Immobilizing amyloglucosidase on inorganic hybrid nanoflowers to prepare time-temperature integrators for chilled pork quality monitoring

Time-temperature integrators (TTIs) based on amyloglucosidase@Cu3(PO4)2 nanoflowers (AMG@NFs) were developed to monitor the freshness of chilled pork. AMG@NFs were synthesized through biomineralization, resulting in enhanced activity and stability of amyloglucosidase. The TTI prototypes were constructed by hydrolyzing maltodextrin with AMG@NFs. The hue of the TTIs varied from burgundy to colorless, and the discoloration kinetics were investigated. The deterioration process of chilled pork was explored, and the activation energy (Ea) was calculated as 67.32 ± 5.13 kJ/mol. To optimize costs and match TTIs with food, 6#TTI was selected to predict the quality of chilled pork. The dynamic temperature test revealed that the cumulative effective temperatures of chilled pork and 6#TTI were 289.34 K and 290.05 K, respectively, which indicated that 6#TTI was highly reliable and suitable for monitoring the actual chilled pork system. This study offers a new approach for real-time and accurate visual monitoring of chilled pork quality.

Self-triggered carboxymethyl chitosan hydrogel for the convenient sustained release of ClO2 gas with environmental stability and long-term antimicrobial effect

Challenges associated with the storage and uncontrolled release of ClO2 gas present significant hurdles to its practical application. Herein, a clever strategy for self-triggering the sustained release of chlorine dioxide (ClO2) gas is proposed by crosslinking carboxymethyl chitosan (CMCS) with Zn2+ to construct a novel CMCS-Zn@NaClO2 gel with eco-friendly, environmental stability, and convenient, long term, and efficient antibacterial activity. The precursor (NaClO2) in the CMCS solution was alkaline and triggered by the acidic Zn(NO3)2·6H2O solution to achieve sustained self-triggering ClO2 release. The ClO2 gas self-release could be sustained on demand at different temperatures for at least 20 days due to the environmental structure stability of the gel. The hydrogels showed an increase in pore size after sustained release. Molecular dynamics simulations showed the spontaneous release of ClO2 gas at room temperature and the contraction of the CMCS agglomeration, which were consistent with the macroscopic behaviour. The gel displayed a long-acting and high antibacterial efficacy, resulting in a bacteria-killing rate of over 99.9% (inhibitory concentrations of 2.5 mg mL-1 against E. coli and 0.16 mg mL-1 against S. aureus). The hydrogels could effectively extend the shelf life of fruits and demonstrated an excellent wide range of antibacterial properties. This work provides a new approach to solving the storage difficulty of ClO2 gas and offers a fresh perspective on the design of materials with convenient self-triggering release by a precursor, as well as the relationship between the material microstructure and sustained-release behaviour.

Assessment of nutrient adequacy in undergraduate students during the undertaking shipboard internship: using 12-day dietary recall through smartphone photography

BACKGROUND

This study aimed to investigated nutritional status and estimated the adequacy of dietary intake of university students during shipboard internships.

METHODS

In this cross- sectional study, data were collected from 25 students out of 42 participants who attended in the research information session in the department of maritime at a university located in Jeonbook, South Korea. The dietary intake data was obtained using the 12-day dietary recall through smartphone photography during the shipboard internships. The data on dietary intake were used to calculate acceptable macronutrient distribution ranges (AMDRs), frequency of inappropriate intake of the 2020 Dietary Reference Intakes for Koreans (KDRIs) as a reference, intake ratio to the nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), and index of nutritional quality (INQ).

RESULTS

The average age of subjects was 21.68 years and average BMIs in men and women were 25.67 kg/m2 and 23.44kg/m2, respectively. The average energy of men and women was 2018.66 kcal and 1727.87 kcal, respectively. More than half of the subjects did not meet the inappropriate range of the AMDRs for carbohydrates and fat. The NAR of vitamin A, vitamin C, and calcium among all 10 nutrients tended to be lower in both men and women. The MAR were 0.71 and 0.769. On the other hand, in both men and women, vitamin C had the lowest INQ (0.5 and 0.39). For men, grains and potatoes were the major contributors to energy and carbohydrates, and calcium contributed in the order of meat, fish and eggs and vegetables and fruits. Although the highest contributors to energy and carbohydrates for women were grains and potatoes, the contributions from meat, fish, and eggs were similar, and the major contributors to calcium were vegetables and fruits.

CONCLUSIONS

To improve the inadequate nutritional status of university students engaged in shipboard internships with the aim of pursuing careers as seafarers, there is a need to provide additional nutritional education tailored to their specific circumstances. Additionally, professional health guidance should be provided to maintain optimal nutritional status.

Review of postharvest processing of edible wild-grown mushrooms

Edible wild-grown mushrooms, plentiful in resources, have excellent organoleptic properties, flavor, nutrition, and bioactive substances. However, fresh mushrooms, which have high water and enzymatic activity, are not protected by cuticles and are easily attacked by microorganisms. And wild-grown mushroom harvesting is seasonal the harvest of edible wild-grown mushrooms is subject to seasonality, so their market availability is challenging. Many processing methods have been used for postharvest mushroom processing, including sun drying, freezing, packaging, electron beam radiation, edible coating, ozone, and cooking, whose effects on the parameters and composition of the mushrooms are not entirely positive. This paper reviews the effect of processing methods on the quality of wild and some cultivated edible mushrooms. Drying and cooking, as thermal processes, reduce hardness, texture, and color browning, with the parallel that drying reduces the content of proteins, polysaccharides, and phenolics while cooking increases the chemical composition. Freezing, which allows mushrooms to retain better hardness, color, and higher chemical content, is a better processing method. Water washing and ozone help maintain color by inhibiting enzymatic browning. Edible coating facilitates the maintenance of hardness and total sugar content. Electrolytic water (EW) maintains total phenol levels and soluble protein content. Pulsed electric field and ultrasound (US) inhibit microbial growth. Frying maintains carbohydrates, lipids, phenolics, and proteins. And the mushrooms processed by these methods are safe. They are the focus of future research that combines different methods or develops new processing methods, molecular mechanisms of chemical composition changes, and exploring the application areas of wild mushrooms.

