Applied Food Research最新文献

{"title":"Unlocking the potential of oleogels in edible applications and health impacts","authors":"Rizwan Arshad ,&nbsp;Fajista Binte Mazhar ,&nbsp;Kinza Arshad ,&nbsp;Baojun Xu","doi":"10.1016/j.afres.2024.100620","DOIUrl":"10.1016/j.afres.2024.100620","url":null,"abstract":"<div><div>Oleogels (OGs) have emerged as promising fat replacers, recognized for their health benefits and suitability in food products due to their high unsaturated fat content. Traditionally, solid fats have been widely used to enhance the nutritional profile of foods, but growing consumer awareness has led to efforts to reduce saturated fats and <em>trans</em>-fatty acids in diets. Concerns about the negative impacts of unhealthy fats have further driven interest in OG technology. In this context, this comprehensive review examines the emerging trends in OG formulations and structural designs across different food matrices, OGs modifications through high-intensity ultrasound (HIU), assessing their nutritional benefits and functional properties, including texture, rheology, oxidative stability, and mouthfeel. The research also critically reviews new insights into the incorporation of OGs as fat substitutes in various food products, including meat, dairy, confectionery, and bakery items. Additionally, the review highlights the OGs in the bioactive delivery of lipid-soluble substances and their therapeutic potential against different diseases such as obesity, CVD's, elevated LDL cholesterol, and serum triacylglycerol levels. The review further explores consumer attitudes, perceptions, and acceptance of OG-containing products, while addressing key challenges, potential research directions, and innovative applications of OGs.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100620"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142742850","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":"Research advancements in the purification technology and application of hen egg white lysozyme","authors":"Liang-Liang Chen ,&nbsp;Wen-Pu Shi ,&nbsp;Juan-Juan Yang ,&nbsp;Chen-Li Jiao ,&nbsp;Pei-Feng Wei","doi":"10.1016/j.afres.2024.100632","DOIUrl":"10.1016/j.afres.2024.100632","url":null,"abstract":"<div><div>The lysozyme obtained from hen egg white (HEWL) is considered as one of the most prevalent natural proteins with extensive investigations conducted on it. It has also found wide-ranging applications in various fields such as food industry, scientific researches, medical treatments as well as material developments. This article provides a comprehensive review on different techniques used for isolating and purifying HEWL along with exploring its versatile uses in aforementioned areas to establish a fundamental reference for further development and utilization of this natural protein.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100632"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757259","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":"Bioactive potential of punicalagin: A comprehensive review","authors":"Irtiqa Shabir ,&nbsp;Aamir Hussain Dar ,&nbsp;Kshirod Kumar Dash ,&nbsp;Sobiya Manzoor ,&nbsp;Shivangi Srivastava ,&nbsp;Vinay Kumar Pandey ,&nbsp;Rafeeya Shams ,&nbsp;Iqra Bashir ,&nbsp;Shafat Ahmad Khan ,&nbsp;Shaikh Ayaz Mukarram ,&nbsp;Béla Kovács","doi":"10.1016/j.afres.2024.100572","DOIUrl":"10.1016/j.afres.2024.100572","url":null,"abstract":"<div><div>Pomegranates comprise bioactive components including polyphenols, tannins, and anthocyanins, which have demonstrated beneficial health effects. Pomegranates also act as a preventative measure for a variety of ailments, as per the promising results from human trials. Pomegranate juice consumption has shown promising outcomes in clinical trials against various diseases, including diabetes, prostate cancer, and cardiovascular disorders, and could be attributed to the punicalagin content of the juice. Punicalagin, a hydrolyzable tannin, is abundant in pomegranate juice and extracts. This review gives insight into the bioactive potential of punicalagin in the prevention of chronic ailments. The review includes the research conducted on punicalagin during 2010–2024. The origins of punicalagin, its method of action, and its therapeutic potential for diabetes, cardiovascular disease, cancer, neuroprotection, obesity, and respiratory illnesses are all discussed in this study. The antioxidant, anti-inflammatory, anti-cancer, and cardioprotective properties of punicalagin have been investigated. Punicalagin reduces inflammation by inhibiting multiple enzymes. Its potential to trigger cancer cell apoptosis may make it anti-cancer. Punicalagin reduces oxidative stress and improves endothelial function, enhancing cardiovascular health. Recent studies have shown that punicalagin has an excellent bioactive as well as therapeutic potential, and it has been suggested as a safe alternative for chemoprevention. As a natural substance, punicalagin shows potential for improving health in several ways. Its therapeutic potential and methods of action, however, need further investigation.