Frontiers in food science and technology最新文献

{"title":"Knowledge-informed data-driven modeling for sparse identification of governing equations for microbial inactivation processes in food","authors":"Steve Zhang, Firnaaz Ahamed, Hyun‐Seob Song","doi":"10.3389/frfst.2022.996399","DOIUrl":"https://doi.org/10.3389/frfst.2022.996399","url":null,"abstract":"Prevention of the growth of harmful microorganisms in food products is an important requirement for ensuring food safety and quality. Mathematical models to predict the quantitative changes in microbial populations in food to the variations of environmental conditions are useful tools in this regard. While equations for microbial inactivation have typically been formulated based on polynomial functions, empirical choice of the model order and terms not only results in over- or underfitting, but also makes it difficult to identify key factors governing the target variable. To address this issue, we present a data-driven modeling pipeline that enables 1) automatic discovery of model equations through parsimonious selection of relevant terms from a pre-built library and 2) subsequent evaluation of the impacts of individual terms on the model output. Through case studies using literature data, we evaluated the effectiveness of our pipeline in predicting the D-value (i.e., the time taken to reduce microbial population to 10% of the initial level) as a function of multiple factors including temperature, pH, water activity, NaCl content, and phosphate level. In doing this, we determined basic functional forms of input and output variables based on their pre-known relationships, e.g., by accounting for the Arrhenius dependence of D-value on temperature. Incorporation of such theoretical knowledge into the pipeline improved model accuracy. Using the Akaike information criterion, we optimally determined hyperparameters that control a trade-off between model accuracy and sparsity. We found the literature models benchmarked in this study to be over- or under-determined and consequently proposed better structured and more accurate equations. The subsequent global sensitivity analysis allowed us to evaluate the context-dependent impacts of key factors on the D-value. The pipeline presented in this work is readily applicable to many other related non-linear systems without being limited to microbial inactivation datasets.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43591068","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":"ORP should not be used to estimate or compare concentrations of aqueous H2: An in silico analysis and narrative synopsis","authors":"Tyler W LeBaron, Randy Sharpe","doi":"10.3389/frfst.2022.1007001","DOIUrl":"https://doi.org/10.3389/frfst.2022.1007001","url":null,"abstract":"Oxidation reduction potential (ORP) has become a commonly used measurement to characterize functional beverages, specifically alkaline ionized water and hydrogen water. Numerous health benefits including antioxidant effects have been attributed to a negative ORP value. A greater negative ORP value is often incorrectly interpreted to mean a greater degree of health benefits and/or a high concentration of H2. Some hydrogen meters use the Nernst equation to calculate the concentration of H2 based on the measured ORP value. Unfortunately, due to the fundamental issues with the ORP meter, the calculated H2 value may be very inaccurate. Using the Nernst equation, we performed an in silico analysis of the ORP as a function of pH, temperature, and H2 concentration. Our analysis shows that a one unit increase in pH (e.g., 7–8) influences the ORP by as much as increasing the H2 concentration by 100 times (e.g., 1–100 mg/L). Similarly, at a saturated H2 concentration (1.57 mg/L) and pH 7, every ∆T of 20 °C changes the ORP by ≈ 30 mV. This is comparable to changing the H2 concentration by a factor of 10 (0.1 mg/L to 1 mg/L). Finally, to measure H2 within 0.1 mg/L, ORP meters need to have an accuracy of about 0.8 mV. However, ORP meters have an error range of at least ±10 mV, which corresponds to a potential error in measured H2 concentration of nearly 2 mg/L (≈125% error). This analysis shows that pH, temperature, and the intrinsic ORP errors can individually influence the ORP greater than the entire contribution of dissolved H2 within normally used ranges. In fact, this can easily result in a water sample with a greater negative ORP than another despite having significantly less H2. This makes it impossible to consistently determine if one water sample has more H2 than another water sample. Therefore, we can only conclude, based on a negative ORP reading, that, excluding the possibility of other reductive redox couples, some level of dissolved H2 is present in the water. Accordingly, ORP and ORP-based H2 meters are not recommended for testing or comparing the concentration of H2 in water. Experimental studies are warranted to determine if the ORP error is as great as or greater than what is predicted via this in silico analysis.