Search

Abstract Hydatid cyst contamination in food presents a persistent and pervasive threat to public health. Hence, several studies have been published on hydatid cysts in raw meat products. The current study aimed to meta-analyze the prevalence of hydatid cysts in meat. The search was performed in international databases, including PubMed, Web of Science, Scopus, and Google Scholar, from January 1, 2000, to February 10, 2024. A meta-analysis of prevalence was conducted using the metaprop command in the subgroups of countries, animals, and WHO regions. Meta-regression of the prevalence of hydatid cysts in meat over time and sanitation services ranking was conducted using a random effects model (restricted maximum–-likelihood). Fifty-seven published references with 130 data reports were included in the study. The lowest and highest prevalence of hydatid cysts in raw meat was observed in Sudan at 0.01%, 95%CI (0.01–0.02) and Italy at 69.86%, 95%CI (68.14–71.55), respectively. The highest prevalence of hydatid cysts was observed in Sheep (12.32%), Cattle (11.85%), and Buffalo (10.65%). The lowest and highest prevalence of hydatid cysts was South-East Asian Reg (2.77%) and European Region (33.21%), respectively. Meta-regression showed that the prevalence of hydatid cysts has significantly decreased over time (p-value = 0.021) and insignificantly decreased with sanitation services ranking (p-value = 0.679). Therefore, in order to maintain the existing conditions and even reduce the burden of hydatidosis, public health education, promotion of hygienic practices, and investment need to be carried out continuously.

Approximately 5 % of all seeds at a seed company are discarded because of their underutilization. Bitter gourd contains a large number of seeds that are discarded, which are difficult to treat and cause severe environmental pollution. However, these seeds are a rich source of bioactive metabolites (such as glycosides, saponin, alkaloids, triterpenes, steroids, dietary fibers, essential oils, and saturated and unsaturated fatty acids) with antioxidant, antimicrobial properties, and health-promoting effects. So, it is important to find ways to treat this waste and use it in various food products and health-promoting effects to benefit humans and prevent environmental pollution as per Goal 12 (responsible consumption and production) of 17 sustainable development goals (SDGs) set by the United Nations. This review discussed the extraction of different functional compounds by using traditional and modern extraction techniques, nutraceutical and food applications, as well as the toxicological effects of the bitter gourd seeds, aiming to give a new research direction to the researchers of concerned fields to find more potential applications of this natural waste. Both in vivo and in vitro study results showed that bitter gourd seeds in powder, extract, and oils can be used as antioxidant and antitumor agents and showed antidiabetic, anti-obesity, antibacterial, anti-inflammatory, and anticancer activities. Bitter gourd seeds also have healthy and technological compounds that could be used in food industries to improve food products' quality, stability, and nutritional characteristics. Bitter gourd seeds can also be used to purify drinking water. Further studies are needed to find more applications of this natural by-product in developing functional and nutritious foods.

Despite extensive experimental focus, there remains a notable gap in comprehending the progressive development of these techniques over time. This comprehensive review is dedicated to cataloging the evolution of extraction and analytical methods spanning several decades. In this article, we meticulously traced the development of analytical and extraction techniques. Additionally, we intricately map the periodic discovery of metabolites within guava fruit, aligning them with the chronological utilization of analytical methods. This article results from extensive research and literature analysis to bridge the knowledge gap. Our efforts highlight the advantageous phytochemicals in guava and the diverse extraction techniques available. By encompassing various facets of analytical methods and delving into metabolomics, this review can offer substantial benefits to cultivating future guava varieties. Subsequent sections within this review will serve as a valuable resource, aiding prospective researchers in identifying the most effective extraction and analytical methods for discovering novel metabolites in guava or similar biological samples. Furthermore, through a comprehensive timeline detailing methodological advancements, this review enhances our understanding of the evolutionary path of guava research. Such insights empower researchers to make informed decisions and actively contribute to the continual advancement of the field of research.

Ultrasound-assisted extraction (UAE) is an innovative process for recovering valuable substances and compounds from plants and various biomaterials. This technology holds promise for resource recovery while maintaining the quality of the extracted products. The review comprehensively discusses UAE’s mechanism, applications, advantages, and limitations, focusing on extracting essential oils (EOs) from diverse terrestrial plant materials. These oils exhibit preservation, flavor enhancement, antimicrobial action, antioxidant effects, and anti-inflammatory benefits due to the diverse range of specific compounds in their composition. Conventional extraction techniques have been traditionally employed, and their limitations have prompted the introduction of novel extraction methods. Therefore, the review emphasizes that the use of UAE, alone or in combination with other cutting-edge technologies, can enhance the extraction of EOs. By promoting resource recovery, reduced energy consumption, and minimal solvent use, UAE paves the way for a more sustainable approach to harnessing the valuable properties of EOs. With its diverse applications in food, pharmaceuticals, and other industries, further research into UAE and its synergies with other cutting-edge technologies is required to unlock its full potential in sustainable resource recovery and product quality preservation.

The aim of this article is to review applications of modified atmosphere packaging (MAP) in poultry meat. As well as, its effects on the qualitative characteristics and shelf-life stability. Packaging is a harmonized rule of preparing the product for transportation, dissemination, retail, and end-use to ensure safe delivery. MAP is modern packaging that includes air removal (78% N2, 21% O2, and 3% CO2 gas) from inside the casings and replacing them with a single gas or a mixture of gases. The atmosphere with a high concentration of O2 by 80 % leads to off-oxygenating the dye and keeps it from deteriorating on the surface of the meat. O2 causes oxidation of fat and protein, and decreases the quality of meat. The CO2 gas concentration and the casings composition significantly affect the change in the meat pH value. The decrease in oxygen in the packaging alters the meat colour from red to purple to convert the Oxymyoglobin to Deoxymyoglobin. Moreover, the consumer rejects this type of meat with a myoglobin tint. The colour stability using MAP has improved, and the Metmyoglobin configuration rate has decreased. MAP gave less moisture loss. The total and psychrophile bacterial populations in the poultry meat treated with MAP decreased and increased with the progress of storage periods. The TBA value, the peroxide value, and the fatty acid percentage decreased by using the MAP. MAP can be a part of Hurdle's technique to prolong the chicken meat shelf life.

This study investigates the potential of using bacteriophages to control foodborne pathogen biofilms on stainless steel surfaces in the food industry. Biofilm-forming bacteria can attach to stainless steel surfaces, rendering them difficult to eradicate even after a thorough cleaning and sanitizing procedures. Bacteriophages have been proposed as a possible solution, as they can penetrate biofilms and destroy bacterial cells within, reducing the number of viable bacteria and preventing the growth and spread of biofilms. This systematic review and meta-analysis evaluates the potential of bacteriophages against different biofilm-forming foodborne bacteria, including Cronobacter sakazakii, Escherichia coli, Staphylococcus aureus, Pseudomonas fluorescens, Pseudomonas aeruginosa and Listeria monocytogenes. Bacteriophage treatment generally causes a significant average reduction of 38 % in biofilm formation of foodborne pathogens on stainless steel. Subgroup analyses revealed that phages are more efficient in long-duration treatment. Also, applying a cocktail of phages is 1.26-fold more effective than applying individual phages. Phages at concentrations exceeding 107 PFU/ml are significantly more efficacious in eradicating bacteria within a biofilm. The antibacterial phage activity decreases substantially by 3.54-fold when applied at 4 °C compared to temperatures above 25 °C. This analysis suggests that bacteriophages can be a promising solution for controlling biofilms in the food industry.

