ARTICLE OPEN Using chemical and DNA marker analysis to authenticate a high-value food, manuka honey Claire M. McDonald 1 , Suzanne E. Keeling 1 , Mark J. Brewer 2 and Steve C. Hathaway1 Ensuring the authenticity of food is a rapidly emerging issue, especially in regard to high-value products that are marketed through increasingly complex global food chains. With the ever-increasing potential for mislabeling, fraud and adulteration, governments are increasingly having to invest in, and assure,...
shelf life, storage, safety, analysis, health
ARTICLE OPEN Public perception of genetically-modified (GM) food: A Nationwide Chinese Consumer Study Kai Cui1,2 and Sharon P. Shoemaker1 After more than 25 years of research and development on the genetic modification of a wide range of crops for food and fodder, China has reached a decision point as to whether it should accept, reject, or go slow with the use of genetically modified (GM) technology to produce the food and feed needed to sustain its population growth and economic renaissance....
wheat, nutrition, quality, shelf life, safety
ARTICLE OPEN Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches Toya Ishii 1 , Kentaro Matsumiya 1 , Mai Aoshima1 and Yasuki Matsumura1 In order to impart emulsifying ability to gel-forming polysaccharides that have not been used as emulsifying agents, three kinds of polysaccharides, agar, curdlan, and gellan gum were converted to microgels by different gelation methods via the bottom-up and top-down approaches. We clearly...
noodles, wheat, starch, protein, fiber
ARTICLE OPEN Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva Bo Yuan 1 , Christos Ritzoulis 1,2 and Jianshe Chen1 Extensional and shear viscosities were studied for mixtures comprising artificial saliva and okra mucilage, the latter acting as a model thick-liquid food. These experiments aimed to obtain information on the flow-behavior information of the systems, underpinning the texture sensation of foods as perceived by dysphagic and xerostomic...
food science, starch, protein, processing, sensory
ARTICLE OPEN Nanosized food additives impact beneficial and pathogenic bacteria in the human gut: a simulated gastrointestinal study Svenja Siemer 1 , Angelina Hahlbrock 1 , Cecilia Vallet2 , David Julian McClements 3 , Jan Balszuweit4 , Jens Voskuhl 4 , Dominic Docter 1 , Silja Wessler5 , Shirley K. Knauer 2 , Dana Westmeier1 and Roland H. Stauber 1 Nanotechnology provides the food industry with new ways to modulate various aspects of food. Hence, engineered nanoparticles (NPs) are...
food science, protein, nutrition, quality, color
ARTICLE OPEN FoodOn: a harmonized food ontology to increase global food traceability, quality control and data integration Damion M. Dooley 1 , Emma J. Griffiths 2,8 , Gurinder S. Gosal 1 , Pier L. Buttigieg 3 , Robert Hoehndorf 4 , Matthew C. Lange 5 , Lynn M. Schriml 6 , Fiona S. L. Brinkman 2 and William W. L. Hsiao 1,2,7 The construction of high capacity data sharing networks to support increasing government and commercial data exchange has highlighted a key roadblock: the content of...
food science, wheat, nutrition, processing, quality
ARTICLE OPEN Rapeseed protein-derived peptides, LY, RALP, and GHS, modulates key enzymes and intermediate products of renin–angiotensin system pathway in spontaneously hypertensive rat Rong He 1 , Yi-Jie Yang 1 , Zhigao Wang2 , Chang-rui Xing 1 , Jian Yuan 1 , Li-Feng Wang1 , Chibuike Udenigwe 3 and Xing-Rong Ju 1 Rapeseed proteins are a rich source of bioactive peptides. LY, RALP and GHS were previously identified from rapeseed protein hydrolysates as potent ACE and renin inhibiting peptides....
food science, antioxidants, protein, nutrition, processing
ARTICLE OPEN Chitosan-capped gold nanoparticles for indicating temperature abuse in frozen stored products Chitradurga Obaiah Mohan 1 , S. Gunasekaran 2 and C. N. Ravishankar3 The present study aimed to optimize the conditions for the synthesis of gold nanoparticles (AuNP) using chitosan and to assess its effectiveness as temperature threshold indication for frozen storage conditions. Chitosan concentration of 0.25% and temperature of 90 °C for 15 min was optimum for synthesizing AuNP. The...
