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The rise of the globalized, industrial food system has widened the distance between producers and consumers. Over the last several years there has been a call for closing the distance between producers and consumers, and for more transparency in food systems. This need can be filled via procurement of local food, but there are often barriers to connect producers and consumers even when they live in proximity. The REKO model (short for Fair Consumption in Swedish) offers space for virtual reconnection via Facebook, which is used as its communication and ordering platform. The use of an already existing platform, which is often already widely in use among producers and consumers, has allowed the REKO concept to replicate and diffuse very effectively. Thus, REKO is a situated example of how digital interaction can radically alter the producer/consumer interactions in a local food community without having to invest heavily in infrastructures and technological developments. Drawing on experiences from the REKO network, this article explores the opportunities for food system reconnection, as well as the limitations of utilizing an existing technological platform to reconfigure local food interactions.

A vast variety of inflorescence architectures have evolved in angiosperms. Here, we analyze the diversity and development of the woodland strawberry (Fragaria vesca) inflorescence. Contrary to historical classifications, we show that it is a closed thyrse: a compound inflorescence with determinate primary monopodial axis and lateral sympodial branches, thus combining features of racemes and cymes. We demonstrate that this architecture is generated by 2 types of inflorescence meristems differing in their geometry. We further show that woodland strawberry homologs of TERMINAL FLOWER 1 (FvTFL1) and FLOWERING LOCUS T (FvFT1) regulate the development of both the racemose and cymose components of the thyrse. Loss of functional FvTFL1 reduces the number of lateral branches of the main axis and iterations in the lateral branches but does not affect their cymose pattern. These changes can be enhanced or compensated by altering FvFT1 expression. We complement our experimental findings with a computational model that captures inflorescence development using a small set of rules. The model highlights the distinct regulation of the fate of the primary and higher-order meristems, and explains the phenotypic diversity among inflorescences in terms of heterochrony resulting from the opposite action of FvTFL1 and FvFT1 within the thyrse framework. Our results represent a detailed analysis of thyrse architecture development at the meristematic and molecular levels.FLOWERING LOCUS T1 and TERMINAL FLOWER 1 control the number of lateral branches and their branching iterations in the thyrse inflorescence of woodland strawberry.

Food companies are central actors in driving sustainability transformations at the interface of production and consumption. Still, only limited attention has been directed to how sustainability-related meanings are being created within various food industry organizations. In this article, we explore the characteristics of the sustainability sensemaking and -giving processes among food companies and analyze how these processes influence sustainability-related transformations of current foodways. Our analysis is based on qualitative data (transcripts and notes) from interviews with managers from 15 Finnish food companies. By using organizational sensemaking literature, we shed light on the companies’ cultural talk and social meaning creations of sustainability. Our findings indicate that food companies’ sustainability sensemaking is an intra- and inter-organizational, social process occurring between the individual and organizational spheres of the organizations. Food companies act as sensegivers, as they actively communicate with stakeholders to achieve the position of a knowledgeable sustainability forerunner. Sustainability has been normalized in the talk and action of food companies, but the discursive space offered by them is limited to weak sustainability perspectives. While socio-material transgressions of current foodways may emerge, we argue that a shift from communicating and commercializing sustainability to a focus on ecological material aspects and ecological sensemaking is essential for transforming foodways towards strong sustainability.

Cereal beta-glucan is noted for its health benefits which are directly linked to its rheological properties. In this work, the gelation potential of cereal beta-glucans with varying fine structure was evaluated after dissolution at physiological temperature. beta-Glucans from 12 oat and 12 barley samples were extracted and screened for the relative abundance of trisaccharide to tetrasaccharide units (DP3:DP4 ratio), and four samples, representing the DP3:DP4 extremes from both, were selected for further tests. The beta-glucans were dissolved at 37 degrees C at 1% (w/w) concentration, and the rheological properties were investigated after 2 h or 24 h storage. Lower DP3:DP4 ratios were seen in oat (1.8-1.9) than barley (2.4-2.8) beta-glucans, and the results pointed to low variation among the studied Finnish cultivars. Dynamic oscillatory measurements indicated the formation of a gel-like structure in the oat beta-glucans during the 24 h storage, while the barley beta-glucans behaved as entangled polymer solutions, with little to no structure development. The results support the hypothesis that, following dissolution at 37 degrees C, a low DP3: DP4 ratio facilitates the gelation of beta-glucan as it allows for sufficient opening of the structure while leaving undissolved regions that can act as nucleation sites for junction zone formation.

Aims The aim of this study was to investigate the effectiveness of bread as substrate for γ-aminobutyric acid (GABA) biosynthesis, establishing a valorization strategy for surplus bread, repurposing it within the food chain. Methods and Results Surplus bread was fermented by lactic acid bacteria (LAB) to produce GABA. Pediococcus pentosaceus F01, Levilactobacillus brevis MRS4, Lactiplantibacillus plantarum H64 and C48 were selected among 33 LAB strains for the ability to synthesize GABA. Four fermentation experiments were set up using surplus bread as such, added of amylolytic and proteolytic enzymes, modifying the pH or mixed with wheat bran. Enzyme-treated slurries led to the release of glucose (up to 20 mg g−1) and free amino acid, whereas the addition of wheat bran (30% of bread weight) yielded the highest GABA content (circa 800 mg kg−1 of dry weight) and was the most suitable substrate for LAB growth. The selected slurry was ultimately used as an ingredient in bread making causing an increase in free amino acids. Conclusions Besides the high GABA concentration (148 mg kg−1 dough), the experimental bread developed in this study was characterized by good nutritional properties, highlighting the efficacy of tailored bioprocessing technologies as means to mitigate food wastage. Significance and Impact of Study Our results represent a proof of concept of effective strategies to repurpose food industry side streams.

openaire: EC/H2020/788489/EU//BioELCell Natural biopolymers have become key players in the preparation of biodegradable food packaging. However, biopolymers are typically highly hydrophilic, which imposes limitations in terms of barrier properties that are associated with water interactions. Here, we enhance the barrier properties of biobased packaging using multilayer designs, in which each layer displays a complementary barrier function. Oxygen, water vapor, and UV barriers were achieved using a stepwise assembly of cellulose nanofibers, biobased wax, and lignin particles supported by chitin nanofibers. We first engineered several designs containing CNFs and carnauba wax. Among them, we obtained low water vapor permeabilities in an assembly containing three layers, i.e., CNF/wax/CNF, in which wax was present as a continuous layer. We then incorporated a layer of lignin nanoparticles nucleated on chitin nanofibrils (LPChNF) to introduce a complete barrier against UV light, while maintaining film translucency. Our multilayer design which comprised CNF/wax/LPChNF enabled high oxygen (OTR of 3 ± 1 cm3/m2·day) and water vapor (WVTR of 6 ± 1 g/m2·day) barriers at 50% relative humidity. It was also effective against oil penetration. Oxygen permeability was controlled by the presence of tight networks of cellulose and chitin nanofibers, while water vapor diffusion through the assembly was regulated by the continuous wax layer. Lastly, we showcased our fully renewable packaging material for preservation of the texture of a commercial cracker (dry food). Our material showed functionality similar to that of the original packaging, which was composed of synthetic polymers.

