Rat meat (RM) can be obtained freely from farmers and can be used as a potential adulterant in meat-based food products. The presence of RM in any food products is prohibited by the Muslim community and is considered non-halal meat. Therefore, an analytical method capable of analysing RM specifically is very urgent. In this study, a real -time polymerase chain reaction using a species-specific primer targeting NADH dehydrogenase subunit 6 (ND6) is applied to analyze RM. DNA extraction was...
food science, flour, protein, processing, quality
Marine by-products and insects are among the sources of chitin used in chitosan production and increase the value of the product that may be used in the food industry. The conversion of chitin to chitosan requires proper extraction methods in order to minimise energy use and waste while also producing good-quality chitosan. This study aimed to evaluate different methods of extracting chitosan from two sources and to characterise its physicochemical and antibacterial properties. The study...
food science, protein, nutrition, processing, quality
Food safety has become a huge concern among health authorities in Malaysia due to the serious impact of foods being mishandled during preparation, processing, or storage, especially in food service environments. Therefore, this study was conducted to study knowledge and practices of safe food handling among Universiti Sultan Zainal Abidin (UniSZA) cafeteria food handlers. In this study, the questionnaires were modified from the previous study and distributed to fifty-five respondents who were...
nutrition, processing, quality, storage, safety
Green asparagus (Asparagus officinalis L.) root was used as raw materials for the new fermented beverage because of its nutrition. With the goal of improving the value of green asparagus and contributing to the diversification of asparagus products; the fermented beverage (light alcoholic beverage) was the target of the research. The fermentation was conducted with 2 factors including initial total soluble solids (18-24°Bx) and pH (4.0-5.5). The results showed that the suitable conditions for...
food science, polyphenols, protein, nutrition, processing
Milk is among the most important foods used in the daily diet of children and maybe a suitable option for fortification with minerals such as iron that help reduce iron deficiencies and anemia in children. The objective of the present investigation is to fortify with heme iron from pig blood powder, and pasteurized milk with chocolate flavor and to study its sensory acceptability in a group of children aged 3-5 years. The study variables in milk preparation were iron concentration and sugar...
food science, starch, protein, nutrition, processing
A colourimetric indicator can be used to test the freshness of fish in a rapid, straightforward and non-destructive manner. Anthocyanin, a natural dye found in Antigonon leptopus flowers, has a sensitive colour reactivity to a wide range of pH levels and can be made into colourimetric indicator films on a laboratory scale, making it a viable replacement for artificial dyes. The study's purpose was to see how the concentration of A. leptopus extract affected the colourimetric assessment of fish...
food science, polyphenols, antioxidants, starch, protein
The effect of processing conditions of roselle (Hibiscus sabdariffa) calyces on the vitamin C content of the extracts was studied to develop models that best describe the process. The extraction parameters are the processing time (5, 10, 15 mins), process temperature (30oC, 50℃, 75℃ and 100℃), and calyx-water mass ratio (1:50, 1:20 and 1:10). These samples were tested for ascorbic acid using the spectrophotometric method. Statistical analysis was conducted on the experimental results and...
food science, polyphenols, antioxidants, flour, fiber
Background: Campylobacter is a foodborne pathogen that is commonly associated with chicken. The aim of this work was to evaluate the prevalence of Campylobacter jejuni (as affected by refrigerated storage) in chicken samples obtained from the wholesale poultry market in the northern part of Riyadh City, Saudi Arabia. Findings: A gradual increase in the number of positive samples was noted during storage at 4°C. On days 1, 3, and 7, the number of positive samples were 10 (30.305%), 15 (45.45%),...
food science, protein, nutrition, processing, shelf life
This study was to evaluate the optimum condition of ultrasonic-cellulase treatment for the highest conversion of insoluble to soluble dietary fibre in bamboo shoot powder. The interaction between independent variables (frequency, time and cellulase concentration) with response variables (water holding capacity, oil holding capacity and swelling capacity) was evaluated and optimized using Response Surface Methodology (RSM) coupled with a Central Composite Design (CCD). The results showed that...
food science, wheat, protein, nutrition, processing
Red palm oil (RPO) is a potential carotenoid source mostly containing β-carotene. RPO instability requires a delivery system such as nanostructured lipid carriers (NLC). This research aimed to develop an NLC delivery system and study the characteristics of NLC- RPO. The melting-emulsification-ultrasonication method was employed to produce the NLC-RPO based on 6% (w/w) lipids, with solid lipid to RPO ratio (SRR) varied 6:4, 7:3, and 8:2. Tween 80 (24% w/w) to lipids ratio of 4:1, and distilled...
