruptions in gut microbiota and metabolic functions underscore the urgent need for rigorous monitoring and control measures.This manuscript provides a comprehensive overview of advanced detection technologies and highlights the scientific challenges and regulatory gaps that hinder effective assessment and mitigation of microplastic contamination in food supply chains.It emphasizes the crucial role of interdisciplinary approaches integrating food science,toxicology,and environmental health to better understand exposure risks,toxicity mechanisms,and long-term consequences.By outlining current mitigation strategies such as improved waste management,development of sustainable packaging,and implementation of international policies,this review offers practical solutions that food industry stakeholders and researchers can adopt.Ultimately,it helps for food science readers with the critical insights necessary to safeguard food quality,protect consumer health,and preserve marine biodiversity,promoting sustainable food production practices in the face of the pervasive microplastic pollution crisis.展开更多
Food packaging plays a crucial role in preserving food quality throughout distribution.This study developed a starch/chitosan bilayer as a bio-packaging material.Compared to previous studies,the characterization of fi...Food packaging plays a crucial role in preserving food quality throughout distribution.This study developed a starch/chitosan bilayer as a bio-packaging material.Compared to previous studies,the characterization of filmforming dispersions has been significantly improved,demonstrating their suitability for producing high-quality bilayer films.After preparing and characterizing the starch and chitosan dispersions and the resulting films,the bilayer was obtained by depositing the chitosan dispersion onto a pre-formed starch film.The bilayer was analyzed using microscopy,contact angle measurements,Fourier Transform Infrared Spectroscopy,tensile strength tests,thermogravimetric analysis,gas permeability assessments,total solids,and solubility tests.Results show the bilayer possesses mechanical and physical properties comparable to commercial plastics,even after refrigerated or frozen storage.Notably,it exhibited high hydrophobicity,with a contact angle of 100◦,and good thermal stability,with only 10%mass loss up to 200℃,making it suitable for domestic oven use.Additionally,the bilayer is entirely impermeable to carbon dioxide at atmospheric pressure and shows a permeability of 15.16 barrer under a transmembrane pressure of 5 bar,contributing to extended food shelf life.It also remains insoluble in water for at least 24 h at room temperature and resists acidic and alkaline environments,maintaining integrity with wet or reactive foods.These findings suggest that the starch/chitosan bilayer could be a viable,eco-sustainable alternative to conventional plastics,offering promising applications in the food sector.This study contributes to the advancement of sustainable food packaging through the development of a durable,environmentally friendly bilayer material with industrial potential.展开更多
Liposomes(LPs)are capable of transporting a wide range of bioactive compounds(BACs)that have significant applications in the pharmaceutical,food,and cosmetic industries.These BACs can be administered through various r...Liposomes(LPs)are capable of transporting a wide range of bioactive compounds(BACs)that have significant applications in the pharmaceutical,food,and cosmetic industries.These BACs can be administered through various routes,including parenteral(injection),oral ingestion,or transdermal absorption.In addition,there have been limited studies conducted on the toxicological and safety aspects of LPs.This highlights the need for more research to be conducted on the potential risks of oral exposure before considering their use in food applications.Therefore,the purpose of this review is to present the latest information on the composition of LP,the materials used to coat LPs for applications in the pharmaceutical and food industries to enhance the stability of LPs containing delicate BACs,and the absorption of LPs and commercially available liposomal products produced using different technologies in the market.In addition,this paper revisits various advanced technologies used in the field of food and nutraceutical processing.These technologies include the supercritical fluid method,supercritical antisolvent method,supercritical reverse phase evaporation method,micro-fluidization,and ultrasonication.The article also discusses the applications of these technologies.展开更多
Awareness on nutritive value and health benefits of rice is of vital importance in order to increase the consumption of rice in daily diet of the human beings. In this study, a total of six aromatic and two non-aromat...Awareness on nutritive value and health benefits of rice is of vital importance in order to increase the consumption of rice in daily diet of the human beings. In this study, a total of six aromatic and two non-aromatic rice accessions grown in India were analysed for their nutritional quality attributes including proximate composition, mineral contents and fatty acids. Data with three replications were used to measure Pearson＇s simple correlation co-efficient in order to establish the relationship among various nutritional quality attributes. The result on proximate composition showed that Govind Bhog had the highest moisture（13.57%） and fat（0.92%） content, which signifies its tasty attribute. Badshah Bhog exhibited the highest fibre content（0.85%）, carbohydrate content（82.70%） and food energy（365.23 k Cal per 100 g）. Among the minerals, the higher Ca（98.75 mg/kg）, Zn（17.00 mg/kg） and Fe（31.50 mg/kg） were in Gopal Bhog, whereas the highest Na（68.85 mg/kg） was in Badshah Bhog, the highest K（500.00 mg/kg） was in Swetganga, Khushboo and Sarbati. The highest contents of unsaturated fatty acids viz. oleic acid（49.14%）, linoleic acid（46.99%） and linolenic acid（1.27%） were found in Sarbati, whereas the highest content of saturated fatty acids viz. myristic acid（4.60%） and palmitic acid（31.91%） were found in Govind Bhog and stearic acid（6.47%） in Todal. The identified aromatic rice accessions Gopal Bhog, Govind Bhog and Badshah Bhog and non-aromatic rice accession Sarbati were found nutritionally superior among all eight tested accessions. The nutritional quality oriented attributes in this study were competent with recognized prominent aromatic and non-aromatic rice accessions as an index of their nutritional worth and recommend to farmers and consumers which may be graded as export quality rice with good unique nutritional values in international market.展开更多
