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This study investigates the potential of using visual features to predict key material attributes in wakame, focusing on thickness, strength, and chlorophyll content (SPAD values). We compared frozen and salted wakame samples to understand how different processing methods affect these predictions. Using a combination of RGB, L*a*b*, and HSV color features, we developed and evaluated various regression models, including simple linear regression, quadratic regression, and random forests. Our results indicate that color features can effectively predict SPAD values, particularly in frozen samples, with the best models achieving an R2 of 0.900. However, predicting thickness and strength proved more challenging, with models showing limited predictive power. Interestingly, strength predictions were more accurate for salted samples, suggesting that salt curing may enhance the relationship between visual features and physical strength. We found that processing methods significantly impact the effectiveness of prediction models. Freezing appears to better preserve the original optical properties of wakame, while salt curing introduces greater complexity, necessitating more sophisticated modeling approaches. This study contributes to the development of rapid, non-destructive methods for assessing wakame quality, which is crucial for the growing wakame industry. Our findings highlight the potential of visual analysis in wakame quality assessment while also emphasizing the need for tailored approaches based on processing methods. Future work should focus on refining these models and exploring additional factors that influence wakame properties. [ABSTRACT FROM AUTHOR]

Ultra-processed foods (UPF), per the NOVA Classification, provide a major source of calories within modern food systems and are associated with poor health outcomes related to chronic inflammation. Dietary antioxidants play a key role in preventing disease; however, the relationship between the NOVA Classification and the total antioxidant content (TAC) of foods is not well characterised. We hypothesised that TAC would be highest in minimally processed food (MPF), lower in processed food (PRF) and lowest in UPF. TAC data for 3137 animal-based, mixed and plant-based food items were obtained from a published dataset. After data cleaning, 1946 food items and their TAC values were analysed using two hierarchal linear models (alpha: P < 0·05). MPF had the highest mean TAC (10·79 (sem 0·87) mmol/100 g) and were 11·31-fold and 10·72-fold higher than PRF and UPF, respectively (P = 0·023). Plant-based and mixed foods had a higher mean TAC (8·55 (sem 0·68) and 1·12 (sem 0·11) mmol/100 g, respectively) and were 22·67-fold and 2·98-fold higher compared with animal-based foods (P < 0·001). Food processing did not change mean TAC in mixed and animal-based foods; however, plant-based MPF had a higher mean TAC (11·49 (sem 0·93) mmol/100 g) and were 9·88-fold and 15·12-fold higher compared with plant-based PRF and UPF, respectively (P < 0·001). Mean TAC differed between NOVA processing groups for three categories of food: vegetables, beverages and beans, nuts and seeds (P < 0·001). Across all food items, and especially plant-based foods, mean TAC decreased with food processing. The lower TAC of UPF may at least partially explain why their consumption promotes inflammatory chronic disease. [ABSTRACT FROM AUTHOR]

Cereal grains and legumes are major sources of health-promoting nutrients in our daily diet and key ingredients in food production. However, they are also subjected to contamination by foreign substances such as mycotoxins, pesticides, and acrylamide. Analytical techniques and methods for detecting and quantifying metabolites in plants such as mass spectrometry are well-established, but disregard spatial information. In contrast, matrix-assisted laser desorption/ionisation mass spectrometry imaging (MALDI-MSI) is a powerful technique to study the spatial distribution of molecules within plant tissues, providing valuable insights into plant biology and physiology. To date, the translation of this technology into industrial applications is seldom explored. This review article introduces how MALDI-MSI can revolutionise traditional approaches to study the distribution of metabolites in cereal grains and legumes. The principles in a typical MALDI-MSI workflow, particularly sample preparation of plant tissues, were discussed. This review article also explores previous implementations of MALDI-MSI in ag-food research, and the opportunities it presents for seed crop industrial applications. This can open the gates for technological advances to improve food analysis, processing and regulatory systems in the grain and legume industry. [ABSTRACT FROM AUTHOR]

