Showing papers in "Journal of the Science of Food and Agriculture in 2020"

Resveratrol: a review of plant sources, synthesis, stability, modification and food application

Abstract: Resveratrol, a stilbene molecule belonging to the polyphenol family, is usually extracted from a great many natural plants. The technologies of preparation and extraction methods are developing rapidly. As resveratrol has many beneficial properties, it has been widely utilized in food and medicine industry. In terms of its structure, it is susceptible to degradation and can undergo chemical changes during food processing. Different studies have therefore given more attention to various aspects of resveratrol, including anti-aging, anti-oxidant, and anti-cancer activity. This review classifies the study of resveratrol, considers plant sources, synthesis, stability, common reactions, and food applications, and provides references to boost its food and medical utilization. © 2019 Society of Chemical Industry.

Priorities for science to overcome hurdles thwarting the full promise of the 'digital agriculture' revolution.

Abstract: The world needs to produce more food, more sustainably, on a planet with scarce resources and under changing climate. The advancement of technologies, computing power and analytics offers the possibility that 'digitalisation of agriculture' can provide new solutions to these complex challenges. The role of science is to evidence and support the design and use of digital technologies to realise these beneficial outcomes and avoid unintended consequences. This requires consideration of data governance design to enable the benefits of digital agriculture to be shared equitably and how digital agriculture could change agricultural business models; that is, farm structures, the value chain and stakeholder roles, networks and power relations, and governance. We argue that this requires transdisciplinary research (at pace), including explicit consideration of the aforementioned socio-ethical issues, data governance and business models, alongside addressing technical issues, as we now have to simultaneously deal with multiple interacting outcomes in complex technical, social, economic and governance systems. The exciting prospect is that digitalisation of science can enable this new, and more effective, way of working. The question then becomes: how can we effectively accelerate this shift to a new way of working in agricultural science? As well as identifying key research areas, we suggest organisational changes will be required: new research business models, agile project management; new skills and capabilities; and collaborations with new partners to develop 'technology ecosystems'. © 2018 The Authors. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Natural biopolymer-based hydrogels for use in food and agriculture.

Abstract: Hydrogels are important materials that are of high scientific interest and with numerous applications. Natural polymer-based hydrogels are preferred to synthetic ones due to their safety, biocompatibility, and ecofriendly properties. They have been studied extensively and implemented in various fields, such as medicine, cosmetics, personal-care products, water purification, and more. This review focuses on the applications of nature-sourced polymer-based hydrogels in food and agriculture. Different types of biopolymers and crosslinking agents, and various methods for hydrogel formation are described. The physicomechanical properties and applied activities of the resulting materials are also comprehensively discussed. Biodegradable synthetic polymers are outside the scope of this review. © 2020 Society of Chemical Industry.

Detection of rice plant diseases based on deep transfer learning.

Abstract: Background As the primary food for nearly half of the world's population, rice is cultivated almost all over the world, especially in Asian countries. However, the farmers and planting experts have been facing many persistent agricultural challenges for centuries, such as different diseases of rice. The severe rice diseases may lead to no harvest of grains; therefore, a fast, automatic, less expensive and accurate method to detect rice diseases is highly desired in the field of agricultural information. Results In this article, we study the deep learning approach for solving the task since it has shown outstanding performance in image processing and classification problem. Combining the advantages of both, the DenseNet pre-trained on ImageNet and Inception module were selected to be used in the network, and this approach presents a superior performance with respect to other state-of-the-art methods. It achieves an average predicting accuracy of no less than 94.07% in the public dataset. Even when multiple diseases were considered, the average accuracy reaches 98.63% for the class prediction of rice disease images. Conclusions The experimental results prove the validity of the proposed approach, and it is accomplished efficiently for rice disease detection. © 2020 Society of Chemical Industry.

Starch digestibility: past, present, and future

Abstract: In the last century, starch present in foods was considered to be completely digested. However, during the 1980s, studies on starch digestion started to show that besides digestible starch, which could be rapidly ors lowly hydrolysed, there was a variable fraction that resisted hydrolysis by digestive enzymes. That fraction was named resistant starch (RS )and it encompasses those forms of starch that are not accessible to human digestive enzymes but can be fermented by the colonic microbiota, producing short-chain fatty acids. RS has been classified into five types, depending on the mechanism governing its resistance to enzymatic hydrolysis. Early research on RS was focused on the methods to determine its content in foods and its physiological effects, including fermentability in the large intestine. Later on, due to the interest of the food industry, methods to increase the RS content of isolated starches were developed. Nowadays, the influence of RS on the gut microbiota is a relevant research topic owing to its potential health-related benefits. This review summarizes over 30 years of investigation on starch digestibility, its relationship with human health, the methods to produce RS and its impact on the microbiome. (Less)