The present experiment was conducted to evaluate the effect of elevated [CO_2] with varying nutrient management on rice–rice production system. The experiment was conducted in the open field and inside open-top chamb...The present experiment was conducted to evaluate the effect of elevated [CO_2] with varying nutrient management on rice–rice production system. The experiment was conducted in the open field and inside open-top chambers(OTCs) of ambient [CO_2](≈ 390 μmol L-1) and elevated [CO_2] environment(25% above ambient) during wet and dry seasons in 2011–2013at Kharagpur, India. The nutrient management included recommended doses of N, P, and K as chemical fertilizer(CF), integration of chemical and organic sources, and application of increased(25% higher) doses of CF. The higher [CO_2] level in the OTC increased aboveground biomass but marginally decreased filled grains per panicle and grain yield of rice, compared to the ambient environment. However, crop root biomass was increased significantly under elevated [CO_2]. With respect to nutrient management, increasing the dose of CF increased grain yield significantly in both seasons. At the recommended dose of nutrients, integrated nutrient management was comparable to CF in the wet season, but significantly inferior in the dry season, in its effect on growth and yield of rice. The [CO_2] elevation in OTC led to a marginal increase in organic C and available P content of soil, but a decrease in available N content. It was concluded that increased doses of nutrients via integration of chemical and organic sources in the wet season and chemical sources alone in the dry season will minimize the adverse effect of future climate on rice production in subtropical India.展开更多
Pearl millet(Pennisetum glaucum)is one of the major millets with high nutritional properties.This crop exhibits exceptional resilience to drought and high temperatures.However,the processing of pearl millet poses a si...Pearl millet(Pennisetum glaucum)is one of the major millets with high nutritional properties.This crop exhibits exceptional resilience to drought and high temperatures.However,the processing of pearl millet poses a significant challenge due to its high lipid content,enzyme activity,and presence of antinutrients.Consequently,it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable technologies.Hydrothermal treatment in the food industry has long been seen as promising due to its potential to reduce microbial load,inactivate enzymes,and improve nutrient retention.This study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl millet.The independent variables of the study were soaking temperature(35,45,55℃),soaking time(2,3,4 h),and steaming time(5,10,15 min).Treatment conditions had a statistically significant effect on nutrient retention.Major antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%,respectively,after the treatment.Lipase activity decreased significantly up to 10% with the treatment conditions.The findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.展开更多
Projected changes in weather parameters, mainly temperature and rainfall, have already started to show their effect on agricultural production. To cope with the changing scenarios, adoption of appropriate management s...Projected changes in weather parameters, mainly temperature and rainfall, have already started to show their effect on agricultural production. To cope with the changing scenarios, adoption of appropriate management strategies is of paramount importance. A study was undertaken to evaluate the most appropriate combination of sowing date and phosphorus fertilization level for peanut crops grown in sandy loam soil in a subhumid region of eastern India. Field experiments were conducted during the summer seasons of 2012 and 2013 on peanut crops at the farm of the Indian Institute of Technology, Kharagpur. The DSSAT v4.5 CROPGRO-Peanut model was used to predict the phenology, growth, and yield of peanut crop under combinations of four sowing dates and four phosphorus fertilization levels. The model was calibrated with a 2012 dataset of growth, phenology, and yield parameters for estimating the genetic coefficients of cultivar TMV-2 and was validated with a 2013 dataset of the same parameters. Simulations of pod yield and other yield parameters using the calibrated model were found to be quite accurate. The model was able to reasonably simulate pod yield and final biomass with low normalized root mean square error (RMSE_n), low absolute root mean square error (RMSE_a) and high coefficient of determination (R^2> 0.7) over a wide range of sowing dates and different phosphorus fertilization levels sensitivity analysis indicated that sowing from the second week of January to the end of February with 30–50 kg P_2O_5 ha^(-1)would give the highest pod yield.展开更多
A uniform and effective heat distribution inside the canned milk is very crucial for achieving effective sterilization. It is extremely difficult to establish the temperature profile inside the canned milk during cont...A uniform and effective heat distribution inside the canned milk is very crucial for achieving effective sterilization. It is extremely difficult to establish the temperature profile inside the canned milk during continuous industrial scale operation. Computational fluid dynamics （CFD） simulation can be a useful tool to determine the temperature distribution of the fluid inside the can during the sterilization process. A CFD model was developed for the sterilization of canned milk at 121 ~C. The simulation results were validated with the experimental measurements of temperatures. The formation and movement of slowest heating zone （SHZ） during the sterilization process was tracked. Moreover, effect of can position （vertical and horizontal） during processing on milk temperature distribution inside the can was also investigated. Higher Grashof and Rayleigh numbers were obtained for vertical positioning of can compared to horizontal can processing. Further, effectiveness of the process was calculated based on F-value and these results reinforced the positive effect of horizontal position of can during the sterilization process.展开更多
