Food Science and Technology最新文献

{"title":"Insects on the Menu: Overcoming Neophobia for a Protein Revolution","authors":"","doi":"10.1002/fsat.3803_6.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_6.x","url":null,"abstract":"<p><b><i>Tiffany Lau outlines how the growing global population, food insecurity, and environmental sustainability concerns have driven the demand for alternative protein sources like edible insects, which offer nutritional benefits and a lower environmental footprint, but face challenges such as consumer neophobia, regulatory hurdles, and safety concerns in Western countries</i>.</b></p><p>The increased concern over the surge in global population, food insecurity and environmental sustainability has driven a demand towards the exploration of alternative sources of protein, to replace conventional meat. In addition, climate change-induced challenges such as invasive pests, inconsistent rainfall, and soil erosion have placed further strain on the current agriculture productivity, which can potentially affect the global food supply chain. This has led to an increased attention to edible insects, due to its potential to be a nutritious and environmentally friendly alternative source of protein. For centuries, the consumption of edible insects, known as entomophagy, has been practised around the world. Insects have been utilised not only as food but also as feed and medicine, with over 2,000 species being consumed by humans globally. For example, one of the most popular street foods that can be found in Thailand, <i>Hon Mhai</i>, is a dish served with seasoned deep-fried silkworms. While in Mexico, <i>Escamoles</i> is a dish made by the larvae of 2 species of ant, <i>Liometopum occidentale var. luctuosum and L. apiculatum</i>, and is part of the ancient Mexican diet since the Aztecs.</p><p>However, the practice of consuming insects in Western countries is uncommon, not only due to a lack of exposure but also largely because of legislation, which does not permit all insects for human consumption. Edible insects and any insect-based products need to be approved under the Novel Food Regulation prior to consumption. Novel foods are defined as foods that have no significant history of consumption within the UK or EU prior to 15<sup>th</sup> of May 1997. The process of novel food authorisation takes into consideration various aspects including toxicological, nutritional, pharmacokinetics, allergenicity, and can take up to 17 months or more for approval. According to the UK Food Standard Agency (FSA)<sup>(</sup><span><sup>1</sup></span><sup>)</sup>, edible insects submitted to the Novel Food Application (on or before 31<sup>st</sup> December 2023) and allowed to be marketed include yellow mealworm (<i>Tenebrio molitor</i>), house cricket (<i>Acheta dometicus</i>), banded cricket (<i>Gryllodes sigillatus</i>) and black soldier fly (<i>Hermetia illucens</i>).</p><p>Roughly 2 billion people around the world eat insects. People in Asian or African countries tend to consume edible insects in their original form, either as part of the main meal or snacks. Although the consumption of edible insects has been practised for centuries, there is still reluctance among ","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"24-27"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_6.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137799","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":"Navigating ethical challenges in an AI-enabled food industry","authors":"","doi":"10.1002/fsat.3803_10.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_10.x","url":null,"abstract":"<p><b><i>AI is rapidly being adopted across various sectors, transforming roles by eliminating repetitive tasks and enabling more productive use of time, while businesses experiment with AI to gain a competitive edge. The article highlights that European legislation, such as the new AI Act, aims to ensure the responsible and ethical use of AI, mandating transparency and compliance for all businesses operating within its jurisdiction</i>.</b></p><p>‘AI is coming to take your job!’ It's a phrase we’ve probably heard on countless occasions, and no doubt given some serious consideration. After all, according to BSI's research, 81% of businesses globally are investing in AI<sup>(</sup><span><sup>1</sup></span><sup>)</sup>. We are seeing mass adoption, adaptation, and experimentation across almost every sector, as businesses seek to achieve efficiencies and improvements or look to gain a competitive edge.</p><p>AI has already changed some roles while making others redundant, often eliminating mundane, repetitive tasks, and enabling the time saved to be used more productively<sup>(</sup><span><sup>2</sup></span><sup>)</sup>. This is likely to continue as businesses experiment with and explore how AI can best benefit their processes and procedures to gain them first-mover advantage in a highly competitive market.