Food retailing is undergoing a major restructuring process that is altering its boundaries, service provision and operations. Digitalisation and other technological advances are shifting the focus from products to services, from offline to online and from physical to virtual. Simultaneously, initiatives such as the United Nations Sustainable Development Goals are exerting pressure on food retailers to address contemporary global challenges, such as promoting healthy and sustainable consumption and production. However, these areas not only challenge food retailers but also provide opportunities for facilitating favourable dietary changes that benefit consumers, companies and society at large. This study introduces transformative food retailing as a construct that shifts attention to the reconfigured role of food retailing and its potential. We identify the shaping forces and characteristics of transformative food retailing and discuss the implications for consumers, food retailers and society at large. This paper is among the first to define and conceptualise food retail as transformative and, as a result, sets a platform for future scholarly research and practice to uncover the full potential of food retailing in serving both consumers and society.

BackgroundAlthough research has linked children's temperament with weight outcomes, the associations between temperament and dietary outcomes, particularly energy intake, remain understudied. Furthermore, little is known about how temperament is associated with diet in the early childhood education and care (ECEC) context, which is an important environment for many children. ObjectivesThis study examined whether temperament is associated with mean energy intake and its day-to-day variability. In addition, the associations were examined separately in the contexts of home and ECEC. MethodsThe study used data from 505 Finnish children from a cross-sectional DAGIS study conducted in 2015-2016. Parents reported their child's temperament with a questionnaire and food consumption with a food record for two weekdays (outside daycare hours) and one weekend day. Early educators at an ECEC centre reported the child's food consumption during the daycare hours on the same weekdays as the parents kept food records at home. Associations were examined with linear regression models. ResultsChildren with higher surgency had a higher mean daily energy intake. When examined separately at home and in the ECEC centre, the association was found only in the ECEC centre. Children with higher negative affectivity had greater day-to-day variability in energy intake. This association, however, was not observed when examined separately at home and at the ECEC centre. ConclusionsThe results indicate that temperament may shape children's energy intake. Moreover, the role of the ECEC context in children's eating may be different depending on a child's temperamental dispositions, which warrants further research.

Non-technical summaryThe industrial food system is widely considered to be unsustainable due to its undesired climate and health effects. One proposed alternative to these problems is a more local system of food provisioning. This means involving individuals, households, and communities in growing and acquiring edibles, like vegetables and other food stuff. This study based on a literature review found that food self-provisioning practitioners are mainly driven by health concerns and less by reasoning linked to the environment, like climate change adaptation and mitigation. We propose that the potential of food self-provisioning is underutilised in developing the sustainability of food systems. Technical summaryIn this article, we review and analyse the literature and concept of 'food self-provisioning' in order to understand its potential as a response to contemporary challenges. The focus of the study is on investigating the meanings related to environmental problems, particularly climate change, and issues of health. Firstly, we show how food self-provisioning is conceptualised vis-a-vis health and the environment; and secondly, what the (potential) implications of food self-provisioning to interlinked human and non-human health and beyond are. Based on the conducted literature review (n = 44), meanings of food self-provisioning are found to connect primarily to issues of human health and only secondarily to environmental questions, and even more marginally to climate change mitigation and adaptation. Our analysis cuts across the scales of households, communities, cities, and regions, including their diverse geographies, and hereby also comments on the questions of multilevel organising of self-provisioning, and what the notion of 'self' implies in this context. Social media summaryThe potential of food self-provisioning is underutilised in developing the sustainability of food systems.

BACKGROUND The attraction of cappuccino-style beverages is attributed to the foam layer, as it greatly improves the texture, appearance, and taste of these products. Typical milk has a low concentration of free fatty acids (FFA), but their concentration can increase due to lipolysis during processing and storage, which is detrimental to the foamability and foam stability of milk. There are contradictory results in reported studies concerning the effects of FFA on the foaming properties of milk due to differences in milk sources, methods inducing lipolysis, and methods of creating foam. In this study, the foaming properties and foam structure of milk samples whose lipolysis was induced by ultra-turraxing, homogenisation, and microfluidisation (1.5–3.5 μ-equiv.mL−1 FFA) were investigated. RESULTS Compared with others, microfluidised milk samples had the smallest particle size, lowest absolute zeta potential, and highest surface tension; thus exhibited high foamability and foam stability, and very small and homogeneous air bubbles in foam structure. For all shearing methods, increasing FFA content from 1.5 to 3.5 μ-equiv.mL−1 markedly decreased the surface tension, foamability, and foam stability of milk samples. The FFA level that led to undesirable foam structure was 1.5 μ-equiv.mL−1 for ultra-turraxed milk samples and 2.5 μ-equiv.mL−1 for homogenised and microfluidised ones. CONCLUSION Shearing-induced lipolysis greatly affected the physical properties of milk samples and subsequently their foaming properties and foam structure. At the same FFA level, lipolysis induced by microfluidisation was much less detrimental to the foaming properties of milk than lipolysis induced by ultra-turraxing and homogenisation.

The use of wood hemicelluloses, including galactoglucomannans (GGM) and glucuronoxylans (GX), in spray-dried microencapsulation of bioactive compounds has not been reported. Our study aims to investigate the benefits of spray-dried GGM and GX powders (sGGM and sGX) along with the effects of homogenization techniques (magnetic stirring, ultrasonication, and a combination of UltraTurrax homogenization and microfluidization) on the physicochemical properties of feed solutions (10–20%, w/w). Feed solutions of bilberry juice with sGGM, sGX, and mixtures of either sGGM or sGX with methylcellulose (MC) or carboxymethylcellulose (CMC) were examined to produce highly stable feed solutions for spray-dried microencapsulation. The effects of ultrasonication amplitudes (30–80%) on the viscosity and particle size distribution of sGGM feed solutions were more profound than observed in their sGX counterparts. Unlike sGX feed solutions, sGGM feed solutions homogenized by ultrasonication and microfluidization formed a gel-like structure. Microfluidization also caused a loss of total anthocyanin content (TAC) of the feed solutions. Magnetic stirring resulted in no gel formation and in the lowest viscosity of the feed solutions; hence, it is an effective method for preparing hemicellulose feed solutions. sGGM and sGX powders have high heat stability with melting temperatures of 170–180 °C. The sGGM + CMC combination was more stable over 1 week of storage than the sGGM and sGX feed solutions. Storing the feed solutions reduced TAC and increased sGGM viscosity. Our results indicated that GGM and GX have high potential for use as wall materials in the spray-dried microencapsulation of bioactive compounds.

A recently identified broiler myopathy known as wooden breast (WB) is predominantly found in the pectoralis major muscle of fast-growing broiler hybrids and is causing significant losses to the poultry industry. The aim of this study was to investigate the effects of WB syndrome on raw meat texture, purge loss and thermal properties of intramuscular connective tissue of pectoralis major muscle in the early postmortem period (1–3 days). Results showed that the presence of the WB muscles condition at 1 day postmortem was associated with significantly increased stiffness (27.0 N vs. 23.1 N) and significantly increased purge loss (1.8% vs. 1.0%) compared to normal breast (NB). However, on 3 days postmortem, these parameters did not differ between WB and NB groups. Insoluble and total collagen content was significantly higher in WB muscles compared to NB muscles, and the extractability of intramuscular connective tissue (IMCT) of WB was also higher (0.42% vs. 0.37%) compared to NB and remained stable in the early postmortem period. There was significantly lower protein content in the sarcoplasmic protein fraction and myofibrillar protein fraction of WB muscles compared to NB muscles (p < 0.05). The IMCT of these two groups showed different thermal properties, as the enthalpy of denaturation (ΔH) was significantly lower in WB muscles compared to NB muscles. The WB syndrome had a great effect on the texture and connective tissue properties of the meat compared to normal muscle, with a tendency for having a lower purge loss and higher raw meat hardness.

