Challenges for the application of bacteriophages as effective antibacterial agents in the food industry

Food contamination caused by foodborne pathogens is one of the most important concerns in public health worldwide, and accounts for a significant portion of food loss every year. The emergence of antimicrobial resistant bacteria has turned the attention of researchers back to the potential of bacteriophages as antibacterial agents, and their use has been attempted in various pre-and post-harvest food production settings. The application of phage-based antibacterial products has achieved considerable success but a number of technical, environmental and administrative challenges remain unaddressed. In this review, we summarize the current status of bacteriophage application in the food industry. We discuss the obstacles facing the further development of phage-based antibacterial products from the aspects of technology, environmental safety, and administrative policy. We also advance some possible solutions to these challenges. © 2021 Society of Chemical Industry.

Utilization of tofu processing wastewater as a source of the bioactive peptide lunasin

The goal of our study was to design a simple and feasible method to obtain lunasin, a naturally-occurring bioactive peptide, from tofu whey wastewater. A combination of alcoholic precipitation of high-molecular weight proteins from the whey, isoelectric precipitation of lunasin enriched material, and purification via gel filtration chromatography was selected as the best approach using tofu whey prepared at the laboratory scale. This process was applied to tofu whey produced by a local tofu factory and 773 mg of 80% purity lunasin was obtained per kg of dry tofu whey. Significant reduction of nitric oxide, and pro-inflammatory cytokines TNF-α and IL-6 over lipopolysaccharide activated murine macrophages demonstrate its biological activity. Our three-step process is not only simpler and faster than the previously reported methods to obtain lunasin but provides a sustainable approach for the valorization of a waste product, promoting the better utilization of soybean nutrients and active compounds.

Line-scan Raman scattering image and multivariate analysis for rapid and noninvasive detection of restructured beef

The mean spectral (MS) features were extracted from Raman scattering images (RSI) of beef samples over the region of interest covering the spectral range of 789-1710cm^-1 and the spatial offset range of 0-5 mm (for two sides of the incident laser). The RSI monitored the main change in the protein, amide bands, lipids, and amino acid residues. The classification model performance based on MS features compared the conventional Raman spectral features and confirmed the usefulness of RSI. Finally, the results showed that RSI technology is a reliable tool for rapid and noninvasive detection of restructured beef.

Categorisation of culturable bioaerosols in a fruit juice manufacturing facility

Bioaerosols are defined as aerosols that comprise particles of biological origin or activity that may affect living organisms through infectivity, allergenicity, toxicity, or through pharmacological or other processes. Interest in bioaerosol exposure has increased over the last few decades. Exposure to bioaerosols may cause three major problems in the food industry, namely: (i) contamination of food (spoilage); (ii) allergic reactions in individual consumers; or (iii) infection by means of pathogenic microorganisms present in the aerosol. The aim of this study was to characterise the culturable fraction of bioaerosols in the production environment of a fruit juice manufacturing facility and categorise isolates as harmful, innocuous or potentially beneficial to the industry, personnel and environment. Active sampling was used to collect representative samples of five areas in the facility during peak and off-peak seasons. Areas included the entrance, preparation and mixing area, between production lines, bottle dispersion and filling stations. Microbes were isolated and identified using 16S, 26S or ITS amplicon sequencing. High microbial counts and species diversity were detected in the facility. 239 bacteria, 41 yeasts and 43 moulds were isolated from the air in the production environment. Isolates were categorised into three main groups, namely 27 innocuous, 26 useful and 39 harmful bioaerosols. Harmful bioaerosols belonging to the genera Staphylococcus, Pseudomonas, Penicillium and Candida were present. Although innocuous and useful bioaerosols do not negatively influence human health their presence act as an indicator that an ideal environment exists for possible harmful bioaerosols to emerge.

The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.

Characteristics of SARS-CoV-2 Transmission among Meat Processing Workers in Nebraska, USA, and Effectiveness of Risk Mitigation Measures

The coronavirus disease (COVID-19) pandemic has severely impacted the meat processing industry in the United States. We sought to detail demographics and outcomes of severe acute respiratory syndrome coronavirus 2 infections among workers in Nebraska meat processing facilities and determine the effects of initiating universal mask policies and installing physical barriers at 13 meat processing facilities. During April 1-July 31, 2020, COVID-19 was diagnosed in 5,002 Nebraska meat processing workers (attack rate 19%). After initiating both universal masking and physical barrier interventions, 8/13 facilities showed a statistically significant reduction in COVID-19 incidence in <10 days. Characteristics and incidence of confirmed cases aligned with many nationwide trends becoming apparent during this pandemic: specifically, high attack rates among meat processing industry workers, disproportionately high risk of adverse outcomes among ethnic and racial minority groups and men, and effectiveness of using multiple prevention and control interventions to reduce disease transmission.

Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MS

We applied oven-roasting on soybean in order to investigate their physicochemical, sensory, and volatile profiles using electronic nose and HS-SPME-GC-MS. Results revealed a temperature dependent kinetic on the physicochemical index except fat content. Roasting at 200 °C for 20 min decreased the protein dispersibility index about 38%; while, lipoxygenase and peroxidase were entirely inactivated. The primary heat sensitive amino acids were methionine, arginine, and cysteine. Electronic nose showed certain capacity to discriminate varying roasted soybeans. Out of 41 volatile compounds identified in soybean headspace, 2,5-dimethylpyrazine showed the highest abundance of 411.18 μg/Kg. Regression model suggested the association of hexanal and aliphatic alcohols with beany flavor, while pyrazines, heterocycles, and furanoids showed a positive correlation with roasted flavor. The selected flavor markers can be used to predict the development of flavor in roasted soybeans. Our study emphasized the effect of roasting level on nutritive value and flavor profiles of soybeans.

No mutagenicity and oral toxicity of winter mushroom powder treated with atmospheric non-thermal plasma

This study aimed to evaluate the mutagenicity and oral acute toxicity of winter mushroom powder (PW) treated by atmospheric non-thermal plasma (ANP). Winter mushroom powder without plasma treatment (CW) containing an equivalent amount of sodium nitrite as PW was used as a control. The Ames test revealed that the number of revertant colonies did not significantly increase compared to that in the control. Acute toxicity was assessed in rats that were fed a single dose of winter mushroom powder (5000 mg/kg body weight). Results of the acute toxicity test revealed no remarkable clinical symptoms in any of the rats. No significant difference was observed in of the serum biochemical parameters between the treatments. Regardless of the ANP treatment, mild histological changes were observed in few rats in all groups. Therefore, it is concluded that ANP treatment did not cause any mutagenicity or acute toxicity in the winter mushroom.