food science, nutrition, processing, color, packaging
Sidempuan salak is a local fruit originating from South Tapanuli, North Sumatra. This fruit has a unique taste of sweet, sour and slightly astringent. This fruit can be consumed fresh or processed into several products, such as flour, drinks and sweets. This study aimed to develop a food-based energy bar from Sidempuan salak fruit (Salacca sumatrana (Becc.)). Energy bar formulation was done by blending purple sweet potato flour, tapioca flour, glucose syrup, egg albumen, coconut oil, salt, and...
food science, antioxidants, wheat, flour, starch
Heavy metals are used to manufacture various types of packaging materials such as cans and glass bottle containers. Determination of heavy metal concentration presence in processed food products is crucial to identify specific possibly hazard metal contaminants and create public awareness upon consumption. A total of ten samples consisting of five different brands of canned tomato paste and bottled tomato sauce sold in Malaysia were analysed for the concentration of lead (Pb), cadmium (Cd),...
food science, nutrition, processing, quality, packaging
The development of an analytical method for halal authentication analysis is urgent to assure the halalness of food and pharmaceutical products. Halal authentication analysis is widely applied for the analysis of non-halal components present in food and pharmaceutical products using some analytical methods. Non-halal components typically found in products are pig derivatives, any components derived from a pig (Sus scrofa), and alcohol. Pig derivatives such as lard and pork are widely applied...
food science, wheat, protein, quality, packaging
The production of yoghurt from camel milk (CML) is limited due to weak gel formation. As a trial to produce CML-set-type yoghurt, sixteen treatments were prepared from CML, cow milk, and stabilizers (gelatin and gum-Arabic; 1:1) using a D-optimal design. A desirable hardness of set-type yoghurt was obtained from CML (56%), cow milk (42%), and stabilizers (2%). Another study was designed to choose the best combination of stabilizers (1, 1.5 or 2% of gelatin in combination with 1% of...
food science, flour, protein, nutrition, processing
Microgreens are an emerging class of fresh vegetables that have been recognized as health -promoting foods due to their high phytonutrients and bioactive compounds. However, the major limitation to the growth of the microgreens industry is rapid quality deterioration upon harvest. Several studies have demonstrated that UV-C treatment may be an effective tool to extend the shelf life of fresh vegetables. Therefore, this study aimed to evaluate the effects of different LED illumination and UV-C...
food science, polyphenols, protein, nutrition, processing
Mastitis is the most frequently diagnosed disease in dairy cattle and responsible for the major economic losses. To date, antibiotics are the most common treatment for this disease. However, the use of antibiotic was reported to be the main contributor to milk contamination and frequent use of this therapy will lead to microbial antibiotic resistance. Furthermore, the antibiotic withdrawal time and mastitis therapy will cause a huge profit loss to dairy farmers. Therefore, alternative...
food science, polyphenols, protein, enzymes, microorganisms
Green or unripe banana is the newly potential low cost sources for starch, but its native state demonstrated some limitations in the application in food industries. These limitations can be overcome by modification and one of the modification methods that is non- laborious and inexpensive is the pre-gelatinization method. The aim of this research was to discover the optimum conditions for the pre-gelatinization method. Starch extracted from the unripe banana (maturity stage 2) was modified and...
food science, noodles, wheat, flour, starch
Moringa (Moringa oleifera L.) is a tree commonly marketed as a protein-rich leafy vegetable and nutrient supplement for people and livestock. Moringa has great potential as a source of nutritional, nutraceutical, and industrial goods as a result of global industrialisation and the increased demand for ecologically friendly products. Moringa study appears to be focused on its nutritional and therapeutic qualities rather than its agronomy as a cultivated crop, and no research has been undertaken...
food science, polyphenols, antioxidants, noodles, wheat
Prolonged exercise causes excessive fluid loss through sweat which could cause fatigue and reduced performance. Athletes need to restore this fluid loss orally, either from water or carbohydrate-electrolyte drinks. Carbohydrate-electrolyte drinks could be formulated from fruits, such as salak, also known as snake fruit, for instance. This study aimed to develop a sports drink formulated from Sidimpuan salak (Salacca sumatrana (Becc.)) fruit. The formulation of Sidimpuan salak Sports Drink...
