Showing papers in "Food Science and Technology in 2022"

Study on novel fluorescent carbon nanomaterials in food analysis

Abstract: One of the most significant nanobiotechnology and nanomaterial science areas today is the production of novel sensors and biosensors with applications in the food industry. Carbon quantum dots (CQDs) are a new generation of carbon nanoparticles with a lot of potential for food analysis. CQDs with robust physicochemical properties are one of the most recently researched carbon nanomaterials. This material has outstanding optical properties such as light persistence, photobleaching tolerance, photoluminescence, and the advantages of fast functionalization and strong biocompatibility, rendering it an excellent raw material for sensing devices. Thanks to its considerable features such as fast result outputs, low expense, ease of service, and high sensitivity, fluorescence analysis has tremendous potential for food protection. The aim of this article is to familiarise yourself with carbon points, their synthesis methods, and their optical properties. Finally, fluorescence sensors can be used to detect food additives, heavy metals, bacteria, insecticide residues, antibiotics, and nutritional components in food samples. CQDs' problems and opportunities in the area of food safety were also addressed.

A review on separation and detection of copper, cadmium, and chromium in food based on cloud point extraction technology

Abstract: Due to its environmental efficacy and economic effectiveness, a unique approach for extracting functional thermally sensitive bioactive components from food was recently developed. Cloud point extraction is one of the most effective alternative methods for extracting a wide range of organic and inorganic components from green surfactants. The extraction method is cloud point extraction by phase separation, which is a quick and easy approach that requires very little solvent and just a small amount of very non-flammable and non-volatile surfactant that is environmentally benign. The theoretical results of cloud point extraction's application in the food industry are summarized in this article. While presenting a series of introductions on how to extract cloud points, the benefits and applications of cloud points have been studied. The method of using cloud point extraction in food samples has been explained in this article. This method is simple, safe, cost-effective, and widely used to measure a variety of tissue samples, and it can detect analytes down to nanograms per millimeter. Spectrophotometric measurement of low levels of cadmium in some vegetables was also developed in the current study as one of the most important applications of the cloud point extraction method in the food industry.

Study on food preservation materials based on nano-particle reagents

Abstract: The food industry (FI) is one of the most important parts of any country's industry when it comes to food safety and security. A new approach that can be considered is the use of new technologies in this area. Given the rise in population and per capita food consumption, this sector of the industry should pursue sustainable development through the use of nanotechnologies and increased productivity. In the FI, a number of nanostructured materials (NSMs) have been used, ranging from inorganic metals, metal oxides, and their nanocomposites to nano-organic materials comprising bioactive agents. Given the various advantages of nanotechnology, there are increasing questions concerning its application, as the aggregation of nanoscale materials (NSMs) in human bodies and the atmosphere may pose a variety of health and safety risks. As a result, when producing, handling, intelligently and actively packaging, and using nano-processed food items, safety, and health risks, as well as regulatory policies, must be taken into account. The aim of this analysis is to provide a basic understanding of nanotechnology applications in the food packaging (FP) and processing industries, as well as to recognize possible opportunities and potential risks associated with the usage of NSMs.

Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics

Abstract: Dairy products are important to the human diet and are one of the four essential food groups. Conventional fermented cow milk products possessed a variation of bioactive components that enhance the human body's physiological processes. However, traditional milk products can be replaced by non-dairy plant-based milk which is produced mainly from fruits and seeds such as soy, coconut, almond, rice, peanut, lupin, cashew, and hemp. Fermented plant-based milk is the outcome of intense bacterial activity of the starter cultures, leading to the production of lactic acid and biologically active compounds that adding nutritional and physiological value. In addition, the growth and viability of probiotics in plant-based milk are depended on several factors such as milk composition, fermentation process, type of probiotics, storage time and temperature, acidity, and packages. Therefore, this review focuses on the growth and viability of probiotics in fermented plant-based milk products during fermentation and refrigerated storage.

Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS

Abstract: Evaluation of volatile aroma compounds from Chinese wild grape species aimed to explore new grape species via fruit aroma. In this study, the volatile organic compounds (VOCs) from ten grape cultivars belonging to nine different grape species were detected, by using headspace solid-phase microextraction with GC-MS. Chinese wild grape species were studied along with table grape (Muscat Hamburg, Concord) and wine grape (Cabernet Sauvignon) cultivars belonging to different origins. Total forty-five volatile compounds were detected, upon which several VOCs including pentanoic acid, cyclobutyl ester, maltol, (+)-neoisomenthol, and 8-methyloctahydrocoumarin were detected in Chinese wild grapes that have not been detected in other Vitis species. The results revealed that C6 volatile compounds were pre-dominant VOCs. Esters were found abundant in V. labrusca (Concord) and terpenoids were dominant in V. vinafera (Hamburg Muscat). The principal component analysis showed that Chinese wild grape cultivars V. yeshanensis, V. facifolia, V. davidii, V. betulifolia V. heyneana, V. amurensis and V. adenoclada are correlated with wine grape cultivar ‘Cabernet Sauvignon’, while table grape cultivars are distributed separately. These results can provide a reference for the utilization of new germplasm for specific purposes.

Antioxidant, antidiabetic, anti-inflammatory and anticancer potential of some seaweed extracts

Abstract: This study aims to evaluate the secondary metabolites, cytotoxicity, antioxidant, antidiabetic, anti-inflammatory, and anticancer activities of four selected seaweeds Padina pavonica, Taonia atomaria, Jania rubens, and Corallina elongata. The maximum value of phenolic content (176.7 ± 6.9 mg gallic acid equivalents/g crude extract) and tannin content (26.5 ± 4.3 mg tannic acid equivalents/g crude extract), was shown in the methanol extract of J. rubens and P. pavonica, respectively. While the ethanol extract of T. atomaria recorded the highest values of total flavonoid content (374.1 ±27.4 mg quercetin equivalents/g crude extract) and total saponins content (30.2 ± 0.7 mg cholesterol equivalents/g crude extract, respectively) compared to other seaweeds. Methanol extract of J. rubens and C. elongata exhibited the greatest content of alkaloids (25.8 ± 4.4 and 22.7 ± 2.6 mg/g d wt.). The methanol extract of P. pavonica established the highest DPPH radical scavenging activity (55.7% ± 0.1) at 50 μg/mL. Among the selected seaweed extracts, the ethanol extract of T. atomaria demonstrated the maximum α-amylase inhibition capacity (66.3% ± 0.0). Methanol extract of J. rubens and P. pavonica species effectively prevented the hypotonicity-induced haemolysis in a concentration-dependent manner compared with the diclofenac potassium as a standard anti-inflammatory drug. In vitro, the reported results also supported the safety and non-toxicity of the four seaweed extracts on WI-38 cell line at lower concentrations. J. rubens and P. pavonica methanol extracts recorded the highest cell growth inhibition of the HeLa Cancer Cell Lines compared to other seaweed extracts and the standard drug Cisplatin.

Chlorella vulgaris, a microalgae important to be used in Biotechnology: a review

Abstract: Chlorella vulgaris is a microalgae belonging to the order of the Chlorococcales, of the Oocytaceae family, of the genus Chlorella, which has a green colour due to the chloroplasts it contains. Its shape is spherical with a size that varies from 1 to 10 microns. These microalgae contain, in addition to chlorophyll, a significant amount of intracellular proteins, carbohydrates, lipids, vitamin C, β-carotenes and B vitamins (B1, B2, B6 and B12), which is why it is commonly used for the preparation of food supplements, as well as for the production of cosmetics, clinical treatments and even for the detoxification of heavy metals in wastewater. For this reason, the following review speaks from the morphology of the microalgae C. vulgaris to recent investigations regarding the primary and secondary metabolites. This research also provides an overview of the areas of opportunity for the development of new products and process improvements in order to increase the existing yields so far to optimize responses based on the desired products, the formulation of various growth media or the design of new photobioreactors which allow greater control of growth conditions and easy scaling for high productions at the industrial level that cover the current global needs.

Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese

Abstract: In the study, the microencapsulation method was applied in the production of white cheese from goat milk to prevent the loss of viability of Lactobacillus paracasei and Bifidobacterium longum due to environmental factors during their storage period. For this purpose, the cheese was obtained using three types of microcapsules - symbiotic microcapsules containing probiotic bacteria and probiotic + fructooligosaccharide, probiotic + inulin. In addition, probiotics, fructooligosaccharide and inulin have been added to cheese in free form, and a total of 7 different cheeses have been produced with the control sample. In the microencapsulation, 1% sodium alginate was used as coating material and the extrusion method was applied. The cheese samples have been stored at +4 0C for 180 days. It has been determined that the viability of L. paracasei and B.longum has been preserved with the microencapsulation technique, while the viability of probiotic bacteria is preserved at a higher level in cheese samples obtained with the addition of prebiotics to microencapsules. It has been concluded that probiotic microorganisms are available above the minimum therapeutic effect value in grams of cheese samples containing microcapsules and these cheese could be considered as probiotic.

