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Processing is an inevitable step in the manufacturing of animal-based foods (ABF) and animal by-products (ABP). However, our society has reached a point where our food systems have reached unsustainable levels. The impact of ABF/ABP processing on sustainability has been arguably overlooked in comparison with production. This perspective paper aims to discuss and identify research gaps regarding the assessments of the sustainability of ABF/ABF processing. First, we describe why processing techniques can have various levels of complexity, with uses that are more or less impactful on the environment depending on the products and possible synergies. In the second part, we review how impacts on sustainability have been evaluated at global and local scales using life cycle assessments (LCA). To contribute to such an approach, we suggest novel or recently introduced types of indicators that would improve future LCA studies by capturing relevant information. In the third part, we encourage a systemic view of sustainability by considering the complexity of the whole supply chains of ABF and ABP. We highlight the current gaps or challenges in evaluating sustainability across supply chains and point the readers toward recent studies that address these limitations. We hope this perspective will help improve the design of academic and industrial studies or evaluation of ABF and ABP sustainability. [ABSTRACT FROM AUTHOR]

Cardiovascular disease is a significant cause of morbidity and mortality among non-communicable diseases worldwide. Evidence shows that a healthy dietary pattern positively influences many risk factors of cardiometabolic health, stroke, and heart disease, supported by the effectiveness of healthy diet and lifestyles for the prevention of CVD. High quality and safety of foods are prerequisites to ensuring food security and beneficial effects. Contaminants can be present in foods mainly because of contamination from environmental sources (water, air, or soil pollution), or artificially introduced by the human. Moreover, the cross-contamination or formation during food processing, food packaging, presence or contamination by natural toxins, or use of unapproved food additives and adulterants. Numerous studies reported the association between food contaminants and cardiovascular risk by demonstrating that (1) the cross-contamination or artificial sweeteners, additives, and adulterants in food processing can be the cause of the risk for major adverse cardiovascular events and (2) environmental factors, such as heavy metals and chemical products can be also significant contributors to food contamination with a negative impact on cardiovascular systems. Furthermore, oxidative stress can be a common mechanism that mediates food contamination-associated CVDs as substantiated by studies showing impaired oxidative stress biomarkers after exposure to food contaminants.This narrative review summarizes the data suggesting how food contaminants may elicit artery injury and proposing oxidative stress as a mediator of cardiovascular damage. [ABSTRACT FROM AUTHOR]

Fruits and vegetables (F&V) are living tissues that continue to respire after picking, and while this can be controlled by freezing, for the conservation of its components, maintaining its sensory quality. This review aims (i) to review the use of novel combined technologies used in the F&V freezing process, (ii) to evaluate its unconventional variants to obtain high-quality frozen products, including different aspects that influence this thermal process. The basic principles and uses of new technologies (i.e., ultrasound, magnetic fields, high pressure, microwaves, osmotic dehydration, isochoric freezing and cryogenic freezing and unconventional processes) are described. Moreover, was evaluated the impact of each technology on the control of the formation and growth of ice crystals, and its impact on the microstructure and quality characteristics of F&V, as well as their proposed mathematical models. It is concluded that new technologies combined with freezing have a positive and promising effect on process optimization, since their application can minimize the negative effects of traditional freezing methods. [ABSTRACT FROM AUTHOR]

Food manufacturing and processing are part of the nation's critical infrastructure. Due to the recent global spread of the SARS-CoV-2 virus, the potential contamination of the food chain and the resulting public health implications are of high consequence to society. The current primary food manufacturing and processing facilities already have various mechanisms such as hazard analysis and critical control point (HACCP) system in place. However, the widespread microbial infections in these facilities raise concerns that they will not only threaten the welfare of food processing workers, but also have a potentially greater consequence on the public if the food is contaminated with an infectious agent. Despite the increasingly recognised role of the environment in the spread of microbes, the effect of air properties remains poorly understood. Heating, ventilation, and air conditioning (HVAC) systems in meat processing facilities not only provide a means of transport for viruses and bacteria but may also deposit them on surfaces where they can survive for days. To maintain a stable and safe food chain supply during the pandemic, the challenges to ensure safe food supply and protect the workers' health must be quickly addressed through sustainable, safe and economic approaches. With these two imminent challenges in mind, the overall goal of this review article is to provide a comprehensive overview of the role of the environment in the impaction and resuspension of bioaerosols, focusing on airborne bacteria and viruses. The review includes the latest results of modeling the spread of microbial aerosols in the airflow and the development of preventive measures to mitigate virus contamination in the unique environment of meat processing operations. By understanding how the environmental factors and seasonality affect the infectivity and spread of airborne pathogens, mitigation measures can be designed to minimise future infections within and beyond these facilities. [ABSTRACT FROM AUTHOR]

