Search

The article offers information on the efforts of German scientist Friedrich Accum that led to public awareness of the dangers of food adulteration. It discusses the influence of his early exposure to practical chemistry in his career as a scientist, Accum's personal and career backgrounds, his analysis of foodstuff samples from shops in London, England as revealed in the book "A Treatise on Adulterations of Food and Culinary Poisons," and Accum's proposed remedy to the crisis.

A recent study from the Department of Food Sciences and Technology in Uttarakhand, India, highlights the importance of green chemistry in promoting sustainable practices in the food industry. The research emphasizes the need for the food industry to adopt eco-friendly practices, such as using recyclable materials and energy-efficient designs, to reduce waste and foster sustainable food production. The study calls for collective action from the industry, regulatory bodies, and stakeholders to prioritize and implement green chemistry for a more sustainable future. [Extracted from the article]

A report by Ghazanfar Hussain and colleagues from Punjab, Pakistan, discusses the use of sustainable nanomaterials in food safety. The research focuses on the detection and removal of organic contaminants, such as antibiotics, from food samples using eco-friendly nanomaterial-based sensor platforms. The study emphasizes the benefits of sustainable synthesis and the ecological impact of these materials, highlighting their potential in ensuring the quality and safety of food products. The research has been peer-reviewed and offers insights into future perspectives in this field. [Extracted from the article]

A recent report from Northeast Agricultural University in Harbin, China, discusses the use of biosensors in food safety detection. The study highlights the benefits of biosensing technologies, such as portability and rapid response, in analyzing food hazard factors. By incorporating click chemistry into biosensor design, researchers aim to enhance detection performance and enable on-site detection of food hazards like pesticide residues and foodborne pathogens. The research, supported by the National Natural Science Foundation of China, emphasizes the potential of click chemistry-based biosensing platforms in improving food safety measures. [Extracted from the article]

A study conducted by the Hunan Institute of Science and Technology in the People's Republic of China focused on developing an eco-friendly aqueous two-phase system using deep eutectic solvents and short-chain alcohols for extracting flavonoids in honey. The research utilized chemometrics to establish a calibration model for quantitative analysis, achieving high accuracy levels. The study concluded that this novel combination strategy aligns with green chemistry principles and is effective for extracting active components from plants. [Extracted from the article]

Researchers at the Federal University of Amazonas conducted a study on the thermal and light stability of b-carotene extracted from Mauritia flexuosa using ionic liquid as an alternative to conventional solvents. The study found that the use of ionic liquids not only improved the efficiency of b-carotene extraction but also provided greater pigment stability during tests. This research aligns with the principles of green chemistry and offers a sustainable and safe alternative for the food industry, promoting the safety and quality of food products. [Extracted from the article]

A recent study conducted by the University of Florida examined the impact of water ionic chemistry on the fermentation process of kombucha, a popular beverage in the United States known for its unique aroma and health benefits. The research altered brewing water using various ions and analyzed the pre- and post-fermentation products for different characteristics such as acidity, pH, and antioxidants. The study found significant differences in the characteristics analyzed based on the water chemistry, suggesting that further investigation is needed to understand the flavor implications. This research provides valuable insights for producers to optimize the chemical profile and enhance the antioxidant potential of kombucha. [Extracted from the article]

Researchers at Mountain Top University in Nigeria conducted a study on the effects of germination and solid-state fermentation on the chemical, functional, and nutritional composition of pigeon pea flour. The study found that germinated and fermented pigeon pea flours showed enhanced nutritional properties, making them valuable ingredients for various food applications. Sensory evaluation of cookies made from these flours revealed that cookies made from fermented pigeon pea flour were the most preferred. This research suggests that pigeon pea flour could be suitable for complementary foods like cookies, with potential benefits for infant food formulation. [Extracted from the article]

A recent study published in Food Chemistry Advances examined the effects of foods made with vegetable by-products on blood lipid levels. The research, conducted in Tepic, Mexico, found that these by-products contain bioactive compounds and fiber that can help regulate lipid levels and improve overall health. The study highlighted the potential benefits of incorporating vegetable by-products into the diet, not only for health but also for reducing food waste and promoting sustainability. For more information, the full article can be accessed for free online. [Extracted from the article]

The article discusses a study on the antioxidant capabilities of green tea and acerola extracts in inhibiting myoglobin oxidation, which is crucial for maintaining color stability in plant-based meat analogs. The research found that acerola exhibited quick inhibitory effects even at lower concentrations and moderate temperatures due to its high ascorbic acid levels, while green tea's effectiveness varied with temperature. The study suggests that acerola and green tea could serve as natural alternatives to synthetic antioxidants, aiding in preserving the appearance and stability of various food products. [Extracted from the article]

The article discusses the development of a novel model to study bacterial dynamics in shared water environments during food processing, focusing on poultry chilling as an example. The model captures temporal and spatial variations in water tanks under dynamic conditions, aiming to improve pathogen control during poultry chilling and potentially other food processing scenarios. The study emphasizes the importance of spatial considerations in understanding water chemistry and E. coli dynamics, providing insights for public health risk assessment. The research has not yet undergone peer review and offers a potential tool for decision-making in food safety practices. [Extracted from the article]

A recent study conducted by the Indian Council of Agricultural Research (ICAR) Indian Institute of Vegetable Research focused on the residue analysis, dissipation kinetics, and food safety evaluations of hexaconazole in green chilli and soil in Varanasi, India. The research found that washing with boiling water was the most effective decontamination strategy for removing hexaconazole residue from green chilli. The study concluded that green chilli fruits could be considered safe for consumption after specific pre-harvest intervals, and different household processes were evaluated for minimizing the residue. The findings were published in the International Journal of Environmental & Analytical Chemistry and have been peer-reviewed. [Extracted from the article]

Researchers from the University of Tabriz in Iran conducted a study on the extraction of pesticides from commercial fruit beverages using an efficient Al-based MOF in a two-step microextraction procedure. The study utilized a metal-organic framework based on aluminum and 1,4-benzenedicarboxylic acid for the extraction process. The research yielded satisfactory outcomes with wide linear ranges, acceptable precision, high enrichment factors, reasonable extraction recoveries, and low limits of detection and quantification. The use of aluminum as the central ion in the metal-organic framework was highlighted as a beneficial aspect of the research. [Extracted from the article]

The article discusses the symbiotic relationship between corals and tiny organisms, such as algae, that can carry out photosynthesis. Researchers from the Max Planck Institute for Chemistry have found geochemical evidence of the oldest confirmed photosymbiosis in corals from the Middle Devonian period. By analyzing nitrogen isotope values, they were able to differentiate between symbiotic and non-symbiotic corals, shedding light on the nutrient cycle of the Paleozoic era. This study offers valuable insights into ancient reefs and may help in understanding contemporary coral ecosystems. [Extracted from the article]