Hydroxycinnamic acids and human health: recent advances

Abstract: There is an urgent need to improve human diet globally. Compelling evidence gathered over the past several decades suggests that a suboptimal diet is associated with many chronic diseases and may be responsible for more deaths than any other risks worldwide. The main components in our diet that need higher intake are whole grains, fruit and vegetables, and nuts and seeds; all of these are important sources of dietary fiber and polyphenols. The health benefits of dietary fiber and polyphenols are also supported by several decades of valuable research. However, the conclusions drawn from interventional human trials are not straightforward and the action mechanisms in improving human health are not fully understood. Moreover, there is a great inter-individual variation caused by different individual capabilities of processing, absorbing and using these compounds effectively. Data on the bioavailability and bioefficacy of hydroxycinnamic acids (HCAs) are limited when compared to other classes of polyphenols (e.g. anthocyanins). This review aims to summarize the latest research advances related to HCA bioavailability and their biological effects revealed by epidemiological data, pre-clinical and clinical studies. Moreover, we aim to review the effects of HCAs on gut microbiota diversity and function and its respective influence on host health. © 2019 Society of Chemical Industry.

Propolis: types, composition, biological activities, and veterinary product patent prospecting

Abstract: Propolis is a resinous substance composed of a mixture of different plant parts and molecules secreted by bees. Chemically, it is defined as a complex matrix containing biologically active molecules with antibacterial, antifungal, antiviral, antiparasitic, hepatoprotective, and immunomodulatory activities. It is widely employed in cosmetic formulations and pharmaceutical products and is one of the most widely used natural products. However, the effects and strength of these biological activities depend on the chemical profile and composition of each propolis type. This composition is associated with the diversity of local flora, the place and period of collection, and the genetics of the bees. In this context, the objective of this review was to investigate the biological, chemical, and microbiological properties of propolis. A technological prospection was also performed on patents for products designed to be used in animal health. Our investigation shows that the literature contains diverse studies dedicated to comparing and describing the composition and therapeutic properties of propolis. These studies demonstrate the potential biological use of propolis in veterinary medicine, showing the applications of propolis extracts in different formulations. However, there are a low number of propolis-based veterinary products with a registered patent. Thus, the development of products based on propolis is a promising market to be exploited. © 2019 Society of Chemical Industry.

Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages

Abstract: Background Nowadays, fat replacement in meat products is a matter of concern in the meat industry. The objective of this study was to evaluate the replacement of pork backfat with two oleogels of linseed in dry-cured sausages. Results Five batches of dry-cured sausages were prepared with two oleogels, a mixture of γ-oryzanol and β-sitosterol (SO) and beeswax (B), at two levels of replacement (20% and 40%) (SO-20, SO-40, B-20, and B-40, respectively) and a control batch. The fatty acid profile improved in terms of nutrition: the polyunsaturated fatty acid / saturated fatty acid (PUFA/SFA) and n-6/n-3 ratio was about 1.41 and 0.93 for the higher levels of replacement, SO-40 and B-40, respectively. Quality parameters such as pH and color also changed with the inclusion of oleogels, resulting in changes in the sensory quality. Conclusion Oleogels based on linseed enabled the replacement of pork backfat in fermented sausages. Depending on the level of fat substitution, such oleogels could replace fat in dry-cured sausages at the industrial level. © 2019 Society of Chemical Industry.

The use of nanotechnology to increase quality and yield of fruit crops.

Abstract: Nanotechnology is currently being widely employed in agriculture and horticulture. The most widely investigated and developed factor related to fruit trees is nanofertilizers (NFs), which play very important roles in increasing vegetative growth, improving reproductive growth and flowering, thereby increasing productivity, product quality and ultimately increasing shelf-life and decreasing fruit waste. These nanomaterials, which are generally sprayed at low concentrations on trees at different time intervals and in frequent sessions, are also considered as growth stimulants. Macro- and micro-scale NFs such as zinc, boron, chitosan, and fertilizer nanocomposites such as ZnFeMnB (zinc, iron, manganese, boron), NPKMg (nitrogen, phosphorus, potassium, magnesium), and calcite have been shown to significantly improve the vegetative and reproductive traits of fruit trees such as pomegranate, strawberry, mango, date, coffee and grape. Knowledge on the effects of NFs on fruit trees and biological reasons for their effects on different traits is incomplete and there is an urgent need for extensive research on these topics. © 2019 Society of Chemical Industry.

Exudate gums: chemistry, properties and food applications - a review.