starch, protein, processing, quality, sensory
ARTICLE OPEN Food fraud data collection needs survey John Spink 1 , Christopher Elliott 2 , Moira Dean3 and Cheri Speier-Pero4 This research project was conducted to understand the data collection needs when addressing food fraud prevention. The foundation for an understanding of the fraud opportunity utilizes a holistic and all-encompassing information sharing system. The anonymous online survey was distributed first to a targeted group of food fraud leaders from manufacturer or brand owner...
wheat, quality, safety, analysis, bread
ARTICLE OPEN Peptidomic and glycomic profiling of commercial dairy products: identification, quantification and potential bioactivities Mrittika Bhattacharya1 , Jaime Salcedo 1 , Randall C. Robinson 1 , Bethany Michele Henrick 1,2,3 and Daniela Barile 1 Peptidomics and glycomics are recently established disciplines enabling researchers to characterize functional characteristics of foods at a molecular level. Milk-derived bioactive peptides and oligosaccharides have garnered both scientific and...
food science, protein, nutrition, processing, storage
BRIEF COMMUNICATION OPEN Setting the table for meat consumers: an international Delphi study on in vitro meat Victor Tiberius 1 , Jenny Borning 1 and Sabrina Seeler2 The growing global demand for meat is being thwarted by shrinking agricultural areas, and opposes efforts to mitigate methane emissions and to improve public health. Cultured meat could contribute to solve these problems, but will such meat be marketable, competitive, and accepted? Using the Delphi method, this study explored the...
protein, nutrition, processing, sensory, texture
ARTICLE OPEN Suppression of olfactory signal transduction by insecticides Hiroko Takeuchi 1 and Takashi Kurahashi 1 2,4,6-Trichloroanisole (TCA) is a well-known, potent off-flavour compound present in various foods and beverages. TCA has been hypothesised to be a universal cause of flavour loss experienced in daily life. Here, however, we show that titres for the suppression of olfactory transducer channels caused by low-quality bananas are much higher than those for that caused by the TCA...
protein, quality, sensory, safety, analysis
ARTICLE OPEN An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing Vlad Dinu 1,2 , Arthur Gadon 2 , Katherine Hurst 2 , Mui Lim2 , Charfedinne Ayed 2 , Richard B. Gillis 3 , Gary G. Adams 3 , Stephen E. Harding 1,4 and Ian D. Fisk 2 While a good mucoadhesive biopolymer must adhere to a mucus membrane, it must also have a good unloading ability. Here, we demonstrate that the biopolymer pullulan is partially digested by human salivary α-amylase, thus...
food science, starch, protein, nutrition, processing
ARTICLE OPEN Global perspectives on food fraud: results from a WHO survey of members of the International Food Safety Authorities Network (INFOSAN) John Spink 1 , Peter Ben Embarek 2 , Carmen Joseph Savelli3 and Adam Bradshaw2 This survey of International Food Safety Authorities Network (INFOSAN) members regarding food fraud prevention, management, education, and information sharing included 166 WHO member states that resulted in 175 responses. The respondents engage in food fraud prevention...
food science, quality, safety, analysis, health
ARTICLE OPEN Wine aging: a bottleneck story Thomas Karbowiak 1 , Kevin Crouvisier-Urion 1,2 , Aurélie Lagorce 1,2 , Jordi Ballester 3 , André Geoffroy4 , Chloé Roullier-Gall 1,3 , Julie Chanut 1,2 , Régis D. Gougeon 1,3 , Philippe Schmitt-Kopplin 5,6 and Jean-Pierre Bellat 2 The sporadic oxidation of white wines remains an open question, making wine shelf life a subjective debate. Through a multidisciplinary synoptic approach performed as a remarkable case study on aged bottles of white wine,...
polyphenols, quality, sensory, color, shelf life
ARTICLE OPEN Effects of industrial heat treatments on the kinetics of inactivation of antimicrobial bovine milk xanthine oxidase Gulustan Ozturk 1 , J. Bruce German1,2 and Juliana M. L. N. de Moura Bell 1,3 Milk is a source of antimicrobial systems such as xanthine oxidoreductase, which has been proposed to modulate the oral and gut microbiota of infants. Heat treatments are applied to milk to ensure its microbial safety, however, the effects of heat on this antimicrobial enzyme are not known....
