Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

scholarly journals Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2632
Author(s):  
Henrique Silvano Arruda ◽  
Eric Keven Silva ◽  
Nayara Macêdo Peixoto Araujo ◽  
Gustavo Araujo Pereira ◽  
Glaucia Maria Pastore ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Biological Properties ◽  
Extraction Techniques ◽  
Naturally Occurring ◽  
Current Review ◽  
Natural Colorants ◽  
Conventional Extraction ◽  
The Stability ◽  
By Products

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

scholarly journals The role of citizen science in addressing grand challenges in food and agriculture research

2018 ◽  
Vol 285 (1891) ◽  
pp. 20181977 ◽  
Author(s):  
S. F. Ryan ◽  
N. L. Adamson ◽  
A. Aktipis ◽  
L. K. Andersen ◽  
R. Austin ◽  
...  
Keyword(s):  
Urban Communities ◽  
Citizen Science ◽  
Food Systems ◽  
The United States ◽  
Food Science ◽  
Grand Challenges ◽  
Food Research ◽  
Food And Agriculture ◽  
Science Projects ◽  
Agriculture And Food

The power of citizen science to contribute to both science and society is gaining increased recognition, particularly in physics and biology. Although there is a long history of public engagement in agriculture and food science, the term ‘citizen science’ has rarely been applied to these efforts. Similarly, in the emerging field of citizen science, most new citizen science projects do not focus on food or agriculture. Here, we convened thought leaders from a broad range of fields related to citizen science, agriculture, and food science to highlight key opportunities for bridging these overlapping yet disconnected communities/fields and identify ways to leverage their respective strengths. Specifically, we show that (i) citizen science projects are addressing many grand challenges facing our food systems, as outlined by the United States National Institute of Food and Agriculture, as well as broader Sustainable Development Goals set by the United Nations Development Programme, (ii) there exist emerging opportunities and unique challenges for citizen science in agriculture/food research, and (iii) the greatest opportunities for the development of citizen science projects in agriculture and food science will be gained by using the existing infrastructure and tools of Extension programmes and through the engagement of urban communities. Further, we argue there is no better time to foster greater collaboration between these fields given the trend of shrinking Extension programmes, the increasing need to apply innovative solutions to address rising demands on agricultural systems, and the exponential growth of the field of citizen science.

The sustainability of food charity

2017 ◽  
Author(s):  
Hannah Lambie-Mumford
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Food System ◽  
Food Provision ◽  
Food Charity

Chapter 5 addresses how sustainable emergency food initiatives are, in relation to the sustainability of both the availability of food to emergency food providers and the accessibility of that food to potential recipients. This chapter first of all explores the agency of emergency food providers to make food available and finds that they are constrained in significant ways by the structure of the food industry. The agency of potential emergency food recipients is also highly constrained, both in terms of accessing the projects and once within them. The sustainability of emergency food provision in terms of the availability of food through these systems and access to that food by people in need therefore appears to be particularly vulnerable. Emergency food providers and their recipients are constrained by the structures in which they operate (the food system and emergency food systems) and their ability to access the amount of food they require is ultimately determined by these structures.

The perturbation of the human erythrocyte membrane by phospholipase C

1975 ◽  
Vol 19 (2) ◽  
pp. 341-355
Author(s):  
A.R. Limbrick ◽  
S. Knutton
Keyword(s):  
Phospholipase C ◽  
Surface Area ◽  
Human Erythrocyte ◽  
Lipid Droplets ◽  
External Surface ◽  
Particle Density ◽  
Freeze Fracture ◽  
Erythrocyte Ghosts ◽  
Human Erythrocyte Membrane ◽  
Small Areas

A study has been made of freeze-fractured preparations of erythrocyte ghosts modified by phospholipase C (Clostridium welchii). Such membranes show a decrease in surface area of up to about 47% and lipid droplets appear on their external surface but there is no loss of protein. Freeze-fracture of maximally hydrolysed membranes exposes only very small areas of A faces and these appear particle-free. Most of the membranes are simply cross-fractured. At lower levels of hydrolysis there is more extensive exposure of A fracture faces but the particle density is less than in control preparations. If such exposed faces were representative of the whole membrane then the particle density would have been expected to increase. It is suggested either that areas of membrane with increased particle density do not fracture or that the particles revealed by freeze-fracture involve phospholipid as well as protein and are not revealed in the absence of phospholipid.

