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In the context of great changes in the food industry, the aim of this research is to investigate if and how the implementation of 4.0 enabling technologies can enhance the economic, environmental and social sustainability of the food sector. A systematic literature review, using a combination of 12 keywords, was carried out on Scopus database with defined inclusion and exclusion criteria in order to answer four selected research questions. Overall, 50 relevant papers were retrieved and analysed by Mendeley and Excel with descriptive statistics. VOSviewer was used for co-occurrence and co-authorship analysis. Results illustrate that the interest in the topic has grown, in particular in Italy, and resume the benefits achievable by the implementation of 4.0 technologies in food industries. Social impacts are new job positions, ergonomic design of workplaces, changes in educational institutions, improved nutrition and better animal welfare. Positive aspects are related even to economic growth, improving food chain performances and decreasing companies' costs. Finally, it allows energy, water, CO2 emissions and food savings. Overall, the work provides a helpful overview to food manufacturers and producers, recommending the introduction of I4.0 technologies to positively influence the sustainable development of the sector and remain competitive in the market. [ABSTRACT FROM AUTHOR]

This work evaluates the ability of various lipid-based amphiphilic small molecules (ASMs) to modulate the mechanical and rheological properties of oleogels principally structured by ethyl cellulose (EC). Six ASMs varying in the chemical structure of their polar headgroups were used to produce EC-ASM oleogels. Stearic acid (StAc), monoacylglycerol (MAG), sodium stearoyl lactylate (SSL), and citric acid esters of monoglycerides (CITREM) all provided a dramatic enhancement in gel strength, while lactic acid (LACTEM) and acetic acid (ACETEM) esters produced only a marginal increase. Those additives which crystallized above 20 °C displayed pronounced changes in their network organization and crystal morphology in the presence of EC. Differences in the solid/liquid phase change behavior were also observed in select samples using differential scanning calorimetry. Both the small and large amplitude oscillatory shear responses were dependent on the ASM which was dependent on the chemistry of the headgroup, crystal network organization, and ability to plasticize the polymer network. The extent of thixotropic recovery was largely dependent on the polarity of functional groups in the ASMs, but was also influenced by the formation of a secondary crystal network. In general, ASMs which formed larger, system-spanning crystal networks (MAG, StAc) produced more brittle gels, while the highly hydrophilic, charged headgroup of SSL promoted a homogeneous distribution of small crystals, resulting in a tougher material. In the absence of a crystal network, stronger polar species in the ASM headgroup produced higher gel strength and increased elasticity. Thus, both ASM chemical structure and crystallization properties strongly contribute to the functionality of the resulting combined oleogelator systems.

When grapes are exposed to wildfire smoke, certain smoke-related volatile phenols (VPs) can be absorbed into the fruit, where they can be then converted into volatile-phenol (VP) glycosides through glycosylation. These volatile-phenol glycosides can be particularly problematic from a winemaking standpoint as they can be hydrolyzed, releasing volatile phenols, which can contribute to smoke-related off-flavors. Current methods for quantitating these volatile-phenol glycosides present several challenges, including the requirement of expensive capital equipment, limited accuracy due to the molecular complexity of the glycosides, and the utilization of harsh reagents. To address these challenges, we proposed an enzymatic hydrolysis method enabled by a tailored enzyme cocktail of novel glycosidases discovered through genome mining, and the generated VPs from VP glycosides can be quantitated by gas chromatography-mass spectrometry (GC-MS). The enzyme cocktails displayed high activities and a broad substrate scope when using commercially available VP glycosides as the substrates for testing. When evaluated in an industrially relevant matrix of Cabernet Sauvignon wine and grapes, this enzymatic cocktail consistently achieved a comparable efficacy of acid hydrolysis. The proposed method offers a simple, safe, and affordable option for smoke taint analysis.

Beer has over 600 flavor compounds and creates a positive tasting experience with acceptable sensory properties, which are essential for the best consumer experience. Spontaneous and mixed-culture fermentation beers, generally classified as sour beers, are gaining popularity compared to typical lager or ale styles, which have dominated in the USA for the last few decades. Unique and acceptable flavor compounds characterize sour beers, but some unfavorable aspects appear in conjunction. One such unfavorable flavor is called "mousy". This description is usually labeled as an unpleasant odor, identifying spoilage of fermented food and beverages. It is related as having the odor of mouse urine, cereal, corn tortilla chips, or freshly baked sour bread. The main compounds responsible for it are N-heterocyclic compounds: 2-acetyltetrahydropyridine, 2-acetyl-1-pyrroline, and 2-ethyltetrahydropyridine. The most common beverages associated with mousy off-flavor are identified in wines, sour beers, other grain-based beverages, and kombucha, which may contain heterofermentative lactic acid bacteria, acetic acid bacteria, and/or yeast/fungus cultures. In particular, the fungal species Brettanomyces bruxellensis are associated with mousy-off flavor occurrence in fermented beverages matrices. However, many factors for N-heterocycle formation are not well-understood. Currently, the research and development of mixed-cultured beer and non/low alcohol beverages (NABLAB) has increased to obtain the highest quality, sensory, functionality, and most notably safety standards, and also to meet consumers' demand for a balanced sourness in these beverages. This paper introduces mousy off-flavor expression in beers and beverages, which occurs in spontaneous or mixed-culture fermentations, with a focus on sour beers due to common inconsistency aspects in fermentation. We discuss and suggest possible pathways of mousy off-flavor development in the beer matrix, which also apply to other fermented beverages, including non/low alcohol drinks, e.g., kombucha and low/nonalcohol beers. Some precautions and modifications may prevent the occurrence of these off-flavor compounds in the beverage matrix: improving raw material quality, adjusting brewing processes, and using specific strains of yeast and bacteria that are less likely to produce the off-flavor. Conceivably, it is clear that spontaneous and mixed culture fermentation is gaining popularity in industrial, craft, and home brewing. The review discusses important elements to identify and understand metabolic pathways, following the prevention of spoilage targeted to off-flavor compounds development in beers and NABLABs.