food science, protein, nutrition, processing, quality
ARTICLE OPEN Managing high fiber food waste for the cultivation of black soldier fly larvae Lydia Palma 1 , Jesus Fernandez-Bayo 1 , Deb Niemeier 2 , Maurice Pitesky 3 and Jean S. VanderGheynst 1,4 Increases in global human population are leading to increasing demands for food production and waste management. Insect biomass is a sustainable alternative to traditional animal feeds when insects are produced on lignocellulosic by-products. Resources high in lignocellulose have high carbon to...
wheat, starch, protein, fiber, nutrition
ARTICLE OPEN Global agricultural concept space: lightweight semantics for pragmatic interoperability Thomas Baker 1 , Brandon Whitehead 2 , Ruthie Musker 2 and Johannes Keizer 3 Progress on research and innovation in food technology depends increasingly on the use of structured vocabularies—concept schemes, thesauri, and ontologies—for discovering and re-using a diversity of data sources. Here, we report on GACS Core, a concept scheme in the larger Global Agricultural Concept Space (GACS),...
nutrition, quality, safety, technology
ARTICLE OPEN The Chinese public’s awareness and attitudes toward genetically modified foods with different labeling Yawei Zhao 1 , Haiyan Deng 1 , Changxin Yu 1 and Ruifa Hu 1 This paper analyzes the awareness and attitudes of the Chinese public toward genetically modified (GM) foods with different types of labeling and evaluates the impact of public confidence in the government management of GM food labeling has on their attitude. From 2015 to 2016, we conducted a series of surveys to collect...
flour, processing, packaging, safety, analysis
ARTICLE OPEN Pyroglutamyl leucine, a peptide in fermented foods, attenuates dysbiosis by increasing host antimicrobial peptide Saki Shirako 1 , Yumi Kojima1 , Naohiro Tomari 2 , Yasushi Nakamura 3 , Yasuki Matsumura 4 , Kaori Ikeda 5 , Nobuya Inagaki 5 and Kenji Sato 1 PyroGlu-Leu is present in certain food protein hydrolysates and traditional Japanese fermented foods. Our previous study demonstrated that the oral administration of pyroGlu-Leu (0.1 mg/kg body weight) attenuates dysbiosis in...
wheat, protein, fiber, nutrition, processing
ARTICLE OPEN Cetylpyridinium chloride produces increased zeta-potential on Salmonella Typhimurium cells, a mechanism of the pathogen’s inactivation Yagmur Yegin1 , Jun K. Oh 2,4 , Mustafa Akbulut2 and Thomas Taylor 3 Cetylpyridinium chloride (CPC) is a quaternary ammonium sanitizer approved for fresh poultry animal carcass sanitization from microbial human pathogens, such as Salmonella enterica. Nonetheless, the interactions of CPC with Salmonella cells, and the mechanism of the sanitizer’s...
food science, protein, nutrition, processing, quality
ARTICLE OPEN Muscle tissue engineering in fibrous gelatin: implications for meat analogs Luke A. MacQueen1,2,3 , Charles G. Alver 1,2,3 , Christophe O. Chantre 1,2,3 , Seungkuk Ahn1,2,3 , Luca Cera 1,2,3 , Grant M. Gonzalez 1,2,3 , Blakely B. O’Connor 1,2,3 , Daniel J. Drennan 1,2,3 , Michael M. Peters 1,2,3 , Sarah E. Motta1,2,3 , John F. Zimmerman 1,2,3 and Kevin Kit Parker1,2,3 Bioprocessing applications that derive meat products from animal cell cultures require food-safe culture...
food science, protein, fiber, nutrition, processing
ARTICLE OPEN Chemical and sensory analysis of commercial Navel oranges in California Tyler Simons 1 , Christopher McNeil 1 , Vi D. Pham 1 , Siyu Wang2 , Yu Wang 2 , Carolyn Slupsky 1 and Jean-Xavier Guinard 1 Seven lots of commercially available Navel oranges grown in California were evaluated with flavoromic, metabolomic, sensory descriptive analysis, and consumer testing techniques to identify sensory and chemical drivers of liking. Eight identified chemical clusters related to numerous...