Microwave assisted drying and extraction technique; kinetic modelling, energy consumption and influence on antioxidant compounds of fenugreek leaves

Abstract: Fenugreek leaves contains bioactive compounds, which are helpful in maintaining human health. These compounds are adversely affected in conventional drying methods. Therefore, this study was carried out to retain maximum amount of these components through microwave-assisted drying and extraction technique. The technique was optimized for simultaneous drying and extraction process for fenugreek leaves. The drying rate and drying time were influenced by the level of microwave power; time was reduced from 21 to 5 minutes, when microwave power was changed from 30 to 100 W. Unlikely, the drying rate increased from 1.79 to 4.56 ± 0.05 g/(100 g.min) with the change in power (30 to 100 W). Moreover, moisture ratio analysis determined that two term model was the best to demonstrate the fitness with experimental values. The energy consumption was lowest for 100W compared to other powers. Furthermore, comparison between microwave-based extraction and methanol-extraction indicated that the antioxidant activity was better preserved compared to conventional ones even at higher microwave power levels.

Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties

Abstract: Germination can alter the physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate some characteristic changes from five Indonesian brown rice varieties during germination. The germination was carried out through a complete soaking method for up to 120 h, and the samples were taken and analyzed every 24 h. The results showed that germination increased GABA (γ-aminobutyric acid) content in brown rice. The highest level of GABA, up to 126.55 mg/100 g, obtained in rice var. Inpari 43, after 120 h. Germination also affected the changes in phenolic content, antioxidant capacity, and γ-oryzanol, while fatty acid compositions showed no changes. The pasting properties changed significantly after germination, especially in peak viscosity, final viscosity, breakdown, and setback. In conclusion, the changes in brown rice characteristics during germination, especially for increased GABA content and shifting of pasting properties, are valuable information for developing functional rice-based food products.

Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

Abstract: Agro-industrial processing activities generate by-products that are discarded at high economic and environmental costs; however, many of them still contain high levels of bioactive compounds (BCs) such as dietary fiber (DF) and phenolic compounds (PCs), which, when combined, are known as antioxidant dietary fiber (ADF). These BCs have properties that are beneficial to our health, among them anti-inflammatory, antioxidant and cardioprotective. Moreover, DF can regulate glucose and cholesterol levels. The mechanism of ADF action depends on its chemical structure and the interactions between the DF and PCs in it. Recent studies have reported the incorporation of several of these by-products on a diet through food products consumed worldwide, such as bread. This review describes the chemical characteristics of the ADF complex and the effect of its molecular interactions on sensory, nutritional and health-promoting properties of functional bakery goods.

The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder

Abstract: Rheological characteristics, i.e., farinograph and extensograph test in dough, specific-volume, hardness, sensory-properties, and the physicochemical-properties of toast-bread containing four levels (0-15%) of Portulaca oleracea leaf-powder (PLP) based on flour weight were determined. The water absorption and development-time of the dough sample increased with the addition of PLP. The increase in the PLP content in the dough sample from 10% to 15% showed significant differences in dough-stability. The energy and extensibility of dough increased for 5 and 10% and then decreased for 15% PLP substitution levels at dough resting time 45, 90, and 135 minutes after production. The specific-volume decreased and the pressure force reversely increased stepwise by 5 up to 15% dosage. Sensory-evaluation indicated that 10% of PLP in the bread is the most acceptable-level, more enriched-bread variants were less acceptable mainly owing to having less significant colour and sensory indices (p < 0.05), meanwhile dough water-absorption and specific-volume had no significant difference compared to less enriched bread samples (p > 0.05). As expected, the colour changed, too, from light brown (the control) to dark green (for 15% the PLP in bread). The moisture, dietary-fiber, protein, ash, and fat content significantly increased in the toast-bread, reflecting the enhancement levels.