The present research examined patulin's presence across the whole supply chain of selected fruits. A comprehensive analysis was conducted on 442 samples of fruits (oranges, apples, apricots, lemons, and guava) to determine the presence of patulin contamination. This analysis used Liquid Chromatography (HPLC) with a UV detector. The findings indicate that 17, 23, and 28 % of selected fruit samples tested positive for patulin levels in farm, transportation, and market samples. However, the sample collected during the transportation step showed that 56 % (percentage of positive samples) of fruits have patulin levels greater than 50 μg/kg, and 41 % (percentage of positive samples) have greater levels than 50 μg/kg in market samples. The findings of the one-way analysis of variance indicated that no statistically significant variation existed between the amounts of patulin across the various stages of the food supply chain system (p > 0.05). Nevertheless, the analysis of the correlation study, namely Kendall's tau_b and Spearman's rho, denote a robust association between the levels of patulin and the food supply system. The apple samples exhibited the most significant average dietary intake of patulin, with an average value of 0.11 μg/kg bw/day. The maximum mean hazard quotient (HQ) of 0.28 was also recorded. The prevalence and incidence of patulin in specific fruits were found to be relatively high, and it was observed that market samples had elevated levels of patulin in the selected fruits.

The world faces many critical challenges in food supply, including burgeoning population growth, the looming specter of climate change, rampant land degradation, diminishing water resources, and unsustainable agricultural practices. Increasing environmental consciousness, heightened awareness of animal welfare, health considerations, and a growing desire for sustainable dietary choices have precipitated a surge in demand for plant-based proteins. The food industry is actively responding to this burgeoning trend by expanding its repertoire of plant-based protein offerings and investing substantially in research and development efforts. However, plant-based proteins encounter unique challenges, ranging from sensory attributes to nutritional profiles, solubility issues, textural and structural complexities, allergenic potential, and concerns regarding supply chain sustainability. To surmount these obstacles, a cocktail of innovative formulation techniques, strategic fortification, optimization of processing conditions, incorporation of stabilizing agents, and vigilant allergen management is required. This concise review offers a broad perspective on current scientific knowledge regarding plant-based foods, highlighting key areas that warrant additional research. The focus is specifically on plant ingredients' chemical, physical, and functional attributes. It delves into processing techniques that can be utilized to convert these ingredients into consumable products. The exploration extends to the scientific intricacies of crafting familiar plant-based alternatives such as meat, eggs, and milk analogs. By shedding light on the challenges encountered and proposing strategies to optimize plant proteins, our aim is to actively participate in the ongoing discourse on food security amid the dynamic changes in our world.

Abstract The escalating concern over the presence and health implications of potentially toxic elements (PTEs) in drinking water has underscored the need for rigorous risk assessments. Our study aimed to quantify both the non-carcinogenic and carcinogenic health risks associated with exposure to selected PTEs—namely arsenic (As), chromium (Cr), and cadmium (Cd). Also, we evaluated ingestion and skin contact exposures to risks during summer and winter using metrics such as the hazard quotient (HQ), hazard index (HI), and cancer risk (CR) for children, adult males, and adult females. For all demographic groups and exposure pathways, the HQ values remain below the established safety threshold (HQ

ABSTRACTThe target delivery of sensitive components to get the intended benefits is a challenge for the global food industry. One of the principal strategies used to boost individualized absorptivity, nutrient stability, and enhanced food quality is the application of liposomal systems in the food industry, which allows controlled release of bioactive compounds. Lipid-oriented encapsulation strategies such as liposomes are superior for encapsulating sensitive components, increasing product solubility and bioavailability, and accurately targeting encapsulated content in food and nutraceutical production. In this review, the nature, composition, and different methodologies for the preparation of liposomes, such as the Bangham Method, ethanol injection method, microfluidic channel method, and freeze-drying method summarized. Moreover, the crucial role of liposomes in delivering sensitive bioactive compounds to cure different health maladies has been emphasized.

Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.

Orange concentrate (OC) is one of the main raw materials in the nonalcoholic beverage industry. Considering the difference in orange varieties, preserving its natural quality is essential to yield a product with favorable attributes and physical stability. Thus, the present study is aimed at assessing the effect of pectin, xanthan, and carboxymethyl cellulose (CMC) in a concentration range of 0–0.2% (w/v) along with mixing temperature on Brix, pH, acidity, density, turbidity, and viscosity of OC and at calculating the model equation for each attribute. The results showed that, except for CMC, the influence of concentration, type, and amount of hydrocolloid on pH changes was insignificant. Adding each hydrocolloid individually, in pairs, or threes reduced the density, and the measured density was lower at a mixing temperature of 4°C. Also, it was observed that mixing temperature was the only factor influencing turbidity, and the values were significantly lower at 80°C compared to 4°C. A significant interaction effect of xanthan concentration and mixing temperature on the Brix was observed. Adding hydrocolloids, except pectin, resulted in a significant (p

Food waste presents a continuous challenge for the food industry, leading to environmental pollution and economic issues. A substantial amount of waste, including by-products from fruits and vegetables, non-edible food items, and other waste materials, is produced throughout the food supply chain, from production to consumption. Recycling and valorizing waste from perishable goods is emerging as a key multidisciplinary approach within the circular bio-economy framework. This waste, rich in raw by-products, can be repurposed as a natural source of ingredients. Researchers increasingly focus on biomass valorization to extract and use components that add significant value. Traditional methods for extracting these bio-compounds typically require the use of solvents and are time-consuming, underscoring the need for innovative techniques like ultrasound (US) extraction. Wastes from the processing of fruits and vegetables in the food industry can be used to develop functional foods and edible coatings, offering protection against various environmental factors. This comprehensive review paper discusses the valorization of waste from perishable items like fruits and vegetables using US technology, not only to extract valuable components from waste but also to treat wastewater in the beverage industry. It also covers the application of biomolecules recovered from this process in the development of functional foods and packaging.

Recently, plant proteins have received notable attention as food and medicine. Further, plant proteins are used to produce and isolate peptides to treat and prevent diseases in humans and animals. Plant proteins can be extracted from various sources, including industrial waste materials. Conventional and nonconventional methods are used to carry out the protein extraction. This review aims to overview the advanced protein extraction methods and the therapeutic functionalities of plant proteins and peptides. It was observed that the advanced protein extraction methods, i.e., ultrasound-assisted and microwave-assisted, are more efficient, eco-friendly, and less energy-consuming. The advanced protein extraction methods will help to face the challenges of using protein in food processing. In addition to the food functionality, plant-based proteins and peptides show potential therapeutic activity. It includes antidiabetic activity, anticancer activity, and anti-inflammatory activity. The pharmaceutical and nutraceutical industries will likely rely heavily on plant-derived peptides because of their benefits as functional ingredients.

