Food Science and Technology最新文献

{"title":"From the President and IFST News","authors":"Sterling Crew","doi":"10.1002/fsat.3801_3.x","DOIUrl":"10.1002/fsat.3801_3.x","url":null,"abstract":"<p>The food and beverage industry landscape is undergoing seismic changes driven by the application of Artificial Intelligence (AI), and it looks like AI will play an increasingly pivotal role in its future. The adoption of generative AI is set to transform the nature of work in the food sector, with tools replacing certain tasks and transforming work profiles in the food industry.</p><p>We are all still coming to terms with the potential impact of Artificial Intelligence; we are seeing the start of the fourth industrial revolution. On the positive side, AI will enable us to deliver an even higher level of food safety, as exemplified by using AI and optical imaging. We will be able to identify pathogens quickly and accurately in food, helping to prevent food-borne outbreaks and illnesses. The adoption of AI and machine learning will also enable us to become more aware of food safety risks in our manufacturing environments and be able to pinpoint and take corrective actions. We will see intelligent (smart) factories that can deal with large data sets generated by sensors, factory equipment or CCTV. AI will also enable us to analyse these data sets and present results in easily understandable formats. It will also help to provide greater insight, transparency and understanding of the increasingly complex global food system.</p><p>It will no doubt assist in improving crop yields, quality, nutrition, and traceability while decreasing resource consumption while hopefully helping to reduce food waste. One of its greatest applications could be its role in helping to reduce world hunger and the impact of food systems on anthropogenic climate change. I personally also look forward to how AI can be deployed on an individual level to provide personalised nutrition and improve our own diets. There is no area of the food and beverage industry it will not touch.</p><p>Conversely, AI will undoubtedly replace many traditional scientific and technical jobs in the food sector, much in the same way mechanisation impacted agricultural and artisan workers. Certainly, the job opportunities available in the sector will be dramatically different in the future, with estimates that 40% of jobs will be affected.</p><p>The Artificial Intelligence revolution is about so much more than clever algorithms making sense of billions of data points. AI is likely to have a form of ‘sentience;’ it could demonstrate creativity, innovation and thought. One of our sector's most creative areas is new product development, which requires a high degree of innovative thought. Could a thinking computer take different data points and create a brand-new product or recipe from scratch without any human intervention at all? We are already seeing this happening in different fields such as in the creation of new types of lithium batteries.</p><p>We will increasingly see this type of application to the development of new products, new flavours and the shortening of development time. AI could also be","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"8-19"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_3.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of three drying methods on physicochemical properties of powdered butterfly pea flower extract (Clitoria ternatea L.)","authors":"H. Hariadi, S. Amien, A. Karuniawan, Sandi Darniadi, Dian Histifarina, Ashri Indriati, S. T. Rahayu, Adnan Adnan, Alvi Yani, Hidayat Hidayat, Laela Nuraini, Ali Asgar, C. Litaay, K. Iswari, Agus Nurawan, Diana Atma Budiman, Rudy Tjahjoutomo, N. Arya, Mita Ramadiyanti","doi":"10.5327/fst.00119","DOIUrl":"https://doi.org/10.5327/fst.00119","url":null,"abstract":"The butterfly pea flower (Clitoria ternatea L.) is a flower that can be grown as a medicinal plant because it contains anthocyanins, which have antioxidant activity. Anthocyanins are compounds that play a role in giving red, purple, and blue colors to petals and fruits. The purpose of this study was to determine the effect of three methods of spray, vacuum, and freeze drying on the physicochemical properties of powdered butterfly pea extract and determine the appropriate type of drying to produce powdered butterfly pea extract as a natural dye. The method used in this study was a randomized block design (RBD) with three treatment levels and four repetitions. The treatments used included drying using a vacuum, spraying, and freezing. The analysis carried out was a physicochemical analysis, which included water content, antioxidant activity, total anthocyanin, dissolution time, solubility, color intensity, and hygroscopicity level. The results showed that the vacuum-, spray-, and freeze-drying methods had a significant effect on water content, antioxidant activity, dissolving time, solubility, color, and hygroscopicity but did not have a significant effect on total anthocyanin. Freeze drying is the best treatment on the parameters of water content, antioxidant activity, and color intensity. Meanwhile, for the solubility level and dissolution time parameters, the best results were in the spray-drying treatment. Vacuum drying is the best treatment on the parameters of total anthocyanin and hygroscopicity.