Recent Advances in Sustainable Antimicrobial Food Packaging: Insights into Release Mechanisms, Design Strategies, and Applications in the Food Industry

In response to the issues of foodborne microbial contamination and carbon neutrality goals, sustainable antimicrobial food packaging (SAFP) composed of renewable or biodegradable biopolymer matrices with ecofriendly antimicrobial agents has emerged. SAFP offers longer effectiveness, wider coverage, more controllability, and better environmental performance. Analyzing SAFP information, including the release profile of each antimicrobial agent for each food, the interaction of each biomass matrix with each food, the material size, form, and preparation methods, and its service quality in real foods, is crucial. While encouraging reports exist, a comprehensive review summarizing these developments is lacking. Therefore, this review critically examines recent release-antimicrobial mechanisms, kinetics models, preparation methods, and key regulatory parameters for SAFPs based on slow- or controlled-release theory. Furthermore, it discusses fundamental physicochemical characteristics, effective concentrations, advantages, release approaches, and antimicrobial and preservative effects of various materials in food simulants or actual food. Lastly, inadequacies and future trends are explored, providing practical references to regulate the movement of active substances in different media, reduce the reliance on petrochemical-based materials, and advance food packaging and preservation technologies.

Effect of storage age and containers on the physicochemical degradation of guggul oleo-resin

Guggul is a gum oleo-resin, tapped from a data deficient plant- Commiphora wightii (Arnott.) Bhandari in India. It is extensively used in ayurvedic drugs and formulations since ages. Natural plant-based products; especially aromatic ones like guggul gum oleo-resin deteriorates, qualitatively during its storage and transits before reaching the industry for its value addition. This economical and ecological loss can be avoided if it is stored in proper containers. Physico-chemical degradation of guggul samples stored were analysed by scanned electron microscopy, fourier transformed infra red, thermogravimatric, Powdered X-ray diffraction and elemental analysis for carbon, hydrogen, nitrogen and sulphur. Physico-chemical degradation of guggul oleo-resin occurs with the age of storage and the type of storage containers used. Among the four storage containers (earthen pot, plastic jar, polythene bag, jute bag) evaluated, earthen pot was found to be the best in checking the qualitative loss of guggul even upto 24 months. The qualitative information generated in the study on guggul storage may be useful to the drug industry and guggul traders. It may encourage them practice storing guggul in earthen pots against current practice of using jute bags and polythene bags, to store it.

Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling

Ensuring a safe and adequate food supply is a cornerstone of human health and food security. However, a significant portion of the food produced for human consumption is wasted annually on a global scale. Reducing harvest and postharvest food waste, waste during food processing, as well as food waste at the consumer level, have been key objectives of improving and maintaining sustainability. These issues can range from damage during processing, handling, and transport, to the use of inappropriate or outdated systems, and storage and packaging-related issues. Microbial growth and (cross)contamination during harvest, processing, and packaging, which causes spoilage and safety issues in both fresh and packaged foods, is an overarching issue contributing to food waste. Microbial causes of food spoilage are typically bacterial or fungal in nature and can impact fresh, processed, and packaged foods. Moreover, spoilage can be influenced by the intrinsic factors of the food (water activity, pH), initial load of the microorganism and its interaction with the surrounding microflora, and external factors such as temperature abuse and food acidity, among others. Considering this multifaceted nature of the food system and the factors driving microbial spoilage, there is an immediate need for the use of novel approaches to predict and potentially prevent the occurrence of such spoilage to minimize food waste at the harvest, post-harvest, processing, and consumer levels. Quantitative microbial spoilage risk assessment (QMSRA) is a predictive framework that analyzes information on microbial behavior under the various conditions encountered within the food ecosystem, while employing a probabilistic approach to account for uncertainty and variability. Widespread adoption of the QMSRA approach could help in predicting and preventing the occurrence of spoilage along the food chain. Alternatively, the use of advanced packaging technologies would serve as a direct prevention strategy, potentially minimizing (cross)contamination and assuring the safe handling of foods, in order to reduce food waste at the post-harvest and retail stages. Finally, increasing transparency and consumer knowledge regarding food date labels, which typically are indicators of food quality rather than food safety, could also contribute to reduced food waste at the consumer level. The objective of this review is to highlight the impact of microbial spoilage and (cross)contamination events on food loss and waste. The review also discusses some novel methods to mitigate food spoilage and food loss and waste, and ensure the quality and safety of our food supply.

Australian consumers' attitudes to packaged fresh meat products with added microbial bioprotective cultures for shelf-life extension

The application of food-grade microbial cultures to fresh meat products is a promising natural approach for meat shelf-life extension. However, before its adoption into commercial practice, it is essential to understand consumers' attitudes to this approach and the resulting marketed products. This study investigated Australian consumers' willingness to purchase and consume packaged fresh meat products with added microbial cultures for shelf-life extension. A national online survey of over 800 respondents was conducted. Results indicated that most Australian consumers would be willing to buy and eat such products, with 17.8% of respondents less likely to buy and 11.1% unwilling to eat these products. Respondents' purchasing and consumption decisions were influenced by demographic factors, their food and meat shopping and consumption behaviors, and the value, taste, and type of the meat product. Consumer acceptance may be improved by increasing their awareness of the potential use of microbial cultures as natural antimicrobials for food shelf-life extension.