Millets are widely recognized for their nutritional significance;however, the methods employed for their processing are currently lacking. This article primarily focuses on the advanced technologies and progressions i...Millets are widely recognized for their nutritional significance;however, the methods employed for their processing are currently lacking. This article primarily focuses on the advanced technologies and progressions in millet dehulling and polishing. These technologies operate based on the fundamental principles of compression-shearing, abrasion-friction, and centrifugal-impact forces. Processing of millets can be challenging because of the physical characteristics and tight attachment of hull and bran to the endosperm. However, several dehullers have been designed to solve this problem for different kinds of millets. In addition, the nutritional and anti-nutritional characteristics undergo alterations due to both dehulling and polishing processes. These alterations are thoroughly examined and discussed in this article. Specifically, anti-nutrients such as tannins and phytate are predominantly found in the outer pericarp of the grain and experience a reduction after undergoing dehulling and polishing. The nutritional properties are also subjected to a reduction;however, this reduction can be mitigated by subjecting the grains to certain pretreatments before dehulling and polishing. These treatments serve to enhance dehulling efficiency and nutrient digestibility while simultaneously reducing the presence of anti-nutrients. Novel thermal and non-thermal methodologies such as microwave, hydrothermal, high-pressure processing, and ohmic heating can be employed for processing millets, thereby diminishing the loss of nutrients. Additional research can be carried out to investigate their impact on the dehulling and polishing of millets.展开更多
Machine learning and artificial intelligence continue to evolve at a rapid pace, with many potential applications related to soil science. Even so, human experience and perception play an invaluable role in characteri...Machine learning and artificial intelligence continue to evolve at a rapid pace, with many potential applications related to soil science. Even so, human experience and perception play an invaluable role in characterizing soil properties, especially qualitative properties that may elude sensing/computer-based modeling approaches. The elegant solution to this conundrum relies on the synthesis of computer-aided predictive modeling with human insight and knowledge.As global population surpasses 8 billion, the importance of optimized agronomic production to feed a hungry world has never been more important.展开更多
Full use of residues from industrial processes is a fundamental necessity of contemporary society, since it avoids impacts to the environment by using residues as inputs for other products of high economic and social ...Full use of residues from industrial processes is a fundamental necessity of contemporary society, since it avoids impacts to the environment by using residues as inputs for other products of high economic and social importance. In this study, lipase production of the crude enzymatic extracts obtained by Aspergillus niger using cassava peel as substrate and sunflower oil as an inductor was investigated. The optimized cultivation temperature and concentration of inductor were determined using the response surface methodology. The two variables studied exercised influence in the production of lipase in the 95% level of confidence. The response surface obtained indicated that the conditions that maximize lipase activity production were 30.5 ~C and initial concentration of sunflower oil was 2.5% （w/w）. Through this analysis, it is evident that extremes in temperature and concentration of inductor tend to decrease lipase production, since low temperatures decrease metabolism and high temperatures may inactivate the lipase. Optimum lipase yield was 59.8 U/g of dry peel which was fermented for 60 h. Lipase production presents a peak of 61.3 U/g, at 72 h of fermentation. However, this value is statistically equal （p 〉 0.05） of the value of lipase activity obtained for 60 h and 84 h of fermentation.展开更多
This study was conducted to test the concept of fresh cut banana slices with the effects of chemical treatments on the surface appearance and selected quality indexes of banana samples right after cutting and during 2...This study was conducted to test the concept of fresh cut banana slices with the effects of chemical treatments on the surface appearance and selected quality indexes of banana samples right after cutting and during 2-week of storage at refrigeration conditions(0-4°C).Banana slices were treated with an ascorbic acid,sodium chloride,citric acid,calcium chloride,and sodium carbonate,water(room temperature),and hot water(65°C).Quality attributes,e.g.color,PPO(polyphenol oxidase)activities,surface appearance of the cut bananas were compared.Banana slices immersed in sodium chloride,calcium chloride,citric acid and sodium ascorbate showed visual traces of browning during storage at 4°C.After 14 days of storage,only ascorbic acid treated banana samples showed moderate browning,while all other treatments were severely affected.Browning was more severe for the samples immersed in water for all storage times.The browning measurement(a value)became increasingly positive from first to fourteenth day storage.It was observed that the inactivation of PPO enzyme was achieved for the ascorbic acid treated sample most.Rather than ascorbic acid treatment,cut banana samples showed less PPO enzyme activity for sodium chloride,citric acid,calcium chloride,sodium carbonate,hot water,and water(room temperature)treatments,subsequently.There were no significant changes observed on the different chemical treatments(sodium chloride,citric acid,calcium chloride,and sodium carbonate)except ascorbic acid.In overall,ascorbic acid was found to be the most efficient treatment on the inactivation of PPO enzyme activity among all the treatments.Beside the inactivation of the enzyme,ascorbic acid showed a better success to prevent color degradation of bananas.This study showed that ascorbic acid treatment is an effective chemical agent on the inactivation of browning enzymes.展开更多