Trypsin inhibitor content and activity of soaking water whey as waste in soy milk processing

Soybean soaking water whey (SWW) is obtained as the waste of soy milk production and mostly represents an environmental problem. The aim of this study was to assess the content of proteins and content and activity of trypsin inhibitors of fresh SWW, obtained during soy milk production. Two zones of Bowman-Birk trypsin inhibitors (BBI) were detected. One was identified as a monomeric form of BBI (0.61-2.93%) and the other one was identified as a polymeric form of BBI (0.45-3.33%). The degree of BBI extraction (1.88-5.49%) was influenced by the soybean genotype and the grain size, i.e. it increased with increasing grain size. Kunitz trypsin inhibitor was not detected. Total proteins were found in traces in SWW (0.03-0.06%). Low residual trypsin inhibitor activity (0.32-0.55%) suggested that SWW can potentially be applied for preparing food or feed. In that case it will not be waste but a cheap functional supplement with BBI as a biologically active component.

Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing

Current culture and pace of lifestyle, together with consumer demand for ready-to-eat foods, has influenced the food industry, particularly the meat sector. However, due to the important role that diet plays in human health, consumers demand safe and healthy food products. As a consequence, even foods that meet expectations for convenience and organoleptic properties must also meet expectations from a nutritional standpoint. One of the main nutritionally negative aspects of meat products is the content and composition of fat. In this sense, the meat industry has spent decades researching the best strategies for the reformulation of traditional products, without having a negative impact in technological processes or in the sensory acceptance of the final product. However, the enormous variety of meat products as well as industrial and culinary processes means that a single strategy cannot be established, despite the large volume of work carried out in this regard. Therefore, taking all the components of this complex situation into account and utilizing the large amount of scientific information that is available, this review aims to comprehensively analyze recent advances in the use of lipid bio-based materials to reformulate meat products, as well as their nutritional, technological, and sensorial implications.

Features and application of coupled cold plasma and photocatalysis processes for decontamination of water

Dielectric barrier discharge plasma and photocatalysis have been proposed as tools for decontamination of process water, especially in food industry. The present investigation aims to redefine and identify the features of coupling the two technologies in terms of degradation efficiency of a model compound. Results show that, when the process is carried out in plasma activated water in the presence of irradiated TiO₂, the efficiency of the integrated process is lower than the sum of the two processes acting separately. It is proposed that afterglow species, e.g. hydrogen peroxide and/or peroxynitrites could be activated by UVA light irradiation producing hydroxyl radicals in the liquid phase. Even if TiO₂ limits this additional effect by acting as UVA screen barrier material, its decontamination efficiency under certain conditions results higher than that obtained with plasma systems. These results open the route to chlorine-free decontamination processes and redefine the application framework of this integrated approach.

Preparation, Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review

Chitosan, a biopolymer possessing numerous interesting bioactivities and excellent technological properties, has received great attention from scientists in different fields including the food industry, pharmacy, medicine, and environmental fields. A series of recent studies have reported exciting results about improvement of the properties of chitosan using the Maillard reaction. However, there is a lack of a systemic review about the preparation, bioactivities and applications in food industry of chitosan-based Maillard reaction products (CMRPs). The presence of free amino groups in chitosan allows it to acquire some stronger or new functional properties via the Maillard reaction. The present review aims to focus on the current research status of synthesis, optimization and structural identification of CMRPs. The applications of CMRPs in the food industry are also discussed according to their biological and technological properties such as antioxidant, antimicrobial activities and inducing conformational changes of allergens in food. Some promising directions for future research are proposed in this review, aiming to provide theoretical guidance for the further development of chitosan and its derivatives.

Effect of roasting conditions on the formation and kinetics of furan in various nuts

In this study, the effect of roasting on the formation of furan in nuts was investigated. Nut samples were roasted at 150-200 °C for 5-25 min. As the roasting temperature and roasting time increased, the levels of furan in the nuts increased up to 348 ng/g. The concentration of furan was 2.76-224, 0.71-69.0, 1.46-348, 2.68-87.0, and 3.70-94.4 ng/g in almonds, peanuts, cashew nuts, hazelnuts, and sacha inchi, respectively. In kinetics analysis, the chemical reaction responsible for the production of furan in nuts followed the zero-order kinetic model, with reaction constants of 3.26 × 10^-9 to 16.5 × 10^-9mol/L.h at 200 °C. The apparent activation energy (Ea) was 125.0, 93.6, 86.5, 62.0, and 70.1 kJ/mol for almonds, peanuts, cashew nuts, hazelnuts, and sacha inchi, respectively. These results can be used to predict or to calculate furan formation in roasted nuts.

The level variation of Nε-(carboxymethyl)lysine is correlated with chlorogenic acids in Arabica L. Coffee beans under different process conditions

N^ε-(carboxymethyl) lysine (CML) is universally used as a marker of the occurrence of advanced glycation end products (AGEs) in foods. This study investigated the level changes of CML, chlorogenic acids (CQAs), lysine (Lys), fat and pH in coffee during roasting. The CML level went up slowly in the first 10 mins, then declined sharply during the next 2 mins, and kept increasing constantly in the following baking time, while the lowest CML level was obtained by roasting at 235 °C for 12 mins. The three CQAs isomers had different efficacy in affecting the levels of CML and other factors, indicating the CQAs isomers may play an important role in influencing the CML level. So it might be possible to regulate the formation of CML and gain better coffee quality via adjusting the levels of CQAs in baking process. This study provided important enlightenment on CML control during coffee baking.