Enzymes play a crucial role in enhancing food processing techniques and improving flavor quality. They are also used for prolonging the storage period and rapid detection of foodborne diseases, essential for ensuring food quality and safety. With the rapid development of the food industry, the application prospects of enzymes have become increasingly prominent. In this review, the applications of enzymes in food processing, preservation, and detection were expounded in detail, and further attention is paid to the processing points and application effects of enzymes in all aspects of food production. The research and application direction of enzymes in the future were also speculated to help interested parties to understand the application advantages and prospects of enzymes. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Featured Application: The simulation of processes in the agricultural sector is necessary; this work studied a real production system. The results contributed to improving productivity in the processing of Moringa oleifera capsules, addressing an area of knowledge with limited research. This model can be used by new companies intending to invest in this area of agricultural products for human consumption. The results indicated that production is feasible at a commercial level. The production of Moringa oleifera capsules has emerged as a promising agricultural activity in Mexico, driven by the plant's well-documented health and nutritional benefits. In response, farmers have begun producing Moringa oleifera as a dietary supplement, using artisanal methods with minimal production controls. This study aimed to estimate the processing times of the Moringa oleifera production system using simulation modeling with Arena® software and to evaluate the economic feasibility of capsule production. Methodologically, it was approached as a case study in the state of Veracruz, and processing times were estimated through systematic sampling and modeled with Arena simulation software. Three simulation scenarios were considered to select a technically and economically viable alternative for agricultural producers, as follows: one with a 200-capsule encapsulator (1E200C), another with two 200-capsule encapsulators (2E200C), and a third with an 800-capsule encapsulator (1E800C). For the initial diagnosis, a research stay was conducted for 180 days, and the production capacity was set at 24,000 capsules due to raw material limitations. Results indicated that the 1E800C scenario reduced processing time by 60% compared to the 1E200C scenario and by 35% compared to the 2E200C scenario. Additionally, the 1E800C model required only Arena simulation software version 162 days (16 h) of work, while the 2E200C required 4 days (32 h) and the 1E200C required 7 days (56 h). In terms of production costs per unit of 90 capsules, the 1E200C was USD 3.93, the 2E200C was USD 3.64, and the 1E800C was USD 3.45. This study concluded that due to raw material limitations, the company can produce 12,800 units of 90 capsules per year. It is recommended to adopt the 1E800C encapsulator, which would lower the overall production costs by 12.23%, representing USD 0.48 per unit produced and resulting in an additional profit of USD 6150.50. Over a five-year evaluation period, the benefit–cost ratio was 5.03, the NPV was 922,370.11, and the IRR was 42.09%, indicating that this type of agribusiness in Mexico is both technically and economically feasible. [ABSTRACT FROM AUTHOR]

Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and health benefits, lentil ingredients and food products may be affected by off-flavor notes described as "beany", "green", and "grassy", which can limit consumer acceptance. This narrative review delves into the volatile profiles of lentil ingredients and possible de-flavoring strategies, focusing on their effectiveness. Assuming that appropriate storage and processing are conducted, so as to prevent or limit undesired oxidative phenomena, several treatments are available: thermal (pre-cooking, roasting, and drying), non-thermal (high-pressure processing, alcohol washing, pH variation, and addition of adsorbents), and biotechnological (germination and fermentation), all of which are able to reduce the beany flavor. It appears that lentil is less studied than other legumes and more research should be conducted. Innovative technologies with great potential, such as high-pressure processing or the use of adsorbents, have been not been explored in detail or are still totally unexplored for lentil. In parallel, the development of lentil varieties with a low LOX and lipid content, as is currently in progress for soybean and pea, would significantly reduce off-flavor notes. [ABSTRACT FROM AUTHOR]

Summary: Wheat is the most important crop in the world mainly because of the feature of its storage protein, gluten, such as stretching and extending, that can hold the produced gas. However, some people have immunoreactivity against wheat gluten, which is generally called gluten disorder. Coeliac disease (CD) and non‐coeliac gluten sensitivity are types of gluten disorders. Several food processing techniques have been used to reduce gliadin immunoreactivity such as using thermal processing, fermentation, high‐pressure processing and pulsed light with different wheat products such as wheat flour, flatbread and gluten suspension. CD is the most known gluten disorder; therefore, this review will focus on the reduction effect of food processing on it. Gluten consists of gliadins and glutenin; the allergic effect of gliadins is well known, and several epitopes were identified, which are usually used to follow gluten immunoreactivity. Till now, consuming a gluten‐free diet is the only way for people who are suffering from gluten disorder. Up to now, all the attempts to reduce the immunoreactivity of gliadin (IRG) by food processing have not fully succeeded. The main techniques used to follow the target epitopes are enzyme‐linked immunosorbent assay (ELISA), western blot, LC–MS/MS, etc. The fermentation process and adding enzymes are the most promising food processing in terms of reducing IRG. Worth mentioning that using different techniques gave different gliadin reductions; beyond that, using different ELISA kits gave different reductions. Combining different techniques is recommended to monitor the IRG reduction by using the most effective method till now. [ABSTRACT FROM AUTHOR]