The bioactive compounds in fruit juices are vital for human nutrition but are vulnerable to degradation during processing and storage. Conventional heat technologies can preserve juices but also lead to undesirable physicochemical changes and loss of bioactive components. Non-thermal technologies, including ultrasound, have been explored as alternatives to juice processing without compromising functional properties. This study aimed to examine the application of ultrasound technologies, individually or in combination with other non-thermal strategies, to enhance fruit juices' bioactive content, quality, and shelf life. This review article summarizes the effects of ultrasound technologies on the physicochemical and nutritional properties of fruit juices, as well as the underlying mechanisms and challenges. Ultrasonication can lead to the development of nutritious and safe juices with added value, thereby contributing to sustainable production. Combining nonthermal processing technologies can overcome the limitations of each treatment and enhance the processing efficiency at lower temperatures. This review provides novel insights into the retention of bioactive compounds and the improvement of fruit juice quality through ultrasonication. Further research is necessary to support large-scale commercial applications of these nonthermal processing technologies.

Abstract The incidence of aflatoxins, ochratoxin A, and patulin in fruits and processed fruit products has been ever more challenging and gained additional focus on ecofriendly mitigation strategies. The onset of these toxins is due to several factors involving insect attacks, agricultural practices, and climate change. Acute and chronic health hazards are clinically proven after consuming contaminated foodstuffs, even at lower concentrations of mycotoxins. Synergistic, masked, and substantial occurrence in fruit matrices increase their complexity in detection and detoxification; apparently, this article reviewed the available information on the occurrence of mycotoxins in several fruits and their products, focused on the conventional and advanced methods of identification, quantification, and decontamination techniques. Strengthening and implementing stringent international and national guidelines are required for impactful, tangible measures in the future. Nevertheless, controlling the mycotoxins in fruits will certainly be challenging for scientists. Therefore, more impactful technologies are still needed to eliminate the toxins at the threshold level of the food chain and ensure sustainable global food safety.

Sesame seeds (Sesamum indicum L.) have been cultivated for thousands of years and have long been celebrated for their culinary versatility. Beyond their delightful nutty flavor and crunchy texture, sesame seeds have also gained recognition for their remarkable health benefits. This article provides an in-depth exploration of the numerous ways in which sesame seeds contribute to overall well-being. Sesame seeds are a powerhouse of phytochemicals, including lignans derivatives, tocopherol isomers, phytosterols, and phytates, which have been associated with various health benefits, including the preservation of cardiovascular health and the prevention of cancer, neurodegenerative disorders, and brain dysfunction. These compounds have also been substantiated for their efficacy in cholesterol management. Their potential as a natural source of beneficial plant compounds is presented in detail. The article further explores the positive impact of sesame seeds on reducing the risk of chronic diseases thanks to their rich polyunsaturated fatty acids content. Nevertheless, it is crucial to remember the significance of maintaining a well-rounded diet to achieve the proper balance of n-3 and n-6 polyunsaturated fatty acids, a balance lacking in sesame seed oil. The significance of bioactive polypeptides derived from sesame seeds is also discussed, shedding light on their applications as nutritional supplements, nutraceuticals, and functional ingredients. Recognizing the pivotal role of processing methods on sesame seeds, this review discusses how these methods can influence bioactive compounds. While roasting the seeds enhances the antioxidant properties of the oil extract, certain processing techniques may reduce phenolic compounds.

Endocrine-disrupting chemicals (EDCs) are a growing public health concern worldwide. Consumption of foodstuffs is currently thought to be one of the principal exposure routes to EDCs. However, alternative ways of human exposure are through inhalation of chemicals and dermal contact. These compounds in food products such as canned food, bottled water, dairy products, fish, meat, egg, and vegetables are a ubiquitous concern to the general population. Therefore, understanding EDCs' properties, such as origin, exposure, toxicological impact, and legal aspects are vital to control their release to the environment and food. The present paper provides an overview of the EDCs and their possible disrupting impact on the endocrine system and other organs.

The present study investigated the molecular changes induced by germination in cowpea cultivars by spectroscopic techniques. The ATR FT-IR, Intrinsic fluorescence, and UV spectroscopic techniques revealed that germination shows alteration in cowpea cultivars. The ATR-FTIR showed slight differences in band intensities corresponding to carbohydrates, lipids, and protein regions at 700 to 4000 cm-1 wavenumbers. Starch order structure understanding their functionality showed a reduction of short-range ordered structures in Black cowpea flour and long ordered starch fraction in White cowpea flour under germination. The study quantified the degree of ordered starch and their alteration in amorphous/crystallinity nature concerning germination and cowpea cultivars. The secondary structures revealed a reduction of β-sheets and α-helix content, representing decreased ordered protein structures and their shifting into random coils and turn structures. The germinated flours showed decreased fluorescence intensities with the shift from 347 to 348, reflecting the redshifts due to decreased concentrations of fluorescent compounds during germination in cowpea flour. UV spectrum revealed a similar spectrum with an increase in absorption of cowpea flour under germination. The electrophoresis showed variations in the intensities of high (25 to 225 kDa) and low (19 to 10 kDa) molecular weight proteins in germinated cowpea cultivars than the native one. Overall, this study demonstrated the potential of ATR-FTIR, fluorescence and UV-based spectroscopy as non-destructive techniques to assess the alteration of pulses at the molecular level and structural changes under the germination process.

Brucellosis in cattle herds has caused severe economic losses in many regions worldwide. A cross-sectional study was performed to investigate the presence of Brucella spp. in industrial dairy cattle farms in Iran. For this purpose, 935 blood and 935 milk samples were randomly collected from industrial dairy cattle farms in Iran's Alborz and Tehran provinces. Blood and milk samples were collected on the same day from each cow. Serological, bacteriological, and molecular characterization of Brucella isolates were performed using standard methods. Our results revealed the seroprevalence of brucellosis in dairy cattle farms in the Alborz and Tehran provinces, reaching 19.8%, 6.7%, 5.1%, 14.1%, and 13.1% using the Rose Bengal plate test (RBPT), serum agglutination test (SAT), 2-mercaptoethanol test (2-ME), indirect enzyme-linked immunosorbent assay (i-ELISA) and milk ring test (MRT), respectively. Furthermore, the results of bacterial culture and PCR analyses showed the presence of Brucella abortus among dairy cattle in the Alborz province and Brucella melitensis and B. abortus among dairy cattle in the Tehran province. Moreover, statistical analysis with Cohen's Kappa has highlighted the near-perfect agreement between RBPT and i-ELISA (k = 0.86). In contrast, substantial agreement was shown between RBPT and SAT performance (k = 0.70) and moderate agreement between RBPT and 2-ME (k = 0.67). The findings of this investigation showed shedding of Brucella in the milk of seropositive cows, which is a serious problem involving the maintenance and further spread of Brucella infection on the farm. Therefore, for brucellosis detection or eradication in dairy cattle farms, bacteriological and serological tests of milk samples should be performed along with blood analysis to inhibit the uncontrolled spread of the disease in animals and humans.

