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Since the turn of the century, innovative food processing techniques have quickly risen to the top of the commercial and economic prominence food industry's priority list due to their many benefits over more conventional approaches. Compared to traditional food processing techniques, these innovative procedures retain better the distinctive aspects of food, including its organoleptic and nutritional attributes. Concurrently, there has been a discernible increase in the number of people, particularly infants and young children, who are allergic to certain foods. Although this is widely associated with shifting economic conditions in industrialized and developing countries, the rise of urbanization, the introduction of new eating patterns, and developments in food processing, it still needs to be determined how exactly these factors play a part. Under this circumstance, given the widespread presence of allergens that cause IgE-mediated reactions, it is critical to understand how the structural changes in protein as food is processed to determine whether the specific processing technique (conventional and novel) will be appropriate. This article discusses the impact of processing on protein structure and allergenicity and the implications of current research and methodologies for developing a platform to study future pathways to decrease or eliminate allergenicity in the general population. [ABSTRACT FROM AUTHOR]

Food wastes can be a valuable reservoir of bioactive substances that can serve as natural preservatives in foods or as functional ingredients with potential health benefits. The antimicrobial properties of protein hydrolysates, especially antimicrobial peptides (AMPs) derived from food byproducts (FBs), have been extensively explored. These protein fragments are defined by their short length, low molecular weight, substantial content of hydrophobic and basic amino acids, and positive net charge. The intricate mechanisms by which these peptides exert their antimicrobial effects on microorganisms and pathogens have been elaborately described. This review also focuses on techniques for producing and purifying AMPs from diverse FBs, including seafood, livestock, poultry, plants, and dairy wastes. According to investigations, incorporating AMPs as additives and alternatives to chemical preservatives in food formulations and packaging materials has been pursued to enhance both consumer health and the shelf life of foods and their products. However, challenges associated with the utilization of AMPs derived from food waste depend on their interaction with the food matrix, acceptability, and commercial viability. Overall, AMPs can serve as alternative safe additives, thereby ensuring the safety and prolonging the storage duration of food products based on specific regulatory approvals as recommended by the respective safety authorities. [ABSTRACT FROM AUTHOR]

A novel sample pre-treatment technique based on vortex and ultrasound-assisted surfactant-enhanced emulsification microextraction followed by gas chromatographic-mass spectrometric detection has been developed to determine the selected pesticide residues in honey samples. The key parameters which have affected extraction efficiency were investigated and optimized. Under optimal conditions, the extraction recovery was 90-101% and the enrichment factors were 173-191. The concentration ranges of detection and quantification limits were from 0.03 to 0.9 ng/g and from 0.1 to 3 ng/g, respectively, in honey samples. The relative standard deviation was 5% for intra-day (n = 6) and 8% for inter-day precision (n = 4). Target pesticides were observed in 25% of the samples. The results of this study showed that the residues of such pesticides as bifenthrin, fenpyroximate and thiamethoxam were more than the maximum amount in some honey samples, which causes serious harm to human health., Author(s): Mir-Michael Mousavi [sup.1], Fardin Javanmardi [sup.1], Hashem Andishmand [sup.2], Mojtaba Momeni [sup.2], Mansour Mahmoudpour [sup.2] [sup.3] Author Affiliations: (1) grid.411600.2, Student Research Committee, Department of Food Science and Technology, [...]

The present study aimed to systematically review the concentration of different PTEs, including Arsenic (As), Mercury (Hg), Lead (Pb), and Cadmium (Cd) in cheese among some databases between 2000 and 2021 (from 57 included studies). Estimated concentrations of 160.78 (95% CI = 119.24–202.28), 15.68 (95% CI = 11.88–19.48), 16.94 (95% CI = 13.29–20.59), and 2.47 (95% CI = 1.70–3.23) µg/kg were calculated for As, Pb, Cd, and Hg, respectively. Most of the studies for PTEs are related to Pb, about 40% of the studies, compared to As, which has fewer studies. The results showed that As and Hg concentrations were lower than the Codex Alimentarius Commission standard limits. Nevertheless, Cd and Pb concentrations were higher than the standard limit values. Results showed that cheese making, the ripening period, fat content, and texture are influential factors in a high level of Pb and Cd in cheese samples. [ABSTRACT FROM AUTHOR]