food science, fiber, nutrition, processing, quality
ARTICLE OPEN Food authentication from shotgun sequencing reads with an application on high protein powders Niina Haiminen 1,2 , Stefan Edlund 1,3 , David Chambliss 1,3 , Mark Kunitomi 1,3 , Bart C. Weimer 1,4 , Balasubramanian Ganesan 1,5,6,7 , Robert Baker 1,5,7 , Peter Markwell 1,5,7 , Matthew Davis1,3 , B. Carol Huang 1,4 , Nguyet Kong 1,4 , Robert J. Prill1,3 , Carl H. Marlowe 1,8 , André Quintanar 1,9 , Sophie Pierre1,9 , Geraud Dubois 1,3 , James H. Kaufman 1,3 , Laxmi Parida 1,2 and...
food science, wheat, protein, processing, quality
ARTICLE OPEN Prophylactic effects of isomaltodextrin in a Balb/c mouse model of egg allergy Yoshinori Mine 1 *, Yan Jin 1,3 , Hua Zhang 1 , Prithy Rupa 1 , Kaustav Majumder 1,4 , Takeo Sakurai 2 , Yoshifumi Taniguchi 2 , Ryodai Takagaki 2 , Hikaru Watanabe 2 and Hitoshi Mitsuzumi 2 The aim of this study was to evaluate the potential effects of isomaltodextrin (IMD), a dietary saccharide polymer derived from enzymatically produced from starch, on the ability to alter immune response (IR) bias...
food science, wheat, starch, protein, fiber
ARTICLE OPEN A low-carbohydrate ketogenic diet induces the expression of very-low-density lipoprotein receptor in liver and affects its associated metabolic abnormalities Tetsuya Okuda 1 * A low-carbohydrate ketogenic diet (LCKD) promotes the progression of hepatic steatosis in C57BL/6 wild-type mice, but improves the condition in leptin-deficient obese (ob/ob) mice. Here, we show a novel effect of LCKD associated with the conflicting effects on these mice. Gene expression microarray analyses...
protein, color, analysis, extraction, functional
ARTICLE OPEN Rheological, physical, and mechanical properties of chicken skin gelatin films incorporated with potato starch Syazwani Aqilah Alias 1 and Norizah Mhd Sarbon 1 * The aim of this study was to investigate the rheological, physical, and mechanical properties of chicken skin gelatin film forming solutions (FFSs) and films incorporated with potato starch. Chicken skin gelatin-based FFSs with various potato starch concentrations (0, 2, 4, 6, 8, and 10%, w/w) were prepared via casting...
food science, flour, starch, protein, nutrition
BRIEF COMMUNICATION OPEN Inhibitory effect of Citrus flavonoids on the in vitro transport activity of human urate transporter 1 (URAT1/SLC22A12), a renal re-absorber of urate Yu Toyoda 1,3 , Tappei Takada 1,3*, Hiroki Saito1,2,3 , Hiroshi Hirata2 , Ami Ota-Kontani 2 , Naoyuki Kobayashi 2 , Youichi Tsuchiya 2 and Hiroshi Suzuki 1 As hyperuricemia is a cause of urate-related diseases such as gout, the anti-hyperuricemic and/or uricosuric activity of food ingredients is receiving increased...
wheat, protein, processing, safety, analysis
ARTICLE OPEN Annexin A1 accounts for an anti-inflammatory binding target of sesamin metabolites Yasuaki Kabe 1,2,6 ✉, Daisuke Takemoto 1,3,6 , Ayaka Kanai 1 , Miwa Hirai 1 , Yoshiko Ono 3 , Sota Akazawa 3 , Manabu Horikawa 4 , Yoshinori Kitagawa 3 , Hiroshi Handa 5 , Tomohiro Rogi 3 ✉, Hiroshi Shibata 3 and Makoto Suematsu 1 ✉ Sesamin [(7α,7′α,8α,8′α)-3,4:3′,4′-bis(methylenedioxy)-7,9′:7′,9-diepoxylignane] is a major lignan in sesame seeds. Sesamin is converted to the catechol metabolite, SC1...