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and catechins), and nutrients, which are responsible for its biological activity. However, during processing, the level of peel compounds can be significantly altered depending on the peel processing technique used, for example, ranging from 38.6 to 50.3 mg/g for punicalagins. This review focuses on the influence of postharvest processing factors on the pharmacological, phytochemical, and nutritional properties of pomegranate (Punica granatum L.) peel. Various peel drying strategies (sun drying, microwave drying, vacuum drying, and oven drying) and different extraction protocols (solvent, super-critical fluid, ultrasound-assisted, microwave-assisted, and pressurized liquid extractions) that are used to recover phytochemical compounds of the pomegranate peel are described. A total phenolic content of 40.8 mg gallic acid equivalent (GAE)/g DM was recorded when sun drying was used, but the recovery of the total phenolic content was higher at 264.3 mg TAE/g when pressurised liquid extraction was performed. However, pressurised liquid extraction is costly due to the high initial investment costs and the limited possibility of carrying out selective extractions of organic compounds from complex peel samples. The effects of these methods on the phytochemical profiles of pomegranate peel extracts are also influenced by the cultivar and conditions used, making it difficult to determine best practice. For example, oven drying at 60 °C resulted in higher levels of punicalin of 888.04 mg CE/kg DM compared to those obtained 40 °C of 768.11 mg CE/kg DM for the Wonderful cultivar. Processes that are easy to set up, cost-effective, and do not compromise the quality and safety aspects of the peel are, thus, more desirable. From the literature survey, we identified a lack of studies testing pretreatment protocols that may result in a lower loss of the valuable biological compounds of pomegranate peels to allow for full exploitation of their health-promoting properties in potentially new value-added products.

Formation of protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars

This research was aimed to investigate the formation of protein-bound N^ε-carboxymethyllysine (CML) and N^ε-carboxyethyllysine (CEL) in ground pork at 121 °C (5-30 min) as affected by sugars (1-9% w/w, glucose, fructose, lactose, and sucrose).The addition of reducing sugar significantly (P < 0.05) increased the levels of CML and CEL in heat treated pork samples. Even adding 1% of glucose in pork could lead to 3.8 and 4.0 times increase in the formation rate constant (zero-order) of CML and CEL, respectively. In a typical commercial sterilization process (121 °C, 30 min), adding glucose, fructose or lactose in pork resulted in an average increase of 224-581%, 26-276%, and 8-189% CML, and 217-720%, 213%-15.8 times, and 20-150% CEL, respectively, depending on the sugar concentration. Sucrose did not promote the formation of CML and CEL in pork during heating.

Application of cold atmospheric pressure plasmas for high-throughput production of safe-to-consume beetroot juice with improved nutritional quality

A one-step, highly-efficiency, and low-cost cold atmospheric pressure plasma (CAPP)-based method for obtaining safe-to-consume beetroot juice (BRJ) with enhanced nutritional quality is presented. Three reaction-discharge systems with different CAPPs were studied to check how the composition and physicochemical properties changed during CAPP treatment of BRJ. To identify reactive species occur in gas phase of applied CAPP for BRJ treatment, optical emission spectrometry was used. Finally, the cytotoxicity of so-obtained BRJ to human epithelial colorectal adenocarcinoma (Caco-2) and human non-malignant intestine microvascular endothelial cells (HIMEC) was assessed. Based on the performed analyses it was found that controlled CAPP treatment of BRJ changes the fraction pattern of elements in addition to increase the content of phenolic compound presents in BRJ. Furthermore, the defined CAPP treatment of BRJ inhibits proliferation of Caco-2 cell lines, exhibiting non-cytotoxic effect for HIMEC non-malignant endothelial cells. As a result, safe-to-consume BRJ of improved nutritional quality was produced.

Residue behavior of etoxazole under field conditions in Egypt and estimation of processing factors during the production of strawberry juice and purée

The degradation under field conditions and the residue behavior of etoxazole during juicing and purée making was evaluated. Etoxazole residues were determined by HPLC-UV at six different Pre Harvest Intervals (PHIs) as to estimate the degradation of residue in fruits. Samples with significant residues were processed and residue were determined after juicing and purée making. The effect of washing was also estimated. Processing Factors (PFs) for etoxazole after each step were less than 1 and the PFs of the overall processes were lower than 0.85 for washing fruits, 0.13 for juice and 0.04 for purée. The studied processes could obviously reduce the pesticide residues that are present in the raw strawberries. Uncertainties in the use of the PFs were identified due to the potential formation of metabolites during the processes.

Role of Bacillus species in biofilm persistence and emerging antibiofilm strategies in the dairy industry

Biofilm-forming Bacillus species are often involved in persistent contamination and spoilage of dairy products. They therefore present a major microbiological challenge in the field of dairy food quality and safety. Due to their substantial physiological versatility, Bacillus species can survive in various parts of dairy manufacturing plants, leading to a high risk of product spoilage and potential dissemination of foodborne diseases. Furthermore, biofilm and heat-resistant spore formation make these bacteria challenging to eliminate. Thus, some strategies have been employed to remove, prevent, or delay the formation of Bacillus biofilms in the dairy industry, but with limited success. Lack of understanding of the Bacillus biofilm structure and behavior in conditions relevant to dairy-associated environments could partially account for this situation. The current paper reviews dairy-associated biofilm formation by Bacillus species, with particular attention to the role of biofilm in Bacillus species adaptation and survival in a dairy processing environment. Relevant model systems are discussed for the development of novel antimicrobial approaches to improve the quality of dairy food. © 2020 Society of Chemical Industry.

New approach for the removal of mature biofilms formed by wild strains of Listeria monocytogenes isolated from food contact surfaces in an Iberian pig processing plant

One of the main objectives of the food industry is to guarantee food safety by providing innocuous food products. Therefore, this sector must consider all the possible biotic or abiotic contamination routes from the entry of raw materials to the release of the final product. Currently, one important problem in this regard is the presence of biofilms on food contact surfaces which can transmit pathogens such as L. monocytogenes. In industrial conditions biofilms are found in a mature state, so it is essential that when carrying out removal effectiveness studies in vitro the tests are realized with models that produce these structures in a similarly mature state. The main objective of this study was to evaluate the effectiveness of an alternative treatment (i.e. enzymatic detergent that include natural antimicrobial agents) and a conventional treatment (i.e. chlorinated alkaline) for the elimination of mature L. monocytogenes biofilms. The results showed a cell detachment from the formed mature biofilms with an effectivity of between 74.75%-97.73% and 53.94%-94.02% for the enzymatic treatment and the chlorinated alkaline detergent, respectively. On a qualitative level, it was observed that the dispersion in the structure was much higher for the enzymatic treatment than for the chlorinated alkaline, which continued to show obvious structure integrity. All this leads to the conclusion that treatments with an enzymatic detergent have a significantly greater impact on the removal of mature L. monocytogenes biofilms, although a further disinfection process would be needed, enhancing even more the treatment effectivity. This may imply that the industrial approach to addressing this problem should be modified to include new perspectives that are more effective than traditional ones.