Coffee is one of the most popular non-alcoholic beverages, consumed as a raw material in different food sectors. The popularity of coffee is induced by its pleasant flavor, taste, and highly nutritious nature. However, the absorption of potentially toxic elements (PTEs) through preharvest, harvesting, and post-harvest stages makes it a potentially rich source. Essential elements are potentially toxic at a higher concentration than required for the human body to work. PTEs intake through food systems may lead to health risks, including mutagenicity, teratogenicity, carcinogenicity, and embryotoxic effects. Different analytical techniques such as spectroscopy, electromigration, and electrochemical. are used for PTEs content determination of coffee. Considering the importance of PTEs in human health and the worldwide popularity of coffee, their monitoring of coffee is crucial. Therefore, this study is aimed to investigate the classification, prevalence, and determination techniques of PTEs in different coffee types. [ABSTRACT FROM AUTHOR]

Background and Objectives: Bakery products have the highest amount of sugar among food products. The cake is known as one of the most popular bakery products. Therefore, substituting sugar in cakes can be one of the ways to reduce product energy and prevent weight gain. In this study, comprehensive research was conducted to investigate the effect of replacing sugar with xylitol and maltitol on the quality of cakes. PubMed, Web of Science, Google Scholar, Scopus, ProQuest, and Food Science and Technology Abstracts databases, were searched to find related studies. Finding: A total of 617 articles were collected from different databases, and after checking with inclusion criteria, finally, 10 articles were included for meta‐analysis. Conclusion: Due to different percentages of xylitol and maltitol being used to replace sucrose in different studies, the studies were combined in subgroups with different replacement percentages. No significant difference was observed in most subgroups due to replacing sucrose with maltitol and xylitol. Significance and Novelty: These results show that xylitol and maltitol have the same characteristics as sucrose, and their substitution in the cake does not cause a significant difference in the characteristics of the cake. [ABSTRACT FROM AUTHOR]

The majority of crops can be contaminated by aflatoxins mainly due to the insufficiency of cultivation or storage techniques. Therefore, the possible presence of aflatoxins in edible oil is inevitable which can cause some health problems for consumers. Due to the possible degradation of aflatoxins to the other toxicant compound and its interaction with the food components, it is necessary to study decontamination methods from the safety point of view. In this regard, this review is mainly focused on all proposed methods to degrade or reduce aflatoxins in edible oils that they categorized in three major groups (chemical, physical, and biological (while the UV irradiation, gamma irradiation, pulsed light, and absorbents are the main physical techniques for aflatoxins decontamination)). Moreover, using chemical agents such as alkaline solutions (e.g., sodium hydroxide or potassium hydroxide), ozone, and electrolyzed water are among suggested chemical methods. While no studies have been conducted regarding the application of biological methods for the decontamination of aflatoxins in edible oils. However, the associated mechanisms with decontamination and their possible effects on the nutritional and sensorial attributes of the final detoxified oil should be carefully considered. [ABSTRACT FROM AUTHOR]

Among the gastrointestinal tract cancers, the risk of colon cancer is strongly dependent on dietary factors. For the first time in the current review, all the original case-control studies, associated with the correlation between total dietary diversity score and colon cancer risk, were evaluated. In this regard, three databases, including PubMed/MEDLINE, Scopus, and Web of Sciences, were investigated to retrieve the related citations from 1990 until 2019. Among the included citations, three studies were finally included. In these included studies, the dietary diversity score was evaluated with 129-item and 800-item FFQs. Findings reveal that total dietary diversity can increase the risk of colon cancer in men, but not women; while, one study using 57-item FFQ reported the beneficial association of total dietary diversity with colon cancer among men. Significant demand for conducting more research to investigate the real mechanistic effects of dietary diversity on the risk of colon cancer development was demonstrated due to the inconsistent, questionable, and incomplete findings associated with the included studies. [ABSTRACT FROM AUTHOR]

Benzoic acid and sorbic acid are widely used for food preservation. These preservatives are generally recognised as safe. The aim of this study was to determine the level of benzoic and sorbic acid in food samples that are usually consumed in Iran. Therefore, 54 samples, including 15 soft drinks, 15 ultra-high-temperature milk, 15 ketchup sauces and 9 bread samples, were analysed by high-performance liquid chromatography with UV detection. Benzoic acid was detected in 50 (92.5%) of the samples ranging from 3.5 to 1520 µg mL−1, while sorbic acid was detected in 29 (50.3%) samples in a range of 0.8 and 2305 µg mL−1. Limits of detection and limits of quantification for benzoate were found to be 0.1 and 0.5 µg mL−1, respectively, and for sorbate 0.08 and 0.3 µg mL−1, respectively. The results showed that benzoic acid and sorbic acid widely occur in food products in Iran. [ABSTRACT FROM PUBLISHER]