protein, enzymes, safety, analysis, chemistry
ARTICLE OPEN Integrated omics profiling of dextran sodium sulfate-induced colitic mice supplemented with Wolfberry (Lycium barbarum) Wanping Aw 1,2,7 , Huijuan Jia1,7 ✉, Weida Lyu1 , Shinji Fukuda2,3,4,5,6 , Masaru Tomita 2 , Lila Otani1 and Hisanori Kato 1 ✉ We used a multi-omics profiling approach to investigate the suppressive effects of 2% Wolfberry (WOL)-enriched diets on dextran sodium sulfate (DSS)-induced colitis in mice. It was observed that in mice fed the WOL diet, the disease...
polyphenols, protein, fiber, nutrition, processing
BRIEF COMMUNICATION OPEN Brain-transportable soy dipeptide, Tyr-Pro, attenuates amyloid β peptide 25-35 -induced memory impairment in mice Mitsuru Tanaka 1 , Hayato Kiyohara1 , Atsuko Yoshino 1 , Akihiro Nakano 1 , Fuyuko Takata2 , Shinya Dohgu 2 , Yasufumi Kataoka2 and Toshiro Matsui 1 ✉ In this study, experiments on amyloid β peptide 25-35 -induced mice were performed to provide in vivo evidence on the potential of the blood–brain barrier transportable soy dipeptide, Tyr-Pro, in combating...
protein, analysis, health, technology
ARTICLE OPEN Increased in carbon isotope ratios of Brazilian fingernails are correlated with increased in socioeconomic status Gabriela Bielefeld Nardoto 1 ✉, João Paulo Sena-Souza 2 , Tiago Borges Kisaka 1 , Fábio José Viana Costa 3 , Paulo José Duarte-Neto 4 , James Ehleringer 5 and Luiz A. Martinelli 6 ✉ High δ13 C in human tissues in Brazil indicate high consumption of C4 -based sources due to the consumption of highly processed food and animal protein. The significant positive correlation...
protein, nutrition, analysis, health, composition
ARTICLE OPEN Decomposing the molecular complexity of brewing Stefan A. Pieczonka 1,2 , Marianna Lucio2 , Michael Rychlik 1 and Philippe Schmitt-Kopplin 1,2 ✉ The compositional space of a set of 120 diverse beer samples was profiled by rapid flow-injection analysis (FIA) Fourier transform ion cyclotron mass spectrometry (FTICR-MS). By the unrivaled mass resolution, it was possible to uncover and assign compositional information to thousands of yet unknown metabolites in the beer matrix. The...
polyphenols, wheat, starch, protein, processing
ARTICLE OPEN Vortex fluidic mediated encapsulation of functional fish oil featuring in situ probed small angle neutron scattering Shan He 1,5 , Nikita Joseph 2,5 , Marzieh Mirzamani 3,5 , Scott J. Pye 2 , Ahmed Hussein Mohammed Al-anataki 2 , Andrew E. Whitten 4 , Yaonan Chen 1 , Harshita Kumari 3 ✉ and Colin L. Raston 2 ✉ Major challenges for optimizing the benefits of fish oil on human health are improved bioavailability while overcoming the strong odor and avoiding significant oxidation of...
food science, polyphenols, protein, nutrition, processing
ARTICLE OPEN Impact of mixed biofilm formation with environmental microorganisms on E. coli O157:H7 survival against sanitization Sapna Chitlapilly Dass 1 , Joseph M. Bosilevac 2 , Maggie Weinroth 2 , Christian G. Elowsky3 , You Zhou 4 , Angela Anandappa 5 and Rong Wang 2,6 ✉ Biofilm formation by foodborne pathogens is a serious threat to food safety and public health. Meat processing plants may harbor various microorganisms and occasional foodborne pathogens; thus, the environmental microbial...
food science, nutrition, processing, quality, microorganisms
ARTICLE OPEN Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy) Raffaele Sacchi 1 ✉, Adele Cutignano 2 , Gianluca Picariello 3 , Antonello Paduano 4 , Alessandro Genovese 1 , Francesco Siano 3 , Genoveffa Nuzzo 2 , Simonetta Caira 5 , Carmine Lubritto6 , Paola Ricci6 , Alessia D’Auria1 , Gaetano Di Pasquale 1 , Andrea Motta 2 and Francesco Addeo 1 Using a range of chromatographic, spectroscopic, and mass spectrometric analytical techniques,...