The effects of ultrasound (US) on probiotics, as health-promoting microbes, have attracted the attention of researchers in fermentation and healthy food production. This paper aims to review recent advances in the application of the US for enhancing probiotic cells' activity, elaborate on the mechanisms involved, explain how probiotic-related industries can benefit from this emerging food processing technology, and discuss the perspective of this innovative approach. Data showed that US could enhance fermentation, which is increasingly used to enrich agri-food products with probiotics. Among the probiotics, recent studies focused on Lactiplantibacillus plantarum, Lactobacillus brevis, Lactococcus lactis, Lactobacillus casei, Leuconostoc mesenteroides, Bifidobacteria. These bacteria proliferated in the log phase when treated with US at relatively low-intensities. Also, this non-thermal technology increased extracellular enzymes, mainly β-galactosidase, and effectively extracted antioxidants and bioactive compounds such as phenolics, flavonoids, and anthocyanins. Accordingly, better functional and physicochemical properties of prebiotic-based foods (e.g., fermented dairy products) can be expected after ultrasonication at appropriate conditions. Besides, the US improved fermentation efficiency by reducing the production time, making probiotics more viable with lower lactose content, more oligosaccharide, and reduced unpleasant taste. Also, US can enhance the rheological characteristics of probiotic-based food by altering the acidity. Optimizing US settings is suggested to preserve probiotics viability to achieve high-quality food production and contribute to food nutrition improvement and sustainable food manufacturing. HIGHLIGHTS: Ultrasound affects probiotics during fermentation to produce healthy foods Ultrasound could enhance the activity of probiotic cells through various mechanisms Lactobacillus plantarum, L. brevis, and Leuconostoc mesenteroides are most studied probiotics Sonication could increase extracellular enzyme and antioxidant activity of fermented foods [ABSTRACT FROM AUTHOR]

Food processing is a fundamental requirement for extending the shelf life of food products, but it often involves heat treatment, which can compromise organoleptic quality while improving food safety. Infrared (IR) radiation has emerged as a transformative technology in food processing, offering a rapid, energy-efficient method for inactivating microbial cells and spores while preserving the nutritional and sensory attributes of food. Unlike traditional heating methods, IR technology enhances heating homogeneity, shortens processing time, and reduces energy consumption, making it an environmentally friendly alternative. Additionally, IR processing minimizes water usage, prevents undesirable solute migration, and maintains product quality, as evidenced by its effectiveness in applications ranging from drying fruits and vegetables to decontaminating meat and grains. The advantages of IR heating, including its precise and even heat diffusion, ability to retain color and nutrient content, and capacity to improve the microbial safety of food, position it as a promising tool in modern food preservation. Nevertheless, there are gaps in knowledge with respect to optimal application of IR in foods, especially in the maintenance product quality and the impact of factors such as IR power level, temperature, wavelength (λ), food depth, and target microorganisms on the applicability of this novel technology in food systems. Recent research has attempted to address challenges to the application of IR in food processing such as its limited penetration depth and the potential for surface burns due to high energy which has delayed the widespread utilization of this technology in food processing. Thus, this review critically evaluates the application of IR in food safety and quality, focusing on factors that affect its effectiveness and its use to moderate food quality and safety while comparing its advantages/disadvantages over traditional thermal processing methods. [ABSTRACT FROM AUTHOR]

Objectives: To evaluate the effectiveness of a nutrition counseling intervention on food consumption according to the Nova classification that reflects levels of food processing. Methods: Controlled 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. Results: There 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. Conclusion: An 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. [ABSTRACT FROM AUTHOR]

Whole‐grain sorghum foods may elicit health‐promoting effects when consumed regularly in the diet. This review discusses key functional sorghum grain constituents, including dietary fiber, slowly digestible and resistant starches, lipids, and phytochemicals and their effects on metabolic processes that are associated with the development of chronic diseases, such as heart disease and diabetes. Currently, the range of sorghum food products available to consumers is limited globally, hindering the potential consumer benefits. A collaborative effort to innovate new product developments is therefore needed, with a focus on processing methods that help to retain the grain's favorable nutritive, health‐enhancing, and sensory attributes. Evidence for sorghum's purported health effects, together with evidence of impacts of processing on different sorghum foods, are presented in this review to fully elucidate the potential of sorghum grain to confer health benefits to humans. [ABSTRACT FROM AUTHOR]

Solid Phase Microextraction‐Gas Chromatography Triple Quadrupole Mass Spectrometry (SPME‐GC‐TQ/MS) was optimized and validated to specifically analyze aldehydes and furans after drying Vitis vinifera grape variety by conventional as well as modern pre‐drying technique i.e. pulsed electric field (PEF). Analytical method was validated in terms of linearity (R2), recovery (%), relative standard deviation (% RSD), limit of detection (LOD) and limit of quantification (LOQ). Sample pre‐treatment with PEF (1 kV/cm) followed by drying at 65°C produced dried product with fewer chemical changes in the composition than convective hot air drying. Meanwhile, nutritional parameters including polyphenolics, amino acids, fatty acids and sugars profiles were also extensively investigated to get deeper insights into the effect of drying treatments on the nutritional quality of dried product. Conclusively, sample pre‐treatment on relatively lower PEF voltage, followed by drying at minimum temperature with longer time duration can preserve nutritional quality of product by forming less harmful compounds. [ABSTRACT FROM AUTHOR]