One of the biggest trends in the food industry is developing plant-based (PB) alternatives for dairy (D) products that mimic their counterparts. The prominent view is that these novel PB foods should represent conventional foods' visual, textural, and taste properties. In addition, consumer studies have demonstrated challenges in mimicking the texture properties, with PB yogurts having a thin and watery mouthfeel. This study aims to understand how much dairy-like properties contribute to the sensory and hedonic responses of PB and D yogurts among US and Finnish consumers. Thus, consumer studies were conducted in the US (n = 101) and Finland (n = 96) with consumers who regularly eat D yogurts and are willing to try PB yogurts. Six blueberry-flavored yogurts were blended in different plant-to-dairy ratios (PB:D%) and were labeled either as PB (plant-based) or D (dairy-based): 100:0 (PB), 75:25 (PB), 50:50 (PB), 50:50 (D), 25:75 (PB), and 0:100 (D). Different texture-related attributes were studied first by appearance and after tasting (i.e., mouthfeel) using the Rate-all-that-apply and Just-about-right methods. In addition, taste and flavor properties by Check-all-that-apply and the acceptance of the samples were evaluated on a 9-point hedonic scale. The same samples were equally liked in the US and Finland. Apparent differences were found between the samples, demonstrating that PB-labeled samples with higher D content were most liked. Interestingly, the PB-labeled yogurt (50:50) was more liked than the same yogurt labeled as D, indicating that consumers have different expectations towards PB and D yogurts. Creamy was found to be the main textural driver of liking among the PB-labeled yogurts. Although the results show that dairy-like characteristics are more liked in general, our results also demonstrate that young consumers and consumers who value sustainability when making food choices like PB yogurts with characteristics typical of PB yogurts.

Objectives: To systematically review the evidence on the effect of replacing the intake of animal protein with plant protein on cardiovascular disease (CVD) and type 2 diabetes (T2D) and their intermediate risk factors. Methods: We searched MEDLINE, Embase, Cochrane Central Register of Controlled Trials, and Scopus up to 12th May 2022 for randomized controlled trials (RCTs) or prospective cohort studies that investigated replacement of animal protein with plant protein from foods. Outcomes were CVDs, T2D, and in RCTs also the effects on blood lipids, glycemic markers, and blood pressure. Risk of bias was evaluated with the Cochrane's RoB2, ROBINS-I, and USDA's RoB-NObS tools. Random-effects meta-analyses assessed the effects of plant vs. animal proteins on blood lipids in RCTs. The evidence was appraised according to the World Cancer Research Fund's criteria. Results: After screening 15,090 titles/abstracts, full text of 124 papers was scrutinized in detail, from which 13 RCTs and seven cohort studies were included. Eight of the RCTs had either some concern or high risk of bias, while the corresponding evaluation of cohort studies resulted in moderate risk of bias for all seven. Meta-analyses of RCTs suggested a protective effect on total cholesterol (mean difference-0.11 mmol/L; 95% CI-0.22,-0.01) and low-density lipoprotein cholesterol (-0.14 mmol/L; 95% CI-0.25,-0.02) by replacing ani-mal protein with plant protein. The substitution of animal protein with plant protein (percentage of energy intake) in cohort studies was associated with lower CVD mortality (n = 4) and lower T2D incidence (n = 2). The evidence was considered limited-suggestive for both outcomes. Conclusion: Evidence that the substitution of animal protein with plant protein reduces risk of both CVD mortality and T2D incidence is limited-suggestive. Replacing animal protein with plant protein for aspects of sustainability may also be a public health strategy to lower the risk of CVD mortality and T2D.

Phase change materials (PCMs) are a class of thermo-responsive materials that can be utilized to trigger a phase transition which gives them thermal energy storage capacity. Any material with a high heat of fusion is referred to as a PCM that is able to provide cutting-edge thermal storage. PCMs are commercially used in many applications like textile industry, coating, and cold storage typically for heat control. These intriguing substances have recently been rediscovered and employed in a broad range of life science applications, including biological, human body, biomedical, pharmaceutical, food, and agricultural applications. Benefiting from the changes in physicochemical properties during the phase transition makes PCMs also functional for barcoding, detection, and storage. Paraffin wax and polyethylene glycol are the most commonly studied PCMs due to their low toxicity, biocompatibility, high thermal stability, high latent enthalpy, relatively wide transition temperature range, and ease of chemical modification. Current challenges in employing PCMs for life science applications include biosafety and/or engineering difficulties. The focus of this review article is on the life science applications, evaluation, and safety aspects of PCMs. Herein, the advances and the potential of employing PCMs as a versatile platform for various types of life science applications are highlighted.

Adsorption is a relatively simple wastewater treatment method that has the potential to mitigate the impacts of pharmaceutical pollution. This requires the development of reusable adsorbents that can simultaneously remove pharmaceuticals of varying chemical structure and properties. Here, the adsorption potential of nanostructured wood-based adsorbents towards different pharmaceuticals in a multi-component system was investigated. The adsorbents in the form of macroporous cryogels were prepared by anchoring lignin nanoparticles (LNPs) to the nanocellulose network via electrostatic attraction. The naturally anionic LNPs were anchored to cationic cellulose nanofibrils (cCNF) and the cationic LNPs (cLNPs) were combined with anionic TEMPO-oxidized CNF (TCNF), producing two sets of nanocellulose-based cryogels that also differed in their overall surface charge density. The cryogels, prepared by freeze-drying, showed layered cellulosic sheets randomly decorated with spherical lignin on the surface. They exhibited varying selectivity and efficiency in removing pharmaceuticals with differing aromaticity, polarity and ionic characters. Their adsorption potential was also affected by the type (unmodified or cationic), amount and morphology of the lignin nanomaterials, as well as the pH of the pharmaceutical solution. Overall, the findings revealed that LNPs or cLNPs can act as functionalizing and crosslinking agents to nanocellulose-based cryogels. Despite the decrease in the overall positive surface charge, the addition of LNPs to the cCNF-based cryogels showed enhanced adsorption, not only towards the anionic aromatic pharmaceutical diclofenac but also towards the aromatic cationic metoprolol (MPL) and tramadol (TRA) and neutral aromatic carbamazepine. The addition of cLNPs to TCNF-based cryogels improved the adsorption of MPL and TRA despite the decrease in the net negative surface charge. The improved adsorption was attributed to modes of removal other than electrostatic attraction, and they could be 7C-7C aromatic ring or hydrophobic interactions brought by the addition of LNPs or cLNPs. However, significant improvement was only found if the ratio of LNPs or cLNPs to nanocellulose was 0.6:1 or higher and with spherical lignin nanomaterials. As crosslinking agents, the LNPs or cLNPs affected the rheological behavior of the gels, and increased the firmness and decreased the water holding capacity of the corresponding cryogels. The resistance of the cryogels towards disintegration with exposure to water also improved with crosslinking, which eventually enabled the cryogels, especially the TCNF-based one, to be regenerated and reused for five cycles of adsorption-desorption experiment for the model pharmaceutical MPL. Thus, this study opened new opportunities to utilize LNPs in providing nanocellulose-based adsorbents with additional functional groups, which were otherwise often achieved by rigorous chemical modifications, at the same time, crosslinking the nanocellulose network.