</p><p>While some roles currently undertaken by humans are expected to disappear – according to a BSI study, 31% of business leaders across nine sectors think AI will replace specific job functions. Research suggests that by 2029, 80% of human decisions will not be replaced by AI, but will be augmented by generative AI (GenAI)<sup>(</sup><span><sup>3</sup></span><sup>)</sup>.</p><p>AI is quickly making significant inroads across business, and every organisation today faces the challenge of adopting and implementing AI – transparently, responsibly, and ethically. BSI research shows that globally, 83% of businesses say it's important for their organisation to inform others in the supply chain about how AI is being used in the business or their future plans to use it<sup>(</sup><span><sup>1</sup></span><sup>)</sup>.</p><p>The businesses that succeed in the future will likely leverage the benefits of AI to improve many aspects of their operation – and European Union (EU) regulators have recognised this, introducing new legislation in the form of the AI Act<sup>(</sup><span><sup>4</sup></span><sup>)</sup>, which is designed to govern how businesses use AI.</p><p>This means that partner organisations, suppliers, clients, and customers are likely to scrutinise how the businesses they engage with use AI to ever greater degrees.</p><p>The pace of technological advances can be such that legislation and even guidance are playing catch-up. This is only to be expected because, until the full scope of new technology is appreciated, it can be difficult to spot potential pitfalls.</p><p>This has been true of AI. However, with the introduction of the AI Act, Euro","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"40-43"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_10.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137738","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":"Cover and contents","authors":"","doi":"10.1002/fsat.3803_1.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_1.x","url":null,"abstract":"<p>4 <b>Editorial</b></p><p>4 <b>International and Home News</b></p><p>4 <b>IFST News</b></p><p>16 <b>Driving Change: Sustainable Food Systems and the Path Forward</b> Gavin Milligan examines sustainability in supply chain management.</p><p>20 <b>Revive and Thrive: Forgotten Crops for resilient Food Systems</b> Szymon Lara explores neglected cultivars and forgotten landraces into modern agriculture.</p><p>24 <b>Insects on the Menu: Overcoming Neophobia for a Protein Revolution</b> Tiffany Lau on consumer reluctance and regulatory issues regarding insect proteins.</p><p>28 <b>Ethical Supply Chains: Building a Sustainable Future</b> Garry Warhurst provides an exploration of the global supply chain landscape, offering insights for integrating sustainability and ethics into corporate supply chain frameworks.</p><p>32 <b>Drowning in Data</b> Mariella Barra and Alistair Williams Explore the role of data-driven decision-making and the impact of Industry 5.0 on supply chain traceability.</p><p>36 <b>The Fragile Link: Supply Chain Disruptions and Global Food Security</b> Maria Masoura outlines the drivers of supply chain disruption.</p><p>40 <b>Navigating ethical challenges in an Al-enabled food industry</b> Richard Werran discusses the extensive ethical challenges of using Al in the food industry.</p><p>44 <b>From Ocean to Table: Ensuring Seafood Traceability</b> MarinTrust explores global seafood traceability.</p><p>46 <b>Regulatory challenges for lab-grown ingredients</b> Novel technologies are the future of food innovation, but regulatory challenges hinder market entry. Daniele Leonarduzzi explains this.</p><p>48 <b>Embracing Sustainable and Healthy Eating</b> Juliet Wilson explores sustainable, healthy</p><p>eating, focusing on nutrition and environmental impact.</p><p>56 <b>Careers and training in the food and drink sector</b></p><p>59 <b>Book reviews</b></p>","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"1"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_1.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137680","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":"Embracing Sustainable and Healthy Eating","authors":"","doi":"10.1002/fsat.3803_13.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_13.x","url":null,"abstract":"&lt;p&gt;&lt;b&gt;&lt;i&gt;Juliet Wilson provides an insightful exploration of sustainable and healthy eating, addressing dietary choices and environmental concerns from a nutrition point of view&lt;/i&gt;.