The Effect of the Meat Factor in Animal-Source Foods on Micronutrient Absorption: A Scoping Review

The EAT-Lancet Commission's planetary health guidelines suggest a reduction in the consumption of animal-source foods (ASFs) for better health and more sustainable food systems. ASFs are highly nutrient dense, therefore suited to address the widespread issue of micronutrient deficiencies, particularly in low-resource settings where diets are predominantly plant based. ASFs are also believed to contain the meat factor, a substance enhancing the absorption of micronutrients from plant-based foods. We conducted a scoping review with the objective of systematically mapping the available evidence on the meat factor. The MEDLINE/PubMed and Web of Science databases were searched for literature published up to September 2021. Articles eligible for inclusion were all studies assessing the effect of adding ASFs and/or ASF fractions on micronutrient absorption from a plant-based meal or the overall diet in animal models and human subjects. Screening and data extraction were performed, and results were charted into 12 categories. We identified 77 articles eligible for inclusion, 52 of which were conducted in human subjects, 24 in animal models, and 1 in both. The addition of muscle tissue and muscle tissue fractions to single plant-based meals steadily increased absorption of iron and zinc across studies. The efficacy of the meat factor in increasing iron and zinc absorption in the overall diet is less clear. No clear differences emerged between red meat, poultry, and fish in promoting the meat factor effect. No clear evidence indicates that milk and egg products contain the meat factor. Our review highlights the importance of muscle tissue for the potential of the meat factor to enhance absorption of micronutrients of concern. Although the literature supports including sustainable and economically accessible forms of these ASFs into the diet, we found limited studies in resource-poor countries and of diets with low meat intake.

Simultaneously enhanced stability and biological activities of chlorogenic acid by covalent grafting with soluble oat β-glucan

Chlorogenic acid (CA) has a wide range of biological activities but the chemical structure is extremely unstable. In this study, CA was grafted onto a soluble oat β-glucan (OβGH) to improve the stability. Although the crystallinity and thermal stability of CA-OβGH conjugates reduced, the storage stability of CA significantly improved. The DPPH and ABTS scavenging ability of CA-OβGH IV (graft ratio 285.3 mg CA/g) were higher than 90 %, which is closed to activities of equivalent concentration of Vc (93.42 %) and CA (90.81 %). The antibacterial abilities of CA-OβGH conjugates are improved compared to the equivalent content of CA and potassium sorbate. Particularly, the inhibition rate of CA-OβGH for gram-positive bacteria (Staphylococcus aureus and Listeria monocytogenes) are significantly higher than that of gram-negative bacteria (Escherichia coli). The results demonstrated that covalent grafted CA with soluble polysaccharide is an effective strategy to enhance its stability and biological activities.

Uncovering the Research Gaps to Alleviate the Negative Impacts of Climate Change on Food Security: A Review

Climatic variability has been acquiring an extensive consideration due to its widespread ability to impact food production and livelihoods. Climate change has the potential to intersperse global approaches in alleviating hunger and undernutrition. It is hypothesized that climate shifts bring substantial negative impacts on food production systems, thereby intimidating food security. Vast developments have been made addressing the global climate change, undernourishment, and hunger for the last few decades, partly due to the increase in food productivity through augmented agricultural managements. However, the growing population has increased the demand for food, putting pressure on food systems. Moreover, the potential climate change impacts are still unclear more obviously at the regional scales. Climate change is expected to boost food insecurity challenges in areas already vulnerable to climate change. Human-induced climate change is expected to impact food quality, quantity, and potentiality to dispense it equitably. Global capabilities to ascertain the food security and nutritional reasonableness facing expeditious shifts in biophysical conditions are likely to be the main factors determining the level of global disease incidence. It can be apprehended that all food security components (mainly food access and utilization) likely be under indirect effect via pledged impacts on ménage, incomes, and damages to health. The corroboration supports the dire need for huge focused investments in mitigation and adaptation measures to have sustainable, climate-smart, eco-friendly, and climate stress resilient food production systems. In this paper, we discussed the foremost pathways of how climate change impacts our food production systems as well as the social, and economic factors that in the mastery of unbiased food distribution. Likewise, we analyze the research gaps and biases about climate change and food security. Climate change is often responsible for food insecurity issues, not focusing on the fact that food production systems have magnified the climate change process. Provided the critical threats to food security, the focus needs to be shifted to an implementation oriented-agenda to potentially cope with current challenges. Therefore, this review seeks to have a more unprejudiced view and thus interpret the fusion association between climate change and food security by imperatively scrutinizing all factors.

The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage

Food waste in households is a consequence of the accumulation of improper practices employed by consumers when dealing with food. The survey estimated the impact of practices of Polish respondents, in the context of selected food safety and hygiene issues, on throwing away food due to spoilage. The survey was conducted in 2019, in a random quota-based, nationwide sample of 1115 respondents 18 years old and older. Synthetic indicators (SI) were created to assess the knowledge and practices of Polish adult respondents concerning selected areas of food management and the frequency of throwing food away. Most food products were not thrown away at all or were thrown away occasionally. Regression analysis revealed that the frequency of throwing food away was to the greatest extent related to food spoilage (β = 0.223). Among the five areas of Polish respondents’ practices covered by the analysis, the most conducive to wasting food due to spoilage were improper proceedings with food after bringing it home (β = 0.135; p = 0.000), a failure to ensure proper food storage conditions (β = 0.066; p = 0.030), or inappropriate proceedings with uneaten meals, excluding the food plate (β = 0.066; p = 0.029). To reduce food waste in Polish households, drawing the attention of consumers to the conditions of food storage at home seems appropriate. It is also vital to convince them to use freezing of uneaten food as an effective method of extending the life of food products.

Application of Electrolyzed Water in the Food Industry: A Review

Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water in fresh or processed plant and animal products.