Tomato seeds are the by-product of the tomato processing industry used to extract valuable compounds like tomato seed oil (TSO). The TSO is well known for its functional and health-promoting properties. Therefore, recent studies which focused on application of TSO became popular among food manufacturers. This review presents comprehensive methods of TSO extraction and its unique fatty acid profile. The characterization of TSO is briefly discussed, creating a better utilization for various diseases. This review also focused on the multiple application of TSO in the food industry, from dietary supplements to food packaging films, the demand for TSO in the market to improve economic value, and the importance of TSO in the food and medical industry. The TSO can be extensively applicable as a functional compound in the food and bakery industry as a covering material in tomato-based products like tomato sauce and slices. It also acts as a better antioxidant and has antimicrobial properties due to its essential fatty acids like oleic and linoleic acid. The assessment of this article provides an overview of the importance of TSO in food application, from extraction techniques to dietary supplements and its potential for bioactive compounds.

The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to control the quality of food and examine the changes in chemical composition. With the advent of non-thermal processing techniques and their growing significance in the industry, there is a demand to understand the effects of these technologies on various quality attributes, including color. This paper reviews the effects of novel, non-thermal processing technologies on the color attributes of processed food and the implications on consumer acceptability. The recent developments in this context and a discussion on color systems and various color measurement techniques are also included. The novel non-thermal techniques, including high-pressure processing, pulsed electric field, ultrasonication, and irradiation which employ low processing temperatures for a short period, have been found effective. Since food products are processed at ambient temperature by subjecting them to non-thermal treatment for a very short time, there is no possibility of damage to heat-sensitive nutrient components in the food, any deterioration in the texture of the food, and any toxic compounds in the food due to heat. These techniques not only yield higher nutritional quality but are also observed to maintain better color attributes. However, suppose foods are exposed to prolonged exposure or processed at a higher intensity. In that case, these non-thermal technologies can cause undesirable changes in food, such as oxidation of lipids and loss of color and flavor. Developing equipment for batch food processing using non-thermal technology, understanding the appropriate mechanisms, developing processing standards using non-thermal processes, and clarifying consumer myths and misconceptions about these technologies will help promote non-thermal technologies in the food industry.

In recent years, active and intelligent food packaging films have been developing in response to the retailer and consumer demands for producing food products with controlled quality and prolonged shelf-life. Moreover, using biodegradable polymers as environmentally friendly packaging materials is continuously a priority for scientists and consumers. This review discusses the potential use of polyvinyl alcohol (PVA)-starch-based intelligent and active packaging films as biodegradable materials for suitable substitution of synthetic packaging. This paper first reviewed the preparation manner of starch/PVA films, including blending or reinforcement modification and different proportions of PVA and starch. Then the functional characteristics of the films after incorporating certain additives are reviewed in detail. Finally, their function as a carrier of different antioxidant and antimicrobial compounds and natural colorimetric indicators in active and intelligent food packaging is summarized.

The qualitative and quantitative evaluation of agricultural products has often been carried out using traditional, i.e., destructive, techniques. Due to their inherent disadvantages, non-destructive methods that use near-infrared spectroscopy (NIRS) coupled with chemometrics could be useful for evaluating various agricultural products. Advancements in computational power, machine learning, regression models, artificial neural networks (ANN), and other predictive tools have made their way into NIRS, improving its potential to be a feasible alternative to destructive measurements. Moreover, the incorporation of suitable preprocessing techniques and wavelength selection methods has arguably proven its practical feasibility. This review focuses on the various computation methods used for processing the spectral data collected and discusses the potential applications of NIRS for evaluating the quality and safety of agricultural products. The challenges associated with this technology are also discussed, as well as potential future perspectives. We conclude that NIRS is a potentially useful tool for the rapid assessment of the quality and safety of agricultural products.

Summary: Background: More than 3 billion people do not have access to clean energy and primarily use solid fuels to cook. Use of solid fuels generates household air pollution, which was associated with more than 2 million deaths in 2019. Although local patterns in cooking vary systematically, subnational trends in use of solid fuels have yet to be comprehensively analysed. We estimated the prevalence of solid-fuel use with high spatial resolution to explore subnational inequalities, assess local progress, and assess the effects on health in low-income and middle-income countries (LMICs) without universal access to clean fuels. Methods: We did a geospatial modelling study to map the prevalence of solid-fuel use for cooking at a 5 km × 5 km resolution in 98 LMICs based on 2·1 million household observations of the primary cooking fuel used from 663 population-based household surveys over the years 2000 to 2018. We use observed temporal patterns to forecast household air pollution in 2030 and to assess the probability of attaining the Sustainable Development Goal (SDG) target indicator for clean cooking. We aligned our estimates of household air pollution to geospatial estimates of ambient air pollution to establish the risk transition occurring in LMICs. Finally, we quantified the effect of residual primary solid-fuel use for cooking on child health by doing a counterfactual risk assessment to estimate the proportion of deaths from lower respiratory tract infections in children younger than 5 years that could be associated with household air pollution. Findings: Although primary reliance on solid-fuel use for cooking has declined globally, it remains widespread. 593 million people live in districts where the prevalence of solid-fuel use for cooking exceeds 95%. 66% of people in LMICs live in districts that are not on track to meet the SDG target for universal access to clean energy by 2030. Household air pollution continues to be a major contributor to particulate exposure in LMICs, and rising ambient air pollution is undermining potential gains from reductions in the prevalence of solid-fuel use for cooking in many countries. We estimated that, in 2018, 205 000 (95% uncertainty interval 147 000–257 000) children younger than 5 years died from lower respiratory tract infections that could be attributed to household air pollution. Interpretation: Efforts to accelerate the adoption of clean cooking fuels need to be substantially increased and recalibrated to account for subnational inequalities, because there are substantial opportunities to improve air quality and avert child mortality associated with household air pollution. Funding: Bill & Melinda Gates Foundation.

This research aimed to optimize pressure (10–20 MPa) and temperature (45–60 °C) conditions for supercritical fluid extraction (SFE) of Makwaen pepper (Zanthoxylum myriacanthum) extract (ME) in comparison to conventional hydro-distillation extraction. Various quality parameters, including yield, total phenolic compounds, antioxidants, and antimicrobial activities of the extracts, were assessed and optimized using a central composite design. The optimal SFE conditions were found to be 20 MPa at 60 °C, which resulted in the highest yield (19%) and a total phenolic compound content of 31.54 mg GAE/mL extract. IC50 values for DPPH and ABTS assays were determined to be 26.06 and 19.90 μg/mL extract, respectively. Overall, the ME obtained through SFE exhibited significantly better physicochemical and antioxidant properties compared to ME obtained through hydro-distillation extraction. Gas chromatography-mass spectrometry (GC-MS) analysis revealed that beta-pinene was the major component in the ME obtained through SFE (23.10%), followed by d-limonene, alpha-pinene, and terpinen-4-ol at concentrations of 16.08, 7.47, and 6.34%, respectively. On the other hand, the hydro-distillation-extracted ME showed stronger antimicrobial properties than the SFE-extracted ME. These findings suggest that both SFE and hydro-distillation have the potential for extracting Makwaen pepper, depending on the intended purpose of use.