&lt;/b&gt;&lt;/p&gt;&lt;p&gt;Food production and consumption have a significant impact on the environment, accounting for up to 30% of global greenhouse gas emissions (GHGe)&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;1&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt;. Furthermore, activities associated with food production, including livestock farming, fishing, and food processing, contribute to land conversion, deforestation, water pollution, and biodiversity loss.&lt;/p&gt;&lt;p&gt;The health of the planet is intrinsically connected to our own health. It may not be surprising then that parallel to the climate and nature crisis, humans are experiencing a crisis of their own, illustrated by rising levels of non-communicable diseases and obesity.&lt;/p&gt;&lt;p&gt;We must commit to dietary change to meet climate, nature, and health targets. However, the complexity of balancing sustainability objectives, healthy eating advice and trends towards digital personal nutrition makes it difficult to know how to prioritise change. This article aims to discuss and unravel the main principles of a healthy and sustainable diet (HSD) to enable individuals to make meaningful, informed choices that will improve their health, protect nature, reduce climate change and support positive societal outcomes.&lt;/p&gt;&lt;p&gt;Sustainable food systems (SFS) aim to ensure resilience and reliability of the economic, social and environmental factors required for food security and nutrition. Current dietary patterns cause environmental pollution and are resource intensive, resulting in growing pressure on key planetary boundaries that preserve the integrity of our environment.&lt;/p&gt;&lt;p&gt;At the final stage of the food system, sustainable food principles are presented as relatable, navigable actions for the consumer. Actions include reducing foods associated with the highest greenhouse gas emissions in their production and swapping in foods associated with lower carbon emissions. Therefore, swapping animal products and for plant-based products sit at the core of a sustainable eating pattern.&lt;/p&gt;&lt;p&gt;Healthy diets encompass dietary goals that define nutrient adequacy, optimal intakes of specified food groups and dietary patterns. Defining a healthy diet is complex, as they are embedded in unique historical, religious, social, cultural and economic contexts and are thus very diverse.&lt;/p&gt;&lt;p&gt;A healthy diet is beneficial to health and disease prevention, typically non-communicable diseases (NCDs) such as cardiovascular disease, cancer, chronic respiratory disease and diabetes. The incidence of NCDs has rapidly increased globally, and estimates suggest they account for 74% of all deaths globally. Dietary risk factors are a major determinant of NCD&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;3&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt;.&lt;/p&gt;&lt;p&gt;Personalised Nutrition (PN) is one of today's buzzwords. However, the concept of PN is not new. Tradition","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"48-51"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_13.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137713","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":"The Clever Guts Diet: How to revolutionise your body from the inside out","authors":"","doi":"10.1002/fsat.3803_17.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_17.x","url":null,"abstract":"<p>I was saddened by the news of Michael Mosley's passing. His work brought serious science into everyday life, significantly impacting our nation's health. He was also a champion of the research into the gut microbiome. His enthusiasm and curiosity were infectious. Mosley authored many bestselling diet books with a focus on intermittent fasting, weight management and longevity, including The Fast Diet (2014), The 8-Week Blood Sugar Diet (2015), The Fast 800 (2018), and The Fast 800 Keto (2021). One of my personal favourites is The Clever Guts Diet: How to revolutionise your body from the inside out.</p><p>The gut microbiome is the collection of bacteria and other organisms that live in the gastrointestinal system. In recent years it has become increasingly clear that a gut full of friendly microbes is vital for our good health. Mosley's was an early promoter of this approach. We are still just beginning to get to grips with this mysterious microscopic world.</p><p>It is life changing new plan that aims to make you healthier, happier and slimmer. In this groundbreaking book and drawing from the latest research, Mosley provides scientifically proven ways to control our cravings, boost our mood, and lose weight by encouraging a more diverse microbiome and increasing the good bacteria that keep us healthy.