Antioxidant effects of black garlic powder on spent duck meat nugget quality during storage

Abstract: The effect of black garlic powder on the quality of spent duck meat nuggets during storage was investigated. This study used a completely randomized design with 4×4 factorial. The first factor was black garlic powder (0%, 1%, 2%) and 200 ppm Butylated hydroxytoluene then the second factor was the storage period (0, 10, 20, and 30 days) in refrigerator temperature. Physical quality, chemical quality, antioxidant activity, and total plate count (TPC) data were collected and analyzed using analysis of variance. Sensory quality data were collected and analyzed using the Kruskal–Wallis test. The results showed that the addition of 2% black garlic powder significantly increased (P<0.01) the color redness (a*), total phenol, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition. However, it decreased (P<0.05) the pH, lightness (L*), peroxide value, TPC, color, aroma, and acceptability. Storage time increased (P<0.05) was decreased the pH, L*, a*, tenderness, protein, total phenol, and DPPH inhibition but increased (P<0.01) the yellowness (b*), peroxide value, and TPC. The addition of 1% black garlic powder was recommended to increase the spent duck meat nugget quality during storage without decreased the sensory quality of nuggets.

Fourier-transform infrared spectroscopy and machine learning to predict amino acid content of nine commercial insects

Abstract: The nutritional profile, especially amino acid profile, determines the quality and commercial value of insect protein products. Multiple previous studies have used spectroscopy technologies and machine learning algorithms to predict essential amino acid content in various foods and feeds. However, these approaches were not applied for predicting essential amino acid content in insects before. In this study, 200 insect samples containing 9 commercial insect species were collected. Machine learning methods were applied to build the prediction models to predict amino acid content using Fourier-transform infrared spectroscopy (FTIR) raw spectra and first derivative. For all amino acids, partial least square regression, decision tree and radial basis artificial neural network exhibited high performances to predict essential amino acids. Model performances were improved for some amino acids using first derivative than using raw spectra. The highest performance (coefficient of determination: 0.97, root mean square error of prediction: 0.05 g/100 g and ratio of performance: 4.07) was achieved for phenylalanine prediction using radial basis artificial neural network modeling. The high model performance indicates the potential of applying FTIR and subsequent machine learning modeling for fast and non-destructive prediction of amino acid of insect products.

Comparative analysis on the quality of Wuyi Rougui (Camellia sinensis) tea with different grades

Abstract: Wuyi Rock tea is one of well-known tea in China. The ‘Spring Tea Competition’ every year is a big event in tea industry of Wuyishan City. In this paper, 667 samples with four grades of Wuyi Rougui teas from ‘Spring Tea Competition, 2019’ were collected to determine quality indexes. The relationship between the quality index and tea grades was analyzed. The results showed that the higher the grade of teas, the higher the total quality score (TQS) of sensory evaluation. Most of tea quality indexes had the same tendency with TQS. The contents of tea polyphenols, soluble sugar, and catechins were significantly different between the different grades teas. PCoA showed that grades of teas could be effectively distinguished by the tea quality indexes. The contents of tea polyphenols, caffeine, epigallocatechin gallate, and epigallocatechin were significantly and positively correlated to TQS of sensory evaluation. These results suggested that higher content of multicomponents is the material basis of high quality tea. The tea polyphenols, caffeine and catechin can be used to evaluate the grade difference of Wuyi Rougui tea. The ratio of phenols to amino acids, ester catechins to non-ester catechins, and characteristic amino acids are important hallmark of the top tea. Practical Application: Four grades of Wuyi Rougui teas could be effectively distinguished by the tea quality indexes.

Optimization of cupcake formulation by replacement of wheat flour with different levels of eggplant fiber using response surface methodology

Abstract: This study aimed to design and produce optimal formula of cupcakes containing eggplant fiber by surface response methodology (RSM). The wheat flour replaced with eggplant fiber in five levels, 0-40%, whole-egg and sugar were set at the same time, 55-75% and 70-90% based on (wheat-flour + eggplant-fiber) weight, respectively. Considering the most important textural properties (hardness, cohesiveness, springiness, gumminess and chewiness), density, weight, and also by mean comparisons with Duncan's test at the level of 5% significance, optimal formulas include: formula (a) (12% eggplant-fiber, 71% whole-egg, 70% sugar) and formula (b): (8% eggplant-fiber, 57% whole-egg, 70% sugar) were appropriately suggested. Chemical properties of the optimal formulas including, protein, fat, carbohydrate, moisture, insoluble ash in acid and calorie were calculated and compared with the blank. Using of the eggplant-fiber in cupcake formulation caused calorie reduction and increased its nutritional value. Formula (b), in terms of many factors, demonstrated similarity to the blank. The eggplant-fiber had an impact on all of the textural properties except springiness. The impacts of whole-egg content on springiness, chewiness and density are also remarkable. Sugar content will be shown in weight differences and is expressed as one of the most effective variables on sample weight.