Blackleg and aerial stem rot of potato (Solanum tuberosum L.), caused by soft rot enterobacteria of the genera Pectobacterium and Dickeya, has recently increased years in Hebei Province, China. Field surveys were performed during the 2021 potato growing season in Hebei to identify and characterize bacterial pathogens. Sixteen potato plants showing blackleg or aerial stem rot were collected from three potato-producing areas, and ten representative pectinolytic bacteria were isolated from symptomatic plants. 16S rDNA sequencing and multilocus sequence analysis were performed to determine the taxonomic position of the bacterial isolates. The isolates belonged to the genus Pectobacterium, including Pectobacterium atrosepticum, Pectobacterium carotovorum, Pectobacterium brasiliense, and Pectobacterium parmentieri. The exceptions were isolates BY21311 and BY21312, which belonged to a new species of Pectobacterium polonicum previously found in groundwater. The taxonomy of isolate BY21311 was confirmed using whole genome-based analysis. P. polonicum has only been identified in potato plants on one farm in Baoding region in China. Isolates BY21311 and BY21312 displayed similar physiological and biochemical traits to the type strain DPMP315T. Artificial inoculation assays revealed that isolate BY21311 fulfilled Koch’s postulates for potato blackleg. These findings represent the first time P. polonicum, a water-associated Pectobacterium species may be the cause of blackleg in the field. Interestingly, P. polonicum BY21311 has reduced ability to macerate potato tubers when compared to P. atrosepticum, P. brasiliense, P. versatile, and P. parvum, which is more virulent in tubers than the type strain DPMP315T. The host range of isolate BY21311 was determined by injection method, which can impregnate five plants. Although the genome of isolate BY21311 harbors gene clusters encoding a type III secretion system, it did not elicit a hypersensitive response (HR) in Nicotiana benthamiana or N. tabacum leaves. T3SS effector AvrE and T4SS effector PilN were obtained by predicting isolate BY21311 genome. P. polonicum appears to show significant variations in gene content between two genomes, and gene content varies between isolates BY21311 and DPMP315T, with strain specific-genes involved in many aspects, including lipopolysaccharide biosynthesis, substrate translocation, T4SS and T6SS among others, suggesting that isolates BY21311 and DPMP315T might represent distinct clades within the species.

Forage maize (Zea mays L.) yield and nutritional quality fluctuate markedly in Northern Europe due to weather conditions. A field experiment was conducted in Southern Finland (Helsinki, 2018-2020) and in Central Finland (Maaninka, Kuopio, 2019-2020) to study the effect of harvest time and use of mulch film, in order to optimize the dry matter (DM) yield and quality. Treatments included oxo-biodegradable mulch film and no mulch, and three har-vest times (the latter only in Helsinki). Mulch film increased DM yield on average by 2.3 Mg ha-1 in Helsinki and by 3.8 Mg ha-1 in Maaninka. Mulch film had a minor effect on the quality, and overall, the quality improved, although DM yield accumulation had already ceased. Nevertheless, the starch contents fluctuated and remained mostly be-low the target rate - 300 g kg-1 DM - especially in Central Finland. The results indicate that mulch film improves forage maize yield, but a late harvest is still required to improve forage quality. However, climate conditions still restrict starch accumulation to ears in Northern European climate conditions, especially in the important milk pro-duction area in Central Finland.

F The modern food system is characterized with high environmental impact, which is in many cases associated with increased rates of animal production and overconsumption. The adoption of alternatives to meat proteins (insects, plants, mycoprotein, microalgae, cultured meat, etc.) might potentially influence the environmental impact and human health in a positive or negative way but could also trigger indirect impacts with higher consumption rates. Current review provides a condensed analysis on potential environmental impacts, resource consumption rates and unintended trade-offs associated with integration of alternative proteins in complex global food system in the form of meat substitutes. We focus on emissions of greenhouse gases, land use, non-renewable energy use and water footprint highlighted for both ingredients used for meat substitutes and ready products. The benefits and limitations of meat substitution are highlighted in relation to a weight and protein content. The analysis of the recent research literature allowed us to define issues, that require the attention of future studies.

openaire: EC/H2020/819202/EU//SOS.aquaterra Global food systems face the challenge of providing healthy and adequate nutrition through sustainable means, which is exacerbated by climate change and increasing protein demand by the world's growing population. Recent advances in novel food production technologies demonstrate potential solutions for improving the sustainability of food systems. Yet, diet-level comparisons are lacking and are needed to fully understand the environmental impacts of incorporating novel foods in diets. Here we estimate the possible reductions in global warming potential, water use and land use by replacing animal-source foods with novel or plant-based foods in European diets. Using a linear programming model, we optimized omnivore, vegan and novel food diets for minimum environmental impacts with nutrition and feasible consumption constraints. Replacing animal-source foods in current diets with novel foods reduced all environmental impacts by over 80% and still met nutrition and feasible consumption constraints. The environmental impacts of more sustainable diets vary across regions. Using linear optimization, this study compares the reductions of global warming potential, water use and land use associated with the replacement of animal-sourced foods with novel or plant-based foods in European diets. Three diet types were considered to meet nutritional adequacy and consumption constraints.

Misusing or overusing antibiotics in livestock and poultry can result in the accumulation of mentioned drugs in the animal meat. Consequently, its consumption by humans and therefore increasing the risks of antibiotic resistance emergences. In order to decrease these risks, constant monitoring of the meat samples is necessary. Therefore, the concentration of antibiotics needs to be lower than maximum residue limits. As meat is a complex matrix, sample preparation is a mandatory step in the analysis. Molecularly imprinted polymers are one of the extensively studied tools in this aspect. These polymers exhibited great affinity and selectivity towards the target compound/s. In this work, a collection of studies from 2017 to 2021 is reviewed. Inclusion criteria were formed around papers incorporating molecularly imprinted polymers as a means of extraction or detection of antibiotics in meat samples. This review represents different synthesis methods of these polymers and their applications in the extraction and determination of antibiotics from meat samples. It also demonstrates the advantages, gaps and weakness of these systems in the food chemistry field. It can also act as a guide for the design and development of novel polymer-based analytical methods for food applications. Throughout this review, the methods for determination of antibiotic residues in food samples using conventional and novel MIP based techniques are discussed, by coupling MIPs with other analytical techniques, Limit of detection and quantification and recovery rates will improve significantly, which results in designing of platforms in food chemistry analysis with higher efficacy.

The current animal-based food systems are being challenged by environmental, social and economic sustainability issues. A systemic transformation from conventional agriculture to a more sustainable cellular agriculture utilising cell-cultivation technologies to produce animal products has been proposed. The aim of this study is to explore the political and policy stakeholders’ perceptions about cellular agriculture; how they perceive of the current food system and its potential transformation into a cellular agricultural system. The qualitative data comprises 13 interviews conducted with representatives of German stakeholders. The data were analysed with the Transformative Innovation Policy approach. Perceptions of the transformative potential of cultured products were classified into drivers and bottlenecks that either advance or hinder the progress of cellular agriculture in Germany. The results show that the political and policy stakeholders are aware of the changes that are needed, but anticipate that large-scale transformation to the cellular agriculture system may not be a plausible solution in the near future.

A holistic utilization of all lignocellulosic wood biomass, instead of the current approach of using only the cellulose fraction, is crucial for the efficient, ecological, and economical use of the forest resources. Use of wood constituents in the food and feed sector is a potential way of promoting the global economy. However, industrially established food products utilizing such components are still scarce, with the exception of cellulose derivatives. Hemicelluloses that include xylans and mannans are major constituents of wood. The wood hemicelluloses are structurally similar to hemicelluloses from crops, which are included in our diet, for example, as a part of dietary fibers. Hence, structurally similar wood hemicelluloses have the potential for similar uses. We review the current status and future potential of wood hemicelluloses as food ingredients. We include an inventory of the extraction routes of wood hemicelluloses, their physicochemical properties, and some of their gastrointestinal characteristics, and we also consider the regulatory route that research findings need to follow to be approved for food solutions, as well as the current status of the wood hemicellulose applications on that route.