Mycotoxins are known to be one of the most important food contaminants that pose potential health risks to humans. This study aimed to investigate the changes in total aflatoxin (TAF) content during grape vinegar production. Different types of aflatoxins including aflatoxin B1 (AFB1 ), B2 (AFB2 ), G1 (AFG1 ), and G2 (AFG2 ) were spiked into washed grape samples in the level of 5 μg/kg. Then grape samples were converted to vinegar. After different stages of vinegar processing including juicing, alcoholic fermentation, acetic acid fermentation, and pasteurization, sampling was performed and the level of each aflatoxin was measured using high performance liquid chromatography with fluorescence detector (HPLC-FD). Among different processing steps, the pasteurization operation had the least effect on the removal of aflatoxin. After juicing, the amount of AFB1 , AFB2 , AFG1 and AFG2 decreased by 14%, 11.18%, 13.77%, and 18.56%, respectively. Alcoholic fermentation had the greatest effect on the removal of aflatoxin so that it could reduce the levels of AFB1 , AFB2 , AFG1 and AFG2 by 41.87%, 45.34%, 45.37%, and 46.52%, respectively. Overall, during processing and conversion of grapes to vinegar, the values of AFB1 , AFB2 , AFG1 and AFG2 were reduced by 76.20%, 71.06%, 69.26%, and 75.85%, respectively. Processing grapes to vinegar can have a significant effect on the aflatoxin reduction.

The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food trends. Some of these trends have been strengthened by the emergence of the fourth industrial revolution (or Industry 4.0), and its innovations and technologies that have fundamentally reshaped and transformed current strategies and prospects for food production and consumption patterns. In this review a general overview of the industrial revolutions through a food perspective will be provided. Then, the current knowledge base regarding consumer acceptance of eight traditional animal-proteins alternatives (e.g., plant-based foods and insects) and more recent trends (e.g., cell-cultured meat and 3D-printed foods) will be updated. A special focus will be given to the impact of digital technologies and other food Industry 4.0 innovations on the shift toward greener, healthier, and more sustainable diets. Emerging food trends have promising potential to promote nutritious and sustainable alternatives to animal-based products. This literature narrative review showed that plant-based foods are the largest portion of alternative proteins but intensive research is being done with other sources (notably the insects and cell-cultured animal products). Recent technological advances are likely to have significant roles in enhancing sensory and nutritional properties, improving consumer perception of these emerging foods. Thus, consumer acceptance and consumption of new foods are predicted to continue growing, although more effort should be made to make these food products more convenient, nutritious, and affordable, and to market them to consumers positively emphasizing their safety and benefits.

Starch is an essential source of energy for the human diet. Resistant starch is the portion of starch that is not digested in the small intestine and is fermented in the colon by microorganisms, resulting in the formation of short-chain fatty acids, which may be associated with some metabolic effects. In this regard, this review aims to present relevant research on the health benefits of consuming resistant starch and its effects on physiological properties such as intestinal health, glycemic balance, lipid metabolism, and body weight to be evaluated. However, the effect of resistant starch in reducing the risk of diet-dependent disorders such as diabetes, obesity, lipid disorders, and intestinal health is promising but still inconclusive.

This review article discusses advanced extraction methods to enhance the functionality of egg-derived peptides while reducing their allergenicity. While eggs are considered a nutrient-dense food, some proteins can cause allergic reactions in susceptible individuals. Therefore, various methods have been developed to reduce the allergenicity of egg-derived proteins, such as enzymatic hydrolysis, heat treatment, and glycosylation. In addition to reducing allergenicity, advanced extraction methods can enhance the functionality of egg-derived peptides. Techniques such as membrane separation, chromatography, and electrodialysis can isolate and purify specific egg-derived peptides with desired functional properties, improving their bioactivity. Further, enzymatic hydrolysis can also break down polypeptide sequences and produce bioactive peptides with various health benefits. While liquid chromatography is the most commonly used method to obtain individual proteins for developing novel food products, several challenges are associated with optimizing extraction conditions to maximize functionality and allergenicity reduction. The article also highlights the challenges and future perspectives, including optimizing extraction conditions to maximize functionality and allergenicity reduction. The review concludes by highlighting the potential for future research in this area to improve the safety and efficacy of egg-derived peptides more broadly.

The co-occurrence of mycotoxigenic fungi and mycotoxins in aquatic food commodities has recently become a source of severe worldwide food insecurity since these toxicants may damage human health. The consumption of aquatic food itself represents a relatively novel and non-negligible source of mycotoxins. Mycotoxins in seafood lead to important human genotoxins, carcinogens, and immunosuppressors. Consequently, it is crucial to quantify and characterize these contaminants in aquatic food products subject to extensive consumption and develop new regulations. The present paper provides an overview of recent advancements in liquid chromatography and mass spectrometry and the coupling of these techniques for identifying and characterizing mycotoxins in various fresh, comestible, and treated marine products. The disposable data display that a multiplicity of fungal species and further mycotoxins have been detected in seafood, comprising aflatoxins, ochratoxins, fumonisins, deoxynivalenol, zearalenone, and trichothecenes. In addition, a wider and up-to-date overview of global occurrence surveys of mycotoxin occurrence in seafood in 2017–2022 is explored. In this regard, the predominant occurrence of enniatins has been documented in seafood products. Likewise, special attention has been given to current EU seafood legal and existing national regulations of mycotoxins in seafood. In this way, rigorous national and international guidelines are needed for palpable and effective measures in the future. Nevertheless, controlling mycotoxins in aquatic foods is an ambitious aim for scientists and industry stakeholders to ensure sustainable global food safety.

This study seeks a comprehensive meta-analysis of mycotoxin contaminants in animal feed consumed in the Middle East and North Africa (MENA) region. The obtained articles were reviewed, and 49 articles that investigated the contamination of mycotoxins including aflatoxins (AFs), deoxynivalenol (DON), zearalenone (ZEA), T-2 toxin, fumonisins (FUM), and ochratoxin A (OTA), in feed samples or components of animal feed in the MENA region were selected. The titles of the final articles included in the study were meta-analyzed. Necessary information was extracted and categorized from the articles, and a meta-analysis was performed using Stata software. The highest contamination was in dry bread (80%), and Algeria was the most contaminated country (87% of animal feed), with the most mycotoxins contaminating AFs (47%) and FUM (47%). The highest concentration of mycotoxins in animal feed is related to FUM (1240.01 μg/kg). Climate change, economic situation, agricultural and processing methods, the nature of the animal feed, and improper use of food waste in animal feed are among the most critical factors that are effective in the occurrence of mycotoxin contamination in animal feed in MENA. Control of influential factors in the occurrence of contaminations and rapid screening with accurate identification methods to prevent the occurrence and spread of mycotoxin contamination of animal feed seem important.

Wastewater contains organic compounds (fatty acids, amino acids, and carbohydrates) that have a significant amount of chemical energy. In this regard, the use of wastewater for recovering energy by some appropriate energy conversion technologies can be considered as an appropriate approach to simultaneously achieve the reduction of environmental contamination and increasing supply of energy. The Photocatalytic Fuel Cell (PFC) can provide a new approach in developing technology for simultaneous organic pollutants removal from wastewaters and power generation, but it also has disadvantages, such as requires higher voltage, more cost and complexity. To present a comprehensive vision of the current state of the art, and progress the treatment efficiency and agitate new studies in these fields, this review discussed the study covering PFC aspects, with a focus on the comparison of pollutant degradation, power generation, different photoanode and photocathode materials as well as the application of the Fenton process in PFCs.