The earliest mammals are characterized by a series of derived characters when compared to their synapsid predecessors. In comparison to non-mammalian synapsids, these features include highly efficient teeth, a small body size, a parasagittal limb posture, as well as a reduced number of ribs and girdle elements and light-weighted tails. We argue that the mammalian body construction and its functionality are constituted by a set of partially interrelated morphological traits, including akinetic skulls, tooth anatomy, and food processing; body size, locomotor speed, and tail reduction; the posture of the body and the construction of the girdle elements; as well as body torsion and rib reduction. By discussing these features from a biomechanical view, we demonstrate that high speed was the most important evolutionary advantage of the small earliest mammals over their larger synapsid ancestors, as well as over dinosaurs at the end of the Mesozoic. [ABSTRACT FROM AUTHOR]

Introduction: Tempeh is an antioxidant-rich soybean fermentation product from Java, Indonesia. Cooking methods have an impact on the nutritional value and bioactivity of food. Objective: This study aims to investigate how the cooking process affects the metabolites and antioxidant activity in tempeh using ultra-high-performance liquid chromatography-high resolution mass spectrometry (UHPLC-HRMS). Methods: A nontargeted UHPLC-HRMS metabolomics and chemometric analysis were used to evaluate metabolite profiles and antioxidant activity changes because of food processing in tempeh. Results: The score plots of tempeh produced by boiling and frying methods displayed a distinct separation from raw tempeh, revealing that the cooking process altered the metabolite composition of tempeh. Due to processing, L-glutamic acid, L-pyroglutamic acid, DL-glutamine, and D-(+)-proline became the most affected metabolites on tempeh. There were 70 metabolites that showed antioxidant activity using the DPPH assay; 23 metabolites significantly differ from DPPH and control for antioxidant activity for all processing tempeh. Metabolites with significantly different antioxidant activity in raw and processed tempeh were dominated by flavonoids, vitamin E, and bioactive lipids. Conclusion: The DPPH antioxidant assay using UHPLC-HRMS is promising as a fast antioxidant assay by simplifying the conventional DPPH antioxidant assay. Further, it can be used to identify the name of metabolites responsible for its antioxidant activity. [ABSTRACT FROM AUTHOR]

Purpose: Consumption of ultra-processed foods (UPF) has been associated with increased risks of various age-related diseases. However, the potential association between UPF consumption and age-related eye diseases (AREDs) remains unclear. We aim to assess the associations between consumption of UPF and risk of AREDs including age-related macular degeneration (AMD), cataract and glaucoma. Methods: We included 156,232 individuals aged 50 or older, who were free from AREDs from UK biobank study. Dietary intake data were collected using 24-h dietary assessments. UPF is defined according to the NOVA classification, and all participants are divided into four quartiles based on the weight proportion (%) of UPF. During a median of 10 years of follow-up. Cox proportional hazards were used to estimate the association between the proportion of UPF in the diet and the subsequent risk of various AREDs. Results: After adjusting for multiple variables, individuals in the highest quartiles for UPF consumption exhibited an increased risk of AMD (hazard ratio (HR): 1.28; 95% confidence interval (CI): 1.01–1.63; p = 0.03), cataract (HR: 1.10; 95% CI: 1.01–1.20; p = 0.04), and glaucoma (HR: 1.27; 95% CI: 0.98–1.63; p = 0.06) compared to those in the lowest quartiles. Moreover, a 10% increase in the weight of UPF in diet was associated with an 8% higher risk of AMD (HR: 1.08; 95% CI: 1.01–1.15; p = 0.03), a 3% higher risk of cataract (HR: 1.03; 95% CI: 1.00–1.06; p = 0.04), and a 7% higher risk of glaucoma (HR: 1.07; 95% CI: 1.00–1.15; p = 0.05). Conclusion: Our results suggest that a higher proportion of UPF in the diet was significantly link with an elevated risk of AMD and cataract. While additional research is necessary to validate these findings in diverse populations and settings, these results offer initial evidence to endorse public health initiatives that encourage limiting consumption of UPF. [ABSTRACT FROM AUTHOR]