Transcriptional multiomics reveals the mechanism of seed deterioration in Nicotiana tabacum L. and Oryza sativa L

INTRODUCTION

Mature seeds deteriorate gradually and die eventually during long-term storage. Controlled deterioration is often used to accelerate the seed deterioration rate to assess the seed vigor and physiological quality of seed lots.

OBJECTIVES

Although it is well known that the process of seed deterioration produced by controlled deterioration is distinct from that caused by long-term storage, the differences in transcriptional levels have not been reported. Clarifying the mechanism of seed deterioration is critical for identifying, conserving and utilizing germplasm resources.

METHODS

Tobacco (Nicotiana tabacum L.) seeds were studied thoroughly using transcriptome, small RNA, and degradome sequencing after long-term storage (LS) and controlled deterioration (CD). Co-expression trend analysis identified transcripts involved in tobacco seed deterioration, while phylogenetic analysis helped to uncover comparable targets in rice (Oryza sativa L.) for further verification and utilization.

RESULTS

In LS and CD, a total of 2,112 genes and 164 miRNAs were differentially expressed, including 20 interaction miRNA-mRNA pairs with contrasting expression. Transcriptional multiomics found that the main causes of LS were plant hormone signal transduction and protein processing in the endoplasmic reticulum, whereas the primary cause of CD was nucleotide excision repair dysfunction. The homeostatic balance of RNA degradation and the spliceosome occurred in both modes of seed deterioration. Additionally, co-expression trend analysis identified two coherent pairs, nta-miR160b-NtARF18 and nta-miR396c-NtMBD10, as being significant in LS and CD, respectively. For utilization, rice homologous targets OsARF18 and OsMBD707 were verified to play similar roles in LS and CD, respectively.

CONCLUSION

This study demonstrated the transcriptional mechanism of tobacco and key genes in seed deterioration. And the application of key genes in rice also verified the feasibility of the multiomics method, guiding the identification of candidate genes to precisely delay seed deterioration in other species of seed research.

Effect of edible coating and modified atmosphere packaging on the microbiological and physicochemical stability of retail maki sushi

The effect of pH, packaging atmosphere (100% air, 40%, or 70% CO₂ balanced with N₂ ), and an edible chitosan coating was tested on the retail maki Sushi's microbiological and physiochemical stability. In two experiments, maki sushi was studied using sushi rice with an initial pH of 4.2 ± 0.05 and 4.8 ± 0.05. In the first experiment (lower pH), no apparent effect of neither modified atmosphere packaging (MAP) nor coating on bacterial growth was observed. However, raising the pH showed an apparent effect of low-CO₂ MAP and chitosan coating (p < 0.05). Both MAP and coating partly affected the maki sushi cross-section's visual perception, but no significant adverse effects were observed. An important observation was the improved stability of the pink salmon color in chitosan-coated maki sushi stored in low-CO₂ MAP compared to other groups. It is concluded that storage of Maki sushi at 4°C gives acceptable microbial stability and appropriate quality. However, an edible chitosan coating, especially in combination with low-CO₂ MAP, increases the microbiological stability and preserves the colorimetric properties of maki sushi stored at 8°C. Notably, this combination could work as a safety measure against temperature abuse in the food cold chain. PRACTICAL APPLICATION: Using an edible coating with active packaging can improve retail maki sushi's temperature tolerance and preserve its colorimetric properties. It is a fast and cost-effective technology with a substantial industrial potential easy to implement.

Economic loss, amount of beef discarded, natural resources wastage, and environmental impact due to beef discoloration

Consumers associate a bright-cherry red color of beefwith freshness and wholesomeness. Any deviation from a bright red color leadsto a discounted price or beef is discarded. Limited data is currently availableon the economic losses due to retail beef discoloration. Therefore, theobjective of the study was to estimate economic losses, the amount of beefdiscarded, natural resource wastage, and environmental impact due to beefdiscoloration. One-year data of total beef sales, total beef discarded, and discountedsale values were collected from two national retail chains and one retailstore. The two retail chains were located throughout the US, and the one retailstore was located in Southern US. The US beef system life cycle parameters frompublished literature were used to calculate the impact of discarded meat on waterand energy use and greenhouse gas emissions. The data from three stores weremodeled to calculate annual loss due to discoloration from the US retail beefsales. The data indicated that total beef sales from two major retail chainsand one retail store was 1.1 billion pounds of steaks and ground beef for theone-year period. This amount of beef corresponds to approximately 6.5% of totalretail sales of steaks and ground beef in the US. The amount of beef discardedfrom two major retail chains and one retail store corresponds to 29.7 millionpounds. Based on modeled data, the amount of beef discarded annually due todiscoloration within the US retail beef industry corresponds to 429 millionpounds, with another 1.8 billion pounds sold at a discount. The results indicatethat the US beef industry losses $3.745 billion annually due to discoloration. Thetotal amount of beef discarded per year in the US corresponds to 429 millionpounds, which represents wasting 780,000 animals and the associated naturalresources used in their production. A 1% decrease in discolored beef in the UScould reduce natural resource waste and environmental impacts by 23.95 billionL in water, 96.88 billion mega Joules in energy consumed, and 0.40 million tonsof carbon dioxide equivalent emission along the beef upstream value chain.Therefore, novel technologies to improve meat color stability could improvebeef production’s sustainability and limit wastage of nutritious beef.&nbsp;&nbsp;

A Review on Antimicrobial Packaging from Biodegradable Polymer Composites

The development of antimicrobial packaging has been growing rapidly due to an increase in awareness and demands for sustainable active packaging that could preserve the quality and prolong the shelf life of foods and products. The addition of highly efficient antibacterial nanoparticles, antifungals, and antioxidants to biodegradable and environmentally friendly green polymers has become a significant advancement trend for the packaging evolution. Impregnation of antimicrobial agents into the packaging film is essential for impeding or destroying the pathogenic microorganisms causing food illness and deterioration. Higher safety and quality as well as an extended shelf life of sustainable active packaging desired by the industry are further enhanced by applying the different types of antimicrobial packaging systems. Antimicrobial packaging not only can offer a wide range of advantages, but also preserves the environment through usage of renewable and biodegradable polymers instead of common synthetic polymers, thus reducing plastic pollution generated by humankind. This review intended to provide a summary of current trends and applications of antimicrobial, biodegradable films in the packaging industry as well as the innovation of nanotechnology to increase efficiency of novel, bio-based packaging systems.