Rapid identification of green tea varieties based on FT-NIR spectroscopy and LDA/QR

Abstract: There are many substances beneficial to human body in tea. In this study, we put forward innovative strategies to quickly and harmlessly identify Chinese green tea varieties. Near-infrared (NIR) spectrometer was used to collect NIR spectral data of tea samples, and the data were preprocessed by Savitzky-Golay (SG) filter to eliminate noise of spectral data. Three feature extraction algorithms: principal component analysis (PCA) combined with linear discriminant analysis (LDA), LDA/QR, generalize singular value decomposition (GSVD) were performed to decrease the dimension and compress the spectral data. Finally, k-nearest neighbor (kNN) classifier was utilized to classify the samples according to the NIR spectra of the samples. PCA combined with LDA, GSVD and LDA/QR had the classification accuracy rates 94.19%, 91.86% and 98.84%, respectively. So, LDA/QR showed the highest classification accuracy in classification of NIR spectra of tea samples. We believe that the combination of NIR spectroscopy and feature extraction algorithms can quickly identify the types of tea samples. This method may have the potential to identify other varieties of food.

Chemical constituents and nutritional health functions of Dendrobium nobile: a review

Abstract: Dendrobium nobile is a traditional Chinese medicine and functional food in China, containing phenanthrene, alkaloids, bibenzyl, sesquiterpenes, polysaccharides and other chemical components, with anti-aging, immunity-enhancing, glucose-lowering and lipid-lowering health functions. In recent years, the research value of D. nobile has attracted the attention of more and more experts and scholars. This paper reviews the chemical constituents isolated and identified from D. nobile and provides reference for further development and utilization of D. nobile.

Antioxidant and prooxidant activities of phenolic acids commonly existed in vegetables and their relationship with structures

Abstract: Phenolic acids existed in many agricultural products especially in vegetables and considered as important natural antioxidants. Eleven phenolic acids existed commonly in vegetables were chosen to assess the antioxidant activities using DPPH·, ·ABTS+, ·O2-, and ·OH scavenging assays, as well as ferric reducing power and β-carotene bleaching assays. The results showed that caffeic and protocatechuic acid with simple dihydroxylation structures have the best antioxidant activities, while p-Hydroxybenzoic and p-Coumaric acid with mono hydroxylation structures have the lowest antioxidant activities in most assays. The antioxidant activity of caffeic acid was higher than protocatechuic acid and ferulic acid higher than isoferulic acid may be due to the substituents and the position of substituents on the benzene ring. Antioxidant activities of caftaric, chicoric and chlorogenic acid and its derivates with complex dihydroxylation structures were high relatively among phenolic acids. The different concentration ranges of phenolic acids were obtained based on the quantitative relationship between antioxidant or prooxidant activities and sample concentrations. The prooxidant effect of phenolic acids was rarely observed in the present study. The results were conducive to further research on potential biological activities of vegetables.

Effect of lemon essential oil-enriched coating on the postharvest storage quality of citrus fruits

Abstract: The objective of this study was to evaluate the use of lemon essential oil and its mixtures with chitosan, calcium chloride, and natamycin on the postharvest storage quality of citrus. The analysis of the physiological and biochemical index changes of citrus stored at 20 ± 2 °C and 75 ± 5% relative humidity for 60 days showed that lemon essential oil and its mixtures could help to maintain nutritional and sensory quality of citrus. In addition, the lemon essential oil and its mixtures increased the activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD). The citrus treated with 1.0% lemon essential oil, 1.0% chitosan, 1.0% calcium chloride, and 0.03% natamycin presented the highest contents of total soluble solids(TSS), titratable acid (TA), and vitamin C (Vc), and the lowest decay rate, weight loss, relative conductivity, and malondialdehyde (MDA) content, and better SOD, CAT, and POD activities, all of which suggested that this mixture had the best effect on keeping citrus fresh. This work could provide a theoretical basis for using a lemon essential oil mixture as a green preservative to improve the storage quality of citrus.