This research aims to produce Arabic bread enriched with iron, zinc, copper, magnesium and protein by the addition of ingredients such as parsley powder, oats, grape seeds, soybean meal, wheat germ, and milk powder. I...This research aims to produce Arabic bread enriched with iron, zinc, copper, magnesium and protein by the addition of ingredients such as parsley powder, oats, grape seeds, soybean meal, wheat germ, and milk powder. In this study, for enriched bread samples sensory evaluation, chemical and mineral composition determination and microbiological tests were carried out. The sensory evaluation of breads showed that both mixtures, which were enriched with grape seeds, oats, and wheat germs, have excellent quality. The chemical tests showed that the enriched breads have high fat, ash, fiber, and protein when compared with normal Arabic bread. It was noticed that the consumption of three enriched Arabic bread loaves gives us about 78.9% from our daily need of zinc, whereas the unenriched bread gives us only 48.8%, about 82.2% from our daily needs of copper, whereas the normal bread gives us only 58.8%, and 93.9% from our daily need of iron, whereas the normal bread gives us only 71.2%.展开更多
The aim of this study was to develop a new bread formulation from different amounts of acai powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed usin...The aim of this study was to develop a new bread formulation from different amounts of acai powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed using the central composite rotational design and having as dependent variables specific volume, hardness, crumb color and image analysis. Statistical analysis was performed using multiple regression and response surface. The results showed that the inclusion of powdered acai and polydextrose in bread formulations reduces the specific volume and alveoli number and increases the browning and hardness of the bread. However, values of this addition （30 g/100 g） were found that did not promote significant quality reduction and the scanning electron microscopy （SEM） showed minimal damage to the gluten network at this level of incorporation.展开更多
基金the University of Cartagena for funding through the Strengthening Project Acta 048-2023.
文摘The extensive use of polymeric materials in single-use packaging has driven the need to develop biodegradable alternatives.This study investigates the incorporation of graphene oxide(GO)and Moringa oleifera seed oil(MOSO)into a gelatin matrix to create polymer films and evaluate their potential as active packaging materials.The properties of these films were evaluated using structural,thermal,mechanical,optical,and physicochemical methods to determine their suitability for food packaging applications.The results showed that GO and MOSO were homogeneously dispersed in the gelatin matrix,forming colloidal particles(around 5μm in diameter).The addition of GO increased opacity by approximately 20 times the base value while MOSO affected light transmittance without impacting opacity.Mechanical properties were affected differently,GO acted as a crosslinking agent reducing elongation and increasing tensile strength at break,on the other hand MOSO acted as a plasticizer,making films more plastic increasing elongation a 30%.These effects counteracted each other,and similar behavior was recorded in differential scanning calorimetry.The films exhibited an improved water vapor resistance,which is crucial for food packaging.These findings indicate that the incorporation of GO and MOSO into a gelatin matrix may produce biodegradable polymer films with enhanced properties,suitable for active packaging in the food industry.
文摘The objective of this work was to estimate the antioxidant potential of the extracts from pink shrimp residue and red grape pomaces (Merlot and Syrah varietals), evaluated according to its antioxidant activity with different analytical methods, associating these properties with the chemical composition of the extract and, as a consequence, with the extraction procedure. The shrimp residue was pre-treated combining cooking, drying, and milling, whereas the grape pomaces were dried and ground. The shrimp residue extracts were obtained by Soxhlet (SOX) and by maceration using hexane (Hx), hexane: isopropanol (50:50) (Hx:IPA), isopropanol, ethanol (EtOH) and acetone as solvents;by ultrasonic maceration (UME) with EtOH;by cold and hot oil extraction with soy and sunflower oils;and by Supercritical Fluid Extraction (SFE) with pure CO2 (100 -?300 bar;313.15 -?333.15 K) and with co-solvent (Hx: IPA and sunflower oil at 2%). The grape pomaces extracts were obtained by SOX using EtOH, ethyl acetate (EtOAc) and Hx;UME with water (H2O), EtOH, EtOAc and Hx;and by SFE performed with pure CO2 (150 -?300 bar;323.15 -?333.15 K) and with cosolvent (EtOH at 15%). The antioxidant activity was determined by the DPPH free radical scavenging procedure and by the β-carotene bleaching method. Higher antioxidant activities in shrimp residue extracts were observed by the β-carotene bleaching method in alcoholic and cetonic extracts, among the low pressure extraction methods, while for the SFE, the higher activities were achieved by the extracts obtained at elevated pressures. For the grape pomaces extracts, the best results were obtained by the DPPH method from the low pressure extractions proceeded with EtOH. The SFE with Merlot pomace at 323.15 K/150 bar (the lowest temperature and pressures tested) presented the best antioxidant activity by the β-carotene bleaching.