The worldwide challenges related to food sustainability are presently more critical than ever before due to the severe consequences of climate change, outbreak of epidemics, and wars. Many consumers are shifting their dietary habits toward consuming more plant-based foods, such as plant milk analogs (PMA) for health, sustainability, and well-being reasons. The PMA market is anticipated to reach US$38 billion within 2024, making them the largest segment in plant-based foods. Nevertheless, using plant matrices to produce PMA has numerous limitations, including, among others, low stability and short shelf life. This review addresses the main obstacles facing quality and safety of PMA formula. Moreover, this literature overview discusses the emerging approaches, e.g., pulsed electric field (PEF), cold atmospheric plasma (CAP), ultrasound (US), ultra-high-pressure homogenization (UHPH), ultraviolet C (UVC) irradiation, ozone (O3), and hurdle technology used in PMA formulations to overcome their common challenges. These emerging technologies have a vast potential at the lab scale to improve physicochemical characteristics, increase stability and extend the shelf-life, decrease food additives, increase nutritional and organoleptic qualities of the end product. Although the PMA fabrication on a large scale using these technologies can be expected in the near future to formulate novel food products that can offer green alternatives to conventional dairy products, further development is still needed for wider commercial applications. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food processing is an indispensable sector crucial for controlling the food losses. Discrete measures were introduced and implemented to enhance the food shelf life and preservation techniques. However, poor handling and preservation methods usher to the food deprivation. In such milieu, amalgamation of futuristic technologies like sophisticated sensors tether with Internet of Things (IoT) could shoot up the food safety and minimize the deprivation. Research across the globe have proved that integration of IoT‐smart sensors in scrutinizing ecological factors such as temperature, radiation, gaseous composition, relative humidity, and moisture content that are critical for food processing and preservation. IoT has the prospects to ameliorate nationwide explicable execution, slash energy depletion, slash manufacturing expenses, inflate worker health and safety during food processing unit. Smart agricultural techniques also enable measurement of temperature, relative humidity, soil moisture, and nitrogen contents in smart farming and helps the user to determine the status of crops and commodity. This article aims to focus a few aspects and budding areas of IoT in the food and agricultural sectors. With this outlook, advancement and smartness in agriculture and food processing can be created by collaborating with IoT technology. [ABSTRACT FROM AUTHOR]

In the agri‐food chain, while the impact of producers and consumers on sustainability has been well studied, food processing has been less explored. This position paper aims to discuss the potential of food processing to address all food and nutrition security (FNS) outcomes in order to achieve improved food system sustainability. First, FNS dimensions and the four pillars of agro‐food industry sustainability are defined, with a focus on ultra‐processed foods. Second, the food matrix concept is developed as a new paradigm to holistically address all FNS. It is concluded that food processing should become more involved in circular food systems and bioeconomy, and that we need to relocate food production, processing, and consumption to be more aligned with regional food production specificities. For this, minimal processing to preserve food matrices should be preferred. Therefore, the strong current tendency to develop reductionist and siloed innovative solutions to improve the sustainability of food systems should be questioned. [ABSTRACT FROM AUTHOR]

Milk is a valuable raw material with incomparable nutritional and technological properties. The dairy market is a fast-growing economical area with more and more innovations emerging recently. The review identifies contemporary trends in the dairy industry, focusing on specific types of A1 and A2 milk and their applications. The A2-type milk is a promising innovation with the potential to alleviate the problem of milk consumption associated with the BCM-7 peptide which is important for many consumers. An increase in its production could also positively impact on biodiversity. A1 and A2 milk have different properties which should be analyzed in future studies. An important topic is newly developed processing methods that allow obtaining safe dairy products without a significant impact on their nutritional value and functional and sensory properties. Thermal, non-thermal, and combined processing technologies are continuously developed. However, there is currently insufficient information on the impact of processing technology on A2 milk. This will likely change in the near future. The combination of the latest technological advances will soon make it possible to provide new, increased quality of dairy products to consumers. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Nutrition & Food Security is the property of Shahid Sadoughi University of Medical Sciences, Nutrition & Food Security Research Center and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Generally, thermal inputs dominate the food processing industry for food preservation. Pulsed electric field (PEF) is one of the most promising nonthermal microorganism‐killing techniques. The most important factors in PEF processing are electric field strength and treatment duration. At the laboratory level, encouraging results are reported; however, industrialization raises the cost of the command charging power supply and the high‐speed electrical switch. In this review, the results of previous experimental studies on PEFs and proposed future research directions in this field are discussed. There is currently no successful PEF processing system for industrial applications. Those who wish to promote the industrial application of the PEF processing system face a significant barrier in the form of the system's high initial cost of installation. Innovative developments in high‐voltage pulse technology will reduce the cost of pulse generation and make PEF processing competitive with thermal processing methods. [ABSTRACT FROM AUTHOR]

The demand for probiotics is increasing, providing opportunities for food and beverage products to incorporate and market these foods as a source of additional benefits. The most commonly used probiotics belong to the genera of Lactobacillus and Bifidobacterium, and traditionally these bacteria have been incorporated into dairy products, where they have a wider history and can readily survive. More recently, there has been a desire to incorporate probiotics into various food products, including baked goods. In recent years, interest in the use of Bacillus species as probiotics has greatly increased. The spores of various Bacillus species such as Bacillus coagulans and Bacillus subtilis, have significantly improved viability and stability under harsher conditions during heat processing. These characteristics make them very valuable as probiotics. In this review, factors that could affect the stability of Bacillus probiotics in food products are highlighted. Additionally, this review features the existing research and food products that use Bacillus probiotics, as well as future research opportunities. [ABSTRACT FROM AUTHOR]