The development of an environmentally benign method for the synthesis of nanoparticles has been facilitated by green chemistry. "Green synthesis" uses a range of biological elements like microbes, plants, and other biodegradable materials to produce NPs. Active biomolecules that are secreted by natural strains and present in the plant extracts serve as both reducing and capping/stabilizing agents. Microorganisms' intracellular enzymes can reduce metal ions, which explains how NPs might potentially nucleate. Plant-based synthesis of nanomaterials is particularly promising owing to abundant resources, simplicity of synthesis, and low cost. Silver nanoparticles (AgNPs) are attracting great attention in the research community due to their wide variety of applications in chemistry, food technology, microbiology, and biomedicine. Recent years have seen a large amount of research on the bio-genic synthesis of AgNPs employing biomaterials like plant extract and bacteria as reducing agents. Herein we discuss a thorough overview of the plant-based synthesis of silver nanoparticles (AgNPs), characterization approaches, applications, and toxicity. The review covers the green chemistry and nanotechnology elements of producing AgNPs, including a thorough discussion of the plant extract mediated synthesis, detailed formation mechanism, and a well-balanced emphasis on hazards and advantages. Based on current developments, the optimisation strategies, applications, and interdisciplinary characteristics are also covered in detail. • Plant-based synthesis of nanomaterials is particularly promising. • A comprehensive review on plant-based AgNPs synthesis. • Synthesis, characterization approaches, applications and toxicity are discussed. [ABSTRACT FROM AUTHOR]

In the food industry, despite the widespread use of interventions such as preservatives and thermal and non-thermal processing technologies to improve food safety, incidences of foodborne disease continue to happen worldwide, prompting the search for alternative strategies. Bacteriophages, commonly known as phages, have emerged as a promising alternative for controlling pathogenic bacteria in food. This review emphasizes the potential applications of phages in biological sciences, food processing, and preservation, with a particular focus on their role as biocontrol agents for improving food quality and preservation. By shedding light on recent developments and future possibilities, this review highlights the significance of phages in the food industry. Additionally, it addresses crucial aspects such as regulatory status and safety concerns surrounding the use of bacteriophages. The inclusion of up-to-date literature further underscores the relevance of phage-based strategies in reducing foodborne pathogenic bacteria's presence in both food and the production environment. As we look ahead, new phage products are likely to be targeted against emerging foodborne pathogens. This will further advance the efficacy of approaches that are based on phages in maintaining the safety and security of food. [ABSTRACT FROM AUTHOR]

AbstractThe technological revolution has driven food retail towards self-service technologies (SSTs). The supermarket concept thrived due to consumer convenience and direct food access. This qualitative study explored the modernization of food retail through new technologies, focusing on Canadian stakeholders’ perceptions. Using a grounded theory approach, it aimed to create a sustainable digital food system model addressing social and moral food access aspects. Findings revealed that digitalization in food retail is driven by economic motives and stakeholders’ desire for collaboration and partnership to support food access. [ABSTRACT FROM AUTHOR]

In recent years, food technology researchers have focused on improving the functional properties of proteins; several technologies have been used for this purpose, ultrasound being one of the most promising technologies. For this reason, the effect of ultrasound (20 kHz; 20% and 40% amplitude; 30, 60, and 90 s) on emulsifying properties of proteins from giant squid (Dosidicus gigas) mantle was studied. Changes in particle size, zeta potential, rheological properties, and micrographs were obtained. Emulsion stability was monitored by determining the size of the droplets as well as changes in their viscosity over 15 days. Treatment with 40% amplitude for 90 s showed lower particle size, and they were consistent with the micrograph images. Protein solutions showed a pseudoplastic behavior, being considered as non-Newtonian fluid. After 15 days of storage, the untreated sample presented a Sauter diameter (3, 2) of 20.06 ± 0.17 µm, while samples treated with ultrasound showed values of 13.64 ± 0.15 µm. The apparent viscosity of emulsions decreased by the ultrasound effect. In this regard, the ultrasound treatment improved the physicochemical and emulsifying features of the squid proteins, showing that it can be a potential technology for industrial applications to improve the functional properties of jumbo squid proteins. [ABSTRACT FROM AUTHOR]

Summary: Conventional food processing technologies cannot meet the demands of sustainability in the face of societal concerns about climate change, resource scarcity, and food insecurity. Therefore, the food industry must embrace emerging food processing technologies such as ohmic heating, microwave heating, cold plasma, pulsed electric field, and ultrasound to achieve sustainable food production. Although these technologies have been researched worldwide, they have yet to be widely adopted in the industry as concerns such as high capital investments, regulatory issues, technological limitations, and scalability limit their practical applications. This manuscript discusses key contributions of emerging technologies in enhancing sustainability, including reducing energy consumption, waste reduction and valorisation, and enhancing nutrition. Despite these promising capabilities, fully benefiting from emerging technologies in the industry requires further technological advancements, optimisation, economic viability, consumer acceptance, regulatory compliance, and sustainable workforce education. These could be achieved only by close collaborations between academia, industry, and technology developers. Such considerations and actions to resolve the concerns could facilitate the industrial application of emerging technologies to achieve a more sustainable future with reduced carbon emission, environmental impact, and carbon footprint, along with the capability of improved resource efficiency and further contributions to food security and food nutrition improvement. [ABSTRACT FROM AUTHOR]

