Frontiers in food science and technology最新文献

{"title":"The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues","authors":"Charles Stephen Brennan","doi":"10.3389/frfst.2024.1354391","DOIUrl":"https://doi.org/10.3389/frfst.2024.1354391","url":null,"abstract":"During the last 2–3 decades there has been increasing attention from academics, professionals and consumers about how phenolic compounds from plant based foods could enhance the nutritional quality of foods. This mini-review evaluates the focus given to the interactions phenolics have on the metabolic functions in foods and how these phenolic compounds can manipulate digestibility of both carbohydrates and proteins, and how this in turn can modulate metabolic disorders as well as microbiota. With an emphasis on research published in the last decade, the article also examines the potential of valorisation strategies to reutilise fractions which may have traditionally been lost in the food production operations. The reason for this focus is related to the pressing requirements of sustainability within the resource hungry food industry, and how we can create a culture of regenerative food innovation within the sectors.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"54 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139601550","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":"Critical analysis of the use of white-box versus black-box models for multi-objective optimisation of small-scale biorefineries","authors":"V. De Buck, M. Sbarciog, Jef Cras, S. Bhonsale, M. Polanska, Jan F. M. Van Impe","doi":"10.3389/frfst.2023.1154305","DOIUrl":"https://doi.org/10.3389/frfst.2023.1154305","url":null,"abstract":"Biorefinery systems that are embedded in their local setting provide an attractive framework for the valorisation of locally available food- and other bio-waste streams. They can aid in the provision of local bio-waste processing facilities as well as the targeted revalorisation of local bio-waste feedstocks by converting them in locally desired biorefinery products. Since food- and other bio-waste feedstocks are often diffuse feedstocks, small-scale biorefineries that are tailored for their local setting are the most suitable biorefining system for their processing. Whereas small-scale biorefineries cannot rely on the economy-of-scale to be an economic sustainable endeavour, they need to be meticulously optimised according to multiple sustainability objectives. These objectives can be of economic, societal, or environmental nature. A commonly used optimisation criterion in these problems is the energy requirements of the entire biorefinery system. For many commonly used biorefinery processes mass balance models are available (which are often mechanistic models), however, energy balances are difficult to obtain. Chemical process simulators, like Aspen Plus, provide an extensive toolkit to easily model the mass- and energy balances of a multitude of chemical processes. However, especially in the context of multi-objective optimisation, the obtained white-box models are too complex to simulate the considered processes efficiently consecutively. Therefore, in this contribution, a critical analysis is presented of the use of white-box versus the black-box models in the context of the multi-objective optimisation of a small-scale biorefinery. An in-house developed biorefinery network is re-modelled in Aspen Plus and used as a digital twin for the development of a surrogate model. Eventually, the modelled biorefinery network is optimised using both models and a comprehensive evaluation is drafted.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"7 45","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138944045","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":"Validation of a debiasing addition to Analytical Hieratical Process tools to increase the effects of side-stream utilization and the choice of the filtration system in the European mussel aquaculture and processing industry","authors":"Søren Espersen Schrøder, David San Martin, Giuseppe Foti, Monica Gutierrez, Bruno Iñarra Chastagnol, J. R. Nielsen, Erling Larsen","doi":"10.3389/frfst.2023.1258713","DOIUrl":"https://doi.org/10.3389/frfst.2023.1258713","url":null,"abstract":"Introduction: New EU regulations for increased sustainability and better utilization of side-streams are pushing the European mussel farming and processing industry to adapt to new regulations regarding their wastewater production, which leads to incentives for optimizing methods for better utilization of this side-stream resource. In this study, one such European company is faced with a choice of a filtration system out of three possible options, to invest in and achieve the option with the best balance between economic gain and environmentally sound production.Method: For this, a specialized Analytical Hieratical Processes (AHP) tool was utilized together with a supplementary Debias Your Decisions (DYD) tool to visualize the local best choice for the company.Results: Based on the generated user weights from the company it was apparent that the user weights were biased towards certain criteria in the AHP tool, which meant that half of the tool’s criteria had greatly diminished influence on the tool’s scores. This brought into question the objectivity of the Performance index (Pi) score results from the AHP tool when