The study aimed to assess the impact of incorporating five co-pigments (gallic acid, quercetin, rutin, catechin, and epigallocatechin gallate (EGCG)) on the color stability of blue honeysuckle juice (BHJ). Additionally, it sought to determine the influence of varying proportions of anthocyanins in an accelerated test (light at 40 °C for 24 d). Results indicated that the addition of polyphenol co-pigments effectively mitigated the thermal degradation of anthocyanins, enhancing color saturation and antioxidant capacity of BHJ. Notably, quercetin, rutin, catechin, and EGCG exhibited superior efficacy compared to gallic acid. FTIR analysis revealed non-covalent complex formation between co-pigments and anthocyanins, including hydrogen bonds and van der Waals forces, thereby shielding them from degradation. HPLC-ESI-QTOF-MS2 identified 15 anthocyanins and 39 non-anthocyanin polyphenols. Addition of co-pigments effectively curbed anthocyanin degradation, thus stabilizing juice system. Consequently, judicious incorporation of co-pigments holds promise as a technology for enhancing the color quality and stability of BHJ during processing.

The pomegranate, Punica granatum L. (Punicaceae), stands as one of the most widely employed oils in the cosmetic industry. However, due to its higher content of conjugated linoleic acid, its susceptibility to oxidation is a major challenge, with the most prominent being punicic acid. This study aimed to evaluate the effects of traditional roasting in a microwave on the lipid content, nutritional value, and oxidative stability of Moroccan pomegranate seed oil. The findings indicated a rise in the amount of oil after 15 min of roasting at 650 W, the amount of oil rose from 27.03 to 30.10 (g/100 g). However, the protein content, UV absorbance values, iodine, and saponification values were not significantly affected by a longer roasting time. The peroxide value increases with roasting (1.00 to 5.00 M.eq. O2/kg oil). The roasting process under 350 W did not significantly alter the fatty acid composition. The total tocopherol content exhibits a decrease with increasing roasting time and power, ranging from 333.36 mg/100 g for unroasted seeds to 316.84 mg/100 g for seeds roasted under the conditions of 650 W for 15 min. The roasting process has proven to be critical for the immediate and long-term preservation of the nutritional and physico-chemical properties of pomegranate seed oil.

This review aims to provide a comprehensive acumen of food spoilage mechanisms, foodborne diseases, and the commercial dimensions of food preservation and processing. It begins with an exploration of the processes contributing to food degradation, such as enzymatic reactions, microbial growth, and chemical changes, emphasizing their impact on food safety and quality. The review highlights the dangers posed by foodborne diseases caused by pathogens, including bacteria, viruses, and parasites, and stresses the importance of proper handling, storage, and preparation techniques to mitigate these risks. Key findings reveal the evolving commercial strategies in food preservation and processing, including innovative packaging solutions, advanced storage methods, and state-of-the-art technologies like nanotechnology and smart packaging. These advancements not only extend shelf life but also enhance safety and marketability. Food preservation remains an essential practice to ensure food availability, safety, and quality in a dynamic world. Integrating traditional methods with modern technologies offers promising solutions to address global challenges such as food security, waste reduction, and sustainability. Emerging innovations, such as nanotechnology and real-time monitoring through smart packaging, present exciting opportunities for reducing waste and improving safety, ultimately contributing to a sustainable and efficient food industry.

Isoflavone-enriched soybean leaves (IESLs) were processed for drying, steaming, and fermentation, and bioactive compounds and biological activities were analyzed. During food processing, the content of fatty acids, water-soluble vitamins, total phenolics, total flavonoids, and isoflavone-aglycones increased from dried IESLs (DrIESLs) to fermented IESLs (FeIESLs). Especially, oleic acid (53.4 → 113.1 mg/100 g, 2.1-folds), γ-aminobutyric acid (357.36 → 435.48 mg/100 g, 1.2-folds), niacin (19.0 → 130.6 mg/100 g, 6.9-folds), folic acid (9.7 → 25.5 mg/100 g, 2.6-folds), daidzein (270.02 → 3735.10 μg/100 g, 13.8-folds), and genistein (121.18 → 1386.01 μg/100 g, 11.4-folds) dramatically increased. Correspondingly, the antioxidant and digestive enzyme inhibitory activities increased. Therefore, solid-state lactic acid fermentation (SLAF) was suggested as a suitable technique for mass-processing IESLs. FeIESLs with SLAF have the potential to be utilized as a functional food.

This study aimed to investigate and evaluate the effect of processing (soaking, boiling, and roasting) on the phytochemical content of melon seeds. Two varieties of melon seeds (Galia and Cantaloupe) were processed by three processing methods including soaking, boiling, and roasting, and analysed in terms of their proximate composition, mineral content, anti-nutritional compounds, as well as fatty acid and amino acid contents. Soaking and boiling reduced the tannins content by 13 % - 20 %, 10 % - 26 %, respectively. Boiling had a positive effect on the extractability of lipid, while it resulted in a slight decrease in protein content (by approximately 6 %) and a significant potassium loss (up to 36 % decrease; p < 0.05). Roasting enhanced mineral content (especially in zinc and iron), but increased tannins by 40 % - 114 % and phytic acid contents by 3 % - 5 %. Of the three processing methods, roasting was most effective in remaining the nutritional value of melon seeds, and boiling was most effective in reducing tannins content. Overall, this study could guide the development of appropriate melon seed processing method to retain high nutritional value.