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100572"},"PeriodicalIF":0.0,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142661782","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 content of acrylamide in foods in Iran: A review of formation mechanism, toxicity and control strategies","authors":"Fariba Gholampour ,&nbsp;Ayub Ebadi Fathabad ,&nbsp;Elham Ansarifar ,&nbsp;Tayebeh Zeinali","doi":"10.1016/j.afres.2024.100569","DOIUrl":"10.1016/j.afres.2024.100569","url":null,"abstract":"<div><div>During the preparation of food with heat, a number of different favorable and unfavorable compounds are produced. One of these harmful contaminants is acrylamide (AA), which is formed when foods containing reducing sugars and the amino acids, especially asparagine, are subjected to thermal processing at temperatures upper 120 °C and under limited humidity. Since AA is classified as \"probably carcinogenic to humans\" (group 2A) by the International Agency for Research on Cancer, it has become a limiting factor for food inspectors worldwide. Therefore, the present study examines the content of AA in food in Iran. Moreover, its mechanism of formation, toxicity and control strategies were reviewed. The results showed that the lowest amount of AA was formed in nuts and the most was formed in fried potatoes and potato chips. In conclusion, implementing effective control strategies to reduce AA in processed food products in Iran is recommended. As many control strategies have negative effects on organoleptic properties, adoption of two or more simultaneous control methods to improve the performance of reducing AA and alleviating sensory problems in food products is suggested.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100569"},"PeriodicalIF":0.0,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142661783","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":"Optimization of a mixture using coffee parchment, Jamaica flower and Stevia for functional infusions - hypoglycemic and antioxidant","authors":"Clara Espinoza Silva ,&nbsp;Nancy Carhuancho ,&nbsp;Edgar Rojas Zacarias ,&nbsp;Greta Hinostroza Quiñonez ,&nbsp;Omar Flores Ramos ,&nbsp;Nancy Saavedra Mallma","doi":"10.1016/j.afres.2024.100548","DOIUrl":"10.1016/j.afres.2024.100548","url":null,"abstract":"<div><div>Natural infusions have always been of great importance for the prevention and treatment of some diseases, because they are a very easy way to consume and availability of bioactive compounds with functional activity. Therefore, we proposed to optimise a mixture using coffee parchment (waste from the coffee industry), hibiscus flower and stevia. I-optimal mixture design (OMD) was used to optimise the proportions of the ingredients: coffee parchment (restriction from 57 to 60%), hibiscus flower (restriction from 37 to 40%) and stevia (restriction from 1 to 3%). The proportions were considered taking into account preliminary experimental tests, mainly on taste. The formulations were calculated on a 1.5g basis. A sensory analysis was carried out on the three best treatments selected, and the average scores obtained for the attributes colour, odour and aroma were 4.13, 4.20 and 4.17 respectively, qualifying them with a \"like\", thus obtaining a functional infusion with coffee industry waste, organoleptically acceptable.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100548"},"PeriodicalIF":0.0,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425127","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":"Status report on innovations and applications of smart bio-systems for real-time monitoring of food quality","authors":"Tétédé Rodrigue Christian Konfo ,&nbsp;Comlan Kintomagnimessè Célestin Tchekessi ,&nbsp;Farid Abdel Kader Baba-Moussa","doi":"10.1016/j.afres.2024.100546","DOIUrl":"10.1016/j.afres.2024.100546","url":null,"abstract":"<div><div>Smart bio-systems represent a significant advancement in food quality monitoring by utilizing cutting-edge technologies to enhance safety, precision, and efficiency compared to conventional methods. This literature review highlights the current state of evidence related to smart bio-systems. It focuses on the integration of biosensors, smart packaging, and digital technologies