</p><p>A very informative and clearly explained publication that allowed me to understand the workings of my gut and how to adjust my eating habits to support it. It is not a diet book but a way of changing the way you look at food, what to avoid and what to eat more of. The book has many recipes, meal plans, checklists and tips to improve our gut and our wellbeing. Along with chapters which detail the specific gut bacteria and Mosley's opinion on their benefits to health. The appendix contains a long list of references for further reading.</p>","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"59"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_17.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137679","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":"The Fragile Link: Supply Chain Disruptions and Global Food Security","authors":"","doi":"10.1002/fsat.3803_9.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_9.x","url":null,"abstract":"&lt;p&gt;&lt;b&gt;&lt;i&gt;Maria Masoura outlines the drivers of supply chain disruption and their ripple effects on global food security&lt;/i&gt;.&lt;/b&gt;&lt;/p&gt;&lt;p&gt;The Food and Agriculture Organization (FAO) defines food security as when all people, at all times, have physical and economic access to sufficient safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life. Currently, global food security is under pressure due to a combination of unprecedented pandemic threats and their consequences, climate change, economic disparities, and ongoing conflicts that strain supply chains and threaten the global integral right to food. The FAO, in conjunction with the World Food Programme (WFP), highlighted an intensifying crisis of food insecurity in their most recent Hunger Hotspots report, pinpointing eighteen areas of critical concern, with Mali, the Palestinian Territories, and (South) Sudan drawing particular attention. Haiti has been identified as a new area of concern due to escalating violence by non-state armed groups&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;1&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt;. The Integrated Food Security Phase Classification (IPC) has verified that in Gaza, 96% of the population, or approximately 2.15 million individuals, are grappling with severe food insecurity (at or above IPC Phase 3), and of these, 495,000 are enduring extreme food scarcity (IPC Phase 5) as projected through September 2024&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;2&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt;. The Agricultural Market Information System (AMIS) Market Monitor report from June 2024 has indicated that wheat yields are likely to be adversely affected by unfavourable climatic conditions, such as drought and extended periods of frost, particularly in pivotal agricultural regions of Russia. This situation is expected to lead to further escalations in prices, exacerbated by limitations in production and delays in transportation, especially within the Black Sea vicinity&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;3&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt;. In the wake of the ongoing Ukraine-Russia conflict, the global food crisis is worsened due to the growing number of food and fertilizer trade restrictions being put in place by countries to increase domestic supply and reduce prices. All these coupled with weather extremes, shipping delays, and relapsing pandemic waves further affect the already fragile food systems especially when limited substitutes exist for staple foods. This article provides an overview of the drivers of food insecurity and their direct consequences.&lt;/p&gt;&lt;p&gt;Rice, wheat, maize, and soybeans are the cornerstone crops of the global diet, accounting for nearly half of caloric intake, with rice and wheat alone making up 19% and 18%, respectively. A significant 60% of the world's food production occurs in just five countries: China, the United States, India, Brazil, and Argentina. Within these countries, certain areas are pivotal for production; for instance, five states in India are responsible for 88% of its whea","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"36-39"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_9.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142142372","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":"Drowning in Data","authors":"","doi":"10.1002/fsat.3803_8.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_8.x","url":null,"abstract":"&lt;p&gt;&lt;b&gt;&lt;i&gt;In their conversation, Mariella Barra and Alistair Williams delve into the critical role of data-based decision-making in the food and drink manufacturing industry, as well as the implications of Industry 5.0 on supply chain traceability&lt;/i&gt;.