During the past years, there has been a growing interest in the bioproduction of propionic acid by Propionibacterium. One of the major limitations of the existing models lies in their low productivity yield. Hence, many strategies have been proposed in order to circumvent this obstacle. This article provides a comprehensive synthesis and review of important biotechnological aspects of propionic acid production as a common ingredient in food and biotechnology industries. We first discuss some of the most important production processes, mainly focusing on biological production. Then, we provide a summary of important propionic acid producers, including Propionibacterium freudenreichii and Propionibacterium acidipropionici, as well as a wide range of reported growth/production media. Furthermore, we describe bioprocess variables that can have impact on the production yield. Finally, we propose methods for the extraction and analysis of propionic acid and put forward strategies for overcoming the limitations of competitive microbial production from the economical point of view. Several factors influence the propionic acid concentration and productivity such as culture conditions, type and bioreactor scale; however, the pH value and temperature are the most important ones. Given that there are many reports about propionic acid production from glucose, whey permeate, glycerol, lactic acid, hemicelluloses, hydrolyzed corn meal, lactose, sugarcane molasses and enzymatically hydrolyzed whole wheat flour, only few review articles evaluate biotechnological aspects, i.e. bioprocess variables.

Techno-functional properties of proteins, including foaming capacity, water holding capacity, solubility, emulsifying properties, and gelling formation, are known to play an important role in food processing technologies and be considered significant contributors in the development of new food products. In recent years, research has proven that ultra-sonication can influence the techno-functional properties of proteins through modification of their molecular structure. In this study, Scopus, Web of Science, PubMed, Google Scholar, ProQuest, and FSTA (Food Science and Technology Abstracts) databases were searched to find all related articles from 2000 to 2021. The results showed that the improving effects of ultrasound on each of the functional properties of proteins is entirely dependent on the ultrasound conditions and the type of ultrasound-treated protein. The results of functional parameters of milk proteins also showed that ultrasound could modify these properties. However, further studies are required to reach conclusive results that permit the employment of ultrasound to improve the techno-functional properties of milk proteins.

Background: The contamination of food products by Listeria monocytogenes as a pathogen bacterium, threatening public health and raised a global concern for a long time. Dairy and meat products and ready-to-eat foods are recognized as the most common carriers for L. monocytogenes. Methods: The related reports of the prevalence of L. monocytogenes in dairy products in Middle East countries from 2009 to 2020 were screened through some of the international databases such as Science Direct, Web of Science, Scopus, PubMed, and Google Scholar. While a random effect model was applied to estimate pooled or overall prevalence, 95% confidence intervals (95%CI) were used. Results: Results showed severe heterogeneity (84.2%) in studies and estimated the overall prevalence of L. monocytogenes dairy food products from the Middle East region of 3.5% (CI: 2.2-5). The highest and lowest prevalence was associated with Jordan (17.6% CI: 9.8-26.9) and Iraq (1.6% CI: 0.3-3.7), respectively. Based on the type of product, the highest and lowest prevalence of L. monocytogenes was recognized for raw cow milk (5.8% CI: 2.7-9.7) and pasteurized cow milk (1.1% CI: 0-8), respectively. Conclusion: There is no justification for severe heterogeneity (I2) of subgroups as prevalence is heterogenic innately, but Jordan and row cow milk subgroups were found to have a considerable effect on overall pooled prevalence. Thus, they were the reason for prevalence changes.

A gluten-free rice flour-based cookie was produced using different mixtures of chestnut flour (0, 30, 40, and 50%), date seed flour (0, 10, and 20%), and modified starch (0.3, 0.5, 0.6, and 0.9%). Physicochemical, rheological, and sensory properties of the prepared treatments were investigated. The results showed that moisture, specific volume, and dough viscosity were the lowest in control and the highest in treatment T1 containing 20% date seed flour, 30% chestnut flour, and 0.9% modified starch (P

This study aimed to explore the utilization of modified atmosphere packaging (MAP) for chicken thigh meat pieces (CTMP) during frozen storage periods (FSP) of 1, 30, 60, and 90 days at −18°C. The treatments were divided into seven groups which are control, vacuum, 15% O2/15% N2/70% CO2, 30% N2/70% CO2, 50% O2/50% N2, 30% O2/70% CO2, and 1.5 ml clove essential oil. The results showed that treatment of 30% N2/70% CO2 was associated with a lower pH value than control. The pH, drip loss, TBA, peroxide number, and fatty acid percentage values were significantly (p

Rice is a widely consumed food worldwide; however, it can be a source of pollutants, such as potentially toxic elements (PTEs), mycotoxins, and pesticides. Sixty rice samples imported from Pakistan (PAK), India (IND), and Thailand (THAI), as well as domestic Iranian (IRN) rice, were collected from Bushehr, Iran, and investigated for the contamination of PTEs, including arsenic (As), lead (Pb), cadmium (Cd), and nickel (Ni); pesticides, including chlorpyrifos, trichlorfon, diazinon, fenitrothion, and chlorothalonil; mycotoxins, such as aflatoxin B1 (AFB1), zearalenone (ZEN), ochratoxin A (OTA), and deoxynivalenol (DON); and molds. Estimated daily intake (EDI) and hazard quotient (HQ) of pollutants and hazard index (HI) and incremental lifetime cancer risk (ILCR) of rice types for the Iranian adult population were calculated. The content of PTEs in Iranian rice was not higher than Iran’s national standard limits. In contrast, other types of rice (imported) had at least one PTE above the permissible level. OTA content was below the detection limit, and all other mycotoxins were within the allowable range in all rice types. Thai rice was the only group without pesticides. The HI order of rice types was as follows: HIPAK = 2.1 > HIIND = 1.86 > HIIRN = 1.01 > HITHAI = 0.98. As was the biggest contributor to the HI of Iranian and Thai rice, and diazinon in the HI of Pakistani and Indian rice. The calculation of ILCR confirmed that the concentrations of Ni and Pb in Pakistani and Ni and As in Indian, Thai, and Iranian rice were not acceptable in terms of lifetime carcinogenic health risks.

In the present study, non-conventional talipot starch was subjected to single and dual modifications using two non-thermal techniques; ultrasonication and γ-irradiation (1 kGy and 10 kGy). Free radical-mediated low dose γ-irradiation made remarkable changes in the morphological, physicochemical, and functional properties of ultrasonicated talipot starches compared to single modifications. Dual (ultrasonication+γ-irradiation) modification created deep grooves, reduced relative crystallinity and peak intensity of OH and CH2 groups by cavitation and radiolysis. Compared to ultrasonicated and γ-irradiated starches, dual-modified starches showed significantly reduced (p ≤ 0.05) pH, amylose content, and swelling power, and improved storage stability by lowering the retrogradation tendency. The in vitro digestibility of dual-modified talipot starches was increased by the enhanced action of digestive enzymes with starch. The gelatinization, pasting, and rheological properties significantly decreased (p ≤ 0.05) with the increasing dose of γ-irradiation in dual-modified talipot starches and represented soft gel possessing shear-thinning stability.