The effect of roasting on the total polyphenols and antioxidant activity of coffee

The total polyphenolic content and the antioxidant activity have been analyzed in ground beans of green, light, medium and dark roasted coffee by UV-VIS spectrometry. Water coffee extracts showed the highest levels of polyphenols in green and light roasted coffees where the total polyphenolic content (TPC) ranged from 49.19 ± 0.70 to 74.05 ± 0.28 and from 59.79 ± 1.45 to 38.34 ± 1.26 g GAE.kg^-1, respectively. In medium roast samples it ranged from 43.90 ± 3.07 to 74.05 ± 0.28g GAE.kg^-1 and in dark roast from 37.44 ± 0.63 to 47.41 ± 0.69 g GAE.kg^-1. The total antioxidant capacity (TAC) reached the highest values (DPPH inhibition ranging from 69.08 ± 1.33% to 78.55 ± 0.89%) in light roasted coffees. Dark roasted coffees showed both the lowest content of polyphenols as well as the total antioxidant capacity. In case of TPC, statistically significant differences (P˂0.001) have been identified between green coffee and other roasted degrees. Also, dark coffee showed statistically noticeable differences (P˂0.001) in TPC in relation to other roasted stages. Statistically important difference (P˂0.001) has been discovered between the total antioxidant capacity of dark roasted coffee and other roasting levels. The results demonstrated that roasting process affects both the oxidative activity as well as polyphenolic content.

Listeria Monocytogenes Biofilm Removal Using Different Commercial Cleaning Agents

Effective cleaning and disinfection (C&D) is pivotal for the control of Listeria monocytogenes in food processing environments. Bacteria in biofilms are protected from biocidal action, and effective strategies for the prevention and removal of biofilms are needed. In this study, different C&D biofilm control strategies on pre-formed L. monocytogenes biofilms on a conveyor belt material were evaluated and compared to the effect of a conventional chlorinated, alkaline cleaner (agent A). Bacterial reductions up to 1.8 log were obtained in biofilms exposed to daily C&D cycles with normal user concentrations of alkaline, acidic, or enzymatic cleaning agents, followed by disinfection using peracetic acid. No significant differences in bactericidal effects between the treatments were observed. Seven-day-old biofilms were more tolerant to C&D than four-day-old biofilms. Attempts to optimize biofilm eradication protocols for four alkaline, two acidic, and one enzymatic cleaning agent, in accordance with the manufacturers' recommendations, were evaluated. Increased concentrations, the number of subsequent treatments, the exposure times, and the temperatures of the C&D agents provided between 4.0 and >5.5 log reductions in colony forming units (CFU) for seven-day-old L. monocytogenes biofilms. Enhanced protocols of conventional and enzymatic C&D protocols have the potential for improved biofilm control, although further optimizations and evaluations are needed.

Chicken Heads as a Promising By-Product for Preparation of Food Gelatins

Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the raw material (0.4% and 1.6%), the time of the conditioning (18 and 48 h), and the first gelatin extraction time (1 and 4 h). The gelatin yield was between 20% and 36%. The gelatin gel strength ranged from 113 to 355 Bloom. The viscosity of the gelatin solution was determined between 1.4 and 9.5 mPa.s. The content of inorganic solids varied from 2.3% to 3.9% and the melting point of the gelatin gel was recorded between 34.5 and 42.2 °C. This study has shown that gelatin obtained from chicken heads has a promising potential with diverse possible applications in the food industry, pharmacy, and cosmetics.

Gingerols infusion and multi-step process optimization for enhancement of color, sensory and functional profiles of candied mango

Presence of pungent gingerols in ginger oleoresin makes it an ideal natural flavoring candidate for the food industry. The study reports its incorporation for synergistic enhancement of flavor and nutraceutical portfolio of candied mango. The process is systematically optimized at bench-scale for gingerols infusion and subsequent candying treatment in a range of hypo and hypertonic osmotic solutions for critical transport properties. After that, optimization of the drying process and the scale-up study was conducted with a 200 folds increase in the batch size. Collated effects of multistep optimization resulted in 85.6, 76.8, 60.2% retention in β-carotene, total phenolics, Vitamin C, respectively, along with minor color difference and significant improvement in sensory scores over fresh mango. Mass transfer and quality parameters were comparable in both scales, implying excellent repeatability and scalability of the process. Compared with a similar commercial product, substantial improvement in quality characteristics along with 376.7% reduction in overall processing time was achieved.

Aerobic plate count, Salmonella and Campylobacter loads of whole bird carcass rinses from pre-chillers with different water management strategies in a commercial poultry processing plant

Salmonella and Campylobacter are significant issues for poultry processors because of increasing regulatory standards as well as public health concerns. The goal of this study is to report the effects of two different pre-chiller systems that utilize different temperatures and water recirculation systems on whole bird carcass rinsates. Both pre-chiller tanks were contained within a single poultry processing facility and operated at different temperatures and water systems. The incidence of Campylobacter spp. and Salmonella spp., as well as the aerobic plate counts on whole bird carcass rinses are reported in this study from each pre-chiller system. The results from this study reveal that there are significant differences in how microbial populations and pathogens change over time in each pre-chiller system. Furthermore, we identify that these patterns are different per system. Such data are impactful as it indicates that measuring carcasses within a plant must consider both temperature and water recirculation as it may prevent comparability of different lines within a single processing facility.

Effects of plasma treatment on the oxidative stability of vegetable oil containing antioxidants

Plasma, the fourth stage of matter, is a partially or wholly ionized state of gas. Degree of lipid oxidation and effects of antioxidants were evaluated in bulk oils at plasma treatment. Significant changes in the conjugated dienoic acid were induced after 10 min of plasma treatment, which corresponded to treatment for 2.5 h at 100 °C and 48 h at 60 °C. Tocopherol stability in the stripped corn oil was significantly higher than that in medium-chain triacylglycerol after the plasma treatment. The antioxidant capacities of 10 μM of α-tocopherol and sesamol were higher than that of β-carotene, and synergistic effects among α-tocopherol, sesamol, and β-carotene were not observed. Added α-tocopherol and sesamol decreased CDA formation by 33 and 30% compared to control samples after plasma treatment. Moisture content in oils decreased significantly about 20% moisture after 6 min plasma treatment. Lipid oxidation could be an important issue in plasma-treated lipid-rich products.