&lt;/b&gt;&lt;/p&gt;&lt;p&gt;When discussing supply chain and traceability, it is inevitable to talk about data. As food professionals, we are used to collecting and analysing data - essential to fulfil our due diligence obligations. We record raw materials delivery and batch codes, and we must keep meticulous record on whether we have achieved a process’ critical control points. What else we do with this data once they are collected, however, is an entirely different story. Often, we are satisfied with meeting our legal and ethical obligations and fail to go further, potentially missing out on valuable information that could lead to better business decisions. At a recent training session I heard, for the first time, that ’in 5 years there will be two types of food and drink manufacturing companies. One type will have embraced data-based decision making and the other will have been acquired by companies that have embraced data-based decision making’. Like most sweeping statements, it is necessary to peel the layers of this particular onion.&lt;/p&gt;&lt;p&gt;Industry 5.0 is already in the ascendancy, predicated on the ability of all manufacturers to leverage machine learning and artificial intelligence to analyse big data sets and produce reliable information. This enables timely, affordable, and secure investments or interventions. The jargon and complex concepts surrounding Industry 5.0 often make it seem disconnected from the practicalities of real-world food and beverage production. With the vast majority of the producers being small to medium sized enterprises, the current economic maelstrom has stretched all resources to the limit. Time, money and appropriately skilled people are all in short supply.&lt;/p&gt;&lt;p&gt;With the constant increase in audits, compliance requirements, and reporting obligations, it can often feel like managing paperwork and records has become the primary focus, while making the products has become secondary. The sheer pace of change is staggering, and at times feels overwhelming. In reality, the technology to collect, extract and analyse data is becoming more accessible by the month.&lt;/p&gt;&lt;p&gt;With affordable, secure solutions enabling sensors to be retrofitted, cloud-based apps that use low code or no code tools to collect, aggregate and accessibly store vast amounts of data with an air gap between business-critical infrastructure, it is only the imagination that limits the first steps towards a quantum leap in business intelligence.&lt;/p&gt;&lt;p&gt;Mariella Barra is the chair of the IFST Food Processing Special Interest Group and Alistair Williams is the F&amp;D Theme Lead at NMIS. It was during a conversation about the F&amp;D supply chain data environment that they focused on the Q&amp;A that makes up this article.&lt;/p","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"32-35"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_8.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137823","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":"The role of camel milk as a protective factor on rats infected with indomethacin-induced gastric ulcer","authors":"Amal Mohammed AL-LBBAN","doi":"10.5327/fst.00280","DOIUrl":"https://doi.org/10.5327/fst.00280","url":null,"abstract":"This research was conducted to evaluate the nutritional content of camel milk and the difficulties that accompany them when taken with indomethacin. The results observed that camel milk is a rich source of nutritional values and antioxidants. The biological experimental was divided into six groups. The first group was control negative, and the groups G2, G3, G4, and G5 had orally one dose of indomethacin (30 mg/kg body weight) to induce ulcers. The G2 was considerably a positive control, and the groups G3, G4, and G5 had orally 5, 10, and 15 mL/kg body weight daily camel milk. The results observed that camel milk markedly raised concentrations of enzymatic antioxidants while concurrently lowering malondialdehyde levels in comparison to the positive group. However, rats taken orally 15 mL/kg camel milk showed significantly lower serum IL-6 and tumor necrosis factor-α concentration compared to 5 and 10 mL/kg camel milk. Rats given indomethacin showed a significant decrease in cyclooxygenase (COX-2) and prostaglandin E2 (PGE2) levels and also a significant increase in cytochrome P450 reductase activity. These results were based on the measurements of cyclooxygenase activity, PGE2 concentration, and cytochrome P450 reductase activity in the gastric tissues. The results from macroscopic examination and histopathological examination of gastric ulcers in normal and treated rats groups with camel milk confirmed the above results by serum and gastric tissue. Therefore, camel milk has a potent ulcer-healing impact on gastrointestinal injury caused by indomethacin. The potential cytoprotective mechanism and antioxidant characteristics of camel milk may be responsible for its antiulcer efficacy.