Non-thermal processing technology has shown unparalleled advantages in improving food quality and safety, making it develop rapidly in recent years and become a new research hotspot in food processing. Food irradiation, a typical non-thermal food processing technology, has the advantages of rapid, efficient, low-cost, and pollution-free, which has received extensive attention and gradually become one of the widely accepted modern food processing methods. Especially in recent years, with the deepening of related research, food irradiation has made remarkable research progress in food preservation, sterilization, and degradation of harmful substances, showing a broad application prospect. In view of this, this article introduces the mechanism and characteristics of food irradiation technology in detail, reviews its related research on improving food nutritional value and reducing harmful substances, and illustrates to clarify the application potential of food irradiation technology in improving food quality and safety. The development direction of food irradiation technology was further discussed to provide theoretical guidance and reference for its further development and application in the food industry. [ABSTRACT FROM AUTHOR]

The production of instant weaning food porridge is one of the most popular research topics. Granulation is the preferred method for producing instant foods. The advantages of granulation include easy storage, dissolution and shelf life. Whole-grain flour and high -fiber materials, in addition to replacing sugar with natural sweeteners, are a viable solution to reduce the adverse effects of a high -calorie diet. In this study, the effect of the granule content of almond oil cake oatmeal (65 - 70%), grape juice powder (25 -30%) and sugar (0 -5%) on the physicochemical properties, color brightness, emulsifying activity, stability and sensory parameters of the final porridge was investigated based on the statistical mixing design. According to the optimization results, the recipe of the instant porridge contains 69.9% almond oatmeal granules, 9.26% grape juice powder and 3.89% sugar to achieve emulsifying ability, emulsion stability, color brightness and overall acceptability of 65.82, 64.16, 3.75 and 89.89, respectively. According to the optimization results, for emulsifying ability, emulsion stability, color brightness and total acceptance 65.82, 64.16, 3.75 and 89.89, respectively, the instant porridge formulation was found to contain 69.9% almond oatmeal granules, 9.26% grape juice powder and 3.13% sugar. The fluctuations in blood sugar after 120 minutes of consumption of the optimal sample were significantly lower than in consumers with glucose sugar. Generally speaking, the combination of extrusion, foam mat and granulation technologies for the production of instant weaning food is considered an innovative idea for the development of healthy food technology. [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.)

Copyright of Chinese Journal of Inorganic Analytical Chemistry / Zhongguo Wuji Fenxi Huaxue is the property of Beijing Research Institute of Mining & Metallurgy Technology Group 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.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

A large amount of NaCl is usually used to provide a unique flavor and extend the shelf life of meat products. However, excessive sodium intake may cause diseases such as cardiovascular diseases. Spent hen meat hydrolysate (SHH) as an efficient NaCl substitute was developed with inefficient research related to SHH application in food systems. Therefore, the effects of NaCl replacement with SHH, KCl, and Ca‐ascorbate on the quality of low‐sodium Cantonese sausage were investigated. Four groups of salt formulation, I (100% NaCl), II (NaCl/KCl/Ca‐ascorbate = 60%/30%/10%), III (NaCl/KCl/Ca‐ascorbate/SHH = 50%/30%/10%/10%), and IV (NaCl/KCl/Ca‐ascorbate/SHH = 30%/30%/10%/30%), were used to produce Cantonese sausages. The moisture and nitrite content decreased, the microbiological growth was inhibited, and the protein content increased after adding SHH for Cantonese sausages with NaCl substitution degrees of 50% and 70%. The saltiness, overall flavor, color, and texture of low‐sodium Cantonese sausages with SHH were maintained or improved compared to the Cantonese sausage without sodium replacement. The proportion of peptides with molecular weight <1 kDa in Cantonese sausages increased after adding SHH, which may improve the overall flavor by interacting with peptides or other compounds. SHH combined with KCl and Ca‐ascorbate is an efficient NaCl substitute, which can maintain and even improve Cantonese sausage quality and reduce sodium content up to 70%. These findings offer a promising reference for SHH application in the food industry and promote the development of salt taste–enhancing hydrolysate in food science. [ABSTRACT FROM AUTHOR]

Background: Ontologies are fundamental components of informatics infrastructure in domains such as biomedical, environmental, and food sciences, representing consensus knowledge in an accurate and computable form. However, their construction and maintenance demand substantial resources and necessitate substantial collaboration between domain experts, curators, and ontology experts. We present Dynamic Retrieval Augmented Generation of Ontologies using AI (DRAGON-AI), an ontology generation method employing Large Language Models (LLMs) and Retrieval Augmented Generation (RAG). DRAGON-AI can generate textual and logical ontology components, drawing from existing knowledge in multiple ontologies and unstructured text sources. Results: We assessed performance of DRAGON-AI on de novo term construction across ten diverse ontologies, making use of extensive manual evaluation of results. Our method has high precision for relationship generation, but has slightly lower precision than from logic-based reasoning. Our method is also able to generate definitions deemed acceptable by expert evaluators, but these scored worse than human-authored definitions. Notably, evaluators with the highest level of confidence in a domain were better able to discern flaws in AI-generated definitions. We also demonstrated the ability of DRAGON-AI to incorporate natural language instructions in the form of GitHub issues. Conclusions: These findings suggest DRAGON-AI's potential to substantially aid the manual ontology construction process. However, our results also underscore the importance of having expert curators and ontology editors drive the ontology generation process. [ABSTRACT FROM AUTHOR]

This paper explores an application of 3D printing technology on the food industry. Since its inception in the 1980s, 3D printing has experienced a huge rise in popularity. This study uses cost-effective, flexible, and sustainable components that enable specific features of certain gas chromatography. This study aims to optimize the process of gas detection using a 3D printed separation column and the MiCS-6814 sensor. The principle of the entire device is based on the idea of utilizing a simple capillary chromatographic column manufactured by 3D printing for the separation of samples into components prior to their measurement using inexpensive chemiresistive sensors. An optimization of a system with a 3D printed PLA block containing a capillary, a mixing chamber, and a measuring chamber with a MiCS-6814 sensor was performed. The optimization distributed the sensor output signal in the time domain so that it was possible to distinguish the peak for the two most common alcohols, ethanol and methanol. The paper further describes some optimization types and their possibilities. [ABSTRACT FROM AUTHOR]