A surge of interest in using non-thermal, non-toxic, and chemical-free food preservation methods is seen in recent years. At the same time, there is a requirement for fresh, minimally processed, and nutritious food in the market. Dense phase carbon dioxide (DPCD) is a non-thermal method of inactivating enzymes and microorganisms at temperatures below standard pasteurization to avoid thermal effects. Diverse research has been conducted to understate the mechanism and its effect on microorganisms such as bacteria, yeast, molds, and enzymes throughout the last few decades. The effects of this technology have been promising in the case of many liquid foods. Furthermore, researchers are working on the effect of DPCD in combination with other non-thermal processes such as irradiation, PEF, ultrasound, and HPP. This review compiles a substantial quantity of research on DPCD and provides an overview of DPCD processing equipment, mechanism, applications in liquid and solid foods, the emerging interest of DPCD in hurdle technology, and highlights its efficiency against microorganisms and enzymes, as well as its application in the food processing industry. DPCD offers new opportunities for better microbe control, enzyme inactivation at softer process settings, and improved quality and nutrient retention.

Agriculture is vital to Ethiopia's economy, yet postharvest losses persist, threatening food security and economic growth. The literature indicates that losses range from 15 to 45 %, highlighting the urgency of addressing this issue. Agro-processing offers a promising solution by adding value to raw products. This article examines Ethiopia's potential in agro-processing, aligning with existing agricultural policies. Techniques such as drying, canning, freezing, and packaging can optimize agricultural potential and minimize losses. Despite challenges such as inadequate infrastructure and limited financial resources, Ethiopia can leverage its market-oriented approach to establish integrated agro-processing systems. A holistic approach is necessary, requiring the Ethiopian government to develop an integrated policy framework with incentives for investment and technology adoption. Improving infrastructure, enforcing quality standards, and strengthening market linkages are essential. Climate-smart practices and information technologies can enhance long-term viability. Collaborative efforts can drive sustainable development and prosperity through agro-processing in Ethiopia.

Additive manufacturing, also known as 3D printing, is an amazing innovation with a wide range of uses in intelligent agriculture and food processing. Along with adjustable farming equipment and autonomous agricultural instruments like drones and robots, it offers real-time data on plant health, nutrient levels, and soil state. 3D printing has reinvented food processing by enabling personalized nutrition solutions, particularly in the field of medicinal nutrition. It also makes it possible to alter the textures and structures of food, creating novel sensory experiences and better-quality goods. 3D printing contributes to sustainable food production by reducing food waste (10–30 %) and using alternative protein sources. According to the study, AI and 3D-assisted IoT sensors can help increase yield by 10 % to 15 % while significantly reducing crop deterioration. They can also help reduce water usage by 20 % to 25 %, labor requirements by 20 % to 30 %, and overall power consumption by 20 %. However, high costs, complex technical and design knowledge, and limitations on production speed and scale are obstacles to broader use. It's also necessary to handle safety and regulatory concerns. 3D printing has a promising future in various fields thanks to advancements in bioprinting, multifunctional materials, blockchain, and artificial intelligence integration. These advancements could boost 3D printing's potential and result in higher output, more sustainable practices, and higher-quality products.

Plant-based analogues (PBAs) for meat and dairy are typically categorised as ultra-processed foods. However, current evidence that PBA consumption negatively impacts health is controversial. As such, these products may be inappropriately negatively coloured by the “processed foods are unhealthy” heuristic. We investigated the strength of this heuristic among Swedish consumers and explored its impact on perceived healthiness within different food categories (meat, dairy, seafood, vegetables/legumes, and PBAs). In an online experiment, participants (N=563) rated the healthiness and level of processing of 24 food products (presented as images), completed the food technology neophobia (FTN) scale, and reported consumption frequency of different foods. The results indicated that this heuristic, measured as Pearson's r between perceived healthiness and level of processing, was prevalent and robust (posterior mean = -0.58, probability of association>99 %) as well as stronger among women and individuals with higher FTN. Moreover, the impact of the heuristic differed across food categories: healthiness ratings for vegetable/legume and seafood products perceived as processed were more negatively impacted compared to those for meat products (probability of association>99 %). The potential implications of this for the protein shift and encouraging substituting red meat with products based on raw materials associated with health (i.e., plants and seafood) are discussed.

Improving anthocyanin stability is a major challenge for the food industry. Studies have revealed that the interaction with pectin through non-covalent bonds can improve the anthocyanin stability, thus showing the potential to alleviate the above challenges. However, the interactions are highly complex and diverse. Thus, analyzing the effect of this interaction on anthocyanin stability is essential to promote anthocyanin-pectin complexes application in functional foods. Pectin can interact with anthocyanins through covalent and non-covalent interactions, and these interactions are affected by their structure, the external environment, and the processing methods. Through their interaction with pectin, the thermal, color, and storage stability of anthocyanins are improved, enhancing their bioavailability in the gastrointestinal and facilitating their application range in food processing. This review provides a theoretical reference for improving anthocyanin stability and increasing the application range of anthocyanin-pectin complexes.