food science, polyphenols, antioxidants, protein, nutrition
The mortality from skin infectious disease has declined in the last decades but viral and bacterial infections still could impact vulnerable populations worldwide. Jackfruit leaves were known to have pharmacological properties and were traditionally used for various ailment treatments. Currently, an abundance of jackfruit leaves is wasted without further processing as jackfruit trees need to be trimmed every after harvesting season. To overcome the economic loss of this agro-waste, an...
food science, antioxidants, nutrition, processing, storage
Generally, foods are thermally processed to destroy the vegetative microorganisms for food preservation. However, only thermal treatment triggers many unwanted biochemi- cal reactions, which leads to undesirable sensorial and nutritional effects. Therefore, a number of nontraditional preservation techniques are being developed to satisfy con- sumer demand with regard to nutritional and sensory aspects of foods. Ensuring food safety and at the same time meeting such demands for retention of...
food science, antioxidants, flour, starch, protein
Meat ranks among one of the most significant, nutritious and favored food item available to masses, which aids in fulfilling most of their body requirements. It has played a vital role in human evolution and is an imperative constituent of a well-balanced diet. It is a good source of proteins, zinc, iron, selenium, and phosphorus followed by vitamin A and B-complex vitamins. Average value of meat protein is about 23% that varies from higher to lower value according to the type of meat source....
food science, protein, fiber, nutrition, processing
Citation: Escuredo, O.; Seijo, M.C. Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties Series II. Foods 2024, 13, 2079. https://doi.org/ 10.3390/foods13132079 Received: 18 June 2024 Accepted: 21 June 2024 Published: 1 July 2024 Copyright: © 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://...
antioxidants, wheat, protein, nutrition, processing
When looking for new ingredients to process red meat, poultry, and fish products, it is essential to consider using vegetable resources that can replace traditional ingredients such as animal fat and synthetic antioxidants that may harm health. The Amazon, home to hundreds of edible fruit species, can be a viable alternative for new ingredients in processing muscle food products. These fruits have gained interest for their use as natural antioxidants, fat replacers, colorants, and extenders....
polyphenols, antioxidants, flour, protein, fiber
Food loss and waste pose significant challenges in both industrial and agricultural food production sectors. In recent decades, their environmental and economic impacts have intensified due to increasing food demand, heightened production activities, and varying standards across the global supply chain. Specifically, the complexities surrounding the causes of food waste at the retail and household levels persist as a multifaceted issue, constituting a crucial topic in food policy. This is...
wheat, flour, protein, nutrition, processing
Citation: Perez-Puyana, V.M.; Jiménez-Rosado, M.; Romero, A. Novel Food and Beverages: Production and Characterization. Foods 2024, 13, 2085. https:// doi.org/10.3390/foods13132085 Received: 19 June 2024 Revised: 24 June 2024 Accepted: 26 June 2024 Published: 1 July 2024 Copyright: © 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://...
wheat, protein, nutrition, processing, quality
This study addressed the critical issue of food waste, particularly focusing on carrot pomace, a by-product of carrot juice production, and its potential reutilization. Carrot pomace, characterized by high dietary fiber content, presents a sustainable opportunity to enhance the functional properties of food products. The effects of physical pretreatments—high shearing (HS), hydraulic pressing (HP), and their combination (HSHP)—alongside two drying methods (freeze- drying and dehydration) on...
food science, wheat, flour, starch, protein
Citation: Guiné, R.P.F. The Challenges and Strategies of Food Security under Global Change. Foods 2024, 13, 2083. https://doi.org/10.3390/ foods13132083 Received: 19 June 2024 Accepted: 24 June 2024 Published: 1 July 2024 Copyright: © 2024 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). foods Editorial The...
wheat, nutrition, quality, health, technology
Citation: Zeng, F.; Guo, H.; Liu, G. Processing and Utilization Technology of Root and Tuber Food. Foods 2024, 13, 2082. https://doi.org/10.3390/ foods13132082 Received: 11 June 2024 Accepted: 22 June 2024 Published: 1 July 2024 Copyright: © 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). foods Editorial...