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"4 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141921551","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":"Microbiological and physicochemical characterization of organic and nonorganic honey sold in São Paulo State","authors":"Aryele Nunes da Cruz Encide Sampaio, Layara Chuvukian Chinaque, Ana Carolina Gaspar Pescinelli, Evelyn Fernanda Flores Caron, Camila Koutsodontis Cerqueira Cézar, F. S. Possebon, Juliano Gonçalves PEREIRA, O. A. Martins","doi":"10.5327/fst.00298","DOIUrl":"https://doi.org/10.5327/fst.00298","url":null,"abstract":"This study assesses the microbiological and physicochemical quality of organic and nonorganic honey sold in São Paulo State, Brazil. A total of 26 samples were analyzed, 10 samples of organic honey (OH) and 16 of non-organic honey (NOH) sold in São Paulo State, Brazil. Physicochemical analyses revealed notable variations in moisture, acidity, and hydroxymethylfurfural (HMF) levels between OH and NOH. The average moisture content was 17.74 ± 1.47 g/100 g for OH and 18.12 ± 1.73 g/100 g for NOH. Regarding acidity, OH had an average of 26.90 ± 14.58 mEq/kg, while NOH had 34.32 ± 11.22 mEq/kg. Regarding HMF, OH had an average of 23.40 ± 38.70 mg/kg and NOH had 35.82 ± 39.94 mg/kg. Samples showing deviations from legal standards indicate potential processing or storage issues. The Fiehe test indicated possible fraud in one OH sample and four NOH samples. The Lund test showed no precipitation in any samples, suggesting adulteration in all of them. Diastatic enzyme research revealed the absence of enzymes in three samples, indicating adulteration or inadequate processing. The mean counts of mesophiles were 23 CFU/g for OH and 55.33 CFU/g for NOH, while the counts of molds and yeasts were 126.5 CFU/g for OH and 2289 CFU/g for NOH, exceeding recommended limits and raising concerns about product safety. These findings underscore the need for rigorous quality control measures throughout honey production to ensure safety, purity, and authenticity.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"52 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141923908","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":"Extraction and characterization of collagen from the skin of Pterygoplichthys spp. (armored catfish) from Chiapas","authors":"Héctor Raziel LARA-JUACHE, J. WONG-PAZ, XM Sánchez-Chino, R. I. MARTÍNEZ-SALINAS, Everardo Barba-Macías, Juan Jesús MORALES-LÓPEZ, Anahí Armas-Tizapantzi, Arturo TORRES-DOSAL","doi":"10.5327/fst.00287","DOIUrl":"https://doi.org/10.5327/fst.00287","url":null,"abstract":"Because of its biocompatibility and safety, collagen is a valuable biomaterial that is used in various industries. While traditionally sourced from terrestrial mammals, collagen extracted from fish waste is a promising alternative due to its chemical properties and low cost. In Mexico, Pterygoplichthys spp. is considered an invasive species, inedible, and of limited commercial importance due to the low muscle content and skin covered with rigid bony plates. This study aimed to extract and characterize collagen from the skin of Pterygoplichthys spp. obtained from two communities in Chiapas, Mexico. Our results show that the extracted collagen is type 1, with a yield of 43.0% (dry weight). Sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis revealed the presence of two alpha chains (α1, α2) and a beta and gamma component, consistent with type 1 collagen. Liquid chromatography coupled to mass spectrophotometry analysis identified peptide sequences homologous to those reported in other species. This study highlights the potential of Pterygoplichthys spp. skin collagen as a viable alternative to mammalian collagen. The efficiency of the extraction process and the identification of peptides resembling those of the other species underscore the feasibility of utilizing collagen from the skin of Pterygoplichthys spp. in industrial applications, offering a sustainable solution to environmental and economic challenges. Practical Application: Collagen extracted from the skin of Pterygoplichthys spp., an invasive fish species, can serve as a sustainable alternative to mammalian collagen, offering a cost-effective biomaterial with properties suitable for various industrial applications.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"30 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141813655","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}