A method was validated to determine 121 pesticide residues (carbamates, organophosphates, organochlorines, and pyrethroids) in rice samples, following the guidance document SANTE/11312/2021v2. QuEChERS method was selected for pesticide extraction, and the extract was analyzed by HPLC-MS/MS. The methodology demonstrated precision and accuracy, with recovery rates ranging from 70 % to 119 %. Additionally, the study aimed to assess the effects of washing on residue levels of 121 pesticides in contaminated long-grain rice samples. Subsequently, the rice underwent washing, and the pesticide residues were determined in the samples to evaluate the retention factor. The results suggest that the washing process can enhance the elimination of pesticide residues in rice, around 40 % of pesticides have reduced between 40 and 60 %, and 10 % of pesticides reduced by more than 60 %. This research contributes with valuable insights for improving food safety measures in the context of pesticide-contaminated cereals. Chemical compounds: (Azoxystrobin) PubChem CID: 3034285(Cadusafos) PubChem CID: 91752(Diazinon) PubChem CID: 3017(Epoxiconazole) PubChem CID: 107901(Fenamidone) PubChem CID: 10403199(Fenpropimorph) PubChem CID: 93365(Mepanipyrim) PubChem CID: 86296(Pirimiphos-methyl) PubChem CID: 34526(Propiconazole) PubChem CID: 43234(Spiroxamine) PubChem CID: 86160

ObjectivesTo evaluate the effectiveness of a nutrition counseling intervention on food consumption according to the Nova classification that reflects levels of food processing.MethodsControlled community trial was conducted in quilombola communities in the South of Brazil. Four communities were allocated to the control group (CG) and the intervention group (IG), two communities comprised each group. A total of 158 individuals (CG = 87; IG = 68) were included in the study. The intervention consisted of six theoretical and practical workshops on food and nutrition education, conducted over a 4-month period. We used a 24-hour recall at baseline and another post-intervention.ResultsThere was an increase in the consumption of traditional quilombola food as an effect of the intervention (from 14.5% to 20.7% in the IG, and from 12.7% to 16.0% in the CG, p = 0.05). There was no significant variation in the other Nova food groups according to time and intervention.ConclusionAn increase in traditional quilombola food indicates a resumption of traditional food intake and appreciation of local culture as an effect of this intervention at the community level.Clinical Trial Registration:www.clinicaltrials.gov, identifier NCT02489149.

Summary: Background: It is unknown whether the association between ultra-processed food (UPF) intake and type 2 diabetes mellitus differs from other degrees of food processing. We examined the association between degree of food processing and incident type 2 diabetes mellitus. Methods: This was a prospective cohort analysis of the European Prospective Investigation into Cancer and Nutrition (EPIC). Dietary intake was assessed at baseline using dietary questionnaires and classified according to the Nova classification into unprocessed/minimally processed food (MPF), processed culinary ingredients (PCI), processed food (PF) and UPF. Type 2 diabetes mellitus cases were verified through multiple methods. Cox regression and statistical substitution analysis was used to estimate associations between MPF + PCI, PF and UPF intake and incident type 2 diabetes mellitus. To investigate heterogeneity in the association between UPF and incident type 2 diabetes mellitus, UPF sub-group analysis was conducted. Different reference groups were used in each analysis. Findings: Over an average 10.9 years follow-up of 311,892 individuals, 14,236 type 2 diabetes mellitus cases were identified. Each 10% increment of total daily food intake from UPF (%g/day) was associated with 17% (95% confidence interval (95%CI): 1.14–1.19) higher incident type 2 diabetes mellitus. Each 10% increment in MPF + PCI or PF intake was associated with lower incident type 2 diabetes mellitus (MPF + PCI hazard ratio: 0.94 (95%CI: 0.92–0.96); PF hazard ratio: 0.92 (95%CI: 0.89–0.95)). Replacing UPF with MPF + PCI or PF was associated with lower incident type 2 diabetes mellitus. However, heterogeneity was observed across UPF sub-groups, with breads, biscuits and breakfast cereals, sweets and desserts, and plant-based alternatives associated with lower incident type 2 diabetes mellitus. Interpretation: These findings support recommendations to focus on reducing intake of specific UPF for lowering type 2 diabetes mellitus risk. Funding: International Agency for Research on Cancer.