Innovative technologies for the pasteurization of food products have increased due to the global demand for higher-quality food products. In this regard, the current article aimed to provide an overview regarding the latest research on US application in the decontamination of fungi in food products and highlight the parameters influencing the effectiveness of this method. Therefore, the related article with inactivation of fungi and mycotoxins by ultrasound among last four years (2018–2021) by using terms such as 'mycotoxin,' 'inactivation,' 'ultrasound,' 'decontamination' among some international databases such as PubMed, Web of Science, Embase and Google Scholar“ was retrieved. Ultrasound (US) is considered a non-thermal decontamination method for food products. In US, the release of energy due to the acoustic phenomenon destroys microorganisms. This technology is advantageous as it is inexpensive, eco-friendly, and does not negatively affect food products' food structure and organoleptic properties. The influence of the US on food structure and organoleptic properties dramatically depends on the intensity and energy density applied In addition, it can preserve higher levels of ascorbic acid, lycopene, and chlorophyll in sonicated food products. The treatment conditions, including frequency, intensity, duration, temperature, and processing pressure, influence the effectiveness of decontamination. However, US displays synergistic or antagonistic effects on bacteria, yeasts, molds, and mycotoxins when combined with other types of decontamination methods such as chemical and thermal approaches. Thus, further research is needed to clarify these effects. Overall, the application of US methods in the food industry for decreasing the microbial content of food products during processing has been applied. However, the use of US with other techniques needs to be studied further.

The purpose of this study was to produce margarine with reduced trans and saturated fatty acid contents using 10% beeswax oleogel and hydrocolloid-based oleogel containing 3.15% sodium caseinate, 0.5% guar gum, and 0.22% xanthan gum with a melting point, rheological and textural characteristics similar to palm oil. Oleogel samples were used as a substitute for palm oil and partially hydrogenated palm olein oil. Margarine (70% fat) formulated with these oleogels was investigated for solid fat content (SFC), melting point, and rheological and textural properties. The results showed that the replacement of 100% partially hydrogenated palm olein oil (PHPO) and 25% palm oil (PO) with beeswax oleogel and the replacement of 100% PHPO with hydrocolloid-based oleogel resulted in the production of margarine with rheological and textural properties similar to the commercial control margarine. In addition, these samples had a lower content of SFC and a higher melting point than the commercial control sample. The amounts of saturated and trans fatty acids also decreased. These were 28% and 80% in the sample containing beeswax and 15% and 73% in the sample with hydrocolloid-based oleogels for saturated and trans fatty acids, respectively. It was concluded that it is possible to manufacture margarine using the oleogel method while maintaining its physical characteristics and improving its nutritional properties.

Oxalate, a compound produced by many edible plants and as a terminal metabolite in the liver of mammals, is a toxin that has a detrimental role to human health. Humans and other mammals do possess enzymatic systems to degrade oxalate. Moreover, numerous oxalate-degrading bacteria reside in the mammalian gut and, thus, provide an important function for hosts. The current review focuses on the environmental factors that influence the efficacy of probiotic oxalate-degrading bacteria, relative to oxalate metabolism. We describe the mechanism of oxalate catabolism and its consumption by obligate and facultative anaerobic oxalate-degrading bacteria, in both in vitro and in vivo environments. We also explore the environmental variables that impact oxalate degradation. Studies on single species degrade oxalate have not shown a strong impact on oxalate metabolism, especially in high oxalate conditions such as consumption of foods high in oxalate (such as coffee and chocolate for humans or halogeton in animal feed). Considering effective variables which enhance oxalate degradation could be used in application of effective probiotic as a therapeutic tool in individuals with hyperoxaluria. This study indicates probiotics can be considered a good source of naturally occurring oxalate degrading agent in human colon.

Background and objective: Every year, large quantities of date palm seeds are produced as byproducts in date processing and packaging industries, which is discarded or used as low-value materials for animal feeds and composts. However, these bioresources may include potentials to produce high-value added products in food industries. The major aim of the current study was to assess phenolic profiles and contents and antioxidant and antibacterial activities of four Iranian date palm seed extracts, namely Zahedi, Kabkab, Mazafati and Rabbi. Material and methods: Total phenolic contents, phenolic compounds profile and antioxidant and antibacterial activities of extracts from four Iranian date palm seeds were assessed using Folin-Ciocalteu, reversed-phase high-performance liquid chromatography, 2, 2-diphenyl-1picrylhydrazyl radical scavenging, agar disc diffusion and broth microdilution methods, respectively. Results and conclusion: Total phenolic contents varied 1480-3380 mg GAE 100 g-1 dw. cinnamic, chlorogenic, caffeic and 3, 5-dihydroxybenzoic acid included the primary phenolic compounds, respectively. Of the varieties, Kabkab and Mazafati seed extracts with IC50 values of 16.56 and 22.6 µg ml-1 demonstrated the highest and lowest radical scavenging activity, respectively. Results obtained from disc diffusion method revealed that all extracts included inhibitory effects against Staphylococcus aureus, but not against Escherichia coli. Minimum inhibitory concentration and minimum bactericidal concentration of the extracts ranged 1.563.125 and 3.125-12.5 mg ml-1 for Staphylococcus aureus, respectively. Based on the findings, Iranian date seeds are good sources of extractable phenolic compounds with notable antioxidant activities, which can be used as natural additives in formulations of various products such as functional foods and dietary supplements. Furthermore, these seeds can be converted to value added products through biotechnological processes. Conflict of interest: The authors declare no conflict of interest.

The synthesis of compounds with an excellent adsorption capability plays an essential role to remove contaminants such as phthalic acid esters (PAEs) with potential carcinogenic characteristics from different food products. In this context, for the first time, a novel adsorbent (MWCNT-Fe3O4/Ag) was synthesized by using iron (magnetic agent), and silver (catalytic and surface enhancer agent) to further approach in a magnetic SPE-GC/MS method for determining of PAEs in carbonated soft drink samples. The limit of detection (LOD) and limit of quantification (LOQ) values of MSPE-GC/MS were determined in six PAEs as a range of 10.8–22.5 and 36–75 ng/L, respectively. Also, the calibration curves of PAEs were linear (R2 = 0.9981–0.9995) over the concentration level of 10.000 ng/L and the recoveries of the six PAEs were ranging from 96.60% to 109.22% with the RSDs less than 8%. Moreover, scanning electron microscopy (SEM), energy-dispersive X-ray (EDX), X-ray diffraction (XRD), vibrating sample magnetometry (VSM) and transmission electron microscopy analyses (TEM) were utilized to characterize the produced MWCNT-Fe3O4/Ag. Based on the findings, the surface of MWCNT is relatively uniform, which became coarser after loading with Fe3O4/Ag particles. Also, EDX spectrum showed the carbon (C), iron (Fe), oxygen (O), Ag and copper (Cu) are the main components of synthesized MWCNTs-Fe3O4/Ag. The successful adhesion of Fe3O4/Ag on the texture of MWCNTs using a co-precipitation method was confirmed by XRD and FT-IR assays. Additionally, excellent crystallinity and clear lattice nanocrystals fringes of prepared MWCNT-Fe3O4/Ag was demonstrated by TEM analysis. Based on the obtained VSM images, the prepared sorbent (MWCNT-Fe3O4/Ag) has the good magnetic performance for magnetic separation and extraction processes. It was concluded that the synthesized MWCNT-Fe3O4/Ag could be used as an efficient adsorbent for determining contaminants such as PAEs in different beverage samples. Keywords: Magnetic solid phase extraction (MSPE), Multi-walled carbon nanotubes (MWCNTs), Iron oxide (Fe3O4), Silver (Ag), Phthalic acid esters (PAEs)

In the present study, the effect of Salvia macrosiphon Seed Gum (SMSG) and Lepidium sativum Linn. Seed Gum (LSSG) as a coating agent on the properties of nanoencapsulated potato skin extract was studied. Moreover, the antioxidant effect of nanoencapsulated extract at a concentration of 1000 ppm incorporated into soybean oil was evaluated. The Z-average size of the emulsions stabilized by SMSG; LSSG; and a complex (1 : 1) of SMSG and LSSG (CSL) was estimated as 160.2, 144.3, and 115.2 nm. The encapsulation efficiency of phenolic extracts in the powders formed by SMSG, LSSG, and CSL was 82.39, 81.67, and 93.6% which declined to 45.28, 48.22, and 62.67% after storage for 40 days at 30°C. The results indicated that the use of coating agents for encapsulation enhanced their antioxidant effect and compared with TBHQ and free extract that nanoencapsulated extract by CSL had the highest antioxidant activity followed by LSSG nanoencapsulated extract and SMSG nanoencapsulated extract.