Objectives: We aimed to systematically review studies and evaluate the strength of the evidence on nuts/seeds consumption and cardiometabolic diseases and their risk factors among adults. Methods: A protocol was pre-registered in PROSPERO (CRD42021270554). We searched MEDLINE, Embase, Cochrane Central Register of Controlled Trials and Scopus up to September 20, 2021 for prospec-tive cohort studies and >= 12-week randomized controlled trials (RCTs). Main outcomes were cardiovascular disease (CVD), coronary heart disease (CHD), stroke and type 2 diabetes (T2D), secondary total-/low density lipoprotein (LDL)-cholesterol, blood pressure and glycaemic markers. Data extraction and risk of bias (RoB) assessments (using RoB 2.0 and RoB-NObS) were performed in duplicate. Effect sizes were pooled using random-effects meta-analyses and expressed as relative risk (RR) or weighted mean differences with 95% confidence intervals (CI); heterogeneity quantified as I2. One-stage dose-response analyses assessed the linear and non-linear associations with CVD, CHD, stroke and T2D. The strength of evidence was classified per the World Cancer Research Fund criteria. Results: After screening 23,244 references, we included 42 papers from cohort studies (28 unique cohorts, 1,890,573 participants) and 18 RCTs (2,266 participants). In the cohorts, mainly populations with low con-sumption, high versus low total nuts/seeds consumption was inversely associated with total CVD (RR 0.81; 95% CI 0.75, 0.86; I-2 = 67%), CVD mortality (0.77; 0.72, 0.82; I-2 = 59.3%), CHD (0.82; 0.76, 0.89; I-2 = 64%), CHD mortality (0.75; 0.65, 0.87; I-2 = 66.9%) and non-fatal CHD (0.85; 0.75, 0.96; I-2 = 62.2%). According to the non-linear dose-response analyses, consumption of 30 g/day of total nuts/seeds was associated with RRs of similar magnitude. For stroke and T2D the summary RR for high versus low intake was 0.91 (95% CI 0.85, 0.97; I-2 = 24.8%) and 0.95 (0.75, 1.21; I-2 = 82.2%). Intake of nuts (median similar to 50 g/day) lowered total (-0.15 mmol/L; -0.22, -0.08; I-2 = 31.2%) and LDL-cholesterol (-0.13 mmol/L; -0.21, -0.05; I-2 = 68.6%), but not blood pressure. Findings on fasting glucose, HbA1c and insulin resistance were conflicting. The results were robust to sensitivity and subgroup analyses. We rated the associations between nuts/seeds and both CVD and CHD as probable. There was limited but suggestive evidence for no association with stroke. No conclusion could be made for T2D. Conclusion: There is a probable relationship between consumption of nuts/seeds and lower risk of CVD, mostly driven by CHD, possibly in part through effects on blood lipids. More research on stroke and T2D may affect the conclusions. The evidence of specific nuts should be further investigated.

Publicly accessible food safety inspection reports are a standard procedure to inform consumers on restaurants' food safety levels in many countries. This study examined how different formats of food safety inspection report are associated with consumer perceptions related to food safety, as well as other perceptions about the restaurant. The study was conducted in Denmark and Finland with similar inspection grade systems but differences in the distribution of awarded grades. We conducted a population-based survey experiment with a between-subjects design on nationally representative samples of the 18-70 years old Danish (n = 978) and Finnish (n = 907) populations. Respondents received one of six food safety inspection reports with different combinations of inspection grade with a smiley and/or text. According to the results, both Danish and Finnish consumers' food safety perceptions of the same grade were more positive when the report included a smiley, and more negative when the report included a text. Finnish respondents perceived a good food safety inspection grade more positively than Danish respondents but there were no country differences when the grade was poor. In addition, food safety inspection results elicited perceptions that were not related to food safety in both countries. The results suggest that if the grade is poor, the inclusion of text is effective in eliciting perceptions of increased food safety risk. If the grade is good, a standalone smiley may be most effective in eliciting positive perceptions of a high food safety level. Moreover, these results indicate the importance of carefully evaluating how to develop public accessible inspection grades to ensure they are correctly interpreted by consumers in different countries.

Background: The consumption of non-alcoholic beer and other non-alcoholic and low-alcohol beverages has grown significantly in recent years. Due to a lack of suitable datasets, there have been few studies conducted on the forerunners of the non-alcoholic beer consumption trend. This study examined the associations of sociodemographic characteristics with non-alcoholic beer purchase, and of non-alcoholic beer purchases with regular beer purchases. Methods: The data consisted of longitudinal individual purchases of non-alcoholic and regular beer from grocery stores in 2017 and 2018. The study participants were loyalty cardholders from the largest food retailer in Finland (n = 47,066). The level of education, household income and occupational status were analyzed as determinants of non-alcoholic beer purchase using logistic regression models. The changes in the regular and non-alcoholic beer purchases from 2017 to 2018 and the distributions of non-alcoholic beer purchase by regular beer purchase, by gender and by age were described. Results: Between 2017 and 2018, the total volume of non-alcoholic beer purchases increased from 2.3% to 3.7% of the total volume of all beer purchases. Men and older people purchased non-alcoholic beer more often than women and younger people did. Non-alcoholic beer purchases were most common among the highly educated and high-income consumers. Non-alcoholic beer purchases were most prevalent in the groups with the highest volumes of regular beer purchase. Conclusions: Educated and affluent consumers have been the forerunners of non-alcoholic beer consumption in Finland. In order to promote the substitution of regular beer with non-alcoholic beer the shift towards lower-strength beverages should be facilitated across social strata. publishedVersion

Currently, there is an ongoing debate related to the large environmental impact of livestock greenhouse gas (GHG) emissions and the negative effect of saturated fat contained in the animal foods on human health. In response to these adverse effects, dairy producers have adopted strategies to reduce these effects by modifying the conventional livestock feed composition. This study investigated, for the first time, Finnish consumers’ willingness to pay (WTP) and heterogeneous preferences for butter derived from milk produced by cows fed with lipid-rich rapeseed feed, hereafter called rapeseed feed, which can reduce the GHG emissions from cows, and the saturated fat content of dairy products. Using a hypothetical choice experiment (CE) involving butter that varied across four attributes (i.e. type of feed, saturated fat content, Carbon Trust label, and price), our results show that, on average, consumers preferred the low-price butter, produced from cows fed with regular feed, labelled with the claim “Reduced saturated fat”, and branded with the “Carbon Trust” label. Interestingly, we found that one-third of consumers were willing to pay a premium price for butter derived from milk produced by cows fed with rapeseed feed. Furthermore, we found that younger, and higher educated consumers tend to prefer butter derived from cows fed with rapeseed feed. These findings provide useful insights into the psychology of consumers’ level of acceptance and attitudes that can be used by dairy producers and marketers in communicating to the public the nature of the new feed practices to reduce the negative environmental emissions, and saturated fat content of dairy products., Food Quality and Preference, 108, ISSN:0950-3293, ISSN:1873-6343