文摘This study aimed to determine the antibiotic and bacteriocin sensitivity of Listeria monocytogenes strains isolated from animal derived foods. With disc diffusion assay, all fourteen L. monocytogenes strains were suscepti-ble to the antibiotics, including penicillin G, vancomycin, tetracycline, chloramphenicol, rifampicin, erythromycin, gentamicin and trime- thoprim. However, the percentages of fosfomycin and streptomycin resistances were 92.9% and 7.1%, respectively. Multiple resistances were not observed among the tested strains. The results of well diffusion assays showed that all strains were inhibited by the cell-free supernatant of a bacteriocin-producing strain, Pediococcus acidilactici 13, with the inhibition zones ranging from 16.00 to 24.50 mm. These results provide useful information on antibiotic resistance of L. monocytogenes strains isolated from foods, and can potentially be used to develop bacteriocin-based interventions to guard against the hazards associated with L. monocytogenes in ready-to-eat meat and poultry products.
基金the Research Training Program International(RTPi)scholarship from Commonwealth Australiathe top-up scholarship provided by SureNut Ltd.SureNut Ltd.for supplying all the almonds used in this study.
文摘Aflatoxin B1(AFB1)is a toxic fungal metabolite that contaminates almonds from cultivation to harvesting.It leads to chronic health problems and significant economic loss to the producers.Therefore,a fast and non-invasive detection technique is crucial for safeguarding food safety by swiftly identifying and eliminating contaminated almonds from the supply chain.Hyperspectral imaging has been explored as a potential non-destructive technology for detecting AFB1.However,the diverse geometries of almonds present a significant challenge on acquired images,thereby impacting the accuracy of the developed prediction and classification models.This study investigates the effectiveness of short-wave infrared(SwIR)hyperspectral imaging combined with deep learning for detecting AFB1 in almonds of varying geometries.Initially,partial least squares regression(PLSR)and support vector machine(SvM)regression models were evaluated for quantification,while SVM and quadratic discriminant analysis(QDA)classifiers were applied for classification.The results indicated that spectral responses varied with almond thickness,making quantification models unreliable for industrial applications.The Competitive Adaptive Reweighted Sampling(CARS)algorithm was employed to identify key spectral features for developing multi-spectral AFB1 classification models to evaluate the feasibility of high-speed,accurate in-line detection.The deep learning approach significantly outperformed traditional machine learning models,with the pre-trained Inception V3 network achieving a cross-validation accuracy of 84.82%,an F1-score of 0.8522,and an area under curve of 0.893.These findings highlight the superiority of deep learning-based hyperspectral imaging for accurate and reliable AFB1 detection in almonds with diverse shapes and thicknesses.
基金supported by The Scientific and Technological Research Council of Türkiye(TÜBITAK)with a project number of 120O772.
文摘The global frozen food market is rapidly expanding,driving the food industry to seek innovative solutions to maintain product quality and minimize food losses.Among these innovations,cryoprotectants play a critical role by inhibiting ice crystal formation and preventing cell damage caused by recrystallization.Polysaccharides have emerged as alternative cryoprotectants due to their availability,low toxicity,and renewability.However,their large molecular size and complex branching structures often limit their diffusion into food matrices.With advancements in nanotechnology,polysaccharide-derived nanoparticles have gained significant attention for industrial applications.These nanoscale particles offer enhanced diffusion into food tissues,thanks to their high surface area-to-volume ratio and superior mass transfer properties.Acting as effective cryoprotectants,they form stable hydrogen bonds with water,thereby improving the freezing and thawing stability of food products.This review focuses on three promising polysaccharides—cellulose,starch,and chitosan—that demonstrate considerable potential in frozen food applications when transformed into nanosized particles.These nanoparticles mitigate undesirable changes such as drip loss,textural deformation,microstructural damage,enzymatic activity,and lipid and protein oxidation during freezing,frozen storage,and thawing.Moreover,recent studies highlight the efficacy of impregnation techniques in incorporating these nanoparticles into food systems.Given the growing interest in the safety of nanomaterials,this review also examines the potential toxicity and safety considerations of these three nanosized polysaccharides.Future research should further explore the untapped potential of nanoscale polysaccharides and investigate their techno-functional properties to optimize their application in frozen food systems.
文摘Microplastic contamination in food systems is an escalating concern with profound implications for food safety,human health,and marine ecosystem integrity.This review critically synthesizes current knowledge on the presence,sources,and pathways of microplastics in food products,including seafood,agricultural crops,pro-cessed foods,and food packaging materials.Significant attention is given to the mechanisms through which microplastics interact with food components and serve as vectors for hazardous chemical additives,heavy metals,and pathogenic microorganisms,thereby amplifying the risks of foodborne contamination.The toxico-logical effects documented in marine organisms and humans ranging from oxidative stress and inflammation to disruptions in gut microbiota and metabolic functions underscore the urgent need for rigorous monitoring and control measures.This manuscript provides a comprehensive overview of advanced detection technologies and highlights the scientific challenges and regulatory gaps that hinder effective assessment and mitigation of microplastic contamination in food supply chains.It emphasizes the crucial role of interdisciplinary approaches integrating food science,toxicology,and environmental health to better understand exposure risks,toxicity mechanisms,and long-term consequences.By outlining current mitigation strategies such as improved waste management,development of sustainable packaging,and implementation of international policies,this review offers practical solutions that food industry stakeholders and researchers can adopt.Ultimately,it helps for food science readers with the critical insights necessary to safeguard food quality,protect consumer health,and preserve marine biodiversity,promoting sustainable food production practices in the face of the pervasive microplastic pollution crisis.