The number of food frauds in coconut-based products is increasing due to higher consumer demands for these products. Rising health consciousness, public awareness and increased concerns about food safety and quality have made authorities and various other certifying agencies focus more on the authentication of coconut products. As the conventional techniques for determining the quality attributes of coconut are destructive and time-consuming, non-destructive testing methods which are accurate, rapid, and easy to perform with no detrimental sampling methods are currently gaining importance. Spectroscopic methods such as nuclear magnetic resonance (NMR), infrared (IR)spectroscopy, mid-infrared (MIR)spectroscopy, near-infrared (NIR) spectroscopy, ultraviolet-visible (UV-VIS) spectroscopy, fluorescence spectroscopy, Fourier-transform infrared spectroscopy (FTIR), and Raman spectroscopy (RS) are gaining in importance for determining the oxidative stability of coconut oil, the adulteration of oils, and the detection of harmful additives, pathogens, and toxins in coconut products and are also employed in deducing the interactions in food constituents, and microbial contaminations. The objective of this review is to provide a comprehensive analysis on the various spectroscopic techniques along with different chemometric approaches for the successful authentication and quality determination of coconut products. The manuscript was prepared by analyzing and compiling the articles that were collected from various databases such as PubMed, Google Scholar, Scopus and ScienceDirect. The spectroscopic techniques in combination with chemometrics were shown to be successful in the authentication of coconut products. RS and NMR spectroscopy techniques proved their utility and accuracy in assessing the changes in coconut oil’s chemical and viscosity profile. FTIR spectroscopy was successfully utilized to analyze the oxidation levels and determine the authenticity of coconut oils. An FT-NIR-based analysis of various coconut samples confirmed the acceptable levels of accuracy in prediction. These non-destructive methods of spectroscopy offer a broad spectrum of applications in food processing industries to detect adulterants. Moreover, the combined chemometrics and spectroscopy detection method is a versatile and accurate measurement for adulterant identification.

This study achieved maximum removal of ochratoxin A (OTA) during the grape juice clarification process with minimal reduction in antioxidant compounds (phenolic acid, flavonoids, and antioxidant capacity by FRAP) by the RSM method. Independent variables included three types of clarifiers—gelatin, bentonite, and diatomite (diatomaceous earth)—at a concentration level of 0.25–0.75% and clarification time of 1–3 h. OTA was measured by high-performance liquid chromatography with fluorescence detection. Clarifying agent concentration and clarification time affected the reduction amount of OTA and antioxidant compounds in grape juice. There was a direct linear correlation between the reduction amounts of OTA and antioxidant compounds and capacity with the concentration of bentonite, gelatin, and diatomite, and the clarification time. The reduction amount of OTA and antioxidant capacity followed the linear mode. However, the decreased phenolic acid and flavonoid values followed the quadratic model. The study results showed that if the concentrations of bentonite, gelatin, and diatomite and clarification time were 0.45, 0.62, 0.25%, and 1 h, respectively, the maximum amount of OTA reduction (41.67%) occurred. Furthermore, the phenolic acid, flavonoid, and antioxidant activity decrease amounts were at their lowest levels, i.e., 23.86, 7.20, and 17.27%, respectively.

Intestinal protozoa infections are responsible for considerable morbidity and mortality, especially where the exposed population suffers from a lack of drinking water and sanitation facilities. In this study, the association between the lack of safe drinking water and sanitation (toilet) facilities with intestinal Entamoeba spp infection in the children (5-11 years), adult (18-55 years), and all age (5-55 years) were assessed. For this purpose, some of the international databases such as Scopus, PubMed, Web of Science, and Embase were screened to up to 7 June 2019 in order to retrieve the related citations. Also, the pooled odds ratios (ORs) following 95% confidence intervals (CIs) were calculated using a random-effects model. Twenty-nine articles with 36 studies were included while the OR extracted or calculated by using 2 × 2 contingency tables. However, the ingestion of contaminated water insignificantly can increase the odds ratio (OR) of Entamoeba spp infection (OR 1.01, (95% confidence interval [CI] 0.58 to 1.43), no access to sanitation (toilet) facilities significantly can increase odds of Entamoeba spp infection (OR 1.18, 95% CI 1.05 to 1.32). The meta-regression analysis showed that over time, odds of intestinal Entamoeba spp infection increased in both lack of safe drinking water (Coefficient: 3.24, P-value < 0.01) and sanitation (toilet) facilities (Coefficient: 2.36, P-value < 0.05) subgroups. Considering the findings, lack of safe drinking water resulted in a further increase in intestinal Entamoeba spp infection among adult (OR: 2.76), children (OR = 0.57) and all age groups (OR: 1.50), and also lack of sanitation (toilet) facilities resulted in further increase intestinal Entamoeba spp infection in children (OR: 1.06), adult (OR: 1.26) and all age (OR: 1.16). In this context, the lack of safe drinking water and sanitation facilities (toilet) was associated with a high risk of intestinal Entamoeba spp infection. Further attempts to providing public health facilities can control the prevalence of intestinal Entamoeba spp.

Pogácsa is a high-demand bakery product with a unique texture, where crumb structure is a determining factor for its textural quality and consumer acceptability. At present, there is no non-destructive in-line inspection method for textural quality assessment of pogácsa. Therefore, this study was aimed to evaluate the texture of pogácsa using the image processing technique, which was prepared using different cheeses with varying moisture contents (MC) and was baked at 200 and 215 °C. Samples were assessed for textural, visual, physical, and sensorial properties. The findings indicated that the highest porosity (72.75%) was found for the sample baked at 215 °C with low-moisture cheese (58%), while the lowest porosity (32.66%) was observed for cheese-free sample baked at 200 °C. Pore volumetric ratio and MC showed strong correlations (p < 0.01) with hardness (−0.90 and −0.89), resilience (0.87 and 0.83), cohesiveness (0.84 and 0.82), springiness (0.87 and 0.90), gumminess (−0.92 and −0.92), and chewiness (−0.92 and −0.92), respectively. The pore volumetric ratio showed a strong correlation (p < 0.01) with reference porosity (0.71). Overall, the current study indicated that adding cheese with varying MC and baking temperature could affect the texture of pogácsa cake, which could be detected by image analysis.