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42100171","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":"Differences in the main composition and molecular components of sheep and cow butter oils produced by the local traditional method","authors":"Atefeh Dasht Peyma, Zahra PIRAVI VANAK, M. Ghavami","doi":"10.3389/frfst.2022.962529","DOIUrl":"https://doi.org/10.3389/frfst.2022.962529","url":null,"abstract":"Sheep and cow butter oils have high consumption and trade rate in the market, but standards regarding type differentiation are lacking. Therefore, the objective of this study was to assess the distinction of the main and molecular components of sheep and cow butter oils. Sanjabi sheep and Holstein cow butters were produced from milk collected in two seasons of summer and autumn via the conventional local method. The main components including fatty acids, triacylglycerols, sterol composition, and PCR test for the evaluation of molecular components were determined in butter oil samples. The most significant differences in fatty acids were for C10:0 and C16:0, and regarding TAGs were for C40, C42, C48, and C50 in sheep butter oils of the two seasons. The sterol composition in cow and sheep butter oils was similar but had differences in the two seasons. PCR tests also showed that cow and sheep butter oils differ in their molecular components. It can be concluded that it is possible to differentiate these two oils using triacylglycerols, fatty acids, and molecular evaluation.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41801885","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":"Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp (Saccharina latissima)","authors":"C. Wirenfeldt, J. S. Sørensen, K. Kreissig, Grethe Hyldig, S. L. Holdt, L. Hansen","doi":"10.3389/frfst.2022.1030229","DOIUrl":"https://doi.org/10.3389/frfst.2022.1030229","url":null,"abstract":"Sugar kelp (Saccharina latissima) is a native European brown macroalga with the potential to become a vital part of the green transition of the food industry. Knowledge of the sugar kelp shelf-life is essential to designing the food supply chain to ensure safe and high-quality food. Establishing a single-compound quality index (SCQI) of freshness would be useful for the industry. However, information is currently lacking on how different post-harvest treatments affect the shelf-life of sugar kelp, even though it is important knowledge for manufacturers, authorities and consumers. The objective of this study was to establish the shelf-life of refrigerated sugar kelp following five post-harvest treatments and evaluate the effect of these treatments on changes in quality attributes (sensory, microbial, chemical and physical) during storage to select the SCQI. The post-harvest treatments included washing in sea water, washing in potable water, blanching for 2 min in sea water or potable water and untreated sugar kelp. Based on sensory analysis, the refrigerated (+ 2.8°C) shelf-lives for sugar kelp from all treatments were seven to 9 days. The end of the sensory shelf-life correlated with the development of >7 log (CFU g−1) aerobic viable counts, suggesting this attribute can be used as a SCQI to evaluate the shelf-life of sugar kelp. The microbiota was dominated by putative spoilage organisms from the Pseudoalteromonadaceae and Psychromonadaceae families. Untreated and washed sugar kelp continued to respire and consume carbohydrates up to 5 days post-harvest, indicating respiration rates may be used to determine freshness of non-blanched kelp. Favorable organoleptic properties, e.g., sweetness and umami, decreased during storage and coincided with a reduction in water-soluble mannitol and free glutamic acid. Both blanching treatments changed texture and color and reduced iodine and vitamin C contents while retaining components such as fucoxanthin, chlorophyll a and β-carotene. This study provides crucial documentation of quality changes during the post-harvest storage period of sugar kelp, including information about sugar kelp spoilage and nutrient changes, which would facilitate the development of best practices for manufacturers using sugar kelp in their production of food.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48171453","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":"Estimation of starch content in cassava based on coefficient of reflection measurement","authors":"Temitope Odedeyi, I. Rabbi, C. Poole, I. Darwazeh","doi":"10.3389/frfst.2022.878023","DOIUrl":"https://doi.org/10.3389/frfst.2022.878023","url":null,"abstract":"This technology report validates the application of radio frequency (RF) coefficient of reflection (Γ) measurement as a viable and accurate means to estimate the starch content of fresh cassava roots. A clear relationship between cassava dry matter as an indicator of starch content and the Γ is experimentally verified both from the measurement of cassava flour in water at different concentrations and by direct probing of cassava root samples at a specific frequency of 30 MHz. A prototype test instrument designed with goals of portability, low cost and ease of use is also reported. The test instrument displays estimated starch content in five categories, from “low” to “high”, using an array of five LEDs. The performance of the test instrument is experimentally verified in the field, and a reliable correlation between cassava dry matter content and LED indication is demonstrated.