Gains and Losses of Agricultural Food Production: Implications for the Twenty-First Century

The world food supply depends on a diminishing list of plant crops and animal livestock to not only feed the ever-growing human population but also improve its nutritional state and lower the disease burden. Over the past century or so, technological advances in agricultural and food processing have helped reduce hunger and poverty but have not adequately addressed sustainability targets. This has led to an erosion of agricultural biodiversity and balanced diets and contributed to climate change and rising rates of chronic metabolic diseases. Modern food supply chains have progressively lost dietary fiber, complex carbohydrates, micronutrients, and several classes of phytochemicals with high bioactivity and nutritional relevance. This review introduces the concept of agricultural food systems losses and focuses on improved sources of agricultural diversity, proteins with enhanced resilience, and novel monitoring, processing, and distribution technologies that are poised to improve food security, reduce food loss and waste, and improve health profiles in the near future. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Dishing up Science: Integrated Content Links History, Microbiology, and Nutrition

Although public health recommendations encourage educators to include nutrition into the school day to prevent obesity, teachers cite lack of time as a common barrier. Thus, they are often told to integrate nutrition across the curriculum. The purpose of this project was to create an educational program integrating easy-to-demonstrate experiments with lessons illustrating key concepts in microbiology, nutrition, and food history for elementary school groups visiting a museum. Programs were created by researching and developing short lessons with visual aids, hands-on science experiments, handouts, and teacher's guides that could be used by museum staff. These lessons were aligned with New Jersey elementary school curricula and learning standards. This project illustrated a creative approach to integrating microbiology, nutrition, and history content into the curriculum so that teachers could more easily fit nutrition into the school day.

The Possibilities of Using Ultrasonically Activated Streams to Reduce the Risk of Foodborne Infection from Salad

In this study, we investigated the effects of an ultrasonically activated stream (UAS) on the removal of microbial contaminants from spinach leaves. The microbial loads on samples cleaned with and without UAS were enumerated using the cell culture method and compared against unwashed samples on day 0 and day 6 after cleaning. The effects of UAS cleaning on leaf quality were also examined through both macroscopic and microscopic inspection, as well as measurement of the electrolyte leakage rate. Results showed that the microbial load on samples cleaned with UAS for 2 min was significantly lower on day 6 after cleaning than on those treated without ultrasound. Comparison between the cleaning effects of UAS for 40 s versus 2 min indicated that a cleaning duration of 2 min allowed sufficient time for UAS to disaggregate and detach the microbial contamination more effectively. In this case, the induction of bacteria into a viable but non-culturable state does not affect the shelf-life test results as much as it does with a 40 s clean. UAS cleaning for 2 min did not produce significant surface damage, which can affect overall leaf quality. These findings highlight the potential of UAS systems in the salad industry to improve the microbiological quality and shelf life of salads.

Food Loss and Waste Prevention Strategies from Farm to Fork

About one-third of the food produced globally for human consumption is lost or wasted each year. This represents a loss of natural resources consumed along the food supply chain that can also have negative impacts on food security. While food loss occurs between production and distribution and is prevalent in low-income countries, food waste occurs mainly at the consumer level, in the retail and food service sectors, and especially in developed countries. Preventing food losses and waste is therefore a potential strategy for better balance food supply and demand and is essential to improve food security while reducing environmental impact and providing economic benefits to the different actors in the food supply chain. In this context, we specifically provide an overview of case studies and examples of legislation from different countries and actions carried out by the various actors in the food chain and by non-profit organisations to effectively prevent and or reduce food loss and waste. We also outline current limitations and possible research avenues. We conclude that the comparison and the integration of knowledge, and the awareness of where along the food chain, for which foods and in which countries the greatest losses are produced, is essential to decide where and how to target efforts in the most effective way.

Crop climate suitability mapping on the cloud: a geovisualization application for sustainable agriculture

Climate change, food security, and environmental sustainability are pressing issues faced by today’s global population. As production demands increase and climate threatens crop productivity, agricultural research develops innovative technologies to meet these challenges. Strategies include biodiverse cropping arrangements, new crop introductions, and genetic modification of crop varieties that are resilient to climatic and environmental stressors. Geography in particular is equipped to address a critical question in this pursuit—when and where can crop system innovations be introduced? This manuscript presents a case study of the geographic scaling potential utilizing common bean, delivers an open access Google Earth Engine geovisualization application for mapping the fundamental climate niche of any crop, and discusses food security and legume biodiversity in Sub-Saharan Africa. The application is temporally agile, allowing variable growing season selections and the production of ‘living maps’ that are continually producible as new data become available. This is an essential communication tool for the future, as practitioners can evaluate the potential geographic range for newly-developed, experimental, and underrepresented crop varieties for facilitating sustainable and innovative agroecological solutions.