Lipid analysis is an integral part of food authentication and quality control which provides consumers with the necessary information to make an informed decision about their lipid intake. Recent advancement in lipid analysis and lipidome scope represents great opportunities for food science. In this review we provide a comprehensive overview of available tools for extraction, analysis and interpretation of data related to dietary fats analyses. Different analytical platforms are discussed including GC, MS, NMR, IR and UV with emphasis on their merits and limitations alongside complementary tools such as chemometric models and lipid-targeted online databases. Applications presented here include quality control, authentication of organic and delicacy food, tracing dietary fat source and investigating the effect of heat/storage on lipids. A multitude of analytical methods with different sensitivity, affordability, reproducibility and ease of operation are now available to comprehensively analyze dietary fats. Application of these methods range from studies which favor the use of large data generating platforms such as MS-based methods, to routine quality control which demands easy to use affordable equipment as TLC and IR. Hence, this review provides a navigation tool for food scientists to help develop an optimal protocol for their future lipid analysis quest. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Flavour, texture, and extended shelf life are key quality traits for blueberries. Studies have used trained panelists and texture analysers to evaluate frozen blueberries. However, more studies are needed to investigate consumer perception and acceptance of frozen blueberries' texture. This study used word association, hedonic scales, and rate‐all‐that‐apply to evaluate how consumers perceive the texture of frozen blueberries.Consumers were interested in the firmness of frozen blueberries, as well as crunchiness, softness, juiciness, and smoothness. They also identified the textural descriptors mushy, tough, chewy, squishy, and mealy. The participants separated the wild blueberries from the cultivated blueberries when evaluating their liking. Textural attributes were correlated with the consumers' overall liking (juicy, firm, crunchy, smooth positively and mushy, tough, squishy negatively).This study identified which textural attributes influence consumers' liking of frozen blueberries. Consumers preferred frozen blueberries that were firm, juicy and crunchy. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Currently, food access has worsened during the COVID‐19 pandemic. For this reason, various alternatives are required to improve the population's diet. Among the many alternatives is the use of 3D printing technology to reproduce food that can reach the most vulnerable population. This remarkable study shows future generations the importance of seeking innovative food that guarantees a nutritious and accessible diet. The study focuses on the Panamanian population to determine which variables influence the decision to consume innovative foods. The innovative product to be tested is based on insects, arachnids, and arthropods, which may be difficult for the population to consume, but thanks to 3D printing technologies, it is possible to generate foods based on these raw materials that look like traditional foods. Likewise, processing these foods generates less water consumption, giving them an ecological attribute. The present study seeks to know the variables that determine the purchase intention of consumers in Panama regarding the food supply based on insects, arachnids, and arthropods that are transformed into traditional food formats using 3D printers. This information can help companies prepare food offers to consumers in Panama. [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.)

Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of samples. Foods with a short shelf life due to nature have been preserved via FD in recent years. The success of the drying technique is thanks to the high retention ability of the bioactive compounds and the flavor of the sample. However, the high cost and energy consumption of FD limit its usage in several fields. Freezing, primary drying, and secondary drying, which take place in the same device, are the stages of FD. In addition, several parameters, including pretreatment, size, temperature, sample species, time, and pressure, affect the FD process. These parameters are controlled to increase the effectiveness of FD on the samples. Moreover, FD has been compared with other drying techniques including hot air drying, microwave drying, vacuum drying, and solar drying to determine its protective capability. It has also been applied to the valorization of waste products, which is a common problem worldwide. For valorization, microencapsulation and powder production have been achieved using FD. In recent years, studies on the effects and use of FD on various materials increased, providing new aspects for the future of science and food industry. [ABSTRACT FROM AUTHOR]

Among innovative food technologies, ultrasounds have demonstrated physical damages (provided by frequency and intensity factors) on bacterial structures while determining the microbiological stabilization of many foodstuffs. This study tested the efficacy of the thermosonication process on 16 Salmonella typhimurium strains belonging to the academic biobank (isolated from swine slaughterhouses). All strains were exposed to focused ultrasounds, generated by the Waveco® system (Milan, Italy), with the following settings: 40 KHz coupled with 80 W at different 5 min intervals starting from 5 to 15 ones, and focusing on two different temperatures: 40 °C and 50 °C. After each treatment, all strains were directly plated onto count agars immediately (t0) and after 24 h (t24) of storage at refrigerated temperature. The results showed bacterial reductions by prolonging the sonication treatments until 15 min (i.e., 50 °C for 15 min reduced of 2.16 log CFU/gr the initial loads). In the present in vitro study, the most considerable decrease was observed after 24 h. It meant that Salmonella strains were lethally damaged at the wall level, confirming the ultrasound bactericidal effect on loads. The present in vitro scientific investigation demonstrates the practical bactericidal effects of thermosonication, highlighting promising applications at the industry level for food microbial stabilization and shelf-life prolongation. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Toasted vine‐shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro‐oxygenation (MOX) is typically combined with the use of alternative oak products to simulate the oxygen transmission rate of traditional barrel aging, affecting wine color. Its use alongside SEGs has been studied.Tempranillo wines were treated with SEGs at two doses (12 and 24 g L−1) after malolactic fermentation at two fixed micro‐oxygenation levels: (a) low, which received 6.24 ± 0.87 mg L−1·month−1 of oxygen; and, (b) high, which received 11.91 ± 0.71 mg L−1·month−1 of oxygen. The wines were bottled and stored for 6 months. At the end of the treatment, MOX affected the anthocyanins and color parameters, but not the enological characteristics. At this time, the anthocyanins content reduction presented a negatively significant correlation with oxygen for wines treated with 12 g L−1. The factors that most influenced the development of color parameters during the time after bottling were the period for which the wine evolved in the bottle and SEG dose. The visual sensorial descriptors showed an evolution according to aged red wines, but without differences according to the SEG‐MOX treatments.The SEG‐MOX treatments caused significant changes in wine color. It would be advisable to adjust SEG‐MOX techniques to increase their effectiveness. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Oil-in-water (O/W) emulsions are widely used in industrial production, food science, petrochemicals, and other fields. Quantitative measurement of the interaction between droplets is essential for the in-depth understanding of the stability mechanism of O/W emulsions. Optical tweezers are able to accurately and quantitatively measure the interaction forces between droplets in oil-in-water emulsion systems at the microscopic scale and offer numerous advantages. In this paper, the applications of optical tweezers in oil-in-water emulsion systems are reviewed. Optical tweezer can be used to control the droplet deformation and study the aggregation phenomenon of emulsion droplets. The most important application of optical tweezer for emulsion is to measure the interaction force between emulsion droplets. Some specific examples are given to illustrate the advantages and uniqueness of optical tweezers in measuring droplets interaction forces and the methods to improve the accuracy of interaction force measurement. We summarize the study progress of optical tweezers in measuring the interaction force between droplets in recent years and discuss the challenges and prospects of measuring the interaction force between droplets based on optical tweezers. [ABSTRACT FROM AUTHOR]