Computer Vision Classification of Barley Flour Based on Spatial Pyramid Partition Ensemble

Imaging sensors are largely employed in the food processing industry for quality control. Flour from malting barley varieties is a valuable ingredient in the food industry, but its use is restricted due to quality aspects such as color variations and the presence of husk fragments. On the other hand, naked varieties present superior quality with better visual appearance and nutritional composition for human consumption. Computer Vision Systems (CVS) can provide an automatic and precise classification of samples, but identification of grain and flour characteristics require more specialized methods. In this paper, we propose CVS combined with the Spatial Pyramid Partition ensemble (SPPe) technique to distinguish between naked and malting types of twenty-two flour varieties using image features and machine learning. SPPe leverages the analysis of patterns from different spatial regions, providing more reliable classification. Support Vector Machine (SVM), k-Nearest Neighbors (k-NN), J48 decision tree, and Random Forest (RF) were compared for samples' classification. Machine learning algorithms embedded in the CVS were induced based on 55 image features. The results ranged from 75.00% (k-NN) to 100.00% (J48) accuracy, showing that sample assessment by CVS with SPPe was highly accurate, representing a potential technique for automatic barley flour classification.

Gum-based nanocarriers for the protection and delivery of food bioactive compounds

Gums, which for the most part are water-soluble polysaccharides, can interact with water to form viscous solutions, emulsions or gels. Their desirable properties, such as flexibility, biocompatibility, biodegradability, availability of reactive sites for molecular interactions and ease of use have led to their extremely large and broad applications in formation of nanostructures (nanoemulsions, nanoparticles, nanocomplexes, and nanofibers) and have already served as important wall materials for a variety of nano encapsulated food ingredients including flavoring agents, vitamins, minerals and essential fatty acids. The most common gums used in nano encapsulation systems include Arabic gum, carrageenan, xanthan, tragacanth plus some new sources of non-traditional gums, such as cress seed gum and Persian/or Angum gum identified as potential building blocks for nanostructured systems. New preparation techniques and sources of non-traditional gums are still being examined for commercialization in the food nanotechnology area as low-cost and reproducible sources. In this study, different nanostructures of gums and their preparation methods have been discussed along with a review of gum nanostructure applications for various food bioactive ingredients.

Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin

A dietary fibre prepared from sugarcane stalk was compared with psyllium husk and wheat dextrin. In contrast to the other dietary fibres, sugarcane fibre was found to contain significant amounts of insoluble dietary fibre (73-86%), lignin (18.66-20.23%), and rare minerals such as chromium (0.67-2.54 mg/100 g) and manganese (1.07-2.34 mg/100 g). Analysis of the ethanol extract also detected compounds with antioxidant activity. Characterisation of five sugarcane fibres prepared from selected strains, harvest periods (growth or storage phase), and processing conditions showed these factors influenced the final composition. Furthermore, using in vitro digestion, we found that potassium, magnesium, chromium, and zinc in were bioaccessible in sugarcane samples. Also, sodium was shown to bind to the sugarcane fibre potentially indicating bile salt binding activity. Results from this study support the use of sugarcane as a source of dietary fibre in functional foods.

Pea polyphenolics and hydrolysis processing alter microbial community structure and early pathogen colonization in mice

Health benefits associated with pea consumption have been attributed to the fiber and polyphenolic content concentrated within the pea seed coat. However, the amount of pea polyphenols can vary between cultivars, and it has yet to be studied whether pea polyphenols impact the intestinal microbiota. We hypothesized that pea polyphenols promote a healthy microbiome that supports intestinal integrity and pathogen colonization resistance. To investigate the effects of pea polyphenols, pea cultivars rich and poor in proanthocyanidins were supplemented in raw or acid hydrolyzed form to an isocaloric diet in mice. Acid hydrolysis increases the absorption of pea polyphenols by cleaving polymeric proanthocyanidins to their readily absorbable anthocyanidin monomers. After 3 weeks of diet, mice were challenged with Citrobacter rodentium and pathogen colonization and inflammation were assessed. Counter to our hypothesis, pea seed coat fraction supplementation, especially the non-hydrolyzed proanthocyanidin-rich fraction diet adversely increased C. rodentium pathogen load and inflammation. Ileal, cecal and colon microbial communities were notably distinct between pea seed cultivar and hydrolysis processing. The consumption of intact proanthocyanidins decreased microbial diversity indicating that proanthocyanidins have antimicrobial properties. Together our results indicate supplementation of raw pea seed coat rich in proanthocyanidins adversely affect intestinal integrity. However, acid hydrolysis processing restored community structure and colonization resistance, and the anthocyanidin-rich fractions reduced weight gain on a high fat diet. Establishing a clear understanding of the effects of pea fiber and polyphenolic form on health will help to develop research-based pea products and dietary recommendations.

Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations

Probiotics are live microorganisms which confer health benefits to the host, and may be isolated from several sources, such as vegetable foodstuffs. Sauerkraut is a cabbage product resulting from fermentation by a lactic acid bacteria microbial succession, and is a potential source for probiotics. The aim of the present study was the isolation and characterization of probiotic microorganisms from sauerkraut fermentations. Four distinct fermentations were performed, from which lactic acid bacteria were recovered. Overall, 114 isolates were obtained, phenotypically and genotypically characterized, identified to the genus level and evaluated regarding safety and probiotic potential. Representative bacteria were selected for further analysis, 52% being Lactobacillus spp. and 33% belonging to Leuconostoc spp. genus. One isolate revealed to be β-hemolytic, 42% possessed potentially mobile antimicrobial resistance, 88% were resistant to bile and 20% to low pH. The six most promising candidates were further characterized and presented antimicrobial activity against Listeria monocytogenes, three being resistant to lower pH values. Thus, global analysis of data gathered during this study highlighted the identification of three Lactobacillus strains with putative probiotic potential, suggesting the applicability of sauerkraut fermentations as a source for probiotic isolation. Due to their origin these strains should be suited for future application in the food industry, namely vegetable products such as sauerkraut itself.