food science, fiber, processing, quality, color
ARTICLE OPEN Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil Daisuke Suzuki 1,2 ✉, Yuko Sato 1 , Hiroshi Kamasaka1 , Takashi Kuriki 1 and Hirotoshi Tamura 2,3 Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO)...
food science, fiber, processing, quality, sensory
ARTICLE OPEN Toxicity evaluation of an essential oil mixture from the Cretan herbs thyme, Greek sage and Cretan dittany Konstantina Kalyvianaki 1 , Panagiotis Malamos 1 , Niki Mastrodimou 2 , Ioanna Manoura-Zonou 1 , Rodanthi Vamvoukaki 1 , George Notas1 , Niki Malliaraki 3 , Eleni Moustou 4 , Maria Tzardi4 , Stergios Pirintsos 5,6 , Christos Lionis 7 , George Sourvinos 8 , Elias Castanas 1 and Marilena Kampa 1 ✉ The importance of herbal extracts on health, which was initially based on...
polyphenols, antioxidants, protein, color, enzymes
ARTICLE OPEN Side-stream products of malting: a neglected source of phytochemicals Ville M. Koistinen 1 ✉, Marjo Tuomainen 1 , Pekka Lehtinen 2 , Petri Peltola 2 , Seppo Auriola 3 , Karin Jonsson 4 and Kati Hanhineva 1,4,5 Whole grain consumption reduces the risk of several chronic diseases. A major contributor to the effect is the synergistic and additive effect of phytochemicals. Malting is an important technological method to process whole grains; the main product, malted grain, is used...
wheat, protein, fiber, nutrition, processing
ARTICLE OPEN A combined microphysiological-computational omics approach in dietary protein evaluation Paulus G. M. Jochems1 , Willem R. Keusters 2 , Antoine H. P. America 3 , Pascale C. S. Rietveld 1 , Shanna Bastiaan-Net 4 , Renata M. C. Ariëns 4 , Monic M. M. Tomassen 4 , Fraser Lewis 5 , Yang Li 6 , Koen G. C. Westphal 1 , Johan Garssen 1,5 , Harry J. Wichers 4 , Jeroen van Bergenhenegouwen 1,5 and Rosalinde Masereeuw 1 ✉ Food security is under increased pressure due to the ever-growing...
wheat, protein, fiber, nutrition, processing
ARTICLE OPEN Monitoring the microbiome for food safety and quality using deep shotgun sequencing Kristen L. Beck 1,2,9 ✉, Niina Haiminen 1,3,9 , David Chambliss 1,2 , Stefan Edlund 1,2 , Mark Kunitomi 1,2 , B. Carol Huang 1,4 , Nguyet Kong 1,4 , Balasubramanian Ganesan 1,5,6 , Robert Baker 1,5 , Peter Markwell1,5 , Ban Kawas 1,2 , Matthew Davis1,2 , Robert J. Prill 1,2 , Harsha Krishnareddy 1,2 , Ed Seabolt 1,2 , Carl H. Marlowe 1,7 , Sophie Pierre 1,8 , André Quintanar 1,8 , Laxmi Parida 1,3...
food science, protein, processing, quality, packaging
ARTICLE OPEN Rosmarinic acid suppresses tau phosphorylation and cognitive decline by downregulating the JNK signaling pathway So Yamamoto 1 , Tomoko Kayama1 , Moeko Noguchi-Shinohara 2 , Tsuyoshi Hamaguchi2 , Masahito Yamada 2 , Keiko Abe 3,4 and Shoko Kobayashi 1 ✉ Rosmarinic acid (RA), a polyphenol found in Lamiaceae herbs, is a candidate of preventive ingredients against Alzheimer’s disease (AD) as it potently suppresses the aggregation of amyloid β (Aβ); however, the effect of RA on tau...
protein, quality, sensory, color, safety
ARTICLE OPEN An origin identification model for labeling of shiitake (Lentinula edodes) Ill-Min Chung 1 , Yun-Ju Kim 1 , Chang Kwon1 , Hee-Sung Moon 1 , Jae-Gu Han2 , Won-Sik Kong 2 and Seung-Hyun Kim 1 ✉ With the increasing globalization of the food trade across countries and continents, reliable identification of the geographical origin of products is critical. In this study, we describe the limitations of the current origin labeling system for non-soil-based agricultural products and...