Capillary rise, where liquid climbs narrow spaces against gravity, plays an important role in both natural and technological processes. This study investigates capillary wetting in rounded polygon corners, a less-studied area in microfluid mechanics with significant implications for industries such as nanotextured surface cleaning, micro-soldering, food technology, and water harvesting. Through experimental analysis, we examine the relationship between capillary rise height and the geometric parameters of curvature radius and angle in rounded polygonal pillar and array structures. Our findings reveal a direct correlation where the capillary rise height increases as the radius of the corner increases, emphasizing the critical role of corner geometry in enhancing capillary action. This research not only deepens understanding of capillary behavior in complex geometries but also provides valuable insights for optimizing capillary-based applications across. By considering the influence of geometric complexity on capillarity, our study paves the way for innovative approaches in the design and development of efficient systems for fluid manipulation and control. [ABSTRACT FROM AUTHOR]

Globally, there is a growing concern about avoiding using artificial compounds in food ingredients, food preservation, and packaging. Among the parts of the neem tree, leaf flour is one of the most commonly used parts in some countries for food and medicinal purposes and is known for containing several nutrients and phytochemicals. In this review, the proximate composition, phytochemical constituents, potential uses, and safety issues of neem leaf flour are discussed. Neem leaf flour contains high levels of crude protein, total carbohydrate, crude fat, and fiber and moderate amounts of crude fat and ash. In addition, it contains numerous health‐promoting phytochemical constituents. Some phytochemicals, such as ascorbic acid, saponin, total alkaloids, carotenoids, total phenols, total flavonoids, and the total antioxidant capacity of neem leaf flour, have been critically discussed. Neem leaf flour has various potential applications in food science, such as preserving foods and preparing food packaging materials. However, researchers' perspectives on its safety are not yet in agreement. In general, the proximate compositions, phytochemical constituents, potential uses, and safety issues of neem leaf flour were compiled and critically reviewed. In addition, research is needed to identify all the toxic substances found in neem leaves and develop methods to eliminate them that hinder their use for various purposes in food. Further research is needed to develop food products from neem leaf flour and evaluate its nutritional value and phytochemical constituents. [ABSTRACT FROM AUTHOR]

Purpose: Natural food colors used in food are generally perceived as additives. Therefore, many studies have been conducted to prove the health benefits and risks of using natural food colors, which play an important role in the food industry, and to identify realistic stabilization methods. This paper aims to examine the health effects of natural food colors from a pharmacological approach. Design/methodology/approach: The paper searches for relevant literature using keywords such as "natural food coloring", "stabilization" and "antioxidant effects". For the case study area, this paper added "food science and technology" to identify methods for stabilizing natural food coloring. From this review, the authors ultimately selected 79 articles that appeared to meet the research objectives. Findings: When using natural food coloring in food, there are concerns about stabilization. However, with the development of food science and technology, the authors have found that there are multi-layer emulsification methods that can be applied before, during and after food manufacturing, and storage standards are also important. Natural food coloring is playing a diverse role in food science. Originality/value: Natural food coloring has been reported in various types of literature to have antioxidant, anti-inflammatory and antitumor effects. The most common pigments are carotenoids. Considering the positive effects of natural food coloring on human health, the authors suggest future directions for the development of food science and technology and provide a perspective for changing consumer perceptions. [ABSTRACT FROM AUTHOR]

Food texture is one of the most important factors for assessing the quality and acceptability of food. However, the study of food texture has been delayed compared with other factors, such as flavor and taste, due to the difficulty of quantitative analysis related to real physiological senses. Furthermore, the numerical and systematic evaluation of the texture property of dispersion systems, in which solid particles are dispersed in a liquid medium, is very difficult, despite most foods being in a solid–liquid dispersion state during mastication in the human mouth. In this study, the texture property of a solid–liquid dispersion system with spherical and cubic gel particles of agar and konjac was examined to evaluate the physical behavior of food during mastication using the back extrusion method. The yield stress of the system strongly depended on the size and shape of the particles, the mixing ratio of particles of different sizes and shapes, and the concentration of components in the particles. The proposed index, reflecting the size, shape, and number of particles and the yield stress of a single particle, expressed well the measured yield stress of the entire dispersion system. However, the adhesiveness and recoverability showed relatively little dependence on particle size. The findings obtained in this study will contribute to elucidating the texture property of various foods and to the development of new and novel food products and cuisines, thereby benefiting food science and industry. [ABSTRACT FROM AUTHOR]