noodles, wheat, flour, starch, protein
Citrus fruits are extensively cultivated worldwide, with Italy and Spain being major producers. In Southern Italy, particularly in Reggio Calabria, a typical citrus fruit is produced, namely, bergamot (Citrus bergamia Risso et Poiteau), known for its mysterious origins and exceptional quality essential oil protected by the EU’s PDO (Protected Designation of Origin) designation. Despite historical challenges, bergamot has regained prominence for its nutraceutical potential, especially its...
polyphenols, antioxidants, nutrition, processing, quality
The extraction of bioactive compounds from wine lees involves a variety of methods, the selection of which is crucial to ensure optimal yields. This systematic review, following PRISMA guidelines and utilizing the Web of Science database, aimed to examine the current state of this field, providing insights for future investigations. The search employed strategies with truncation tech‐ niques and Boolean operators, followed by a three‐step screening using well‐defined eligibility cri‐ teria. A...
food science, polyphenols, antioxidants, protein, nutrition
The key elements, or pillars, of food security are stated as food availability, food access, food utilization, and stability. These food security pillars are often linked to food security interventions at the national, community or household level. However, if the urban ‘household’ is the unit of interest for any food security intervention, this research asks if a more holistic element, or pillar, is needed. The aim of this research has been to explore the socio-economic aspects of food...
protein, nutrition, quality, sensory, storage
Ethical food consumption has gained significant attention in the past years, reflecting a societal shift towards ethical behavior. Our study examines the evolution of ethical food consump- tion research over the past three decades, aiming to map its transformation. We identified key trends, influential contributors, and major thematic clusters through a bibliometric analysis, em- ploying VOSviewer(v.1.6.18) for bibliometric visualization, focusing on citation networks and key- word...
food science, protein, nutrition, quality, safety
Propolis has gained popularity in recent years as a potential preventive and therapeutic agent due to its numerous health benefits, which include immune system boosting, blood pressure lowering, allergy treatment, and skin disease treatment. The pharmacological activity of propolis is primarily attributed to phenolics and their interactions with other compounds. Given that phenols account for most of propolis’s biological activity, various extraction methods are being developed. The resin–wax...
polyphenols, antioxidants, quality, analysis, chemistry
The blue crab, Callinectes sapidus (Rathbun, 1896), has become an invading species in the Mediterranean region, almost completely replacing native species within a few years and causing significant loss to local production. In some areas, there is an urgent need to propose new supply chains based on blue crab exploitation, where the potential valorisation routes for unsaleable blue crab and waste play an important role. The final purpose is to transform a threat into a treasure, towards a more...
antioxidants, wheat, flour, starch, protein
In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological anal- ysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and...
food science, protein, nutrition, processing, quality
Background: Environmental concerns about petroleum-based plastic packaging materials and the growing demand for food have inspired researchers and the food industry to develop food packaging with better food preservation and biodegradability. Nanocomposites consisting of nan- ofillers, and synthetic/biopolymers can be applied to improve the physiochemical and antimicrobial properties and sustainability of food packaging. Scope and approach: This review summarized the recent advances in...
food science, polyphenols, antioxidants, starch, protein
Nutrition is a vital factor that exerts a profound and direct impact on health. Food environments significantly influence individuals’ dietary behaviors, health outcomes, and overall food security. Individuals in food deserts and food swamps do not have access to healthier food options. And in both cases, the emphasis is primarily on the physical configuration of the environment as it relates to food availability. This quasi-experimental study aims to investigate the impact of two different...
nutrition, quality, analysis, health
The aim of this study was to assess the relationship between the daily consumption of 50 g of chocolate with 85% cocoa content and the severity of acne lesions. Methods: The study involved 92 participants with acne who were divided into two groups, A (n = 51) and B (n = 41). In the first week, both groups had to follow an anti-inflammatory diet (AID), then for the next 4 weeks, group A continued on with the AID, and group B followed an AID with chocolate. After this time, group B started a...
polyphenols, antioxidants, starch, protein, fiber
The influence of the geographical location on the chemical composition of commercial Sauvignon Blanc wines was investigated. The assay was carried out on Sauvignon Blanc wines from three cold-climate valleys in Central Chile, Casablanca, Leyda, and San Antonio. The analyses revealed clear variations in some chemical parameters, especially in titratable acidity, which was higher in the geographical areas closest to the Pacific Ocean, such as the Leyda and San Antonio val- leys. Regarding the...