基金supported by the Italian Ministry of University and Research(MUR)by the research fellowship DOT 1305191(CUP:H29J21010090006PON“Ricerca e Innovazione”2014-2020,Asse Ⅳ“Istruzione e ricerca per il recupero”Azione Ⅳ.4“Dottorati e contratti di ricerca su tematiche dell’innovazione”).
文摘Food packaging plays a crucial role in preserving food quality throughout distribution.This study developed a starch/chitosan bilayer as a bio-packaging material.Compared to previous studies,the characterization of filmforming dispersions has been significantly improved,demonstrating their suitability for producing high-quality bilayer films.After preparing and characterizing the starch and chitosan dispersions and the resulting films,the bilayer was obtained by depositing the chitosan dispersion onto a pre-formed starch film.The bilayer was analyzed using microscopy,contact angle measurements,Fourier Transform Infrared Spectroscopy,tensile strength tests,thermogravimetric analysis,gas permeability assessments,total solids,and solubility tests.Results show the bilayer possesses mechanical and physical properties comparable to commercial plastics,even after refrigerated or frozen storage.Notably,it exhibited high hydrophobicity,with a contact angle of 100◦,and good thermal stability,with only 10%mass loss up to 200℃,making it suitable for domestic oven use.Additionally,the bilayer is entirely impermeable to carbon dioxide at atmospheric pressure and shows a permeability of 15.16 barrer under a transmembrane pressure of 5 bar,contributing to extended food shelf life.It also remains insoluble in water for at least 24 h at room temperature and resists acidic and alkaline environments,maintaining integrity with wet or reactive foods.These findings suggest that the starch/chitosan bilayer could be a viable,eco-sustainable alternative to conventional plastics,offering promising applications in the food sector.This study contributes to the advancement of sustainable food packaging through the development of a durable,environmentally friendly bilayer material with industrial potential.
基金supported by Ministry of Education(formerly the Ministry of Human Resource Development),Government of India for an Institute Research Assistantship and the authors。
文摘Liposomes(LPs)are capable of transporting a wide range of bioactive compounds(BACs)that have significant applications in the pharmaceutical,food,and cosmetic industries.These BACs can be administered through various routes,including parenteral(injection),oral ingestion,or transdermal absorption.In addition,there have been limited studies conducted on the toxicological and safety aspects of LPs.This highlights the need for more research to be conducted on the potential risks of oral exposure before considering their use in food applications.Therefore,the purpose of this review is to present the latest information on the composition of LP,the materials used to coat LPs for applications in the pharmaceutical and food industries to enhance the stability of LPs containing delicate BACs,and the absorption of LPs and commercially available liposomal products produced using different technologies in the market.In addition,this paper revisits various advanced technologies used in the field of food and nutraceutical processing.These technologies include the supercritical fluid method,supercritical antisolvent method,supercritical reverse phase evaporation method,micro-fluidization,and ultrasonication.The article also discusses the applications of these technologies.
基金financially supported by Department of Science and Technology,Ministry of Science and Technology,Government of India for an individual research fellowship(Grant No.IF120725 2012/686)
文摘Awareness on nutritive value and health benefits of rice is of vital importance in order to increase the consumption of rice in daily diet of the human beings. In this study, a total of six aromatic and two non-aromatic rice accessions grown in India were analysed for their nutritional quality attributes including proximate composition, mineral contents and fatty acids. Data with three replications were used to measure Pearson＇s simple correlation co-efficient in order to establish the relationship among various nutritional quality attributes. The result on proximate composition showed that Govind Bhog had the highest moisture（13.57%） and fat（0.92%） content, which signifies its tasty attribute. Badshah Bhog exhibited the highest fibre content（0.85%）, carbohydrate content（82.70%） and food energy（365.23 k Cal per 100 g）. Among the minerals, the higher Ca（98.75 mg/kg）, Zn（17.00 mg/kg） and Fe（31.50 mg/kg） were in Gopal Bhog, whereas the highest Na（68.85 mg/kg） was in Badshah Bhog, the highest K（500.00 mg/kg） was in Swetganga, Khushboo and Sarbati. The highest contents of unsaturated fatty acids viz. oleic acid（49.14%）, linoleic acid（46.99%） and linolenic acid（1.27%） were found in Sarbati, whereas the highest content of saturated fatty acids viz. myristic acid（4.60%） and palmitic acid（31.91%） were found in Govind Bhog and stearic acid（6.47%） in Todal. The identified aromatic rice accessions Gopal Bhog, Govind Bhog and Badshah Bhog and non-aromatic rice accession Sarbati were found nutritionally superior among all eight tested accessions. The nutritional quality oriented attributes in this study were competent with recognized prominent aromatic and non-aromatic rice accessions as an index of their nutritional worth and recommend to farmers and consumers which may be graded as export quality rice with good unique nutritional values in international market.