Most Americans exceed the recommended limit for sodium in their diet, a risk factor for hypertension and cardiovascular disease. Efforts have been made by the food industry and government agencies to reduce the sodium content in foods and encourage the consumption of lower sodium diets. Such efforts, however, are not successful in improving public health when consumers do not accept and consume lower sodium foods. This review article provides an overview of the strategies that have been used by the US food industry to reduce and replace sodium in consumer packaged goods, as well as future sodium reduction strategies and approaches for replacing sodium with potassium salts. Challenges in consumer acceptance regarding the reduction of sodium in foods are also discussed. Because of the widespread consumption of numerous sodium‐containing consumer packaged goods, implementing future strategies in various aspects of salt reduction and potassium replacement in foods should have a profound impact on the health of Americans. Practical Application: New information is provided herein as it discusses the most current and collective perspectives of major food industry successes and challenges, as well as government strategies to decrease sodium intake. The information provided also addresses future strategies for reducing sodium content in foods, increasing potassium intake, and consumer acceptance of lower sodium foods. [ABSTRACT FROM AUTHOR]

Summary: Pine nuts (Araucaria angustifolia) are naturally distributed in South America and are increasingly being used as a food ingredient. This article aims to evaluate studies that have demonstrated the potential of pine nuts, their applicability in food products and biofilms using this raw material. Detailed search strategies were implemented in each of the selected databases. The results revealed that pine nuts are widely used as food ingredients due to their nutritional value and mild flavour, which allows for the development of different innovative product formulations. The analysis of the studies showed that pine nut seeds can be used as flour, pulp, shell, starch and extract and from these generate other new products. Pine nuts‐based products contain significant amounts of fibre, starch, antioxidants, phenolic compounds and proteins. As for the sensory aspects, the assessors showed good acceptance of the attributes. Incorporation into biofilms could also favour the future of sustainable and antioxidant packaging. Access to new options could increase vegetable productivity and boost new products, favouring the economy, adding nutritional value and expanding sustainability possibilities. [ABSTRACT FROM AUTHOR]

Summary: The size and morphology of particles impact the quality and functionality of food in derived particulate systems. This review presents an extensive bibliometric analysis targeting food science and technology. Through keyword compilation and bibliographic coupling analysis, the research topics identified are as follows: stability and functionality of food systems, ultrasound‐assisted processes, food oral processing and digestion, starch properties and modifications, and spray drying and microencapsulation. This comprehensive overview details the primary methods employed in particulate systems and highlights the influence of particles in the design of food systems. [ABSTRACT FROM AUTHOR]

Summary: This study aims to explore the opportunities offered by non‐thermal food processing technologies, including high‐pressure processing, pulsed electric fields, ultraviolet light, ultrasound, and microwave that could be viable for the agriculture commodities produced in the ASEAN region. The applications of these technologies across various food product categories (from dairy to fruits and vegetables, meat and seafood, beverages, condiments, fermented foods, edible oil, and ready‐to‐eat meals) focusing on microbial inactivation and mass transfer process enhancement, are systematically discussed to highlight their potential to foster the production of safe, nutritious, and fresh‐like quality food products from the region. The adoption of non‐thermal technologies can face several challenges that hinder the integration of these technologies in ASEAN, including high start‐up costs, limited access to stable electricity and clean water, and inconsistencies in food regulations across countries. Information gaps related to the adoption of non‐thermal technologies within the diverse food‐related scenarios in ASEAN were identified and recommendations were given to improve the state of knowledge in the region. Overall, this work offers critical insights for policymakers, industry stakeholders, and researchers to consider inclusion of non‐thermal technologies in food production as strategic approaches and tailored solutions to enhance the competitiveness of regional food products globally. [ABSTRACT FROM AUTHOR]

Biopolymers are prevalent in both natural and processed foods, serving as thickeners, emulsifiers, and stabilizers. Although specific biopolymers are known to affect digestion, the mechanisms behind their influence on the nutrient absorption and bioavailability in processed foods are not yet fully understood. The aim of this review is to elucidate the complex interplay between biopolymers and their behavior in vivo, and to provide insights into the possible physiological consequences of their consumption. The colloidization process of biopolymer in various phases of digestion was analyzed and its impact on nutrition absorption and gastrointestinal tract was summarized. Furthermore, the review discusses the methodologies used to assess colloidization and emphasizes the need for more realistic models to overcome challenges in practical applications. By controlling macronutrient bioavailability using biopolymers, it is possible to enhance health benefits, such as improving gut health, aiding in weight management, and regulating blood sugar levels. The physiological effect of extracted biopolymers utilized in modern food structuring technology cannot be predicted solely based on their inherent functionality. It is essential to account for factors such as their initial consuming state and interactions with other food components to better understand the potential health benefits of biopolymers. HIGHLIGHTS: Food biopolymers (FBP) impact nutrient distribution differently in various digestion phases. FBP application can help tailor nutritional values for personalized dietary plans. FBP colloidization under complex interactions results challenges in practical applications. Accurate assessment of FBP colloidization requires combination of methodologies. Dietary FBP additives benefits and safety warrant investigation in real food matrix. [ABSTRACT FROM AUTHOR]

Compared with traditional methods, cavitation-based processing technology has received extensive attention for its low energy consumption and high processing efficiency. The cavitation phenomenon releases high energy due to the generation and collapse of bubbles, which improves the efficiency of various food processing. This review details the cavitation mechanism of ultrasonic cavitation (UC) and hydrodynamic cavitation (HC), factors affecting cavitation, the application of cavitation technology in food processing, and the application of cavitation technology in the extraction of various natural ingredients. The safety and nutrition of food processed by cavitation technology and future research directions are also discussed. The mechanism of UC refers to longitudinal displacement of the particles of the medium induced by ultrasonic waves causing a series of alternating compression and rarefaction of particles, whereas HC occurs when liquid enters a narrow section and undergoes large pressure differentials, both of which can trigger the generation, growth, and collapse of microbubbles. Cavitation could be applied in microbial inactivation, and drying and freezing processing. In addition, cavitation bubbles can have mechanical and thermal effects on plant cells. In general, cavitation technology is a new sustainable, green, and innovative technology with broad application prospects and capabilities. [ABSTRACT FROM AUTHOR]