Sensing Exposure Time to Oxygen by Applying a Percolation-Induced Principle

The determination of food freshness along manufacturer-to-consumer transportation lines is a challenging problem that calls for cheap, simple, reliable, and nontoxic sensors inside food packaging. We present a novel approach for oxygen sensing in which the exposure time to oxygen-rather than the oxygen concentration per se-is monitored. We developed a nontoxic hybrid composite-based sensor consisting of graphite powder (conductive filler), clay (viscosity control filler) and linseed oil (the matrix). Upon exposure to oxygen, the insulating linseed oil is oxidized, leading to polymerization and shrinkage of the matrix and hence to an increase in the concentration of the electrically conductive graphite powder up to percolation, which serves as an indicator of food spoilage. In the developed sensor, the exposure time to oxygen (days to weeks) is obtained by measuring the electrical conductivity though the sensor. The sensor functionality could be tuned by changing the oil viscosity, the aspect ratio of the conductive filler, and/or the concentration of the clay, thereby adapting the sensor to monitoring the quality of food products with different sensitivities to oxygen exposure time (e.g., fish vs grain).

Untargeted foodomics strategy using high-resolution mass spectrometry reveals potential indicators for fish freshness

Fish among other food can easily become spoilage. However, the existing literature endeavouring into a holistic investigation of fish metabolome during storage is scarce. There is a need for a powerful tool for more in-depth determinations. The present study is leveraging high-resolution mass spectrometry (HRMS)-based untargeted foodomics in the exploration of potential indicators for fish freshness. Three batches of fish fillets were stored in the refrigerator (+4 °C) for 0, 24, 48, and 72 h. Features were detected via UPLC-Q-Orbitrap HRMS and hereby undergone selection, identification, and verification. Eight sensitive indicators with significant time-dependent responses were yielded. The loss of freshness in fish is manifested in the upregulation of uracil, hypoxanthine, and inosine (involved in nucleotide changes) and α-linolenic acid, docosahexaenoic acid, arachidonic acid, and linoleic acid (involved in lipid hydrolysis) as well as in the downregulation of decanoylcarnitine (involved in fatty acid metabolism). Our work provides a promising approach to assess the quality of fish during storage and gain deeper insights into the metabolic reaction.

Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods

Naturally fermented foods are an important part of the typical diet in Cambodia. However, the food safety status of these products has not been widely studied. The aim of this study was, therefore, to provide an overview of the quality of these foods in relation to microbiology and biogenic amines. Additionally, the obtained results were compared to the habits and practices of Cambodians in handling this type of food. A total of 57 fermented foods (42 fishery and 15 vegetable products) were collected from different retail markets in the capital of Cambodia. Pathogenic Salmonella spp., Listeria spp., and Listeria monocytogenes were not detected in 25 g samples. Generally, less than 102 cfu/g of Staphylococcus aureus, Escherichia coli, Pseudomonas spp., Enterobacteriaceae, and molds were present in the fermented foods. Bacillus cereus group members (<102 to 2.3 × 104 cfu/g), lactic acid bacteria (<102 to 1.1 × 107 cfu/g), halophilic and halotolerant bacteria (<102 to 8.9 × 106 cfu/g), sulfite-reducing Clostridium spp. (<102 to 3.5 × 106 cfu/g), and yeasts (<102 to 1.1 × 106 cfu/g) were detected in this study. Still, the presence of pathogenic and spoilage microorganisms in these fermented foods was within the acceptable ranges. Putrescine, cadaverine, tyramine, and histamine were detected in 100%, 89%, 81%, and 75% of the tested products, respectively. The concentrations of histamine (>500 ppm) and tyramine (>600 ppm) were higher than the recommended maximum levels in respectively four and one of 57 fermented foods, which represents a potential health risk. The results suggest that the production process, distribution, and domestic handling of fermented foods should be re-evaluated. Further research is needed for the establishment of applicable preservation techniques in Cambodia.

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its original organoleptic properties observed at the time of processing. Food spoilage results in huge economic losses to both producers (farmers) and consumers. Factors such as storage temperature, pH, water availability, presence of spoilage microorganisms including bacteria and fungi, initial microbial load (total viable count-TVC), and processing influence the rate of food spoilage. This article reviews the spoilage microbiota and spoilage mechanisms in meat and dairy products and seafood. Understanding food spoilage mechanisms will assist in the development of robust technologies for the prevention of food spoilage and waste.

Effects of critical fluctuations of storage temperature on the quality of dry dairy product

Whole milk powder (WMP) is a universal raw material component that can overcome the problem of seasonality of raw milk. It can be used to provide high-nutritional products to remote areas experiencing a raw milk shortage. Its long shelf life depends on the conditions of storage and transportation, which are recommended to be carried out in a range from 0 to 10°C. At higher temperatures, the quality of WMP deteriorates because of a substantial increase in the degradation of fat and protein fractions. A range of low negative temperatures for storage have not been systematically investigated. Previous studies have shown that freezing WMP results in protein denaturation, crystallization of lactose, and extraction of free fat, all of which reduce the quality characteristics of the product, including deterioration of solubility, quick rancidification, and microbiological changes. However, these previous studies did not simulate the possible situations of transportation and storage of milk powder at low negative temperatures that occur in practice. Given the volume of transportation, distances and climatic characteristics of transportation routes play an important role in WMP preservation. In this study, we simulated storage and transport of WMP at -20°C. The samples were periodically thawed to 10 and 20°C and examined for physicochemical, functional-technological, thermodynamic, microbiological, and organoleptic parameters. Based on our results, storage of WMP at -20°C for 40 d did not have a significant effect on its qualitative characteristics. We observed some compaction of product structure and clustering or clumping, which was reversible by slight mechanical impact. Artificial contamination of the packaging surface with yeast and molds, followed by thawing of the samples, indicated the absence of the contaminants, which was explained by possible redistribution of moisture in the system.