As a result of the ongoing climate crisis, there is a growing need to decrease meat consumption worldwide. This study sought to investigate Dutch and Finnish consumers’ attitudes toward plant-based meat substitutes, cultured meat, and hybrid meat products. It also aimed to determine how those attitudes relate to the consumers’ meat attachment, food neophobia, and food sustainability knowledge. An online survey was conducted among omnivore and flexitarian participants from the Netherlands (n = 126, 72% female, 62% flexitarian) and Finland (n = 250, 71% female, 52% flexitarian). The results showed that the omnivore participants tended to be more meat attached, score higher in terms of food neophobia, and exhibit less knowledge of food sustainability when compared with the participants with flexitarian diets. Furthermore, the results revealed that meat substitutes and hybrid meat products scored significantly higher regarding the participants’ overall attitude score than cultured meat, although the participants’ willingness to buy both hybrid meat products and cultured meat was significantly lower than their willingness to buy meat substitutes. The willingness to buy the three types of alternatives to meat was influenced by the country, diet, age, gender, familiarity, food sustainability knowledge, food neophobia, and meat attachment. Based on these results, it can be concluded that flexitarians represent an important target population for the promotion of meat alternatives and that hybrid meat products could be a viable option for reducing meat consumption if it is properly promoted. As a result of the ongoing climate crisis, there is a growing need to decrease meat consumption worldwide. This study sought to investigate Dutch and Finnish consumers’ attitudes toward plant-based meat substitutes, cultured meat, and hybrid meat products. It also aimed to determine how those attitudes relate to the consumers’ meat attachment, food neophobia, and food sustainability knowledge. An online survey was conducted among omnivore and flexitarian participants from the Netherlands (n = 126, 72% female, 62% flexitarian) and Finland (n = 250, 71% female, 52% flexitarian). The results showed that the omnivore participants tended to be more meat attached, score higher in terms of food neophobia, and exhibit less knowledge of food sustainability when compared with the participants with flexitarian diets. Furthermore, the results revealed that meat substitutes and hybrid meat products scored significantly higher regarding the participants’ overall attitude score than cultured meat, although the participants’ willingness to buy both hybrid meat products and cultured meat was significantly lower than their willingness to buy meat substitutes. The willingness to buy the three types of alternatives to meat was influenced by the country, diet, age, gender, familiarity, food sustainability knowledge, food neophobia, and meat attachment. Based on these results, it can be concluded that flexitarians represent an important target population for the promotion of meat alternatives and that hybrid meat products could be a viable option for reducing meat consumption if it is properly promoted.

Background Recent literature has suggested that associations and interactions between family socioeconomic status (SES) and home food environment influence children’s diet, but little is known about the mediation roles of parental role-modeling and food availability in the socioeconomic inequalities of children’s diet. This study aimed to determine the associations between family SES and children’s fruit and vegetable (FV) consumption and to assess the mediation roles of parental role-modeling and food availability in the above associations. Methods Cross-sectional data of 574 Finnish children (aged 3 to 6) were analyzed. Parents completed an FFQ assessing their children’s FV consumption frequency and a questionnaire assessing SES and home food environment. Two exposure variables: parental educational level (“low”, “middle”, and “high”) and the relative family income tertiles of the family were used. The frequencies of parental role-modeling of FV and sugary food and drink (SFD) consumption, and the availability of FV and SFD at home were calculated. Single- and multiple-mediator models were created using IBM SPSS 27.0. Results The positive association between high parental educational level and children’s FV consumption (direct effect coefficient: 2.76, 95% CI: 0.51–4.86) was partially mediated by more frequent parental role-modeling of FV consumption (indirect effect coefficient: 0.89, 95% CI: 0.10–1.76), higher availability of FV (indirect effect coefficient: 1.00, 95% CI: 0.35–1.77), and lower availability of SFD (indirect effect coefficient: -0.30, 95% CI: -0.72 – -0.01). The relative family income was not directly associated with the outcome. However, the higher relative family income level indirectly predicted the Children’s FV consumption (full mediation) through more frequent parental role-modeling of FV consumption (indirect effect coefficient: 0.91, 95% CI: 0.06–1.83) and higher availability of FV (indirect effect coefficient: 0.98, 95% CI: 0.40–1.67). Parental role-modeling on SFD consumption did not mediate any of the above associations. Conclusions Parental educational level showed more associations with children’s FV consumption than relative family income. Our findings suggest that reducing the availability of SFD is as important as increasing the availability of FV to enhance children’s FV consumption. Future interventions to improve children’s dietary behaviors should pay greater attention to the lower SES segments of society. Longitudinal studies and intervention studies supporting these findings are needed for making meaningful recommendations for health promotion.

Background Leuconostoc gelidum and Leuconostoc gasicomitatum have dual roles in foods. They may spoil cold-stored packaged foods but can also be beneficial in kimchi fermentation. The impact in food science as well as the limited number of publicly available genomes prompted us to create pangenomes and perform genomic taxonomy analyses starting from de novo sequencing of the genomes of 37 L. gelidum/L. gasicomitatum strains from our culture collection. Our aim was also to evaluate the recently proposed change in taxonomy as well as to study the genomes of strains with different lifestyles in foods. Methods We selected as diverse a set of strains as possible in terms of sources, previous genotyping results and geographical distribution, and included also 10 publicly available genomes in our analyses. We studied genomic taxonomy using pairwise average nucleotide identity (ANI) and calculation of digital DNA-DNA hybridisation (dDDH) scores. Phylogeny analyses were done using the core gene set of 1141 single-copy genes and a set of housekeeping genes commonly used for lactic acid bacteria. In addition, the pangenome and core genome sizes as well as some properties, such as acquired antimicrobial resistance (AMR), important due to the growth in foods, were analysed. Results Genome relatedness indices and phylogenetic analyses supported the recently suggested classification that restores the taxonomic position of L. gelidum subsp. gasicomitatum back to the species level as L. gasicomitatum. Genome properties, such as size and coding potential, revealed limited intraspecies variation and showed no attribution to the source of isolation. The distribution of the unique genes between species and subspecies was not associated with the previously documented lifestyle in foods. None of the strains carried any acquired AMR genes or genes associated with any known form of virulence. Conclusion Genome-wide examination of strains confirms that the proposition to restore the taxonomic position of L. gasicomitatum is justified. It further confirms that the distribution and lifestyle of L. gelidum and L. gasicomitatum in foods have not been driven by the evolution of functional and phylogenetic diversification detectable at the genome level.

Publisher Copyright: © 2022 The Authors Current food systems face immediate and complex challenges in feeding a growing global population. It is necessary to mitigate the environmental impact of food systems while ensuring food security across the globe. Drawing on the example of recent multi-sectoral approaches which focus on the interconnections between public health and the environment, this work offers a narrative review and broader conceptual framework advancing two propositions. The first is that school meals systems have the potential to help enable sustainable food transitions. The second is that favoring well-planned plant-based meals in schools may strengthen this potential. The review and resulting framework highlight the relevance of seeking transdisciplinary dialogue and considering diverse sectors of society, such as public health, the environment, social protection, economic development, and community welfare. We review possible health benefits as well as possible economic and environmental outcomes, especially if school meals are sourced mainly from local communities and eco-friendly agricultural practices. Cross-sectoral implications related to social protection and community welfare are also identified and discussed, as well as potential pathways for materializing sustainable food transitions in schools.

This study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using a co-culture containing an exopolysaccharide-producer strain and a probiotic strain. First, the fermentation factors affecting the beverage were studied to ascertain required starter culture and cereal matrix which would support its production. Co-culturing Weissella confusa 2LABPT05 and Lactiplantibacillus plantarum 299v in finger millet showed the best fermentative performance. The fermented yoghurt-like beverage contained both strains above 108 CFU/mL and showed improved nutritional and physicochemical profiles, compared to the unfermented control: higher content in threonine, arginine, GABA and glutamine, increased protein digestibility, 25 % vs 64 %, a significant production of dextran, 0 % vs 16 %, and increased apparent viscosity, 12 mPa.s vs 35 mPa.s. The developed functional prototype is innovative, organoleptically acceptable, with high nutritional quality, and promising potential for targeting international markets and different population groups from children to the elderly.