in the food quality assessment process. We examine key innovations such as enzymatic biosensors, immunosensors, and DNA-based sensors, as well as advancements in biopolymers and smart packaging materials. The review also emphasizes practical applications and real-world case studies, illustrating how these technologies improve microbial contamination detection, chemical contaminant monitoring, and nutrient and freshness evaluation. Despite their potential, smart bio-systems face challenges related to sensitivity, integration, regulatory compliance, and cost. However, the benefits of these technologies, such as increased food safety, consumer trust, and sustainable practices, outweigh the limitations. Future perspectives suggest continued advancements in sensor technology, broader applications across the food industry, and greater integration with digital tools such as AI and IoT for enhanced efficiency.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100546"},"PeriodicalIF":0.0,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537293","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":"Physical properties, nutritional profile, and consumer acceptability of gluten-free breakfast flakes from cassava flour","authors":"Esther Najjingo,&nbsp;Stellah Byakika,&nbsp;Ivan Muzira Mukisa","doi":"10.1016/j.afres.2024.100541","DOIUrl":"10.1016/j.afres.2024.100541","url":null,"abstract":"<div><div>Driven by the increasing demand for gluten-free and affordable breakfast options, this study investigated the potential of cassava flour, as a primary ingredient and gluten-free alternative, for producing extruded breakfast flakes. Cassava flakes were prepared using a twin-screw extruder at a constant screw speed of 35 rpm, constant cutter speed of 21.2 rpm and barrel temperatures of 81 °C, 93 °C, and 89 °C in the first, second, and third zones, respectively. The physical properties, nutritional profile, and consumer acceptability of the cassava flakes were compared to a commercially available breakfast cereal. Cassava flakes exhibited significantly different (<em>p</em> &lt; 0.05) physical properties. They had a higher WSI (57.6 %) but lower values of bulk density (0.3 g/cm³), WAI (2.3 g g^-1), and color value (yellow orange ±1.73). Cassava flakes had lower fat (0.3 %), protein (6.6 %), and dietary fiber (1.8 %) compared to the commercial product, except for ash (2.3 %), moisture (6.0 %), carbohydrates (89.0 %), and energy (384.7 Kcal/100 g). Despite these differences, cassava flakes met the UNBS requirements for breakfast cereals. Additionally, the cassava flakes’ nutritional adequacy for school going children and adolescents was assessed by determining their %contribution to RDA per serving (30 g cassava flakes + 100 g milk). Their contribution to the RDAs of school going children was minimal with only the contribution of carbohydrates for all age groups and the contribution of protein for 4–8 years aged children meeting recommendations due to the low protein, fat and fiber content. It is, therefore, important to consider reformulation of the cassava flakes and incorporation of other ingredients to improve their protein, fiber, and energy content. Overall, cassava flakes were acceptable with good functionality, but the acceptability can further be enhanced through optimization of the sensory and nutritional qualities.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100541"},"PeriodicalIF":0.0,"publicationDate":"2024-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425131","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":"Enhanced extraction of antioxidant phenolics: Quercetin, Kaempferol, Gallic Acid, Syringic Acid, and Epicatechin from fresh berries and their waste using Ultra-Turrax and Ultrasonication","authors":"José Vázquez-Vázquez ,&nbsp;Mariana Barajas-Salazar ,&nbsp;Leticia Casas-Godoy ,&nbsp;Montserrat Alcázar-Valle ,&nbsp;Luis Arellano-García ,&nbsp;Iliana Barrera-Martínez","doi":"10.1016/j.afres.2024.100539","DOIUrl":"10.1016/j.afres.2024.100539","url":null,"abstract":"<div><div>This study aimed to improve extraction of antioxidant phenolics from fresh berries and berries waste. A combination of Ultra-Turrax milling and ultrasonication, both efficient and eco-friendly techniques widely used in the extraction of bioactive compounds, produced the best extraction of quercetin, kaempferol, gallic acid, syringic acid and epicatechin. These methods, which rely on mechanical disruption and ultrasonic waves to enhance cell wall breakdown, allow for greater release of phenolic compounds while minimizing heat damage. Ultra-Turrax 14,000 r/min, 5 min combined with 1 h ultrasonication led to total