Discovery and Development of Novel Anti-fungal Peptides Against Foodspoiling Fungi

BACKGROUND

Despite the extensive research carried out to develop natural antifungal preservatives for food applications, there are very limited antifungal agents available to inhibit the growth of spoilage fungi in processed foods. Scope and Approach: Therefore, this review summarizes the discovery and development of antifungal peptides using lactic acid bacteria fermentation to prevent food spoilage by fungi. The focus of this review will be on the identification of antifungal peptides, potential sources, the possible modes of action and properties of peptides considered to inhibit the growth of spoilage fungi. Key Findings and Conclusions: Antifungal peptides generated by certain lactic acid bacteria strains have a high potential for applications in a broad range of foods. The mechanism of peptides antifungal activity is related to their properties such as low molecular weight, concentration and secondary structure. The antifungal peptides were proposed to be used as bio-preservatives to reduce and/or replace chemical preservatives.

Identifying Factors Associated with Food Losses during Transportation: Potentials for Social Purposes

The problem of food waste and food loss covers the entire food chain, and its scale varies depending on the part of the chain. The aim of the study was to identify a problem and indicate places where goods redistribution is possible at the food transportation stage. The article provides a detailed breakdown of the causes of losses at the transportation stage. The research material was a large dairy cooperative in Poland. It was found that it was possible to recover 25.08 tons of dairy products. Taking into account the total weight of the cargo carried by all transport units during the analyzed period, this amount is approximately 0.5% of the full load capacity of all transport units in a two-year period. The research conducted shows that losses during the transportation of finished goods are generated, therefore it is possible to recover part of the food during the loading, transportation and unloading stages. The present practice involves an unconditional disposal of all products, which for various reasons are not delivered to the customer at the appropriate time and in proper commercial quality (accidents, collisions). The disposal of ready, often packed, completely safe products is a highly undesirable phenomenon, especially in the context of the poverty experienced by part of society.

Comparison of the Proximate Composition, Vitamins (Ascorbic Acid, α-Tocopherol and Retinol), Anti-Nutrients (Phytate and Oxalate) and the GC-MS Analysis of the Essential Oil of the Root and Leaf of Rumex crispus L

Medicinal plants are a pertinent and effective remedy, employed in indigenous healthcare systems by traditional healers. This study focused on proximate parameters, minerals, vitamins, anti-nutrients and essential oil of the root and leaf of the medicinal plant; R. crispus, using the standard food analysis techniques. The result reveals that the moisture content of the leaf (7.57 ± 0.40%) and root (7.59 ± 0.08%) was not significantly different. The leaf has a higher ash, crude fat, fibre and mineral content than the root, except the carbohydrate (57.74 ± 3.06%) and Ca (1190.0 ± 0 mg/100g) values which are quite higher in the root. Traces of phytate was found in the leaf (1.15 ± 0.74%) and root (1.38 ± 0.27%) of R. crispus. The highest value of retinol, ascorbic acid and α-tocopherol was found in dried leaf (1.29 ± 0.014 mg retinol/100g), fresh leaf (159.73 ± 26.77 mg ascorbic acid/100g) and fresh root (54.90 ± 0.39 mg α-tocopherol/100g) respectively. The principal compound in the essential oil of the leaf are; 5-Eicosene, (E)-, docos-1-ene, trans-5-Octadecene, tetradecane while those found in the root are; 1-Heptacosanol, 4-Methyloctane, ethylcyclohexane, eucalyptol, m-Xylene, octadecane, phytol, and tetradecane. The research reveals that R. crispus may not only be used for medicinal purposes but could also be suitable for a complementary diet.

An insight into nanocellulose as soft condensed matter: Challenge and future prospective toward environmental sustainability

Nanocellulose, a structural polysaccharide that has caught tremendous interests nowadays due to its renewability, inherent biocompatibility and biodegradability, abundance in resource, and environmental friendly nature. They are promising green nanomaterials derived from cellulosic biomass that can be disintegrated into cellulose nanofibrils (CNF) or cellulose nanocrystals (CNC), relying on their sensitivity to hydrolysis at the axial spacing of disordered domains. Owing to their unique mesoscopic characteristics at nanoscale, nanocellulose has been widely researched and incorporated as a reinforcement material in composite materials. The world has been consuming the natural resources at a much higher speed than the environment could regenerate. Today, as an uprising candidate in soft condensed matter physics, a growing interest was received owing to its unique self-assembly behaviour and quantum size effect in the formation of three-dimensional nanostructured material, could be utilised to address an increasing concern over global warming and environmental conservation. In spite of an emerging pool of knowledge on the nanocellulose downstream application, that was lacking of cross-disciplinary study of its role as a soft condensed matter for food, water and energy applications toward environmental sustainability. Here we aim to provide an insight for the latest development of cellulose nanotechnology arises from its fascinating physical and chemical characteristic for the interest of different technology holders.

Effect of Plant Antimicrobial Agents Containing Marinades on Storage Stability and Microbiological Quality of Broiler Chicken Cuts Packed with Modified Atmosphere Packaging

The food industry, including the meat industry, is currently looking for natural preservatives to prevent the growth of harmful microbes in foods. The potential of plant-derived antimicrobial extracts to increase the shelf life and to delay the microbiological spoilage of marinated broiler chicken cuts in modified atmosphere packages during cold storage was investigated in this study. We evaluated the impact of aqueous ethanolic extracts of Finnish sea buckthorn berries and lingonberries and supercritical CO₂-extracted herbal extracts from an antimicrobial blend and oregano leaves on the shelf life of broiler meat. The commercial antimicrobial blend extract and the oregano extract inhibited the growth of lactic acid bacteria (LAB) and Brochothrix thermosphacta in the marinated samples. The antimicrobial blend extract also reduced the growth of psychrotrophic aerobic bacteria, whereas the sea buckthorn and lingonberry extracts did not. Only minor antimicrobial activity against Enterobacteriaceae by all the extracts was observed. Plate count analysis, denaturing gradient gel electrophoresis, and quantitative real-time PCR indicated that LAB, which are the major spoilage group in marinated modified atmosphere-packaged poultry products, were not significantly affected by the berry extracts studied. During this shelf-life study, LAB isolates of Lactobacillus and Leuconostoc were identified in the marinated samples. Antimicrobial blends and oregano leaf extracts can act as antimicrobial agents in marinade blends, although tailoring of the dose is needed because of their strong taste. Further studies for exploiting synergistic effects of plant extracts could contribute to the development of potential and more effective antimicrobial blends. Studies are needed in meat matrices and in product applications to demonstrate the efficacy of these compounds.