wheat, nutrition, processing, quality, sensory
ARTICLE OPEN Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil Qing Shen 1,2 , Zhichao Zhang 1 , Shiva Emami1 , Jianchu Chen 2 , Juliana Maria Leite Nobrega de Moura Bell 1,3 and Ameer Y. Taha 1 ✉ In oil, free fatty acids (FFAs) are thought to be the preferred substrate for lipid oxidation although triacylglycerols (TAGs) are the predominant lipid class. We determined the preferential oxidation substrate (TAGs versus FFAs) in soybean oil heated at 100 °C...
food science, nutrition, processing, quality, packaging
ARTICLE OPEN Microbiome-based environmental monitoring of a dairy processing facility highlights the challenges associated with low microbial-load samples Aoife J. McHugh 1,2 , Min Yap 1,2 , Fiona Crispie 1,3 , Conor Feehily1,3 , Colin Hill 2,3 and Paul D. Cotter 1,3 ✉ Efficient and accurate identification of microorganisms throughout the food chain can potentially allow the identification of sources of contamination and the timely implementation of control measures. High throughput DNA...
protein, processing, quality, storage, microorganisms
BRIEF COMMUNICATION OPEN Pairing of white wine made with shade-grown grapes and Japanese cuisine Takuji Takahashi 1 , Kumiko Nakano 2 , Machiko Yamashita 3 , Hanae Yamazaki1 and Tohru Fushiki 1 ✉ This study investigated the effect of pairing of wine vinified from shade-grown grapes before onset of ripening on the palatability of sashimi, a typical Japanese cuisine. GC-MS analyses of volatile chemicals revealed that shading reduced phenolic compounds and terpenoids, and added fatty acid ethyl...
protein, quality, fermentation, analysis, chemistry
ARTICLE OPEN Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak Mai Furuhashi 1,2,6 , Yuya Morimoto 3,6 , Ai Shima 3 , Futoshi Nakamura2 , Hiroshi Ishikawa4 and Shoji Takeuchi 1,3,5 ✉ Owing to the increase in the global demand of meat, cultured meat technology is being developed to circumvent a shortage of meat in the future. However, methods for construction of millimetre-thick bovine muscle tissues with highly aligned myotubes have not yet...
protein, fiber, quality, texture, color
ARTICLE OPEN Detection of exogenous sugars in pineapple juice using compound-specific stable hydrogen isotope analysis Simon D. Kelly 1 ✉, Aiman Abrahim 1 , Peter Rinke 2 and Andrew Cannavan 1 An improved procedure for determining 2 H/ 1 H isotope ratios, using gas chromatography-isotope ratio mass spectrometry, has been used to detect the addition of exogenous C4-plant-derived sugars to pineapple juice. Isotopic techniques are commonly used to identify the addition of low-cost sugars to fruit...
starch, protein, processing, quality, fermentation
ARTICLE OPEN Peanut and hazelnut occurrence as allergens in foodstuffs with precautionary allergen labeling in Canada Emilie Manny 1 ✉, Sébastien La Vieille 1,2 , Virginie Barrere 1 , Jérémie Théolier 1 and Samuel Benrejeb Godefroy 1 Precautionary allergen labeling (PAL) is widely used by food industries. Occurrence studies revealed that few analyzed products contained the allergen(s) present in the statement, but little is known in Canada. To improve manufacturing practices and better manage...
food science, protein, nutrition, processing, quality
ARTICLE OPEN Real-time, selective, and low-cost detection of trace level SARS-CoV-2 spike-protein for cold-chain food quarantine Jian Zhang 1,2 , Xin Fang 1 , Yu Mao2 , Haochen Qi 1 ✉, Jayne Wu 3 ✉, Xiaoru Liu 1 , Fangshuo You 1 , Wenci Zhao1 , Ying Chen4 and Lei Zheng 2 ✉ Due to the friendly temperature for virus survival, SARS-CoV-2 is frequently found in cold-chain foods, posing a serious threat to public health. Utilizing an interdigitated microelectrode chip modified with an antibody...
protein, processing, quality, color, microorganisms