phenolics and total flavonoids concentration of 42.29 mgGAE <em>g</em>⁻¹dw, 21.85 mgRE <em>g</em>⁻¹ for blueberry, 97.68 mgGAE <em>g</em>⁻¹dw, 27.62 mgRE <em>g</em>⁻¹ for raspberry and 44.28 mgGAE <em>g</em>⁻¹dw, 16.5 mgRE <em>g</em>⁻¹ for blackberry. In waste, 72.01 mgGAE <em>g</em>⁻¹dw, 41.61 mgRE <em>g</em>⁻¹ from blueberry, 101.18 mgGAE <em>g</em>⁻¹dw, 19.76 mgRE <em>g</em>⁻¹ from raspberry and 96.60 mgGAE <em>g</em>⁻¹dw, 28.90 mgRE <em>g</em>⁻¹ from blackberry were obtained. Syringic acid and epicatechin were the main recovered compounds with 1945 mg <em>g</em>⁻¹dw and 2028 mg <em>g</em>⁻¹dw from fresh raspberry and 884 mg <em>g</em>⁻¹dw and 966 mg <em>g</em>⁻¹dw from blackberry waste. Extracts from blueberry, raspberry and blackberry had antioxidant activities of 832.87, 2757.64 and 583.32 µM TE <em>g</em>⁻¹ dw correspondingly. This study highlights an efficient extraction method that can support more sustainable practices in the food industry by maximizing the recovery of valuable phenolic compounds from both fresh berries and their processing waste.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100539"},"PeriodicalIF":0.0,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425128","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":"Circular economy and food safety: A focus on ONE health","authors":"Paola López Cervantes ,&nbsp;Rosa Isela Fernandez Xicotencatl ,&nbsp;Christine McCoy Cador ,&nbsp;Ian Scott Kinney","doi":"10.1016/j.afres.2024.100509","DOIUrl":"10.1016/j.afres.2024.100509","url":null,"abstract":"<div><div>Circular economy within food processing contributes to the implementation of strategies for the ONE HEALTH food initiative (safe, nutritious, and sustainable) and improves the identification of emerging hazards related with planetary boundaries. The concept of the Circular Economy within food production includes relevant strategic elements for integral public health contributions, via risk prevention and eliminating sources of high-risk waste for human and animal foodstuffs, as well as the health of the oceans and arable land. The present literature review uses a novel, cross-reference quantification methodology with NVIVO software, identifying topics with the strongest presence in the documented scientific-level state of the art. The problems and dimensions conceptualized are those in which the ONE HEALTH initiative contributes to developing mitigation strategies together with industry, governments, and academia.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100509"},"PeriodicalIF":0.0,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425117","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":"Terahertz photonic crystal fiber-based edible oil sensor: Performance evaluation and identification","authors":"Md. Omar Faruk,&nbsp;Kayab Khandakar,&nbsp;Diponkar Kundu,&nbsp;A.H.M. Iftekharul Ferdous,&nbsp;Md Muminur Rahman Sonic,&nbsp;Md. Obaydullah Khan","doi":"10.1016/j.afres.2024.100537","DOIUrl":"10.1016/j.afres.2024.100537","url":null,"abstract":"<div><div>This model introduced an innovative hollow-core optical waveguide with an octagonal core, specifically designed for rapid detection of various food oil contaminations is founded on the principles of Photonic Crystal Fiber (PCF). By analyzing the refractive index (RI) variations between pure and contaminated oil, we evaluate other essential optical parameters. The characteristics inherent to the suggested food oil sensor are examined using COMSOL Multiphysics v6.1, employing the Finite Element Method (FEM). Highly precise mesh components are included to provide optimal simulation accuracy. The outcomes from the suggested sensor model demonstrate exceptionally strong relative sensitivity of 98.52 % for castor oil, 98.46 % for sunflower oil, 98.41 % for mustard oil, 98.32 % for olive oil, and 98.03 % for coconut oil, all measured at 2 THz. Additionally, the simulation shows a very low confinement loss of 2.37 × 10⁻¹² cm^-1, a numerical aperture of 0.242, effective area of 1.1459 × 10^–7 m², and effective material loss of 0.0038 cm^-1 for castor oil under optimal structural circumstances. The straightforward design of the PCF in the sensor indicates that it can be implemented with ease, given these standard performance indicators. Therefore, it is anticipated that this sensor will open improved avenues for detection and identification of several distinct food oil contaminations. It can be produced using standard fabrication processes.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100537"},"PeriodicalIF":0.0,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425126","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}