Abstract: Gums are complex carbohydrate molecules which have the ability to bind water and form gels at low concentration. These carbohydrates are often associated with proteins and minerals in their structure. Gums are of various types such as seed gums, exudate gums, microbial gums, mucilage gums, seaweeds gums, etc. Exudate gums are plant gums which ooze out from bark as a result of a protection mechanism upon injury. Exudate gums have been used by humans since ancient times for various applications due to their easy availability. The main characteristics which make them fit for use in various applications are viscosity, adhesive property, stabilization effect, emulsification action and surface-active property. Major applications of these gums are in food products, the paper, textile, cosmetics and pharmaceutical industries, oil-well drilling, etc. In the present paper, the chemistry, properties, processing and applications of commercially available exudate gums such as acacia gum or gum arabic, karaya gum, ghatti gum and tragacanth gum are discussed. Recent literature reveals that apart from the above mentioned applications, these gums also have nutritional properties which are being explored. Other gums cannot replace them because of their certain unique characteristics. © 2020 Society of Chemical Industry.

Twenty-five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations

Abstract: This review summarises 25 years of investigations on antioxidants research in foods and biological fluids and critically analyses the merits and limitations of using the total antioxidant capacity (TAC) measurement in the metabolomic era. An enormous bulk of knowledge was produced regarding the antioxidant capacity of foods and large TAC databases were developed. A direct link between a food TAC value and any health benefit is erroneous and has led to several cases of consumer deception. However, the striking epidemiological evidence associating a high dietary TAC with some disease prevention and the availability of well-constructed TAC databases deserve attention and must be taken into account to establish the usefulness of measuring TAC in both foods and biological samples. The in vivo TAC measurement, usually performed in plasma, is influenced by many external factors, such as dietary habits, as well as environmental and behavioural factors, which are integrated towards homeostatic control by fine physiological mechanisms with high inter-individual variability. Therefore, plasma TAC cannot be considered as a unique biomarker of individual antioxidant status. However, the combined evaluation of plasma TAC with known markers of disease, individual metabolism, inflammation and genetics, as well as with markers of gut microbiota composition and activity, may lead to the identification of populations that are more responsive to food/diet TAC. In this framework, the appropriate use of TAC measurement both in food and in vivo can still provide support for the interpretation of complex phenomena and be a tool for sample screening when making a quick decision toward in-depth research investigations. © 2018 Society of Chemical Industry.

Total replacement of dietary fish meal with black soldier fly (Hermetia illucens) larvae does not impair physical, chemical or volatile composition of farmed Atlantic salmon (Salmo salar L.)

Abstract: Background The aquafeed sector has been replacing conventional dietary ingredients with more economic and eco-friendly ingredients. Insects embody a promising alternative as a result of being highly nutritious and showing traits leading to a circular bioeconomy. Atlantic salmon (Salmo salar L.) at the sea-water stage were fed diets with a partial or complete substitution of fishmeal with meal of Hermetia illucens larvae reared on a media containing Ascophyllum nodosum mixed with organic wastes (60:40). The present study aimed to assess the quality of fillets by characterizing its physico-chemical traits with conventional and innovative methods, such as the proton transfer reaction-time of flight-mass spectrometer technique, allowing the analysis of samples at room temperature. Finally, steamed fillets underwent a consumer test to investigate the liking of consumers and their intention of re-consumption. Results The main findings showed that a complete dietary substitution of fishmeal with H. illucens larvae meal did not impair the physico-chemical quality of A. salmon fillets. Notably, neutral n-3 polyunsaturated fatty acids (PUFA) slightly but significantly increased in the fillets of A. salmon fed H. illucens, also as a result of the additional fish oil present in the diets containing insect. The volatile organic profile was not altered by the different diets. The consumer-liking test revealed that Italian consumers appreciated the tested salmon irrespective of the administered feed. Conclusion Tailoring the insect fatty acid profile by rearing the larvae on a PUFA-rich substrate, coupled with a dietary modulation of the oily source, can successfully maintain or even increase the cardioprotective characteristics of fillets. © 2019 Society of Chemical Industry.

Advances in research and development of bioplastic for food packaging.

Abstract: Background The article reviews the recent developments in bioplastic food packaging. Several bioplastic materials (polylactide, polyhydroxyalkanoates, and starch) have been successfully converted into food packaging using conventional plastic conversion technologies including extrusion, injection molding, and compression molding. Recently, bioplastic packaging has been developed into active packaging which can either control the release of active ingredients or scavenge undesirable substances. This review emphasizes the advances in bioplastic packaging with regard to active packaging applications and applications requiring gas and water barrier. Results The review shows that antioxidant and antimicrobial functions are major developments for the control-release application in bioplastic packaging. Factors affecting the release of active ingredients have been reviewed. The sorption of low molecular weight substances such as humidity, aromas, and gases, also affects the properties of packaging materials. Some patents are available for oxygen-scavenging bioplastic packaging. Moreover, improved high-barrier packaging technologies (modified polymer, coating, and lamination) have been developed to increase the shelf-life of food products. Conclusion The finding shows that the development of bioplastic into food packaging included control-release (desorption), scavenging (absorption) and permeation technologies. © 2018 Society of Chemical Industry.

