Provenance and Uniqueness in the Emerging Botanical and Natural Food Industries—Definition, Issues and Tools

Author(s):  
Heather Smyth ◽  
Yasmina Sultanbawa ◽  
Daniel Cozzolino
Keyword(s):  
Polymers ◽  
2021 ◽  
Vol 13 (17) ◽  
pp. 2925
Author(s):  
Agnieszka Folentarska ◽  
Jakub Łagiewka ◽  
Magdalena Krystyjan ◽  
Wojciech Ciesielski

The aim of this paper is to investigate the interactions between polysaccharides with different electrical charges (anionic and neutral starches) and proteins and fats in food ingredients. Another objective is to understand the mechanisms of these systems and the interdependence between their properties and intermolecular interactions. At present, there are not many studies on ternary blends composed of natural food polymers: polysaccharides of different electrical charge (anionic and neutral starches), proteins and lipids. Additionally, there are no reports concerning what type of interactions between polysaccharide, proteins and lipids exist simultaneously when the components are mixed in different orders. This paper intends to fill this gap. It also presents the application of natural biopolymers in the food and non-food industries.


Food colour or food additives are widely used in a food industries, to enhance the organoleptic (colour, flavour, appurtenance, taste and texture) quality to food. To protect and increase the shelf life of food, additives are incorporated into it, normally food additive or food colorant from synthetic origin are mostly used in food industry. Colours like yellow, orange, red, green etc. are highly preferred in soft drinks, candies, bakery products etc. which carries some adverse effects on human health such as allergic reactions, hyperactivity, carcinoma etc. An alternative is to use natural food colorant/additive from natural sources in the form of carotenoids which can be incorporated into food with medicinal value or health benefits.


Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 83-91
Author(s):  
N.A.H. Yusoff ◽  
Y. Rukayadi ◽  
F. Abas ◽  
A. Khatib ◽  
M Hassan

The occurrence of foodborne diseases and food poisoning due to the consumption of contaminated foods is increasing nowadays, thus become a major threat to food industries in particular. In order to overcome this problem, prevention must be taken at the early stages of food preparation like sanitization. Typically, chemically based antimicrobial sanitisers were used in food industries to remove dirt and microbial population on food surfaces or food equipment. However, the emergence of microbial resistance and consumer awareness on the formation of carcinogenic compounds and safety issues in long term effects has led researchers to find an alternative. Therefore, a study was conducted to find a natural food sanitiser that was able to minimize the number of harmful bacteria without a change in the food quality and safety. In this study, the stability of Cosmos caudatus extract at different pH (pH 3, pH 7, pH 8 and pH 11) and temperatures (25°C, 30°C, 50°C, 80°C and 121°C) were determined for suitability as food sanitiser. The identification and quantification of this plant extract also were performed using HPLC and LC-MS/MS analysis to detect the major compounds which contributed to the biological activity of C. caudatus extract. Generally, results showed that the antimicrobial activity of C. caudatus extract was stable after exposure to various pH and temperatures, in fact, the extract increased its antimicrobial activity at lower acidity (pH 3) and higher temperature (50°C) against most pathogens. Furthermore, quercetin 3-O-rhamnoside was identified as a major compound in C. caudatus extract with the relative amounts of 29.66 mg/g. It can be concluded that C. caudatus extract is stable when exposed to various pH and temperatures. These useful findings have proved the antimicrobial stability of C. caudatus extract after exposure to several pH and temperatures thus can be further developed as a food sanitiser in food industries.


Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3447
Author(s):  
Harsh Kumar ◽  
Kanchan Bhardwaj ◽  
Natália Cruz-Martins ◽  
Eugenie Nepovimova ◽  
Patrik Oleksak ◽  
...  

The ingestion of contaminated water and food is known to cause food illness. Moreover, on assessing the patients suffering from foodborne disease has revealed the role of microbes in such diseases. Concerning which different methods have been developed for protecting food from microbes, the treatment of food with chemicals has been reported to exhibit an unwanted organoleptic effect while also affecting the nutritional value of food. Owing to these challenges, the demand for natural food preservatives has substantially increased. Therefore, the interest of researchers and food industries has shifted towards fruit polyphenols as potent inhibitors of foodborne bacteria. Recently, numerous fruit polyphenols have been acclaimed for their ability to avert toxin production and biofilm formation. Furthermore, various studies have recommended using fruit polyphenols solely or in combination with chemical disinfectants and food preservatives. Currently, different nanoparticles have been synthesized using fruit polyphenols to curb the growth of pathogenic microbes. Hence, this review intends to summarize the current knowledge about fruit polyphenols as antibacterial agents against foodborne pathogens. Additionally, the application of different fruit extracts in synthesizing functionalized nanoparticles has also been discussed.


EDIS ◽  
2017 ◽  
Vol 2017 (5) ◽  
Author(s):  
Alan W. Hodges ◽  
Mohammad Rahmani ◽  
Christa D. Court

This analysis was conducted using the Implan regional economic modeling system and associated state and county databases (IMPLAN Group LLC) to estimate economic multipliers and contributions for over 500 different industry sectors. Multipliers capture the indirect and induced economic activity generated by re-spending of income or sales revenues in a regional economy. A collection of 121 industry sectors were included in the analysis to represent the broad array of activities encompassed by agricultural and natural-resource commodity production, manufacturing, distribution and supporting services in Florida. Economic contributions can be measured in terms of employment, industry output, value added, exports, labor income, other property income, and business taxes. A glossary of economic terms used in this report is provided following this summary.


1991 ◽  
Author(s):  
Wilbur A. Gould ◽  
Ronald W. Gould

Author(s):  
V. Suganya ◽  
V. Anuradha

Encapsulation is a process of enclosing the substances within an inert material which protects from environment as well as control drug release. Recently, two type of encapsulation has been performed in several research. Nanoencapsulation is the coating of various substances within another material at sizes on the nano scale. Microencapsulation is similar to nanoencapsulation aside from it involving larger particles and having been done for a greater period of time than nanoencapsulation. Encapsulation is a new technology that has wide applications in pharmaceutical industries, agrochemical, food industries and cosmetics. In this review, the difference between micro and nano encapsulation has been explained. This article gives an overview of different methods and reason for encapsulation. The advantages and disadvantages of micro and nano encapsulation technology were also clearly mentioned in this paper.


Sign in / Sign up

Export Citation Format

Share Document