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42045277","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":"Evaluation of carboxylic acids as sustainable compatibilizing agents on blend sheets properties based on thermoplastic babassu starch and polypropylene","authors":"B. C. Maniglia, Thais M.A.R.D. Vedove, C. Tadini","doi":"10.3389/frfst.2022.1011119","DOIUrl":"https://doi.org/10.3389/frfst.2022.1011119","url":null,"abstract":"Polypropylene/babassu thermoplastic starch (PP/TPS, 70:30 w/w) blend sheets were prepared as an alternative material to use in disposable packaging, reducing the negative environmental impact of synthetic polymer. Three different carboxyl acids: palmitic (PP/TPS/P), citric (PP/TPS/C), and stearic (PP/TPS/S), were used as natural compatibilizing agents (NCA) and compared to the conventional synthetic maleic anhydride (PP/TPS/M), concerning mechanical, physical, crystallinity, and morphological properties of the blend sheets. The blend sheets without or with compatibilizing agents resulted in dark coloration, higher opacity, higher thickness, lower resistance to break, flexibility and rigidity, higher moisture, solubility in water, hydrophilicity, lower crystallinity, and more heterogeneous morphology in comparison to PP sheets. The presence of compatibilizing agents was observed to improve the mechanical and physical properties of the blend sheets, resulting in materials stronger and less hydrophilic. The citric acid was able to act similarly to the synthetic maleic anhydride, resulting in blend sheets with similar mechanical and physical properties. Finally, this work shows that the natural compatibilizing agent citric acid was analogous to the commercial one, synthetic maleic anhydride, bringing a more sustainable alternative. In addition, this work allowed assessing a new source of starch and offering one more alternative for applying this source to the plastic packaging sector.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45579588","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":"Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads","authors":"E. A. Irondi, Yunus Temitayo Imam, E. Ajani","doi":"10.3389/frfst.2022.974588","DOIUrl":"https://doi.org/10.3389/frfst.2022.974588","url":null,"abstract":"Natural sources of hydrocolloids may serve as healthier alternatives to modified hydrocolloids as gluten replacement in gluten-free food products. In this study, the physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of gluten-free whole pearl millet flour (PMF) blended with 1.5% and 3% of either sweet detar flour (SDF, a natural source of hydrocolloids) or sodium carboxymethyl cellulose (SCMC, a modified hydrocolloid), and the sensory qualities of their breads were evaluated. White wheat flour (WWF) and its bread served as the control flour and bread, respectively. Amylose level and solubility index of the blends decreased, whereas their water absorption capacity, peak and final viscosity increased significantly as their proportions of SDF and SCMC increased. Total phenolics, tannins, and total flavonoids contents; DPPH•, ABTS•+ scavenging capacity, and reducing power; α-amylase and α-glucosidase inhibitory activities were significantly higher in PMF and its blends with SDF and SCMC than in the WWF. Further, the blend of PMF and 1.5% SDF had a stronger α-amylase and α-glucosidase inhibitory activity than those of PMF and SCMC (1.5 and 3%). Although the sensory qualities of the WWF bread were better than those of PMF and its blends with SDF and SCMC, the sensory qualities of PMF-SDF and PMF-SCMC breads were comparable. The study indicates that SDF could be a good substitute for SCMC in the development of PMF-based gluten-free bread, with an enhanced starch-digesting enzymes inhibitory property, targeting celiac disease and type 2 diabetes patients.