The fruit of peach palm (Bactris gasipaes) and its technological potential: an overview

Abstract: The Amazon hosts numerous fruit species, which are consumed by the local population and distributed by the local economy in the commerce markets, but most of them are unknown to the general population. Therefore, for a better understanding of the Amazon biome, the main objective of this review was to describe the physicochemical, nutritional and biological characteristics of the peach palm, highlighting its antioxidant potential. The peach palm tree is considered a polyvalent palm native to tropical Latin America, predominantly cultivated by small farmers in agroforestry systems, its fruits present high potential for functional food production because of the presence of bioactive compounds in its composition, and high nutritive value with considerable amounts of carbohydrates and lipids, as well as it provides an important source of vitamin A. Thus, an approach has been taken on the main topics for further studies that may benefit the industry and improve the local economy where these fruits are found. In view of this, the dissemination of works already performed with this fruit, strategically relevant, can stimulate new lines of research to consolidate this field for food, pharmaceutical and cosmetic industries.

Antibacterial efficacy of lactic acid bacteria and bacteriocin isolated from Dadih’s against Staphylococcus aureus

Abstract: Bacteriocin, a peptide produced by lactic acid bacteria (LAB) widely used as a natural and safe preservative in food products. This work aimed to evaluate the characterization of bacteriocin from dadih’s LAB and to study its antimicrobial activity against Staphylococcus aureus. Supernatant from 12 LBA strains could inhibit S. aureus growth with different inhibition zones. Only nine strains showed inhibition zones of > 3.5 mm and were further evaluated for their antibacterial compounds. Three strains had antimicrobial activity derived from organic acids, especially lactic acid, and six strains had antimicrobial compounds in the form of bacteriocin. Bacteriocin strain R-55 showed the highest activity against S. aureus, with an average inhibition zone of 8.43 mm. The molecular weight of the purified isolated bacteriocin from the R-55 strain was 14.4 kDa. Bacteriocin obtained from St. faecalis subsp. liquefaciens R-55 is a promising natural preservative to prevent the growth of S. aureus as foodborne pathogens.

Advances in dry hopping for industrial brewing: a review

Abstract: highly hopped and dry hopped beer production and consumption has increased steadily for the last twenty years, following the rise of craft breweries in the United States of America and the trend they set over the world. This overuse of hops offers some environmental, technological, and economic challenges for the beer industry. Researchers have been studying several ways to make beer more ecofriendly by promoting reuse of spent hops and increasing extraction yields. Dry hopping is a size-dependent process, making it feasible for craft breweries with their small scale production, but quite a challenge for larger tanks and breweries. Based on the literature and industrial experience from brewers, the aim of this research was to analyze and discuss different dry hopping methodologies for the brewing industry and how the parameters affect the final product. In order to shed light on this trending topic and to better aid brewers in choosing the most suitable, efficient, and environmental-friendly dry hopping process for their brewery, this work approaches the main variables that promote aroma transfer from hops into beer and how to optimize it.

Employing artificial neural networks and fluorescence spectrum for food vegetable oils identification

Abstract: Vegetable oils (VOs) come in a wide range of flavors and trademarks. VOs are very similar in appearance, flavor, and taste, and it's frequently difficult to tell them from just by looking at them. Approaches for classifying these oils are sometimes expensive and time-intensive, and they frequently include analytical chemical techniques as well as mathematical algorithms like as Artificial Neural Networks (ANNs), Properties of Partial Least Squares (PLS), Principal Components Regression (PCR), and Principal Component Analysis (PCA) to enhance their effectiveness. Because of the large range of goods available, more productive techniques for qualifying, characterizing, and classifying these substances are required, as the ultimate cost should indicate the quality of the commodity that reaches the user. This study provides a technique for classifying VOs such as different manufacturers' soybean, corn, sunflower, and canola. This method utilized a Charge-Coupled Device (CCD) array sensor, a light emission diode, and a straightforward mathematical approach to capture the generated fluorescence spectrum (FS) in diluted oil. The spectrum classifications are performed using an ANN with three layers, each having four neurons. The approach can categorize VO and enables rapid network training with a 72% success rate utilizing only a few mathematical changes in the spectra data.