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"28 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140263956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Where does cheese come from? Geographical indications for Brazilian regional development: a review","authors":"Ana Luisa Kirsten da Silva, Aniele Silveira Anklam, Kennidy de Bortolli, C. Busso, Renato Eising","doi":"10.5327/fst.00090","DOIUrl":"https://doi.org/10.5327/fst.00090","url":null,"abstract":"Geographical indications (GIs) are crucial for protecting the unique characteristics of products originating from specific places. They preserve the reputation and quality of traditional items, promote cultural heritage, and inform consumers about product origins and quality. Obtaining GI seals can be challenging as it requires reconciling traditional production methods with modern standards. However, the seal brings small producers and traditional products to the forefront, benefiting less-favored regions. GIs ensure consumers purchase products with known quality and reputation while allowing producers to differentiate and command premium prices. Moreover, GIs support regional development by adding value, attracting tourists, and boosting the local economy. Recognizing the value of traditional products and production methods, GIs preserve cultural heritage and encourage sustainable development. Thus, the aim of this review is to highlight the importance of GIs in regional development and traditional product appreciation from the example of the five cheeses with the protected GI seal existing in Brazil.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140263840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analyzing and comparising capacity of glucose- and uric acid-lowering effects of yellow tea with different varieties and grades in zebrafish model","authors":"Jun Liu, Yingfeng Wang, Miju Su, Qiantu Xie, Bin Xu, Jie Liu, Rong Tan, Liqin Ye","doi":"10.5327/fst.03423","DOIUrl":"https://doi.org/10.5327/fst.03423","url":null,"abstract":"Abstract: The glucose-lowering effects (GLE) and uric acid-lowering effects (UALE) of tea have been widely reported, but the differences in quality and activity of different varieties and grades (DVG) are still unknown. Herein, yellow tea (YT) were chosen, and in this study the effects of YT with DVG on GLE and UALE were investigated and comparised in zebrafish with diabetes and hyperuricemia, and the mechanism of action were deeply researched. Results showed that there were distinct differences in GLE and UALE of YT with DVG after zebrafish evaluation. The GLE and UALE of population cultivar with all different grades were relatively better than that of special early species. The GLE of bud tea and small tea was better than that of large tea. The UALE of small tea was better than that of large tea and then better than that of bud tea. The differences in GLE and UALE may be related to the content levels of phenols because the GLE and UALE was significantly reduced when phenols directly removed from YT solution. Regression analysis revealed that the highest GLE and UALE does not require the highest or lowest content of each phenolic substance, but depend on what components.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140426736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Spray Drying Process Parameters for the Production of Cranberry Flavoured Oat Milk Powder Using Response Surface Methodology","authors":"Angel Sharon P, P. Gurumoorthi","doi":"10.13189/fst.2024.120104","DOIUrl":"https://doi.org/10.13189/fst.2024.120104","url":null,"abstract":"","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139685550","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lycopene Extracted from Tomato - A Review","authors":"Samya Boulaajine, Hassan Hajjaj","doi":"10.13189/fst.2024.120101","DOIUrl":"https://doi.org/10.13189/fst.2024.120101","url":null,"abstract":"","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"30 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139685044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Beneficial Effects of Dietary Intake of Soybean and Barley on Hyperlipidemic Albino Rats","authors":"Ebtehal A. Altamim","doi":"10.13189/fst.2024.120109","DOIUrl":"https://doi.org/10.13189/fst.2024.120109","url":null,"abstract":"","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"660 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140469488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Diet Consultation Using Artificial Intelligence","authors":"Adish Devidas Bahirat, Bharati Dixit, A. Dixit","doi":"10.13189/fst.2024.120103","DOIUrl":"https://doi.org/10.13189/fst.2024.120103","url":null,"abstract":"","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"9 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139685758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functionality Screening of Instant Pumpkin Porridge with Cinnamon and Morel Berry Extract for Performance Enhancement of Diabetic Mice's","authors":"Sepni Asmira, K. Sayuti, Armenia Armenia, Daimon Syukri, F. Azima","doi":"10.13189/fst.2024.120102","DOIUrl":"https://doi.org/10.13189/fst.2024.120102","url":null,"abstract":"","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"22 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139684685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mini cakes prepared with press-cake flour obtained from the oil extraction from araticum seeds (Annona crassiflora mart.)","authors":"Lucas Pereira Braga, Katiúcia Alves Amorim, Gilberto Alessandre Soares Goulart, E. Asquieri, C. Damiani","doi":"10.5327/fst.00078","DOIUrl":"https://doi.org/10.5327/fst.00078","url":null,"abstract":"This study aimed to reuse the residue of oil extraction from araticum seeds (AS) (press-cake) applied in mini-cake formulation, partially replacing wheat flour. AS and formulations with different proportions of press-cake flour from araticum seeds (PCFAS) were investigated. The proportions were 0, 5, 10, 15, and 20% of PCFAS in partial replacement of wheat flour. AS, PCFAS, and mini cakes were evaluated for chemical composition, total phenolics, and antioxidant capacity using the FRAP, DPPH, and ABTS methods. The partial wheat flour substitution effects were evaluated by texture, shear, and color parameters. The PCFAS incorporation significantly influenced the mini cakes, providing greater firmness, shear strength, browning of the core, and increased antioxidant capacity. According to the results, AS and PCFAS have high antioxidant capacity and phenolic concentration. The mini cake with 20% PCFAS was considered the best formulation due to an increase in protein, lipid, and antioxidant capacity.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"379 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140473312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}