Use of artificial neuronal networks for prediction of the control parameters in the process of anaerobic digestion with thermal pretreatment

This article focuses on the analysis of the behavior patterns of the variables involved in the anaerobic digestion process. The objective is to predict the impact factor and the behavior pattern of the variables, i.e., temperature, pH, volatile solids (VS), total solids, volumetric load, and hydraulic residence time, considering that these are the control variables for the conservation of the different groups of anaerobic microorganisms. To conduct the research, samples of physicochemical sludge were taken from a water treatment plant in a poultry processing factory, and, then, the substrate was characterized, and a thermal pretreatment was used to accelerate the hydrolysis process. The anaerobic digestion process was analyzed in order to obtain experimental data of the control variables and observe their impact on the production of biogas. The results showed that the thermal pre-hydrolysis applied at 90°C for 90 min accelerated the hydrolysis phase, allowing a significant 52% increase in the volume of methane produced. An artificial neural network was developed, and it was trained with the database obtained by monitoring the anaerobic digestion process. The results obtained from the artificial neural network showed that there is an adjustment between the real values and the prediction of validation based on 60 samples with a 96.4% coefficient of determination, and it was observed that the variables with the major impact on the process were the loading rate and VS, with impact factors of 36% and 23%, respectively.

Acid and alkaline solubilization (pH shift) process: a better approach for the utilization of fish processing waste and by-products

Several technologies and methods have been developed over the years to address the environmental pollution and nutritional losses associated with the dumping of fish processing waste and low-cost fish and by-products. Despite the continuous efforts put in this field, none of the developed technologies was successful in addressing the issues due to various technical problems. To solve the problems associated with the fish processing waste and low-value fish and by-products, a process called pH shift/acid and alkaline solubilization process was developed. In this process, proteins are first solubilized using acid and alkali followed by precipitating them at their isoelectric pH to recover functional and stable protein isolates from underutilized fish species and by-products. Many studies were conducted using pH shift process to recover proteins from fish and fish by-products and found to be most successful in recovering proteins with increased yields than conventional surimi (three cycle washing) process and with good functional properties. In this paper, problems associated with conventional processing, advantages and principle of pH shift processing, effect of pH shift process on the quality and storage stability of recovered isolates, applications protein isolates, etc. are discussed in detail for better understanding.

Genetic Mapping of Milling Quality Traits in Lentil (Lens culinaris Medik.)

Milling qualities are key traits for the red lentil ( Medik.) industry as price is largely determined by recovery yield. milling involves removal of the seed coat and splitting of the cotyledon to produce either splits or footballs (cotyledons still attached). The objectives of the study were to determine the heritability of the milling traits dehulling efficiency (DE), milling recovery (MR), and football recovery (FR) and to identify the genomic regions controlling them. We used a lentil recombinant inbred population from the cross 'CDC Robin' × '946a-46', which have contrasting seed characteristics. The mapping population consists of 127 F-derived lentil recombinant inbred lines that were phenotyped for milling quality parameters from four site-years in Saskatchewan, Canada. A total of 534 single nucleotide polymorphism markers, seven simple sequence repeat markers, and four morphological markers were used for quantitative trait locus (QTL) mapping. The broad-sense heritability was moderate for DE and MR and relatively low for FR. Milling quality traits were significantly correlated with seed shape (seed diameter and seed plumpness). Multiple QTLs for milling traits were detected in six of seven linkage groups (LGs). The most stable QTLs governing DE and MR were clustered on LGs 1, 2, 3, and 7, whereas FR QTLs were clustered on LGs 4, 5, 6, and 7. The molecular markers identified for these traits could be used for improving milling quality in lentil breeding programs.

Stability of Antiradical Activity of Protein Extracts and Hydrolysates from Dry-Cured Pork Loins with Probiotic Strains of LAB

The application of starter cultures to improve quality and safety has become a very common practice in the meat industry. Probiotic strains of lactic acid bacteria (LAB) can also bring health benefits by releasing bioactive peptides. The aim of this work was to evaluate the stability of antiradical activity of protein extracts from LAB-inoculated dry-cured pork loins during long-term aging and evaluate their hydrolysates after simulated gastrointestinal digestion. Analyses of hydrolysates by using liquid chromatography-tandem mass spectrometry (LC-MS/MS) were strengthened with in silico analysis. The highest antiradical activity of the protein extracts was observed after 180 days of aging. The influence of the strain used (LOCK, BAUER, or BB12) on the inactivation ability of ABTS radicals varied during long-term aging. The IC₅₀ values indicated the higher antiradical properties of salt-soluble (SSF) compared to water-soluble fraction (WSF) of proteins. The peptides generated by in vitro digestion have MW between 700 and 4232 Da and their length ranged from 5 to 47 amino acids in a sequence where Leu, Pro, Lys, Glu, and His had the largest share. This study demonstrates that the degradation of pork muscle proteins during gastrointestinal digestion may give rise to a wide variety of peptides with antiradical properties.

Bacteriophage Applications for Food Production and Processing

Foodborne illnesses remain a major cause of hospitalization and death worldwide despite many advances in food sanitation techniques and pathogen surveillance. Traditional antimicrobial methods, such as pasteurization, high pressure processing, irradiation, and chemical disinfectants are capable of reducing microbial populations in foods to varying degrees, but they also have considerable drawbacks, such as a large initial investment, potential damage to processing equipment due to their corrosive nature, and a deleterious impact on organoleptic qualities (and possibly the nutritional value) of foods. Perhaps most importantly, these decontamination strategies kill indiscriminately, including many—often beneficial—bacteria that are naturally present in foods. One promising technique that addresses several of these shortcomings is bacteriophage biocontrol, a green and natural method that uses lytic bacteriophages isolated from the environment to specifically target pathogenic bacteria and eliminate them from (or significantly reduce their levels in) foods. Since the initial conception of using bacteriophages on foods, a substantial number of research reports have described the use of bacteriophage biocontrol to target a variety of bacterial pathogens in various foods, ranging from ready-to-eat deli meats to fresh fruits and vegetables, and the number of commercially available products containing bacteriophages approved for use in food safety applications has also been steadily increasing. Though some challenges remain, bacteriophage biocontrol is increasingly recognized as an attractive modality in our arsenal of tools for safely and naturally eliminating pathogenic bacteria from foods.