Functional compounds from olive pomace to obtain high-added value foods – a review

Abstract: Olive pomace, the solid by-product from virgin olive oil extraction, constitutes a remarkable source of functional compounds and has been exploited by several authors to formulate high value-added foods and, consequently, to foster the sustainability of the olive-oil chain. In this framework, the aim of the present review was to summarize the results on the application of functional compounds from olive pomace in food products. Phenolic-rich extracts from olive pomace were added to vegetable oils, fish burgers, fermented milk, and in the edible coating of fruit, to take advantage of their antioxidant and antimicrobial effects. Olive pomace was also used directly in the formulation of pasta and baked goods, by exploiting polyunsaturated fatty acids, phenolic compounds, and dietary fiber to obtain high value-added healthy foods and / or to extend their shelf-life. With the same scope, olive pomace was also added to animal feeds, providing healthy, improved animal products. Different authors used olive pomace to produce biodegradable materials and / or active packaging able to increase the content of bioactive compounds and the oxidative stability of foods. Overall, the results highlighted, in most cases, the effectiveness of the addition of olive pomace-derived functional compounds in improving nutritional value, quality, and / or the shelf-life of foods. However, the direct addition of olive pomace was found to be more challenging, especially due to alterations in the sensory and textural features of food. © 2020 Society of Chemical Industry.

Biotransformation of phenolics and metabolites and the change in antioxidant activity in kiwifruit induced by Lactobacillus plantarum fermentation.

Abstract: Background Changes in antioxidant activity of fruit during fermentation are related to changes in the composition of phenolic acids and flavonoids. In this study, we investigated the effects of Lactobacillus plantarum on the phenolic profile, antioxidant activities, and metabolites of kiwifruit pulp. Results Lactobacillus plantarum fermentation increased scavenging activity of 1-diphenyl-2-picrylhydrazyl (DPPH) and 2,20-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) radicals. The content of phenolics and flavonoids was increased after fermentation. Correlation analysis demonstrated that the phenolic and flavonoid content was responsible for increasing the scavenging activities of DPPH and ABTS. Lactobacillus plantarum influenced the phenolic profile of the pulp. Protocatechuic and chlorogenic acids were the predominant phenolic acids in fermented kiwifruit pulp. Gallic acid, chlorogenic acid, epicatechin, and catechins were degraded by L. plantarum. The content of 6,7-dihydroxy coumarin and p-coumaric acid, and especially protocatechuic acid, was increased by fermentation. Metabolic differences in lactic acid, fructose, phosphoric acid, gluconolactone, and sugar were evident between non-fermented and fermented kiwifruit. Conclusion Lactobacillus plantarum fermentation increased antioxidant compounds and antioxidant activity in kiwifruit pulp. These results provide the foundation to target the functional benefits of L. plantarum-fermented kiwifruit pulp for further human, animal, and plant health applications. © 2020 Society of Chemical Industry.

Efficiency of two arbuscular mycorrhizal fungal inocula to improve saline stress tolerance in lettuce plants by changes of antioxidant defense mechanisms

Abstract: Background Arbuscular mycorrhizal (AM) fungi establish symbioses with most agricultural plants and improves growth under soil stress conditions. The present study aimed to evaluate the functional contribution of 2 AM fungal inocula (a native consortium isolated from saline soils of the Atacama Desert, 'HMC', and a reference inoculum Claroideoglomus claroideum, 'Cc') on the growth and antioxidant compounds of two cultivars of lettuce (Lactuca sativa cvs. 'Grand Rapids' and 'Lollo Bionda') at increasing salt stress conditions (0, 40, and 80 mmol L-1 NaCl). At 60 days of plant growth, the symbiotic development, biomass production, lipid peroxidation, proline content, antioxidant enzymes, phenolic compound profiles and antioxidant activity were evaluated. Results The 2 AM inocula differentially colonized the roots of Grand Rapids and Lollo Bionda lettuce plants. The AM symbioses increased proline synthesis and superoxide dismutase, catalase and ascorbate peroxidase activities and diminished phenolic compound synthesis and oxidative damage in lettuce, which was related positively to a higher growth of inoculated plants under salt exposure. The higher concentration of phenolic compounds induced by salinity in non-inoculated plants was associated with high oxidative stress and low fresh biomass production. Conclusion Modulation of salinity stress in lettuce by AM root colonization is a result of changes of antioxidant enzymatic systems that reduce oxidative damage and sustain growth. The application of AM fungi to improve crop production by means of directed inoculation with efficient AM fungal strains may enhance lettuce production on soils plagued with salinity worldwide. © 2019 Society of Chemical Industry.

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).