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91257669","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":"Use of algae as food ingredient: sensory acceptance and commercial products","authors":"Â. P. Matos, E. Novelli, G. Tribuzi","doi":"10.3389/frfst.2022.989801","DOIUrl":"https://doi.org/10.3389/frfst.2022.989801","url":null,"abstract":"Algal biomass or algae extracts can be used as food ingredients, meeting the needs of the consumers for nutritious, sustainable, and healthy food. Microalgae and macroalgae (seaweed) are rich in proteins, soluble fibers and polysaccharides, lipids and polyunsaturated fatty acids, pigments, vitamins, and minerals. However, one of the main challenges of using algae in food systems is related to the palatability of algae in terms of sensory as biomass may contain several odor-active volatile chemical compounds, which can be undesirable for certain algal-food product. This mini-review aim to provide an overview of nutritional compounds extracted from algae, while briefly discussing the main flavor compounds that directly affect the sensorial properties of algal biomass. Examples of new and sophisticated foods enriched with algal biomass such as plant-based fish, meat, and dairy analogues and innovative ingredients are also presented, elevating algae’s credibility as a potential source for novel food development.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47785548","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":"Production of microalgae-derived exo-polygalacturonase for fruit juice clarification","authors":"Sibel Uzuner, G. Evrendilek, Ş. Kurhan","doi":"10.3389/frfst.2022.951609","DOIUrl":"https://doi.org/10.3389/frfst.2022.951609","url":null,"abstract":"Due to the growing demand for commercial enzymes derived from renewable and sustainable resources with higher efficacy, algal biomass has gained more attention. Thus, the production of exo-polygalacturonase (PGase) from Bacillus subtilis under submerged fermentation (SmF) using algal feedstocks as a carbon source in fermentation medium and its potential use for the clarification of apple and carrot juices with the optimization of the enzyme loading, pH, and time using Box–Behnken response surface methodology (RSM) were prompted. The maximum PGase activity of 510.61 ± 7.86 U/L was achieved at pH 5.0 after 48 h at 40°C using 0.5% (w/v) pectin, 0.1% (w/v) yeast extract, 0.02% (w/v) MgSO47H2O, 0.02% (w/v) K2HPO4, 0.3% (w/v) glucose, and 0.583% (w/v) microalgae hydrolysate as a fermentation medium. PGase production without glucose was favored by SmF with a shake flask working volume of 100 ml (248.90 ± 4.58 U/L) as compared to a bioreactor with a working volume of 1 L (192.99 ± 0.84) for 48 h. Both carrot and apple juices were treated with the crude PGase (248.9 U/L) at different concentrations (0.1–0.5%), temperature (30–50°C), and time (30–120 min), and the maximal clarification conditions were obtained as 0.3% (w/v) enzyme concentration at 50°C for 30 min exposure time. This study revealed that microalgae-derived PGase in crude form could be effectively used for clarification of the juices.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43116184","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":"Antibiotic resistomes and microbial communities in biosolid fertilizers collected from two Canadian wastewater treatment plants in a 10-years interval-potential risks to food chains?","authors":"Mingsong Kang, S. Naushad, Allison Hartke, Isaac Firth, E. Madey, D. Ogunremi, Hongsheng Huang","doi":"10.3389/frfst.2022.894671","DOIUrl":"https://doi.org/10.3389/frfst.2022.894671","url":null,"abstract":"Dissemination of microorganisms with antimicrobial resistance genes (ARGs) through the food chain has been recognized as a growing public health concern worldwide. Biosolids, a product of wastewater treatment process, have been used as fertilizers in agriculture globally and have also been considered as a potential source of pathogens and ARGs for horizontal transfer across various environments. This study characterized antibiotic resistomes and microbiota in 24 biosolids samples collected from two Canadian waste water treatment plants in different cities in 2009 and 2019. The ARGs were detected using a qPCR array kit, and microbiota was analyzed using 16S ribosomal RNA gene amplicon sequencing. Furthermore, correlation analysis of ARG abundance and bacterial genera abundance was explored to predict potential hosts of ARGs. Seventy-one of 84 ARGs were detected in at least one or more samples with 12 ARGs being detected in all samples. Antibiotic resistomes did not show a statistically significant distinction between different collection years, sites, or year and site combined in principle coordinate analysis. The microbiota communities were significantly different between samples collected in different years, sites, or year and site combined. In total 34 phyla were detected with 13 genera among the top three phyla were typically related to the human gut microbiota and seven of them showing strong correlation with ARGs related to aminoglycoside and beta-lactam resistance. This study provides valuable baseline information and consistent trend on ARGs and bacterial communities in biosolid fertilizers in Canada, indicating that the biosolid fertilizer could potentially be a source of ARGs in the agricultural soils and may leading to potential contamination of plant-based food chains.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45942559","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}