the user weights were applied, since these Pi scores deviated significantly from the expert Pi scores. The supplement tool DYD was found to be able to identify the dominant decision biases influencing the user weights in the current case, which enabled the implementation of relevant debiasing techniques to correct for the overweighted user weights from the company. With these corrections and the case company’s input data, the optimum alternative suggested for the case company is membrane filtration based on the final Pi scores for all weight sets.Discussion: This process and final debiased results further validated the AHP tools results as objectively grounded due to their convergence with the experts’ scoring results. This study also served as further validation for the new supplement DYD tool as the current sensitivity analysis showed the tool’s robustness to be high.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138994438","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":"Editorial: Post-pandemic foods: development, processing, acceptance and quality","authors":"W. Wan‐Mohtar, Z. Ilham, Wahyudi David, N. A. Mohd Zaini, S. A. Halim-Lim","doi":"10.3389/frfst.2023.1336647","DOIUrl":"https://doi.org/10.3389/frfst.2023.1336647","url":null,"abstract":"","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138963131","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":"Review on physical properties and acrylamide formation in seaweed bread","authors":"Lukas Salvó Aabel, Sarah Normann Jensen, Elena Hakme, A. H. Feyissa","doi":"10.3389/frfst.2023.1331245","DOIUrl":"https://doi.org/10.3389/frfst.2023.1331245","url":null,"abstract":"Bread, a dietary staple worldwide, owes its diverse physical properties to a complex interplay of composition and processing. This review focuses on recent developments in understanding the physical attributes of bread. It particularly emphasises the effects of ingredient substitution with seaweed, processing parameters, and acrylamide formation. It also encompasses aspects, such as kinetic studies. Special attention is given to the integration of seaweed in bread production. Additionally, it addresses the challenges faced in this field and offers prospects for future research.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"31 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138971624","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":"Progress of rapid detection of pesticides in fruits and vegetables","authors":"Te’er Gai, Jiyun Nie, Zhiqiang Ding, Wei Wu, Xia Liu","doi":"10.3389/frfst.2023.1253227","DOIUrl":"https://doi.org/10.3389/frfst.2023.1253227","url":null,"abstract":"Pesticide residues in fruits and vegetables present a significant concern for human health and safety. By 2022, an average of 3 million people worldwide is poisoned by pesticides every year, and the mortality rate can reach about 20%. This comprehensive review summarizes recent research on the detection of pesticide residues, focusing on the main detection methods and their implications. The study highlights the growing importance of biosensors as a prominent technique, offering enhanced efficiency and accuracy in pesticide residue analysis. The review addresses the challenges associated with pretreatment methods and discusses the advantages and limitations of biosensors. Furthermore, it emphasizes the need for further research to optimize the adaptive capabilities of biosensors, particularly their anti-interference abilities. The findings underscore the significance of developing intelligent adaptive sensors for on-site pesticide residue detection, eliminating the need for complex sample pretreatment. This comprehensive review serves as a valuable reference, facilitating future advancements in pesticide residue analysis, ensuring food safety, and safeguarding consumer health in modern agriculture.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"20 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138978704","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":"High-throughput screening of natural compounds for prophage induction in controlling pathogenic bacteria in food","authors":"Elizabeth Tompkins, Brigitte Cadieux, Margot Amitrano, Lawrence Goodridge","doi":"10.3389/frfst.2023.1239884","DOIUrl":"https://doi.org/10.3389/frfst.2023.1239884","url":null,"abstract":"Introduction: The clean label trend emphasizes the need for natural approaches to combat pathogenic bacteria in food. This study explores the potential of inducing prophages within bacterial genomes as a novel strategy to control pathogenic and spoilage bacterial growth.Methods: A luminescence-based high-throughput assay was developed to identify natural compounds capable of inducing prophages. Bioactive compounds from four chemical libraries were screened at a final concentration of 10 µM. The assay measured luminescence production in Escherichia coli BR513, a genetically modified strain producing β-galactosidase upon prophage λ induction. Luminescence values were normalized to cell concentration (OD600) and the interquartile mean of each 384-well plate. A cut-off for normalized luminescence values, set at 2.25 standard deviations above the mean, defined positive prophage induction.Results: Four naturally-derived compounds (osthol, roccellic acid, galanginee, and sclareol) exhibited positive prophage induction, along with previously identified inducers, rosemary, and gallic acid. Dose-response experiments were conducted to determine optimal concentrations for prophage induction. However, the results could not distinguish between prophage-induced cell death and other mechanisms, making it challenging to identify ideal concentrations.Discussion: The high-throughput luminescent prophage induction assay serves as a valuable tool for the initial screening of natural bioactive compounds that have the potential to enhance food safety and quality by inducing prophages. Further research is required to understand the mechanism of bacterial cell death and to establish optimal concentrations for prophage induction in a food preservation context.