Abstract: Background Flavor plays a critical role in defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air drying (HAD). Thus, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze changes in volatile compounds of pepper during the HAD process with different drying temperatures. Results A total of 45 volatile flavor compounds were identified, including 11 esters, 11 aldehydes, nine alcohols, five ketones, three furans, three acids, two pyrazines, and one ether. The results showed that with the loss of moisture during drying, aldehydes and alcohols decreased, esters initially increased and then decreased. However, propyl acetate, 2,3-butanediol, 2-acetylfuran, and 2-methylpyrazine increased. Moreover, drying temperature was closely related to the change of volatile flavor compounds. Aldehydes, alcohols, and some other volatile flavor compounds (methyl salicylate, ethyl acetate, 2-methylpyrazine, dipropyl disulfide) decreased with an increase of temperature (60-80 °C) at the same moisture content, while high temperature could promote the formation of ethyl octanoate, methyl octanoate, benzaldehyde, furfurol, acetal, 5-methylfurfural, and 2-acetylfuran. Based on principal components analysis and heat map clustering analysis, peppers dried at 70 or 80 °C presented similar composition, and the loss of volatile flavor compounds was more than samples died at 60 °C during the HAD process. Conclusion Overall, the flavor quality of peppers dried at 60 °C was better than that of other treatments during the HAD process. HS-GC-IMS was a reliable and effective means of analyzing volatile flavor compounds in peppers during the drying process. © 2020 Society of Chemical Industry.

Untangling the molecular mechanisms and functions of nitrate to improve nitrogen use efficiency.

Abstract: A huge amount of nitrogenous fertilizer is used to increase crop production. This leads to an increase in the cost of production, and to human and environmental problems. It is therefore necessary to improve nitrogen use efficiency (NUE) and to design agronomic, biotechnological and breeding strategies for better fertilizer use. Nitrogen use efficiency relies primarily on how plants extract, uptake, transport, assimilate, and remobilize nitrogen. Many plants use nitrate as a preferred nitrogen source. It acts as a signaling molecule in the various important physiological processes required for growth and development. As nitrate is the main source of nitrogen in the soil, root nitrate transporters are important subjects for study. The latest reports have also discussed how nitrate transporter and assimilation genes can be used as molecular tools to improve NUE in crops. The purpose of this review is to describe the mechanisms and functions of nitrate as a specific factor that can be addressed to increase NUE. Improving factors such as nitrate uptake, transport, assimilation, and remobilization through activation by signaling, sensing, and regulatory processes will improve plant growth and NUE. © 2019 Society of Chemical Industry.

Spray drying and storage of probiotic-enriched almond milk: probiotic survival and physicochemical properties.

Abstract: Background The combination of the nutritional profile of almond milk with the benefits of probiotic bacteria is an interesting development to meet the demand for sustainable and health-promoting food. Almond milk inoculated with probiotic Lactobacillus plantarum (ATCC8014) was spray dried and the almond, its milk, and powders were characterized physicochemically. Samples were characterized in terms of bacterial survival before and after atomization. Bacterial viability and total fatty acid changes were studied during 8 months' storage at 4 and 22 °C. Results Results showed adequate physicochemical properties and an optimal bacterial survival rate, maintaining almost the same values before and after the spray-drying operation. A decrease was observed in the cell viability for samples stored at 4 °C. However, the cell count was maintained above the minimum level suggested (107 living cells) to allow potential probiotic functionality for 8 months. On the other hand, the count cell of powders stored at 22 °C was below the minimum level required after 6 months. The fatty acids profile was not significantly (P > 0.05) affected by storage time and temperature. Conclusion A new almond-based-product with probiotics was developed to meet consumer demands. Almond nutrients were recovered from almond milk powder and were found to be a good source of K and high in Mg and in monounsaturated fat. The viability of bacteria was assured during 8 months of storage at 4 °C and up to 6 months for samples stored at 22 °C. © 2020 Society of Chemical Industry.

Chemical composition, antioxidant, antibacterial, and tyrosinase inhibition activity of extracts from Newhall navel orange (Citrus sinensis Osbeck cv. Newhall) peel.