Effect of modified starch and gelatin by-product based edible coating on the postharvest quality and shelf life of guava fruits

Abstract: To improve storability and to maintain the qualitative characteristics of guava fruit, by an intelligent and sustainable approach, a factorial experiment was conducted in a completely randomized design with three replications. The experimental treatments were guavas with an edible coating based on modified starch and a gelatin by-product (T1), supplemented with peppermint essential oil at three different concentrations (0.5%, 1%, and 1.5%) (T2, T3, and T4), and a control (TC) consisting of guava without coating. All treatments were stored until 15 days at room temperature (25 ± 1 °C), and characteristics were measured every 3 days. The results were analyzed by regression analysis and Tukey’s post hoc test, p ≤ 0.05). The application of a modified-starch based coating and gelatin by-product, with or without peppermint essential oil, was efficient at prolonging the shelf-life of fruit to 15 days after harvest and a little ripening related to the concentration of added peppermint oil. Considering the physicochemical aspects, the best treatment was T1 and considering the microbiological aspects, the best treatments were T3 and T4.

Vegetable oils in emulsified meat products: a new strategy to replace animal fat

Abstract: The change in the lifestyle of modern consumers has increased the demand for meat products considered healthier, due tothe addition of animal fat in emulsified meat products, ingredient directly associated with the emergence of chronic diseases such as obesity and hypertension. In this sense, lipid reformulation processes aimed at replacing animal fat with other sources that are considered healthier, such as vegetable oils, appear as an innovative option for the production of meat products. However, it is necessary to develop technological strategies so that these oils can be added without causing undesirable technological and sensory effects to the final product. Thus, this study aimed to review the main aspects of the use of vegetable oils to replace animal fat in emulsified meat products. In general, existing research demonstrates excellent prospects for this new approach to redesign.

Evaluation of food safety problems based on the fuzzy comprehensive analysis method

Abstract: To preserve life and promote health, it is critical to have access to appropriate quantities of safe food. Foodborne illness is an infectious illness or poisoning caused by viruses, bacteria, or chemicals that contaminate food or water. Food safety and health are the responsibility of everyone, from the agricultural chain to the consumer who comes into touch with food, in order to limit the amount of food poisonings. Nutritionists feel that the home, or the location where the consumer prepares food, is one of the least supervised steps all the way from the farm to the table. Dr. Lotfi Zadeh invented fuzzy logic as a superset of classical logic. This article covers the mathematical foundations of fuzzy logic, as well as membership functions, fuzzy sets, and reasoning rules. Input numbers are converted into linguistic values by fuzzy expert systems, which are subsequently modified by if-then rules provided by a human expert. The notion of a fuzzy expert system is explored in-depth, along with its rule-base and set membership functions.

Evaluation of oxidative stability of new cold-pressed sunflower oils during accelerated thermal stability tests

Abstract: Refined sunflower oil has dissimilar shelf life compared to cold-pressed sunflower oil, which increases the use of refined oil, and it is more abundant in the diet. On the other hand, the production of cold-pressed oils does not require chemical processing. Moreover, these oils contain significant amounts of bioactive components with a beneficial health effect. Breeders are trying to create new sunflower hybrids for the production of cold-pressed oil with improved oxidative characteristics. This study aims to examine the rancidity of 24 cold-pressed sunflower oils of new hybrids under accelerated thermal stability test conditions (Rancimat and Schaal oven tests) and to compare the obtained results with refined sunflower oil. According to investigated oxidative parameters, the most similar to refined sunflower oil was the H20 sample with the induction period determined by the Rancimat test of 9.55 ± 0.00 h, compared to 9.49 ± 0.00 h, obtained in refined sunflower oil. The total oxidation value of the H20 sample amounted to 3.26 ± 0.12, while in refined sunflower oil this value was 2.12 ± 1.73.

Transesterification synthesis of high-yield biodiesel from black soldier fly larvae by using the combination of Lipase Eversa Transform 2.0 and Lipase SMG1

Abstract: The larvae of black soldier fly (BSFL) are rich in lipids, and in the current study, BSFL was used to produce biodiesel by enzymatic transesterification with methanol. Biodiesel obtained by free lipase-catalyzed transesterification is always with side-reactions. To address the limitation of free lipase, for the first time, Lipase SMG1 and Lipase Eversa Transform 2.0 were combined to use as catalysts at the same time. The effects of different reaction conditions on the yield of biodiesel were investigated, including the type of enzyme, reaction temperature, and molar ratio of BSFL to methanol. The molar ratio of BSFL to methanol 1:3, one-step addition of methanol at 25 °C were selected as optimal conditions. The fatty acid methyl ester content achieved to 98.45% after 8h reaction under the optimal conditions. Moreover, the main properties of the final biodiesel indicators met the EN14214 biodiesel standard.