The editorial discusses recent advancements in image and signal processing technologies, particularly focusing on deep learning applications. It highlights research contributions in various domains such as volcanic deposits mapping, coffee leaf disease recognition, foreign object detection in belt conveyors, color fading analysis, and sign language recognition. The research findings aim to enhance disaster management, agricultural practices, industrial operations, art conservation, and medical applications, showcasing the potential of deep learning models in real-world scenarios. [Extracted from the article]

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In this study, our primary focus is the biomimetic design and rigorous evaluation of an economically viable and portable 'e-nose' system, tailored for the precise detection of a broad range of volatile organic compounds (VOCs) in local Thai craft spirits. This e-nose system is innovatively equipped with cost-efficient metal oxide gas sensors and a temperature/humidity sensor, ensuring comprehensive and accurate sensing. A custom-designed real-time data acquisition system is integrated, featuring gas flow control, humidity filters, dual sensing/reference chambers, an analog-to-digital converter, and seamless data integration with a laptop. Deep learning, utilizing a multilayer perceptron (MLP), is employed to achieve highly effective classification of local Thai craft spirits, demonstrated by a perfect classification accuracy of 100% in experimental studies. This work underscores the significant potential of biomimetic principles in advancing cost-effective, portable, and analytically precise e-nose systems, offering valuable insights into future applications of advanced gas sensor technology in food, biomedical, and environmental monitoring and safety. [ABSTRACT FROM AUTHOR]

Analytical instrumentation is essential for chemical analysis in many fields, including biology and chemistry, but it can be costly and inaccessible to many educational institutions because it often requires expensive and sophisticated equipment. To address this issue, there has been growing interest in developing new and accessible alternatives. In this study, we developed a low-cost and user-friendly spectrophotometric detector based on an Arduino UNO platform. This detector was coupled with a flow injection analysis system (FIA) and used to quantify the concentration of tartrazine in commercial beverages and candy samples. The proposed miniaturized detector offers an affordable and portable alternative to conventional spectrophotometers. We evaluated the performance of our detector by comparing its results with those obtained using high-performance liquid chromatography (HPLC-DAD), and the accuracy and precision were comparable. The results demonstrate the potential of the Arduino-based spectrophotometric detector as a cost-effective and accessible tool, with potential applications in food science, environmental monitoring, and other fields. [ABSTRACT FROM AUTHOR]

In different food technology unit operations, toxicity can be increased due to unwanted side reactions and is typically associated with the increased thermal energy that facilitates the latter. Authorities in food technology have not provided clear guidelines on using ultrasound (US), but they also have not prohibited its use in food processing. In this study, the source materials and ultrasound-assisted reactions reported in the literature were reviewed to investigate potential side reactions in ultrasound-assisted extraction (UAE). Industrial or pilot-scale processes published in the open literature and in industry patents were also examined. UAE is a highly effective extraction method that significantly increases extraction yields. According to the literature, there is no direct evidence of the formation of toxic compounds from natural food ingredients caused by UAE. However, experimental studies are urgently needed to assess the potential accumulation of toxic substances, especially in the case of certain plants. [ABSTRACT FROM AUTHOR]

The dietary guidelines of Slovenia, '12 Steps to Healthy Eating', were first published in 2000 and revised in 2011. The 'Food Guide Pyramid' was initially published in 2000 and subsequently revised in 2015. 'The Healthy Plate' was first introduced in 2007. In February 2023, the Slovenian Strategic Council for Nutrition proposed new Food-Based Dietary Guidelines (FBDGs) that integrate both health and environmental considerations. In September 2023, the creation of new FBDGs was included in the Action Plan for implementing the Resolution on the National Program on Nutrition and Physical Activity for Health 2015–2025. In October 2023, the Ministry of Health of Slovenia appointed the core working group of 10 multidisciplinary experts from fields such as nutrition, food science medicine, public health, environment, pharmacy, and agriculture led by Prof. Dr. Nataša Fidler Mis, who drafted the guidelines. In February 2024, the World Health Organization Regional Office for Europe organized a virtual international workshop to assist Slovenia in developing food-based dietary guidelines. In May 2024, an international expert meeting was organized by the Ministry of Health of Slovenia, the Ministry of the Environment, Climate, and Energy, and the National Institute of Public Health of Slovenia to present the first scientific draft of the SLO FBDG for external international peer review. The meeting included lectures from world-leading experts to present healthy diets from sustainable food systems, integrate climate and sustainability aspects into the new SLO FBDG, discuss the findings with the Slovenian core working group, extended working group of the SLO FBDG, and invited experts. The final version of SLO FBDG is expected to be released by the end of 2024. [ABSTRACT FROM AUTHOR]

The paper presents the 'progressive review' for high pressure preservation/processing (HPP) (cold pasteurization) of foods and the next-generation high-pressure and high temperature (HPHT, HPT) food sterilization technologies. It recalls the basics of HPP and HPT, showing their key features and advantages. It does not repeat detailed results regarding HPP and HPT implementations for specific foods, available in numerous excellent review papers. This report focuses on HPP and HPT-related issues that remain challenging and can hinder further progress. For HPP implementations, the reliable modeling of microorganisms' number decay after different times of high pressure treatment or product storage is essential. This report indicates significant problems with model equations standard nonlinear fitting paradigm and introduces the distortion-sensitive routine enabling the ultimate validation. An innovative concept based on the barocaloric effect is proposed for the new generation of HPT technology. The required high temperature appears only for a strictly defined short time period controlled by the maximal pressure value. Results of the feasibility test using neopentyl glycol as the barocaloric medium are presented. Attention is also paid to feedback interactions between socioeconomic and technological issues in the ongoing Industrial Revolution epoch. It indicates economic constraints for HPP and HPT developments and emerging business possibilities. The discussion recalls the inherent feedback interactions between technological and socioeconomic innovations as the driving force for the Industrial Revolution epoch. [ABSTRACT FROM AUTHOR]