Abstract: Background Newhall navel orange (Citrus sinensis Osbeck cv. Newhall) is the major navel orange cultivar planted in China. Almost all Newhall navel orange peels produced in that country are currently discarded, which is not only harmful to the environment but also a waste of resources. It is therefore necessary to carry out research to explore the utilization potential of this resource. Results A 95% ethanol extract (EE) of Newhall orange peel was prepared and fractionated into three subextracts: petroleum ether extract (PEE), ethyl acetate extract (EtOAcE), and water extract (WE) by simple liquid / liquid extractions. These four extracts were then subjected to antioxidant, antibacterial, and tyrosinase inhibition assays. Interestingly, EtOAcE was significantly superior to all other three extracts, exhibiting the best biological effects. The total polyphenol content (TPC), total flavonoid content (TFC), and primary individual flavonoids of these four extracts were analyzed and compared. This was followed by principal component analysis (PCA) and the Pearson's correlation test. The result indicates that the primary bioactive compounds responsible for the biological effects of the EtOAcE are sinensetin, 4',5,6,7-tetramethoxyflavone, nobiletin, 3,3',4',5,6,7-hexamethoxyflavone, and narirutin. In view of its easy preparation and potent biological effects, EtOAcE might demonstrate excellent application potential in various industrial areas. Conclusions This study successfully identified EtOAcE as a potent naturally occurring antioxidant, antibacterial, and tyrosinase inhibitory agent, which might add value to the utilization of Newhall navel orange peel in the food, cosmetic, and pharmaceutical industries. © 2020 Society of Chemical Industry.

Prospects for sustainability of pig production in relation to climate change and novel feed resources

Abstract: Pig production systems provide multiple benefits to humans. However, the global increase in meat consumption has profound consequences for our earth. This perspective describes two alternative scenarios for improving the sustainability of future pig production systems. The first scenario is a high input-high output system based on sustainable intensification, maximizing animal protein production efficiency on a limited land surface at the same time as minimizing environmental impacts. The second scenario is a reduced input-reduced output system based on selecting animals that are more robust to climate change and are better adapted to transform low quality feed (local feeds, feedstuff co-products, food waste) into meat. However, in contrast to the first scenario, the latter scenario results in reduced predicted yields, reduced production efficiency and possibly increased costs to the consumer. National evaluation of the availability of local feed and feedstuff co-product alternatives, determination of limits to feed sourced from international markets, available land for crop and livestock production, desired production levels, and a willingness to politically enforce policies through subsidies and/or penalties are some of the considerations to combine these two scenarios. Given future novel sustainable alternatives to livestock animal protein, it may become reasonable to move towards an added general premium price on 'protein from livestock animals' to the benefit of promoting higher incomes to farmers at the same time as covering the extra costs of, politically enforced, welfare of livestock animals in sustainable production systems. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Comparison of an angiotensin-I-converting enzyme inhibitory peptide from tilapia (Oreochromis niloticus) with captopril: inhibition kinetics, in vivo effect, simulated gastrointestinal digestion and a molecular docking study.

Abstract: Background In order to utilize tilapia skin gelatin hydrolysate protein, which is normally discarded as industrial waste in the process of fish manufacture, we study the in vivo and in vitro angiotensin-I-converting enzyme (ACE) inhibitory activity of the peptide Leu-Ser-Gly-Tyr-Gly-Pro (LSGYGP). The aim was to provide a pharmacological basis of the development of minimal side effects of ACE inhibitors by comparative analysis with captopril in molecular docking. Results This peptide from protein-rich wastes showed excellent ACE inhibitory activity (IC50 = 2.577 μmol L-1 ) and exhibited a mixed noncompetitive inhibitory pattern with Lineweaver-Burk plots. Furthermore, LSGYGP and captopril groups both showed significant decreases in blood pressure after 6 h and maintained good digestive stability over 4 h. Molecular bond interactions differentiate competitive captopril upon hydrogen bond interactions and Zn(II) interaction. The C-terminal Pro generates three interactions (hydrogen bonds, hydrophilic interactions and Van der Waals interactions) in the peptide and effectively interacts with the S1 and S2 pockets of ACE. Conclusion LSGYGP, with an IC50 value of 2.577 μmol L-1 , has an antihypertensive effect in spontaneously hypertensive rats. Through comparison with captopril, this study revealed that LSGYGP may be a potential food-derived ACE inhibitory peptide and could act as a functional food ingredient to prevent hypertension. © 2019 Society of Chemical Industry.

Pulsed electric field and mild heating for milk processing: a review on recent advances.

Abstract: Pulsed electric field (PEF) treatment consists of exposing food to electrical fields between electrodes within a treatment chamber, which can improve the preservation of fresh-like products such as milk. Although several studies support the use of PEF technology to process milk at low temperature, these studies reported microbial reductions of around 3 log10 cycles and also indicated a limited impact of PEF on some endogenous and microbial enzymes. This scenario indicates that increasing the impact of PEF on both enzymes and microorganisms remains a major challenge for this technology in milk processing. More recently, combining PEF with mild heating (below pasteurization condition) has been explored as an alternative processing technology to enhance the safety and to preserve the quality of fresh milk and milk products. Mild heating with PEF enhanced the safety of milk and derived products (3 log10 -6 log10 cycles reduction on microbial load and drastic impact on the activity enzymes related to quality decay). Moreover, with this approach, there was minimal impact on enzymes of technological and safety relevance, proteins, milk fat globules, and nutrients (particularly for vitamins) and improvements in the shelf-life of milk and selected derived products were obtained. Finally, further experiments should consider the use of milk processed by PEF with mild heating on cheese-making. The combined approach of PEF with mild heating to process milk and derived products is very promising. The characteristics of current PEF systems (which is being used at an industrial level in several countries) and their use in the liquid food industry, particularly for milk and some milk products, could advance towards this strategy. © 2019 Society of Chemical Industry.

Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.

Abstract: Background The aim of this work was to evaluate the effect on chemical composition, physico-chemical properties, cooking characteristics, fatty acid profile, lipid oxidation, and sensory acceptability of an oil-in-water emulsion gel that was prepared with chestnut flour, chia oil, gellan gum, and water (CEG), used as a fat replacer in pork burgers. The original mixture was used as a control sample (CS). The other samples were formulated partially replacing pork backfat with 5% of CEG (CEG5%) and 10% of CEG (CEG10%). Results Proximate analysis of samples showed several differences between samples. The CEG addition was found to be effective for improving the cooking yield while diameter reduction and thickness increase were positively affected. As regards lipid oxidation, in cooked burger, the 2-thiobarbituric acid (TBA) values for CS, CEG5% and CEG10% were 0.46, 0.57, and 0.59 mg malonaldehyde/kg sample, respectively. The linolenic and linolenic acid content of pork burger increased as CEG addition increased. Sensory properties for CS and CEG5% were similar whereas CEG10% showed the highest sensory scores. Conclusions A combination of chestnut flour and chia oil could be used as a novel ingredient to develop pork burgers with a better nutritional profile without diminishing their sensory and physico-chemical properties. © 2019 Society of Chemical Industry.

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

Abstract: Background Hydrocolloids are the most commonly used additive in the processing of surimi products. However, the effect of hydrocolloids on surimi protein conformation has not been reported, and the level of hydrocolloids may be a key factor influencing the quality of surimi. Therefore, this study investigated the effect of curdlan, xanthan gum, κ-carrageenan, and gelatin at various levels on gel properties and protein conformation of surimi from silver carp. Results Addition of curdlan, κ-carrageenan, or gelatin at lower level could significantly promote gel strength, textural profiles, and water holding capacity (WHC) of the surimi gels. However, gel strength and WHC gradually decreased with increasing amount of xanthan gum added. The addition of curdlan or κ-carrageenan remarkably increased the whiteness of surimi gel, but the whiteness decreased when the concentration of κ-carrageenan reached 5 g kg-1 . Along with the increase of curdlan, κ-carrageenan, or gelatin concentration, the index of hydrophobic interaction and hydrogen bonds first increased and then decreased, whereas index of ionic bonds first decreased and then increased. According to Raman spectroscopy data, a small content of curdlan or κ-carrageenan promoted the conformational transition of surimi protein from α-helix to β-sheet, leading to the changes in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 4 g kg-1 curdlan or 2 g kg-1 κ-carrageenan had a finer and denser network structure. Conclusion Curdlan or κ-carrageenan at an appropriate concentration is a potential modifier to effectively improve the quality of surimi products. © 2020 Society of Chemical Industry.

Biomolecules extraction from coffee and cocoa by- and co-products using deep eutectic solvents.

Abstract: BACKGROUND: Coffee pulp (CP), cocoa husk (CH), and pod husk (CPH) are the main agro‐residues from coffee and cocoa industries. They are sources of useful biomolecules, such as phenolic compounds, fibers, and alkaloids, among others. In this study, different compositions of deep eutectic solvents (DES) were investigated as a green and sustainable extraction media, with respect to their extraction capacity. The extraction yields were evaluated using heat stirring‐assisted extraction (HSE) or ultrasound‐probe assisted extraction (UPAE). RESULTS: The results showed an important effect of the DES composition. Choline chloride (ChCl) based‐DES were the most effective, specifically lactic acid:ChCl (2:1 mol ratio), and the extraction capacity of DES was higher with UPAE (3 min/constant duty cycle (200 W)), in comparison with HSE (1 h/30 min). Chlorogenic acid, caffeine, and theobromine were identified as the main bioactive compounds. Interestingly, under specific conditions, DES allowed the formation of a molecule, identified as furfural by ultrahigh‐performance liquid chromatography mass spectrometry (UPLC‐MS), which could not be obtained using conventional extraction solvent (ethanol 70% v/v). CONCLUSION: DES showed a sustainability and high extraction capacity of biomolecules. In addition, their use as extraction solvents could lead to the formation and production of valuable building block molecules from plant biomass. © 2019 Society of Chemical Industry.

Electrospun potato starch nanofibers for thyme essential oil encapsulation: antioxidant activity and thermal resistance.