Background: Observed associations of high-protein diets with changes in insulin resistance are inconclusive.Objectives: We aimed to assess associations of changes in both reported and estimated protein (PRep; PEst) and energy intake (EIRep; EIEst) with changes in HOMA-IR, glycated hemoglobin (HbA1c), and BMI (in kg/m2), in 1822 decreasing to 833 adults (week 156) with overweight and prediabetes, during the 3-y PREVIEW (PREVention of diabetes through lifestyle intervention and population studies In Europe and around the World) study on weight-loss maintenance. Eating behavior and measurement errors (MEs) of dietary intake were assessed. Thus, observational post hoc analyses were applied.Methods: Associations of changes in EIEst, EIRep, PEst, and PRep with changes in HOMA-IR, HbA1c, and BMI were determined by linear mixed-model analysis in 2 arms [high-protein-low-glycemic-index (GI) diet and moderate-protein-moderate-GI diet] of the PREVIEW study. EIEst was derived from energy requirement: total energy expenditure = basal metabolic rate × physical activity level; PEst from urinary nitrogen, and urea. MEs were calculated as [(EIEst - EIRep)/EIEst] × 100% and [(PRep - PEst)/PEst] × 100%. Eating behavior was determined using the Three Factor Eating Questionnaire, examining cognitive dietary restraint, disinhibition, and hunger.Results: Increases in PEst and PRep and decreases in EIEst and EIRep were associated with decreases in BMI, but not independently with decreases in HOMA-IR. Increases in PEst and PRep were associated with decreases in HbA1c. PRep and EIRep showed larger changes and stronger associations than PEst and EIEst. Mean ± SD MEs of EIRep and PRep were 38% ± 9% and 14% ± 4%, respectively; ME changes in EIRep and En% PRep were positively associated with changes in BMI and cognitive dietary restraint and inversely with disinhibition and hunger.Conclusions: During weight-loss maintenance in adults with prediabetes, increase in protein intake and decrease in energy intake were not associated with decrease in HOMA-IR beyond associations with decrease in BMI. Increases in PEst and PRep were associated with decrease in HbA1c.This trial was registered at clinicaltrials.gov as NCT01777893.

IntroductionThe use of novel soil amendments and the exploitation of plant growth-promoting microorganisms are considered promising tools for developing a more sustainable agriculture in times when ensuring high-yield productions with limited resources is essential.MethodsIn this study, the potential of brewers' spent grain (BSG), the major by-product of the brewing industry, as organic soil amendment, was investigated. Bioprocessed BSG, obtained by an enzymatic treatment coupled with fermentation, together with native BSG, were used as amendments in a pot-trial. An integrated analytical approach aimed at assessing the modification of the physicochemical properties of a typical Mediterranean alkaline agricultural soil, and the plant growth-promoting effect on escarole (Cichorium endivia var. Cuartana), was carried out.ResultsThe use of biomasses led to soil organic content and total nitrogen content up to 72 and 42% higher, compared to the unamended soils. Moreover, the lower pH and the higher organic acids content doubled phosphorus availability. Although the number of leaves per plant in escaroles from pots amended with native and bioprocessed BSG did not show any difference compared to plants cultivated on unamended pots, the average fresh weight per escarole head, was higher in pots amended with bioprocessed BSG.DiscussionHence, the results collected so far encourage BSG application for agricultural purpose, while solving the problem of disposing of such abundant side stream.

Publisher Copyright: Copyright © 2022 Hashim, Huang, Nadtochii, Baranenko, Boulkrane and El-Messery. Liposomes have been used as a novel phytoconstituent delivery system to encapsulate lyophilized palm seed phenolic extract (PSPE) and incorporate it into yogurt as a food model to enhance the bioavailability of PSPE. Phenolic compounds were extracted with aqueous ethanol from palm seed powder using the solvent-maceration approach assisted by ultrasonication. Lyophilized PSPE (0.2–1% w/v) was enclosed in a liposome structure coated with or without chitosan (primary/secondary liposome). Particle size, zeta potential, encapsulation efficiency (EE), Fourier transform infrared spectroscopy (FTIR), and transmission electron microscopy (TEM) were applied to investigate the primary and secondary liposomes. To assess the in vitro bioaccessibility of PSPE and primary/secondary liposomes, the total phenolic content (TPC) and the antioxidant activity were studied during the oral, gastric, and intestinal digestion stages. Three concentrations of lyophilized secondary liposomes (1.25, 2.5, and 3.75% w/v) were added to the yogurt food model. During the 14 days of storage, the physical, chemical, and sensory properties were assessed. Compared to the primary liposomes (87%), the secondary liposomes (91%) showed a higher encapsulation efficiency. Comparing the secondary liposomes to the original liposomes and the non-encapsulated PSPE, the bioaccessibility of phenolic compounds was improved. Fortified yogurt with secondary liposomes had a lower syneresis and viscosity than the reference yogurt. The encapsulated PSPE provided a good level of protection, and its release increased throughout the intestinal phase. Thus, PSPE in a microencapsulated form has been proven to be a rich and cost-effective source of phenolics that can be used successfully to produce functional yogurt.

Gluten-free products are on today’s agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in the wheat dough systems, which accounts for the overall desired technological features of the final bakery goods. Therefore, the absence of gluten negatively affects the characteristics of gluten-free bread, triggering a technological challenge in the manufacturing of products with resembled characteristics of wheat-derived counterparts. The search for new protein sources has been studied as an approach to circumvent the technological drawbacks of gluten removal. Dairy proteins are functional molecules that can likely be capable of building up a protein-network structure so that it would improve the technological properties of gluten-free products. In the present work, different levels of dairy product addition (10 and 20%, w/w) were used to supplement the gluten-free bread formulas, and the impact on dough rheology properties was well correlated to the bread technological quality parameters obtained. Linear correlations (R2 > 0.904) between steady shear (viscosity) and oscillatory (elastic and viscous moduli) values of the dough rheology with bread quality parameters (volume and firmness) were obtained, suggesting that the bread quality improvements are proportional to the levels of dairies added. Likewise, strong linear correlations (R2 > −0.910) between pasting properties parameters and bread staling rate supported the hypothesis that the dairies tested have a high potential to generate bread with a low staling rate, which is an advantage to extending the shelf-life. In short, results confirmed that the addition of both dairy products, as bakery ingredients, can constitute a technological advantage to improve the overall gluten-free bread quality.

In order to study the effects of the compound preservatives (curcumin and piperine (CP)) and vacuum packaging (VP) on the quality of salmon during cold chain logistics suffered from temperature abuse, the physiochemical indexes (texture, water holding capacity (WHC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free amino acids (FAA) contents), microbial indicators (total mesophilic bacteria count (MBC), total psychrotrophic bacteria count (PBC), H2S-producing bacteria count (HSBC)) were determined, and the moisture changes were explored by near-infrared (NIR) spectroscopy and low-field nuclear magnetic resonance (LF-NMR). The results showed that the treatment of curcumin and piperine in combination with vacuum packaging could maintain the quality of salmon suffered from temperature abuse most effectively. At the end of storage, the MBC of VP+CP was only 4.95 log CFU/g, which was about 1 log CFU/g lower than the control sample stored at the same condition. The combined treatment also retarded the increase of TVB-N, TBARS, and the decrease of hardness, springiness, and a* value, as well as water migration in salmon, contributing to higher water holding capacity and better appearance. Besides, VP+CP retarded the decrease of free glutamate, which contributed to umami taste. Due to the biological activity and safety of the preserves, the combined treatment could be a promising method for preservation of seafood.