Henry's law describes the vapor‐liquid equilibrium for dilute gases dissolved in a liquid solvent phase. Descriptions of vapor‐liquid equilibrium allow the design of improved separations in the food and beverage industry. The consumer experience of taste and odor are greatly affected by the liquid and vapor phase behavior of organic compounds. This study presents a machine learning (ML) based model that allows quick, accurate predictions of Henry's law constants (kH) for many common organic compounds. Users input only a Simplified Molecular‐Input Line‐Entry System (SMILES) string or a common English name, and the model returns Henry's law estimates for compounds in water and ethanol. Training was performed on 5,690 compounds. Training data were gathered from an existing database and were supplemented with quantum mechanical (QM) calculations. An extra trees regression model was generated that predicts kH with a mean absolute error of 1.3 in log space and an R2 of 0.98. The model is applied to common flavor and odor compounds in bourbon whiskey as a test case for food and beverage applications. [ABSTRACT FROM AUTHOR]

In this study, the effectiveness of communication of a podcast was assessed regarding the variables knowledge retention and interest. Two podcast episodes were produced about Portuguese research in sustainable food, and two news pieces with similar information and reading times were written to be used as a control for this experiment. Initially, 115 students from two universities in Lisbon filled in an online pre-test questionnaire. One week later, 102 students from those 115 students initially assessed listened to one podcast or read one news piece and completed an online post-test questionnaire. Statistical analysis showed a significant increase in the knowledge retention in both media and no significant differences in what concerns interest on food sustainability or science. Moreover, it was found that there were no significant differences between the two tested media in both the knowledge retention and interest. Nevertheless, the recent popularity of podcasts may justify its production as a new and flexible way to communicate science. [ABSTRACT FROM AUTHOR]

This review comprehensively explores the multifunctional applications of pectins derived from food waste and by-products, emphasizing their role as versatile biomaterials in the medical-related sectors. Pectins, known for their polyelectrolytic nature and ability to form hydrogels, influence the chemical composition, sensory properties, and overall acceptability of food and pharmaceutical products. The study presents an in-depth analysis of molecular parameters and structural features of pectins, such as the degree of esterification (DE), monosaccharide composition, galacturonic acid (GalA) content, and relative amounts of homogalacturonan (HG) and rhamnogalacturonan I (RG-I), which are critical for their technofunctional properties and biological activity. Emphasis is placed on pectins obtained from various waste sources, including fruits, vegetables, herbs, and nuts. The review also highlights the importance of structure–function relationships, especially with respect to the interfacial properties and rheological behavior of pectin solutions and gels. Biological applications, including antioxidant, immunomodulatory, anticancer, and antimicrobial activities, are also discussed, positioning pectins as promising biomaterials for various functional and therapeutic applications. Recalled pectins can also support the growth of probiotic bacteria, thus increasing the health benefits of the final product. This detailed review highlights the potential of using pectins from food waste to develop advanced and sustainable biopolymer-based products. [ABSTRACT FROM AUTHOR]

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Marine-derived nutrients and bioactive compounds may offer a myriad of biological benefits, such as anticancer and anti-inflammatory properties, and technological potential, enhancing food quality as additives. Their role in the sustainable development of food technology is fundamental, especially in advancing the knowledge of functional foods and related technologies. Algae are considered one of the major sources of marine-derived ingredients and the subject of several recent studies. Despite their potential, the translation of marine ingredients' potential into a marine-based competitiveness of the food industry faces hurdles in the extraction process and operational systems scale-up that the industry needs to tackle. The complexity of marine matrices with diverse compounds and solubilities adds complexity to extraction processes and may lead to low yields or bioactivity loss. Contaminants, like heavy metals and pesticide residues in marine organisms, require rigorous purification processes for product safety. The use of biorefinery systems in marine-based ingredients' production, particularly cascade processes, offers zero-waste solutions, contributing to the blue economy and aligning with UN sustainability goals. Sustainability assessment tools are critical for evaluating marine-based food production's environmental, social, and economic impacts. A continued exploration and collaboration are essential for the future, fostering innovation and sustainability to create a resilient, equitable, and eco-friendly food system. [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.)

Achieving enzymatic food processing at high substrate concentrations can significantly enhance production efficiency; however, related studies are notably insufficient. This study focused on the enzymatic synthesis of fructooligosaccharides (FOS) at high temperature and high substrate concentration. Results revealed that increased viscosity and limited substrate solubility in high-concentration systems could be alleviated by raising the reaction temperature, provided it aligned with the enzyme's thermostability. Further analysis of enzyme thermostability in real sucrose solutions demonstrates that the enzyme's thermostability was remarkedly improved at higher sucrose concentrations, evidenced by a 10.3 °C increase in melting temperature (Tm) in an 800 g/L sucrose solution. Building upon these findings, we developed a novel method for enzymatic FOS synthesis at elevated temperatures and high sucrose concentrations. Compared to existing commercial methods, the initial transglycosylation rate and volumetric productivity for FOS synthesis increased by 155.9% and 113.5%, respectively, at 65 °C in an 800 g/L sucrose solution. This study underscores the pivotal role of substrate concentration, incubation temperature, and the enzyme's actual status in advancing enzyme-catalyzed processes and demonstrates the potential of enzymatic applications in enhancing food processing technologies, providing innovative strategies for the food industry. [ABSTRACT FROM AUTHOR]