Abstract: Background Thyme essential oil (TEO) is an excellent natural substitute for synthetic compounds to maintain the quality and safety of food products. It acts as an antioxidant agent. We aimed to nanoencapsulate TEO at concentrations of 1%, 3%, and 5% (v/w, dry basis) in electrospun nanofibers made of starch (50% w/v) and formic acid (75% v/v). The rheological parameters of the fiber-forming solutions were measured, and various physical and chemical properties of the nanofibers were analyzed. Results The starch/TEO nanofibers presented homogeneous morphology. The starch nanofibers showed high encapsulation efficiency (EE, 99.1% to 99.8%), which, along with the Fourier transform infra-red (FTIR) spectrum and thermogravimetric analysis (TGA) analysis, indicate strong protection of the phenolic compounds of TEO. Nanofibers with 5% TEO retained up to 50% of the phenolic compounds after exposure to thermal treatment. The antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals of the starch/TEO nanofibers varied from 11.1% to 14.2% and the inhibition values (29.8%, P ≤ 0.05) against hydroxyl radicals were the same for free TEO and the nanofibers. Conclusion Owing to these properties, electrospun starch/TEO nanofibers can be applied in food products or food packaging.

Recent advances in postharvest technology of the wine grape to improve the wine aroma.

Abstract: Postharvest techniques are widely used for the handling and storage of fresh horticultural crops. Some of these techniques are interesting for use with wine grapes to improve the quality of wine. In this review, we consider the postharvest techniques that are already commercially used in the wine sector and others that may be significant in inducing or extracting the aroma from grapes to produce high-quality wines. Precooling consists of rapidly lowering the grape temperature, which allows the preservation/increase of volatile organic compounds (VOCs). We also discuss sustainability. Partial dehydration consists of the partial removal of water from grapes, and if a suitable environment is adopted it can be used to produce and extract berry VOCs. As a solid, carbon dioxide is used in wine processing for the rapid cooling of grapes and, as a gas, it is used for carbonic maceration. Ozone has been used for sanitation purposes in wineries for a long time, but more recently it has been used to produce wine without sulfite addition and to increase the aromatic quality of wine grapes. Ethylene application is not used commercially for wine grapes, but promising results in terms of phenolic extraction and aromatic changes in grapes are discussed. A comparison among the proposed techniques is reported in terms of grape aromatic quality and process features. The proposed techniques could help a winemaker to maintain or induce aromatic compounds in grape berries before the vinification process. The choice depends on the desired wine and economic consistency. © 2018 Society of Chemical Industry.

Advances in cultivar choice, hazelnut orchard management, and nut storage to enhance product quality and safety: an overview

Abstract: European hazelnut (Corylus avellana L.) is a major species of interest for nutritional use within the Betulaceae family and its nuts are widely used throughout the world in the chocolate, confectionery, and bakery industries. Recently its cultivation has been expanded in traditional producer countries and established in new places in the southern hemisphere, including Chile, South Africa, and Australia. Introducing hazelnut in new environments could reduce its productivity, lead the trees to experience eco-physiological disorders, and expose the crop to high pressure from common and new pests and diseases. Thus, new approaches in cultivar choice guidance, in the sustainable orchard management and even in nut storage and kernel quality evaluation are urgently required to improve the hazelnut production and processing chain. The main objective of this study was to systematize the published information regarding recent findings about the cultural operations that directly influence nut and kernel quality, support varietal choice for new plantations, and list the recent advances in nut storage and in quality and safety evaluation. © 2020 Society of Chemical Industry.

The effect of insect or microalga alternative protein feeds on broiler meat quality.

Abstract: BACKGROUND In order to combat environmental and food security concerns associated with the increasing demand for soymeal related to increasing meat consumption, this study determines the chicken meat quality derived when soymeal is substituted for either partially de-fatted Hermetia illucens larval meal or spirulina (Arthrospira platensis) in broiler diets. Physicochemical parameters, sensory traits, and fatty acid composition of the meat are investigated, as well as an experiment to evaluate the impact of highly oxygenated atmosphere versus vacuum-bag packaging on shelf life was conducted. RESULTS Hermetia illucens did not compromise quality; meat was slightly more yellow (higher b*), had a slightly decreased pH, and was less adhesive during chewing compared to the soy-fed control. Furthermore, Hermetia illucens resulted in higher saturated fatty acids proportions in thigh meat. Spirulina resulted in redder (higher a*) and more yellow (higher b*) meat with a slightly increased umami and chicken flavour. Spirulina-fed chicken meat had higher lipid oxidation levels compared to the control after being packaged in a highly oxygenated atmosphere; although, differences between the spirulina-fed and control fatty acid composition in thigh meat were minor. CONCLUSION Both alternative protein feeds show potential to replace soymeal in broiler diets; however, they do result in moderately altered products.