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"115 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139242862","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":"Evaluating the UV-C sensitivity of Coxiella burnetii in skim milk using a bench-scale collimated beam system and comparative thermal sensitivity study by high-temperature short-time pasteurization","authors":"Brahmaiah Pendyala, Pranav Vashisht, Fur-Chi Chen, S. E. Sanchez, B. Comstock, Anders Omsland, A. Patras","doi":"10.3389/frfst.2023.1251069","DOIUrl":"https://doi.org/10.3389/frfst.2023.1251069","url":null,"abstract":"Introduction:Coxiella burnetii is a zoonotic Gram-negative obligate intracellular bacterial pathogen and the causative agent of query (Q) fever in humans. Contamination of milk by C. burnetii, as a consequence of livestock infection, is a significant public health concern. Effective methods to inactivate C. burnetii in milk are a critical aspect of food safety. Implementation of non-thermal UV-C processing technologies in the dairy industry can effectively preserve the sensory and nutritional quality of raw milk products while ensuring their safety, making them a viable alternative to traditional high-temperature short-time (HTST) pasteurization methods.Methods: Optical light attenuation factors, such as the absorption, scattering, and reflection by skim milk (SM) were evaluated using a spectrophotometer. SM inoculated with an avirulent strain of C. burnetii was irradiated using a collimated beam device equipped with a low-pressure UV-C 254 nm lamp at doses from 0 to 12 mJ/cm2. Optical properties were considered for the evaluation of the delivered UV-C dose. The pasteurization treatment was conducted using a lab scale HTST pasteurizer (72°C/15 s). The verification studies were conducted using Escherichia coli ATCC 25922 inoculated in a phosphate buffer (transparent fluid) and humic acid (opaque fluid). Salmonella enterica serovar Muenchen ATCC BAA 1674 inoculated in SM was tested for its suitability as a surrogate for C. burnetii, a bacterium that requires specialized equipment and expertise for experimentation.Results and Discussion: Absorption, reduced scattering coefficient, and the reflectance of SM at 254 nm were measured as 19 ± 0.3/cm, 26 ± 0.5/cm, and 10.6%, respectively. The UV-C results showed a log-linear inactivation of C. burnetii in SM with the UV-C sensitivity (D10) value of 4.1 ± 0.04 mJ/cm2. The results of HTST pasteurization revealed that C. burnetii was heat-sensitive with a D value of 1.75 min. Salmonella Muenchen showed similar UV inactivation kinetics and is, thereby, suggested as a suitable surrogate to C. burnetii for the pilot-scale UV-C processing studies of SM.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"85 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139242526","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":"Editorial: Traditionally produced fermented foods and innovative technological processes","authors":"D. Raheem, Ariana Saraiva, C. Carrascosa, António Raposo","doi":"10.3389/frfst.2023.1332725","DOIUrl":"https://doi.org/10.3389/frfst.2023.1332725","url":null,"abstract":"","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139266017","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":"3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet","authors":"Sónia Oliveira, María Dolores Torres Pérez, Isabel Sousa, Anabela Raymundo","doi":"10.3389/frfst.2023.1265828","DOIUrl":"https://doi.org/10.3389/frfst.2023.1265828","url":null,"abstract":"The aim of the present work was to study the potential health benefits of 3D snacks enriched with increasing levels of incorporation of C. vulgaris (2%–18% w/w). Health impact was evaluated based on the nutritional profile of snacks, as well as protein digestibility, mineral bioaccessibility, glycemic index and antioxidant activity. Higher additions of Chlorella vulgaris to snack’s formulation led to obtain a new food product with elevated nutritional properties, that is a source of protein and minerals, that presents a lower glycemic index, a boosted antioxidant activity and an enhanced mineral bioaccessibility. Despite substantial evidence on the health benefits of microalgae-derived food products, functional food value of algae products remains largely qualitative. The present work contributed to provide insights on bioaccessibility of nutritional compounds of a microalgae food—3D snack–aiming to provide a more sustainable healthy food choice.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"20 11","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134993597","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}