基金National Agricultural Innovation ProjectIndian Council of Agricultural Research New Delhi is gratefully acknowledged for providing a financial grant(NAIP/COMP-4/C-30023/2008-09Dated 06-01-2009)for execution of the research project
文摘The present experiment was conducted to evaluate the effect of elevated [CO_2] with varying nutrient management on rice–rice production system. The experiment was conducted in the open field and inside open-top chambers(OTCs) of ambient [CO_2](≈ 390 μmol L-1) and elevated [CO_2] environment(25% above ambient) during wet and dry seasons in 2011–2013at Kharagpur, India. The nutrient management included recommended doses of N, P, and K as chemical fertilizer(CF), integration of chemical and organic sources, and application of increased(25% higher) doses of CF. The higher [CO_2] level in the OTC increased aboveground biomass but marginally decreased filled grains per panicle and grain yield of rice, compared to the ambient environment. However, crop root biomass was increased significantly under elevated [CO_2]. With respect to nutrient management, increasing the dose of CF increased grain yield significantly in both seasons. At the recommended dose of nutrients, integrated nutrient management was comparable to CF in the wet season, but significantly inferior in the dry season, in its effect on growth and yield of rice. The [CO_2] elevation in OTC led to a marginal increase in organic C and available P content of soil, but a decrease in available N content. It was concluded that increased doses of nutrients via integration of chemical and organic sources in the wet season and chemical sources alone in the dry season will minimize the adverse effect of future climate on rice production in subtropical India.
基金the Ministry of Human Resource Development,Govt.of India,for providing scholarship grants to the authors.
文摘Pearl millet(Pennisetum glaucum)is one of the major millets with high nutritional properties.This crop exhibits exceptional resilience to drought and high temperatures.However,the processing of pearl millet poses a significant challenge due to its high lipid content,enzyme activity,and presence of antinutrients.Consequently,it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable technologies.Hydrothermal treatment in the food industry has long been seen as promising due to its potential to reduce microbial load,inactivate enzymes,and improve nutrient retention.This study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl millet.The independent variables of the study were soaking temperature(35,45,55℃),soaking time(2,3,4 h),and steaming time(5,10,15 min).Treatment conditions had a statistically significant effect on nutrient retention.Major antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%,respectively,after the treatment.Lipase activity decreased significantly up to 10% with the treatment conditions.The findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.
基金The authors are thankful to the Agricultural and Food Engineering Department of the Indian Institute of Technology Kharagpur, India for providing facilities to conduct experiments.The authors acknowledge the India Meteorological Department, India for installing an automatic weather stationat the institute.
文摘Projected changes in weather parameters, mainly temperature and rainfall, have already started to show their effect on agricultural production. To cope with the changing scenarios, adoption of appropriate management strategies is of paramount importance. A study was undertaken to evaluate the most appropriate combination of sowing date and phosphorus fertilization level for peanut crops grown in sandy loam soil in a subhumid region of eastern India. Field experiments were conducted during the summer seasons of 2012 and 2013 on peanut crops at the farm of the Indian Institute of Technology, Kharagpur. The DSSAT v4.5 CROPGRO-Peanut model was used to predict the phenology, growth, and yield of peanut crop under combinations of four sowing dates and four phosphorus fertilization levels. The model was calibrated with a 2012 dataset of growth, phenology, and yield parameters for estimating the genetic coefficients of cultivar TMV-2 and was validated with a 2013 dataset of the same parameters. Simulations of pod yield and other yield parameters using the calibrated model were found to be quite accurate. The model was able to reasonably simulate pod yield and final biomass with low normalized root mean square error (RMSE_n), low absolute root mean square error (RMSE_a) and high coefficient of determination (R^2> 0.7) over a wide range of sowing dates and different phosphorus fertilization levels sensitivity analysis indicated that sowing from the second week of January to the end of February with 30–50 kg P_2O_5 ha^(-1)would give the highest pod yield.
文摘A uniform and effective heat distribution inside the canned milk is very crucial for achieving effective sterilization. It is extremely difficult to establish the temperature profile inside the canned milk during continuous industrial scale operation. Computational fluid dynamics （CFD） simulation can be a useful tool to determine the temperature distribution of the fluid inside the can during the sterilization process. A CFD model was developed for the sterilization of canned milk at 121 ~C. The simulation results were validated with the experimental measurements of temperatures. The formation and movement of slowest heating zone （SHZ） during the sterilization process was tracked. Moreover, effect of can position （vertical and horizontal） during processing on milk temperature distribution inside the can was also investigated. Higher Grashof and Rayleigh numbers were obtained for vertical positioning of can compared to horizontal can processing. Further, effectiveness of the process was calculated based on F-value and these results reinforced the positive effect of horizontal position of can during the sterilization process.
基金the Indian Institute of Technology, Kharagpur, West Bengal, 721302, for providing technical and financial support for the research。
文摘Millets are widely recognized for their nutritional significance;however, the methods employed for their processing are currently lacking. This article primarily focuses on the advanced technologies and progressions in millet dehulling and polishing. These technologies operate based on the fundamental principles of compression-shearing, abrasion-friction, and centrifugal-impact forces. Processing of millets can be challenging because of the physical characteristics and tight attachment of hull and bran to the endosperm. However, several dehullers have been designed to solve this problem for different kinds of millets. In addition, the nutritional and anti-nutritional characteristics undergo alterations due to both dehulling and polishing processes. These alterations are thoroughly examined and discussed in this article. Specifically, anti-nutrients such as tannins and phytate are predominantly found in the outer pericarp of the grain and experience a reduction after undergoing dehulling and polishing. The nutritional properties are also subjected to a reduction;however, this reduction can be mitigated by subjecting the grains to certain pretreatments before dehulling and polishing. These treatments serve to enhance dehulling efficiency and nutrient digestibility while simultaneously reducing the presence of anti-nutrients. Novel thermal and non-thermal methodologies such as microwave, hydrothermal, high-pressure processing, and ohmic heating can be employed for processing millets, thereby diminishing the loss of nutrients. Additional research can be carried out to investigate their impact on the dehulling and polishing of millets.