starch, fiber, quality, sensory, color
It is important to eliminate the fishy odor and improve the aroma quality of seafood. In this study, the Saccharina japonica (S. japonica) seedling, which is a new food material, was inves- tigated for the effects of fermentation with Saccharomyces cerevisiae (S. cerevisiae) through sensory evaluation, GC–MS, and odor activity value (OAV) analysis. GC–MS analysis revealed the presence of 43 volatile compounds in the unfermented S. japonica seedling, with 1-octen-3-ol, hexanal, and...
food science, protein, fiber, nutrition, processing
Based on the background of the exacerbating food shortage in the world, it is particularly important to diversify food resources in every possible direction. Among the choices available, edi- ble insects have become an important alternative source of animal food with their high nutritional and functional (pharmacological) values, partially replacing normally consumed animal and live- stock protein food sources. The utilization of edible insects has been an ancient custom since the dawn of...
noodles, wheat, flour, protein, fiber
Fermented camel milk, named shubat in Central Asia, is historically and culturally im- portant because it is mainly consumed by Kazakh people who live not only in Kazakhstan but also in close neighboring countries. However, despite its cultural and dietetic significance for this local population, research on its composition and processing technology and the richness of its microflora is relatively scarce. The present review of this product, which is an important beverage in the Ka- zakh...
food science, antioxidants, protein, nutrition, processing
Vegetable oils are rich in health-beneficial compounds, including fatty acids, phenolic compounds, natural antioxidants, and fat-soluble vitamins. However, oil extraction methods can influence their composition. This study aims to understand the chemical basis for developing a green process to extract oils from two Andean seeds, cañihua (Chenopodium pallidicaule) and tarwi (Lupinus mutabilis). Ethanol, considered a green solvent, is compared to petroleum ether used at the laboratory level and...
antioxidants, flour, protein, nutrition, processing
Dietary fibre (DF) is important for overall health and disease prevention. However, the intake of DF in Westernised countries is below the recommended level, largely due to the excessive consumption of low-fibre foods. Fortifying staple foods, such as bread, with dietary fibre ingredients is one approach to closing the fibre gap in our diet. However, incorporating purified and chemically modified fibre ingredients into food is challenging. This study unveils interactions between...
wheat, flour, starch, protein, fiber
Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and non-vegan consumers regarding probiotic almond-fermented beverages processed by ultrasound using the packaging of the prod- ucts (pasteurized/conventional, processed by ultrasound, and processed by ultrasound with a claim on the label). A “Check All That Apply” test with emojis and the Food Technology Neophobia scale were used. The “processed by...
nutrition, processing, quality, sensory, texture
Buriti oil (Mauritia flexuosa L.) is rich in carotenoids, mainly β-carotene, and has great value for application as a food, pharmaceutical, or cosmetic ingredient, as well as a natural pigment. Mi- croencapsulation is a promising technique to protect compounds sensitive to degradation such as β-carotene. Materials composed of carbohydrates and proteins, such as azuki bean (Vigna angularis L.) and lima bean (Phaseolus lunatus L.) flours, are alternative matrices for microencapsulation, which...
polyphenols, antioxidants, flour, starch, protein
Citation: Araújo, W.M.C.; Arruda, S.F. Insights into Food Perception and Consumer Behavior. Foods 2024, 13, 1964. https://doi.org/10.3390/ foods13131964 Received: 17 May 2024 Revised: 4 June 2024 Accepted: 12 June 2024 Published: 21 June 2024 Copyright: © 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/)....
food science, flour, nutrition, processing, quality
In this study, the flavor characteristics and physicochemical properties of salted egg yolk (SEY) under different cooking methods (steaming/baking/microwaving) were investigated. The microwave-treated SEY exhibited the highest levels of salt content, cooking loss, lightness, and b* value, as well as the highest content of flavor amino acids. A total of 31, 27, and 29 volatile compounds were detected after steaming, baking, and microwave treatments, respectively, covering 10 chemical families....
food science, wheat, flour, protein, fiber
Citation: Okpala, C.O.R. Sustainable Food Systems and Food Market. Foods 2024, 13, 1962. https://doi.org/ 10.3390/foods13131962 Received: 7 June 2024 Revised: 18 June 2024 Accepted: 19 June 2024 Published: 21 June 2024 Copyright: © 2024 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). foods Editorial Sustainable...
processing, quality, storage, safety, health