IntroductionCoconut testa, a by-product of the coconut processing industry, is currently underutilised. This study aimed to extract a coconut testa-based food colourant using various organic solvents and physical methods, and to utilise this colourant in food product preparation.MethodsDifferent organic solvents, along with various time and temperature combinations, were employed for colourant extraction using both a laboratory-scale water bath and ultrasonication. The colour coordinate values (CIELab) of the testa-derived colourants were measured, and the colourants were screened for various phytochemicals. The in vitro antioxidant potential of the testa colourant was assessed by quantifying total phenolics, and the phytochemical composition, including monomeric anthocyanins, was evaluated.ResultsThe study determined the optimal combinations of organic solvents, temperature and time to obtain extracts with maximum antioxidant activity and total phenolic content (TPC). Acidified ethanol-based extracts of testa colourants yielded highest polyphenol content (154.39 ± 2.63 mg GAE/g) and flavonoids content (53.65 ± 0.62 mg QE/g). Similarly, ethanol-based extractants of coconut testa produced high anthocyanin content [823.02 ± 1.81 mg Cy-3-glc equivalents (C3GE)/100 g]. Acidified (0.3 M HCl) solvents at relatively high temperature and time combinations exhibited high antioxidant potential of testa colourant, as measured by CUPRAC, FRAP, and DPPH assays. Following the foam mat drying process of the colourant, a mature coconut water-based jelly was prepared by incorporating the testa colourant extracted with acidified ethanol.DiscussionThis study highlights the biochemical and antioxidant potential of the food colorant derived from coconut testa and explores its suitability for functional food applications. Therefore, coconut testa extract serves a dual purpose: it enhances the aesthetic appeal of food as a colourant and provides significant health-promoting properties due to its high anthocyanin content. Insights from this study could help in promoting the valorization of one of the beneficial by products of coconut industry.

The editorial discusses the detection, risk analysis, and monitoring of chemical contaminants in agro-aqua food production and processing, emphasizing the importance of addressing these contaminants for human health, biodiversity, and environmental sustainability. Various types of contaminants, such as pesticides, heavy metals, antibiotics, mycotoxins, and industrial pollutants, pose significant risks to both human and animal health, as well as ecosystem integrity. Advancements in detection technologies, risk analysis frameworks, and sustainable practices are crucial for managing these risks and ensuring food safety. The One Health concept underscores the interconnectedness of human, animal, and environmental health, highlighting the need for a holistic approach to address the challenges posed by chemical contaminants in food systems. [Extracted from the article]

Phenolics have various of physiological effects such as antioxidant, anti-inflammation, and improving intestinal health, as well as playing an important role in the growth of plant and the regulation of human health. Compared with the free phenolics that can be directly extracted, the conjugated phenolics that are bound to polysaccharides, proteins, lipids, and other components have a higher proportion and a wider distribution. The conjugated phenolics have potential application value and increasing attention. During the entire chain from plant growth to food processing and then to human digestion and utilisation, the conjugated phenolics undergo complex changes in composition, structure, migration transformation, and storage characteristics due to the influence of many factors. The study of its accumulation and release patterns is particularly important to enhance its biological activity and improve the utilisation rate of phenolics. Therefore, this paper provides a brief overview on the release of conjugated phenolics during plant growth, food processing, and human digestion, with a view to providing theoretical guidance for elucidating the release pattern of bound phenolics and improving their utilisation.

Zanthoxylum bungeanum is native to China and is a traditional food seasoning and traditional Chinese medicine. It plays an important role in food processing and disease prevention. In this article, the research progress of Z. bungeanum and its extracts in recent years is illustrated, the active components, extraction methods of extracts and application in food processing are analyzed, and the physiological activity, extraction method, and application in food storage, condiment and other food of Z. bungeanum extracts are discussed, the Z. bungeanum and its extracts in the food industry are prospected.

Lactic acid bacteria play a dual role by enhancing both the flavor and nutritional benefits of fermented foods, and helping the body to prevent a variety of diseases caused by oxidation. The fulfillment of these beneficial functions is inseparable from the antioxidant activity of lactic acid bacteria. This article elaborates on the antioxidant mechanism of lactic acid bacteria including regulating antioxidant enzymes, regulating signaling pathways, scavenging free radicals, and inhibiting lipid peroxidation and metal ion chelation. The current status of the application of the antioxidant activity of lactic acid bacteria in dairy, meat, aquatic, and fruit and vegetable products is also reviewed. Finally, this article outlines the in vitro and in vivo evaluation methods for the antioxidant activity of lactic acid bacteria, aiming to provide a reference for deepening the application of lactic acid bacteria in the food processing sector.

Abstract Octacosanol is a plant natural product with the potential to ameliorate alcoholic liver injury. However, its poor solubility limits its application in the food industry. This study first verified that octacosanol has a favorable effect on acute and subchronic alcoholic liver injury in mice by protecting the gastric mucosa and ameliorating disease levels. Additionally, octacosanol microcapsules were prepared under the optimal drying conditions of the feed flow rate of 400 mL/h and drying temperature of 180°C to improve the ameliorative effects of octacosanol, with moisture content, water activity, dispersibility, and solubility of 1.53%, 0.16%, 89.84%, and 95.30%, respectively. The microcapsules had a spherical structure, and the droplet sizes after redissolution ranged from 0.061 to 4.63 µm. Instrumental measurements and simulated digestion experiments have shown that microencapsulation enhanced the solubility and thermal stability of octacosanol, with 90.88% of the octacosanol being continuously released. As expected, microencapsulation significantly enhanced the effect of octacosanol in ameliorating alcoholic liver injury by determining the disease index in the mice model. This study demonstrated the beneficial effects of octacosanol on alcoholic liver injury and explored a viable method to improve its solubility and bioaccessibility, thereby enhancing its therapeutic efficacy for the treatment of alcoholic liver injury.