文摘Machine learning and artificial intelligence continue to evolve at a rapid pace, with many potential applications related to soil science. Even so, human experience and perception play an invaluable role in characterizing soil properties, especially qualitative properties that may elude sensing/computer-based modeling approaches. The elegant solution to this conundrum relies on the synthesis of computer-aided predictive modeling with human insight and knowledge.As global population surpasses 8 billion, the importance of optimized agronomic production to feed a hungry world has never been more important.
文摘Full use of residues from industrial processes is a fundamental necessity of contemporary society, since it avoids impacts to the environment by using residues as inputs for other products of high economic and social importance. In this study, lipase production of the crude enzymatic extracts obtained by Aspergillus niger using cassava peel as substrate and sunflower oil as an inductor was investigated. The optimized cultivation temperature and concentration of inductor were determined using the response surface methodology. The two variables studied exercised influence in the production of lipase in the 95% level of confidence. The response surface obtained indicated that the conditions that maximize lipase activity production were 30.5 ~C and initial concentration of sunflower oil was 2.5% （w/w）. Through this analysis, it is evident that extremes in temperature and concentration of inductor tend to decrease lipase production, since low temperatures decrease metabolism and high temperatures may inactivate the lipase. Optimum lipase yield was 59.8 U/g of dry peel which was fermented for 60 h. Lipase production presents a peak of 61.3 U/g, at 72 h of fermentation. However, this value is statistically equal （p 〉 0.05） of the value of lipase activity obtained for 60 h and 84 h of fermentation.
文摘This study was conducted to test the concept of fresh cut banana slices with the effects of chemical treatments on the surface appearance and selected quality indexes of banana samples right after cutting and during 2-week of storage at refrigeration conditions(0-4°C).Banana slices were treated with an ascorbic acid,sodium chloride,citric acid,calcium chloride,and sodium carbonate,water(room temperature),and hot water(65°C).Quality attributes,e.g.color,PPO(polyphenol oxidase)activities,surface appearance of the cut bananas were compared.Banana slices immersed in sodium chloride,calcium chloride,citric acid and sodium ascorbate showed visual traces of browning during storage at 4°C.After 14 days of storage,only ascorbic acid treated banana samples showed moderate browning,while all other treatments were severely affected.Browning was more severe for the samples immersed in water for all storage times.The browning measurement(a value)became increasingly positive from first to fourteenth day storage.It was observed that the inactivation of PPO enzyme was achieved for the ascorbic acid treated sample most.Rather than ascorbic acid treatment,cut banana samples showed less PPO enzyme activity for sodium chloride,citric acid,calcium chloride,sodium carbonate,hot water,and water(room temperature)treatments,subsequently.There were no significant changes observed on the different chemical treatments(sodium chloride,citric acid,calcium chloride,and sodium carbonate)except ascorbic acid.In overall,ascorbic acid was found to be the most efficient treatment on the inactivation of PPO enzyme activity among all the treatments.Beside the inactivation of the enzyme,ascorbic acid showed a better success to prevent color degradation of bananas.This study showed that ascorbic acid treatment is an effective chemical agent on the inactivation of browning enzymes.
文摘This research aims to produce Arabic bread enriched with iron, zinc, copper, magnesium and protein by the addition of ingredients such as parsley powder, oats, grape seeds, soybean meal, wheat germ, and milk powder. In this study, for enriched bread samples sensory evaluation, chemical and mineral composition determination and microbiological tests were carried out. The sensory evaluation of breads showed that both mixtures, which were enriched with grape seeds, oats, and wheat germs, have excellent quality. The chemical tests showed that the enriched breads have high fat, ash, fiber, and protein when compared with normal Arabic bread. It was noticed that the consumption of three enriched Arabic bread loaves gives us about 78.9% from our daily need of zinc, whereas the unenriched bread gives us only 48.8%, about 82.2% from our daily needs of copper, whereas the normal bread gives us only 58.8%, and 93.9% from our daily need of iron, whereas the normal bread gives us only 71.2%.
文摘The aim of this study was to develop a new bread formulation from different amounts of acai powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed using the central composite rotational design and having as dependent variables specific volume, hardness, crumb color and image analysis. Statistical analysis was performed using multiple regression and response surface. The results showed that the inclusion of powdered acai and polydextrose in bread formulations reduces the specific volume and alveoli number and increases the browning and hardness of the bread. However, values of this addition （30 g/100 g） were found that did not promote significant quality reduction and the scanning electron microscopy （SEM） showed minimal damage to the gluten network at this level of incorporation.