Food-Processing Wastes

Literature published in 2016 and early 2017 related to food processing wastes treatment for industrial applications are reviewed. This review is a subsection of the Treatment Systems section of the annual Water Environment Federation literature review and covers the following food processing industries and applications: general, meat and poultry, fruits and vegetables, dairy and beverage, and miscellaneous treatment of food wastes.

New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review

Non-enzymatic browning has been a wide and interesting research area in the food industry, ranging from the complexity of the reaction to its applications in the food industry as well as its ever-debatable health effects. This review provides a new perspective to the Maillard reaction apart from its ubiquitous function in enhancing food flavour, taste and appearance. It focuses on the recent application of Maillard reaction products as an inexpensive and excellent source of emulsifiers as well as superior encapsulating matrices for the entrapment of bioactive compounds. Additionally, it will also discuss the latest approaches employed to perform the Maillard reaction as well as several important reaction parameters that need to be taken into consideration when conducting the Maillard reaction. © 2016 Society of Chemical Industry.

Biomethanization of olive mill solid waste after phenols recovery through low-temperature thermal pre-treatment

Due to the high polluting potential of Olive Mill Solid Waste (OMSW), it is necessary to develop an economical and environmental-friendly sustainable management method. OMSW anaerobic digestion has been shown to be an interesting management alternative, although it should be optimized to improve its economic viability. In the present study, low-temperature thermal pre-treatment of OMSW is proposed to allow the extraction of high added-value compounds, such as phenols, and to enhance the subsequent biomethanization of the substrate. OMSW low-temperature thermal pre-treatment facilitated the separation of a solid phase, where most of organic compounds remained, and a liquid phase, where most of phenolic compounds were concentrated. Hydroxytyrosol presented the highest concentration of the measured individual phenols in the liquid phase, i.e. 1034±22mg/L. Anaerobic digestion of OMSW and the different pre-treated phases and mixtures operated under stable conditions, except the biomethanization of the liquid phase, which was mainly inhibited by the high phenols content. Low-temperature thermal pre-treatment allows obtaining an improvement on biodegradability and methane production up to 37% and 34%, respectively. The proposed economic assessment showed that the combination of low-temperature pre-treatment, phenols recovery and the subsequent biomethanization of the substrates was the most attractive treatment option. This management option could reach economic benefit of €0.845/kg OMSW, i.e. twenty times higher than only energy recovery.

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.

Zero-valent iron treatment of dark brown colored coffee effluent: Contributions of a core-shell structure to pollutant removals

The decolorization and total organic carbon (TOC) removal of dark brown colored coffee effluent by zero-valent iron (ZVI) have been systematically examined with solution pH of 3.0, 4.0, 6.0 and 8.0 under oxic and anoxic conditions. The optimal decolorization and TOC removal were obtained at pH 8.0 with oxic condition. The maximum efficiencies of decolorization and TOC removal were 92.6 and 60.2%, respectively. ZVI presented potential properties for pollutant removal at nearly neutral pH because of its core-shell structure in which shell or iron oxide/hydroxide layer on ZVI surface dominated the decolorization and TOC removal of coffee effluent. To elucidate the contribution of the core-shell structure to removals of color and TOC at the optimal condition, the characterization of ZVI surface by scanning electron microscopy (SEM) with an energy dispersive X-ray spectroscope (EDS), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS) was conducted. It was confirmed that the core-shell structure was formed and the shell on ZVI particulate surface and the precipitates formed during the course of ZVI treatment consisted of iron oxides and hydroxides. They were significantly responsible for decolorization and TOC removal of coffee effluent via adsorption to shell on ZVI surface and inclusion into the precipitates rather than the oxidative degradation by OH radicals and the reduction by emitted electrons. The presence of dissolved oxygen (DO) enhanced the formation of the core-shell structure and as a result improved the efficiency of ZVI treatment for the removal of colored components in coffee effluents. ZVI was found to be an efficient material toward the treatment of coffee effluents.

Environmental characterization of a coffee processing workplace with obliterative bronchiolitis in former workers

Obliterative bronchiolitis in five former coffee processing employees at a single workplace prompted an exposure study of current workers. Exposure characterization was performed by observing processes, assessing the ventilation system and pressure relationships, analyzing headspace of flavoring samples, and collecting and analyzing personal breathing zone and area air samples for diacetyl and 2,3-pentanedione vapors and total inhalable dust by work area and job title. Mean airborne concentrations were calculated using the minimum variance unbiased estimator of the arithmetic mean. Workers in the grinding/packaging area for unflavored coffee had the highest mean diacetyl exposures, with personal concentrations averaging 93 parts per billion (ppb). This area was under positive pressure with respect to flavored coffee production (mean personal diacetyl levels of 80 ppb). The 2,3-pentanedione exposures were highest in the flavoring room with mean personal exposures of 122 ppb, followed by exposures in the unflavored coffee grinding/packaging area (53 ppb). Peak 15-min airborne concentrations of 14,300 ppb diacetyl and 13,800 ppb 2,3-pentanedione were measured at a small open hatch in the lid of a hopper containing ground unflavored coffee on the mezzanine over the grinding/packaging area. Three out of the four bulk coffee flavorings tested had at least a factor of two higher 2,3-pentanedione than diacetyl headspace measurements. At a coffee processing facility producing both unflavored and flavored coffee, we found the grinding and packaging of unflavored coffee generate simultaneous exposures to diacetyl and 2,3-pentanedione that were well in excess of the NIOSH proposed RELs and similar in magnitude to those in the areas using a flavoring substitute for diacetyl. These findings require physicians to be alert for obliterative bronchiolitis and employers, government, and public health consultants to assess the similarities and differences across the industry to motivate preventive intervention where indicated by exposures above the proposed RELs for diacetyl and 2,3-pentanedione.