Abstract The vast majority of the food we eat comes from land-based agriculture, but recent technological advances in agriculture and food technology offer the prospect of producing food using substantially less or even virtually no land. For example, indoor vertical farming can achieve very high yields of certain crops with a very small area footprint, and some foods can be synthesized from inorganic precursors in industrial facilities. Animal-based foods require substantial land per unit of protein or per calorie and switching to alternatives could reduce demand for some types of agricultural land. Plant-based meat substitutes and those produced through fermentation are widely available and becoming more sophisticated while in the future cellular agricultural may become technically and economical viable at scale. We review the state of play of these potentially disruptive technologies and explore how they may interact with other factors, both endogenous and exogenous to the food system, to affect future demand for land.

The structural heterogeneity and complexity of plant cell wall polysaccharides limit the release of phytonutrients in food processing, ultimately affecting the sensory quality, nutritional value, and shelf stability of products. Efficient enzymatic hydrolysis using plant cell wall polysaccharide-degrading enzymes (PCWPE) is a key step in overcoming the plant cell wall, a chemically complex structure composed mostly of polysaccharides, in food processing. PCWPE include cellulase, hemi-cellulase and pectinase, which specifically and efficiently hydrolyze glycosidic bonds in plant cell wall polysaccharides, significantly improving the sensory flavor and nutritional value of products, enhancing the stability of multiphase systems, and increasing the product yield. In recent years, PCWPE have been widely used in beverage processing, phytonutrient extraction, functional sugar preparation, and the processing of emerging sustainable plant-based food and thereby have become a research hotspot in the field of green food processing. This article summarizes the latest research on the mechanism of action of PCWPE, efficient enzymatic hydrolysis techniques and their application in the food industry, with a view to providing a reference for technological innovation in the field of high-quality plant-based food processing.

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Dysfunctional autophagy induced by excessive reactive oxygen species (ROS) load and inflammation accelerates the development of Alzheimer's disease (AD). Recently, there has been an increasing interest in selenium-enriched ingredients (SEIs), such as selenoproteins, selenoamino acids and selenosugars, which could improve AD through antioxidant and anti-inflammation, as well as autophagy modulating effects. This review indicates that SEIs eliminate excessive ROS by activating the nuclear translocation of nuclear factor erythroid2-related factor 2 (Nrf2) and alleviate inflammation by inhibiting the mitogen-activated protein kinases (MAPKs)/nuclear factor kappa-B (NF-κB) pathway. Furthermore, they can activate the adenosine 5'-monophosphate-activated protein kinase (AMPK)/mammalian target of rapamycin (mTOR) pathway, and subsequently promote amyloid beta (Aβ) clearance and reduce memory impairments. SEIs are ubiquitous in many plants and microorganisms, such as Brassicaceae vegetables, yeast, and mushroom. Enzymatic hydrolysis, as well as physical processing, such as thermal, high pressure and microwave treatment, are the main techniques to modify the properties of dietary selenium. This work highlights the fact that SEIs can inhibit inflammation and oxidative stress and provides evidence that supports the potential use of these dietary materials to be a novel strategy for improving AD. [ABSTRACT FROM AUTHOR]

The establishment of Listeria (L.) monocytogenes within food processing environments constitutes a significant public health concern. This versatile bacterium demonstrates an exceptional capacity to endure challenging environmental conditions in the food processing environment, where contamination of food products regularly occurs. The diverse repertoire of stress resistance genes, the potential to colonize biofilms, and the support of a co-existing microbiota have been proposed as root causes for the survival of L. monocytogenes in food processing environments. In this study, 71 sites were sampled after cleaning and disinfection in a European frozen vegetable processing facility, where L. monocytogenes in-house clones persisted for years. L. monocytogenes and L. innocua were detected by a culture-dependent method at 14 sampling sites, primarily on conveyor belts and associated parts. The presence of biofilms, as determined by the quantification of bacterial load and the analysis of extracellular matrix components (carbohydrates, proteins, extracellular DNA) was confirmed at nine sites (12.7%). In two cases, L. innocua was detected in a biofilm. Furthermore, we explored the resident microbial community in the processing environment and on biofilm-positive sites, as well as the co-occurrence of bacterial taxa with Listeria by 16S rRNA gene sequencing. Pseudomonas, Acinetobacter, and Exiguobacterium dominated the microbial community of the processing environment. Using differential abundance analysis, amplicon sequence variants (ASVs) assigned to Enterobacterales (Enterobacter, Serratia, unclassified Enterobacteriaceae) and Carnobacterium were found to be significantly higher abundant in Listeria-positive samples. Several Pseudomonas ASVs were less abundant in Listeria-positive compared to Listeria-negative samples. Acinetobacter, Pseudomonas, Janthinobacterium, Brevundimonas, and Exiguobacterium were key players in the microbial community in biofilms, and Exiguobacterium and Janthinobacterium were more relatively abundant in biofilms. Further, the microbial composition varied between the different areas and the surface materials. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)