The aim of this study was to investigate the air-water interfacial and foaming properties of oat protein concentrates produced by an enzyme-aided ultrafiltration method with and without deamidation. A further aim was to determine the role of polar and non-polar lipids at the air-water interface and in foams. The deamidated and ultrafiltered oat protein concentrate (DE-UF-OPC) exhibited higher surface tension compared to the ultrafiltered oat protein concentrate (UF-OPC). DE-UF-OPC had a significantly higher negative zeta potential value (−50 mV) compared to the UF-OPC (−38 mV) at pH 7.0. The higher net charge of the DE-UF-OPC may have decreased the equilibrium concentration of oat proteins at the interfacial layer due to higher repulsion between them. Both of the ethanol extracted OPCs exhibited higher surface tension values most likely due to the partial denaturation of albumins and/or globulins. Removal of the majority of non-polar lipids had no effect on the equilibrium surface tension of OPCs. DE-UF-OPC and UF-OPC exhibited some, but limited foaming ability. The removal of non-polar lipids significantly improved the foamability and stability of DE-UF-OPC and UF-OPC, but the removal of polar lipids only improved the foamability of DE-UF-OPC.

Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat supply shocks caused by force majeure or man-made events, in addition to negative environmental and health consequences. In this review, we discuss the contribution to the sustainability of food systems by partially replacing wheat flour with various types of plant ingredients in bread making, also known as composite bread. The sustainable sources of non-wheat flours, their example use in bread making and potential health and nutritional benefits are summarized. Non-wheat flours pose techno-functional challenges due to significantly different properties of their proteins compared to wheat gluten, and they often contain off-favor compounds that altogether limit the consumer acceptability of final bread products. Therefore, we detail recent advances in processing strategies to improve the sensory and nutritional profiles of composite bread. A special focus is laid on fermentation, for its accessibility and versatility to apply to different ingredients and scenarios. Finally, we outline research needs that require the synergism between sustainability science, human nutrition, microbiomics and food science.

This study investigated the bioaccessibility of folate in wheat bread baked with different ingredients and processing methods. Next, different matrices were spiked with 5-methyltetrahydrofolate, gallic acid (GA), or both to investigate the stability of 5-methyltetrahydrofolate during in vitro digestion. The folate bioaccessibility in bread varied from 44 to 96%. The inclusion of whole-grain or faba bean flour significantly improved both folate content and bioaccessibility. Baking with yeast increased the folate content by 145% in bread but decreased folate bioaccessibility compared to the bread without added yeast because of the instability of 5-methyltetrahydrofolate. Spiking experiments confirmed oxidation as a critical reason for 5-methyltetrahydrofolate loss during digestion. However, GA protected this vitamer from degradation. Additionally, 5-methyltetrahydrofolate was less stable in whole-grain wheat matrices than other matrices. This study demonstrated that the stability of 5-methyltetrahydrofolate is crucial for folate bioaccessibility in bread, and methods for stabilizing this vitamer should be further studied.

Background The Carbohydrate-Active enZymes (CAZy) auxiliary activity family 3 (AA3) comprises flavin adenine dinucleotide-dependent (FAD) oxidoreductases from the glucose–methanol–choline (GMC) family, which play auxiliary roles in lignocellulose conversion. The AA3 subfamily 1 predominantly consists of cellobiose dehydrogenases (CDHs) that typically comprise a dehydrogenase domain, a cytochrome domain, and a carbohydrate-binding module from family 1 (CBM1). Results In this work, an AA3_1 gene from T. myriococcoides CBS 398.93 encoding only a GMC dehydrogenase domain was expressed in Aspergillus niger. Like previously characterized CDHs, this enzyme (TmXdhA) predominantly accepts linear saccharides with β-(1 → 4) linkage and targets the hydroxyl on the reducing anomeric carbon. TmXdhA was distinguished, however, by its preferential activity towards xylooligosaccharides over cellooligosaccharides. Amino acid sequence analysis showed that TmXdhA possesses a glutamine at the substrate-binding site rather than a threonine or serine that occupies this position in previously characterized CDHs, and structural models suggest the glutamine in TmXdhA could facilitate binding to pentose sugars. Conclusions The biochemical analysis of TmXdhA revealed a catalytic preference for xylooligosaccharide substrates. The modeled structure of TmXdhA provides a reference for the screening of oxidoreductases targeting xylooligosaccharides. We anticipate TmXdhA to be a good candidate for the conversion of xylooligosaccharides to added-value chemicals by its exceptional catalytic ability.

The intake of dietary fibers is related with important benefits for human health. We produced two different arabinoxylan fibers with (FAX) and without ferulic acid linked (AX), 12.5 and 0.1 mg g- 1 of ferulic acid respectively, by subcritical water extraction of wheat bran. Both FAX and AX fibers were used as supplement in bread production, while non-supplemented bread was used as control. Through an enzymatic deconstruction process we investigated the effect of bread making on the fibers, the preservation of their molecular structure (A/ X ratio of 0.13 and Mw of 105 Da) and the interaction with other macromolecules in the bread. By mimicking the upper track digestion, we could confirm the non-digestability of the fibers and we used them for the fermentation with B. ovatus and B. adolescentis. The presence of AX fibers during fermentation showed specific substrate adaptation by the probiotic bacteria in correlation with its potential prebiotic effect.

The comprehensive, reliable, and comparable meat inspection (MI) data of broiler chickens (i.e. broilers) are essential for the monitoring and surveillance of broiler health and welfare at the national and European Union (EU) levels. We compared the condemnation causes issued to broiler carcasses during MI in four large Finnish broiler slaughterhouses (SHs) by investigating the similarities and differences between local MI instructions used in the SHs. The way in which MI condemnations were recorded in the Finnish Food Authority's (FFA's) MI statistics were also explored. We additionally analysed the FFA's official MI data from the 2015-2019 period. The study showed that the MI criteria used in the SHs differed from one another regarding how severe or extensive a broiler defect or disease must be to cause condemnation during MI. In Finland, the annual total condemnation prevalence of whole broilers varied between 2.6% and 4.8% in 2015-2019, and a significant difference was observed between the SHs' monthly total condemnation prevalences, except in two SH pairs. Mistakes in recording the FFA's MI statistics and differences in the SH operators' reasons to reject broilers from the food chain affect the comparability of the condemnation prevalences between the SHs. Only half of the SHs partially condemned broiler carcasses and collected data concerning these condemnations. Cellulitis (0.3-1.0%), ascites (0.3-0.4%), and body cavity disorders (0.2-0.3%) were the most common causes for condemning whole broiler carcasses in 2015-2019. The MI data can be used for monitoring and surveillance purposes only once the differences between the SH data and data reliability are known. Although the harmonization of all condemnation causes is impossible, harmonizing the condemnations of carcasses with diseases that most threaten broiler health and welfare and cause the largest economic losses would be important.

Formation of thaw loss cannot generally be avoided when meat is frozen and then thawed. Explanations have mainly focused on the damage to muscle fibers resulting from ice crystallization and the freezing-induced denaturation of myofibrillar proteins, the latter of which has, however, not received much research focus. This review discusses the relationship between myofibrillar protein denaturation and water-holding capacity of meat in freezing-thawing with the aim to improve the understanding the relative importance of protein denaturation in the formation of thaw loss. The contribution of decreased pH and high ionic strength in the unfrozen water in freezing is emphasized and we hypothesize that these two factors are causing protein denaturation and conformational changes within muscle fibers, and consequently loss of water-holding capacity. Slow freezing produces more thaw loss than fast freezing, and this is discussed here in relation to the impacts on myofibrillar protein denaturation induced by the freezing rate.