Monitoring Tyrophagus putrescentiae (Acari: Acaridae) With Traps in Dry-Cured Ham Aging Rooms

Methyl bromide is the most effective fumigant for controlling the mold (or ham) mite, Tyrophagus putrescentiae (Schrank) (Acari: Acaridae), the most significant pest of dry-cured ham. However, methyl bromide is being phased out of use. Therefore, integrated pest management (IPM) methods should be developed to help control mites in dry-cured ham plants. The foundation of a successful IPM program is an effective monitoring program that provides information on pest presence and abundance over time. By using food-baited traps fabricated from disposable petri dishes and a dog food-based bait, mite activity over time and space was monitored in five dry-cured ham aging rooms from three commercial processing facilities that differed in their fumigation frequencies. Weekly sampling of the mite was conducted from June 2012 to September 2013. There were significant differences in the average weekly trap captures in all facilities, especially before and after fumigation, with the majority of mites in traps prior to fumigation. Mite numbers had a pattern of sharp decline after fumigation, followed by a steady increase until the next fumigation. Average trap captures varied due to trap location over the study period at all study sites, indicating that traps could be used to identify specific locations within an aging room where mite infestation of hams was more likely to occur. These findings can inform facility managers of mite population changes that can be used as one factor toward making pest management decisions and assessing the impact of fumigation or other pest mitigation actions.

The Future of Infant and Young Children's Food: Food Supply/Manufacturing and Human Health Challenges in the 21st Century

Infant food and weaning practices are highly debated with lots of unanswered questions. It is becoming more apparent that early-life feeding may have an effect on the long-term health of humans, particularly for noncommunicable diseases such as obesity and allergic diseases. It is important to understand how environmental influences in early life can affect the development of the immune system and metabolic profiling. In terms of nutrition and diet, one should consider the role of the total/whole diet, as well as particular nutrients in the development of noncommunicable diseases. Providing the appropriate nutrition for infants during the weaning age needs to address factors such as the microbial load of the food, nutrient composition, presence/absence of allergens and appropriate textures. These factors are of importance irrespective of whether the food is homemade or produced commercially, and need to take environmental factors and food resources into account.

Current and potential uses of bioactive molecules from marine processing waste

Food industries produce huge amounts of processing waste that are often disposed of incurring expenses and impacting upon the environment. For these and other reasons, food processing waste streams, in particular marine processing waste streams, are gaining popularity amongst pharmaceutical, cosmetic and nutraceutical industries as sources of bioactive molecules. In the last 30 years, there has been a gradual increase in processed marine products with a concomitant increase in waste streams that include viscera, heads, skins, fins, bones, trimmings and shellfish waste. In 2010, these waste streams equated to approximately 24 million tonnes of mostly unused resources. Marine processing waste streams not only represent an abundant resource, they are also enriched with structurally diverse molecules that possess a broad panel of bioactivities including anti-oxidant, anti-coagulant, anti-thrombotic, anti-cancer and immune-stimulatory activities. Retrieval and characterisation of bioactive molecules from marine processing waste also contributes valuable information to the vast field of marine natural product discovery. This review summarises the current use of bioactive molecules from marine processing waste in different products and industries. Moreover, this review summarises new research into processing waste streams and the potential for adoption by industries in the creation of new products containing marine processing waste bioactives.

The influence of sorghum grain decortication on bioethanol production and quality of the distillers' dried grains with solubles using cold and conventional warm starch processing

Very high gravity hydrolysis-fermentation of whole and decorticated sorghum grains were compared using conventional and cold hydrolysis methods to assess the extent by which decortication could minimize enzymes dosages and affect the quality of the distillers' dried grains with solubles (DDGS). All processing configurations achieved ethanol concentrations between 126 and 132 g/L (16.0-16.7%v/v), although decortication resulted in a decreased ethanol yield. Decortication resulted in a decreased volumetric productivity during warm processing from 1.55 to 1.25 g L(-1)h(-1), whereas the required enzyme dosage for cold processing was decreased from 250 to 221 μl/100 gstarch. Cold processing decreased the average acid detergent fibre (ADF) from 35.59% to 29.32% and neutral detergent fibre (NDF) from 44.04% to 32.28% in the DDGS compared to the conventional (warm) processing. Due to lower enzyme requirements, the use of decorticated grains combined with cold processing presents a favourable process configuration and source of DDGS for non-ruminants.

Enzymes- An Existing and Promising Tool of Food Processing Industry

BACKGROUND

The enzyme catalyzed process technology has enormous potential in the food sectors as indicated by the recent patents studies. It is very well realized that the adaptation of the enzyme catalyzed process depends on the availability of enzyme in affordable prices.

OBJECTIVE

Enzymes may be used in different food sectors like dairy, fruits & vegetable processing, meat tenderization, fish processing, brewery and wine making, starch processing and many other. Commercially only a small number of enzymes are used because of several factors including instability of enzymes during processing and high cost.

METHOD

More and more enzymes for food technology are now derived from specially selected or genetically modified microorganisms grown in industrial scale fermenters. Enzymes with microbial source have commercial advantages of using microbial fermentation rather than animal and plant extraction to produce food enzymes.

CONCLUSION

At present only a relatively small number of enzymes are used commercially in food processing. But the number is increasing day by day and field of application will be expanded more and more in near future. The purpose of this review is to describe the practical applications of enzymes in the field of food processing.

Anaerobic digestion of tomato processing waste: Effect of alkaline pretreatment

The objective of the work was to assess the effect of mild alkaline pretreatment on the anaerobic biodegradability of tomato processing waste (TPW). Experiments were carried out in duplicate BMP bottles using a pretreatment contact time of 4 and 24 h and a 1% and 5% NaOH dosage. The cumulative methane production during a 30 d period was recorded and modelled. The alkaline pretreatment did not significantly affect methane production in any of the treatments in comparison to the control. The average methane production for all runs was 320 NmL/gVS. Based on first order kinetic modelling, the alkaline pretreatment was found to slow down the rate of methanogenesis, mainly in the two reactors with the highest NaOH dosage. The biodegradability of the substrates ranged from 0.75 to 0.82 and from 0.66 to 0.72 based on two different approaches.

Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

The European diet today generally contains too much sodium (Na(+)). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with reduced sodium content. Traditional sensorial evaluation and objective multimodal machine vision were used. The salt content in the hams was decreased from 3.4% to 1.4%, and 25% of the Na(+) was replaced by K(+). The salt reduction had highest influence on the sensory attributes salty taste, after taste, tenderness, hardness and color hue. The multimodal machine vision system showed changes in lightness, as a function of reduced salt content. Compared to the reference ham (3.4% salt), a replacement of Na(+)-ions by K(+)-ions of 25% gave no significant changes in WHC, moisture, pH, expressed moisture, the sensory profile attributes or the surface lightness and shininess. A further reduction of salt down to 1.7-1.4% salt, led to a decrease in WHC and an increase in expressible moisture.