Assessing the antimicrobial potential of aerosolised electrochemically activated solutions (ECAS) for reducing the microbial bio-burden on fresh food produce held under cooled or cold storage conditions

The main aim of this study was to assess the antimicrobial efficacy of electrochemically activated fog (ECAF) for reducing the microbial bio-burden on artificially inoculated fresh produce held under cooled (cucumber and vine tomatoes) or cold (rocket and broccoli) storage conditions. The ECAF treatment (1100 ± 5 mV ORP; 50 ± 5 mg L^-1 free chlorine; 2.7 ± 0.1 pH) resulted in a significant log reduction in the potential pathogen E. coli recovered from rocket (2.644 Log₁₀ CFU g^-1), broccoli (4.204 Log₁₀ CFU g^-1), cucumber (3.951 Log₁₀ CFU g^-1) and tomatoes (2.535 Log10 CFU g-1) after 5 days. ECAF treatment also resulted in a significant log reduction in potential spoilage organisms, whereby a 3.533 Log₁₀ CFU g^-1, 2.174 Log₁₀ CFU g^-1 and 1.430 Log₁₀ CFU g^-1 reduction in presumptive Pseudomonads was observed for rocket, broccoli and cucumber respectively, and a 3.527 Log₁₀ CFU g^-1 reduction in presumptive Penicillium spp. was observed for tomatoes (after 5 days). No adverse visual effects on produce were recorded. The results of this study will inform industrial scale-up trials within commercial facilities (assessing shelf-life, microbial quality and organoleptic assessment) to assess the developed ECAF technology platform within a real food processing environment.

Extra-metabolic energy use and the rise in human hyper-density

Humans, like all organisms, are subject to fundamental biophysical laws. Van Valen predicted that, because of zero-sum dynamics, all populations of all species in a given environment flux the same amount of energy on average. Damuth's 'energetic equivalence rule' supported Van Valen´s conjecture by showing a tradeoff between few big animals per area with high individual metabolic rates compared to abundant small species with low energy requirements. We use metabolic scaling theory to compare variation in densities and individual energy use in human societies to other land mammals. We show that hunter-gatherers occurred at densities lower than the average for a mammal of our size. Most modern humans, in contrast, concentrate in large cities at densities up to four orders of magnitude greater than hunter-gatherers, yet consume up to two orders of magnitude more energy per capita. Today, cities across the globe flux greater energy than net primary productivity on a per area basis. This is possible by importing enormous amounts of energy and materials required to sustain hyper-dense, modern humans. The metabolic rift with nature created by modern cities fueled largely by fossil energy poses formidable challenges for establishing a sustainable relationship on a rapidly urbanizing, yet finite planet.

Processing- and product-related causes for food waste and implications for the food supply chain

Reducing food waste is one of the prominent goals in the current research, which has also been set by the United Nations to achieve a more sustainable world by 2030. Given that previous studies mainly examined causes for food waste generation related to consumers, e.g., expectations regarding quality or uncertainties about edibility, this review aims at providing an overview on losses in the food industry, as well as on natural mechanisms by which impeccable food items are converted into an undesired state. For this, scientific literature was reviewed based on a keyword search, and information not covered was gathered by conducting expert interviews with representatives from 13 German food processing companies. From the available literature, three main areas of food waste generation were identified and discussed: product deterioration and spoilage during logistical operations, by-products from food processing, and consumer perception of quality and safety. In addition, expert interviews revealed causes for food waste in the processing sector, which were categorised as follows: losses resulting from processing operations and quality assurance, and products not fulfilling quality demands from trade. The interviewees explained a number of strategies to minimise food losses, starting with alternative tradeways for second choice items, and ending with emergency power supplies to compensate for power blackouts. It became clear that the concepts are not universally applicable for each company, but the overview provided in the present study may support researchers in finding appropriate solutions for individual cases.

Adaptation response of Pseudomonas fragi on refrigerated solid matrix to a moderate electric field

BACKGROUND

Moderate electric field (MEF) technology is a promising food preservation strategy since it relies on physical properties-rather than chemical additives-to preserve solid cellular foods during storage. However, the effectiveness of long-term MEF exposure on the psychrotrophic microorganisms responsible for the food spoilage at cool temperatures remains unclear.

RESULTS

The spoilage-associated psychrotroph Pseudomonas fragi MC16 was obtained from pork samples stored at 7 °C. Continuous MEF treatment attenuated growth and resulted in subsequent adaptation of M16 cultured on nutrient agar plates at 7 °C, compared to the control cultures, as determined by biomass analysis and plating procedures. Moreover, intracellular dehydrogenase activity and ATP levels also indicated an initial effect of MEF treatment followed by cellular recovery, and extracellular β-galactosidase activity assays indicated no obvious changes in cell membrane permeability. Furthermore, microscopic observations using scanning and transmission electron microscopy revealed that MEF induced sublethal cellular injury during early treatment stages, but no notable changes in morphology or cytology on subsequent days.

CONCLUSION

Our study provides direct evidence that psychrotrophic P. fragi MC16 cultured on nutrient agar plates at 7 °C are capable of adapting to MEF treatment.