Convergence of food systems: Kosher, Christian and Halal

2015 ◽  
Vol 117 (9) ◽  
pp. 2313-2327 ◽  
Author(s):  
Marco Tieman ◽  
Faridah Hj Hassan
Keyword(s):  
Animal Welfare ◽  
Food Production ◽  
Food Systems ◽  
Food Industry ◽  
Food System ◽  
Healthy Food ◽  
World Population ◽  
Traffic Light ◽  
Content Type ◽  
Production Approach

Purpose – The purpose of this paper is to investigate if religious food laws can provide answers to current issues with the food systems. Design/methodology/approach – This paper provides a discussion of the dietary and food system principles from a Judaism, Christianity and Islamic perspective for the design of a more sustainable and healthy food system. Findings – The commercialisation of the natural resources, industrial food production approach and consumerism is endangering the food security, health and environment. Current industry practices are not sustainable and do not comply with Jewish, Christian and Islamic scriptures. Kosher, Christian and halal food laws share common principles in prohibition of certain animals (like pig), prohibition of blood, role of fasting and animal welfare. As a change in the diet is the solution, there is a key role for the food industry to comply and for religious leaders to radically reduce meat consumption and food waste of its followers. Research limitations/implications – This viewpoint paper shows that religious food laws provide answers to current problems with the industrialised food production approach and consumerism. Practical implications – New food industry directives should convert meat-based to plant-based ingredients and additives; replace porcine by bovine sources; and emphasise on animal welfare to better serve the Jewish, Christian and Muslim consumer. Religious logos (kosher and halal) should incorporate nutrient profiling through a traffic light system to promote healthy food choice. Originality/value – Religious food laws are important for a big part of the world population (Jews, Christians and Muslims), which share many common principles. This study contributes to a better understanding of the commonalities and differences in these religious food laws.

scholarly journals Does COVID-19 Affect Food Safety and Security?

2020 ◽  
Vol 9 ◽  
Author(s):  
Fereidoon Shahidi
Keyword(s):  
Food Safety ◽  
Food Industry ◽  
Science And Technology ◽  
Food Science ◽  
Summary Report ◽  
International Union

The goal of this contribution is to provide a summary report on the Extraordinary Scientific Roundtable on COVID-19 and Food Safety co-organized by the International Union of Food Science and Technology (IUFoST) and the Chinese Institute of Food Science and Technology (CIFST).  The meeting provided a valuable recount of this coronavirus, particularly that the virus is not transmitted by food. On this basis, so far there is no evidence that COVID-19 has any effect on food safety and security as well as on food bioactives. The challenges faced by the food industry during the pandemic period as well as potential post-pandemic time opportunities were discussed.

scholarly journals An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Hyunjong Yu ◽  
Jun-Young Park ◽  
Chang Woo Kwon ◽  
Sung-Chul Hong ◽  
Kyung-Min Park ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Targeted Delivery ◽  
Food Industry ◽  
Food Contamination ◽  
Food Science ◽  
Practical Applications ◽  
Safety Issues ◽  
Comprehensive Information ◽  
Processing And Storage

As the researches to utilize nanotechnology in food science are advanced, applications of nanotechnology in various fields of the food industry have increased. Nanotechnology can be applied to the food industry for production, processing, storage, and quality control of foods. Nanomaterials, unlike conventional microscale materials, having novel characteristics can improve sensory quality of foods by imparting novel texture, color, and appearance. Nanotechnology has been used to design nanosensors for detection of harmful components in foods and a smart packaging system enabling to recognize food contamination very rapidly and sensitively. Nanoencapsulation is the most significant technology in food science, especially for bioactive compounds and flavors. Targeted delivery systems designed with nanoencapsulation can enhance bioavailability of bioactive compounds after oral administration. In addition, nanoencapsulation enables to control the release of flavors at the desired time and to protect the degradation of flavors during processing and storage. In this review, current applications of nanotechnology in food science including flavor control, enhancement of bioavailability of bioactive compounds, and detection of deleterious substances in foods are presented. Furthermore, this article overviews classification, preparative methods, and safety issues of nanomaterials for food science. This review will be of help to provide comprehensive information for newcomers utilizing nanotechnology to the food sector.

Food, the Environment, and Global Justice

2018 ◽  
Author(s):  
Mark Budolfson
Keyword(s):  
Integrated Assessment ◽  
Global Justice ◽  
Food Systems ◽  
Food System ◽  
Standard Form ◽  
Ideal Theory ◽  
Industrial Agriculture ◽  
Food Science ◽  
Science Literature ◽  
The One

This chapter identifies and critically examines a standard form of argument for organic and vegan alternatives to industrial agriculture. This argument faces important objections to its empirical premises, to its presumption that there is a single food system that minimizes harm and is best for the environment, and to the presumption that the ethically best food system for us to promote is the one that would be best in ideal theory or the one that would be best from the perspective of our own society. Instead, determining which food system should be promoted arguably requires a complex global, empirical, and ethical integrated assessment that includes a proper accounting for values of global justice in nonideal theory. This proper accounting arguably recommends sustainable intensification of food systems (as it is called in the food-science literature), which is importantly distinct from contemporary systems as well as from organic, local, and/or vegan-centered alternatives.

scholarly journals Recent Developments in Food Packaging Based on Nanomaterials

Nanomaterials ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 830 ◽  
Author(s):  
Yukun Huang ◽  
Lei Mei ◽  
Xianggui Chen ◽  
Qin Wang
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Food Packaging ◽  
Chemical Properties ◽  
Synthetic Methods ◽  
Recent Developments ◽  
Food Quality And Safety ◽  
Research Findings ◽  
Increasing Demand ◽  
Physical And Chemical

The increasing demand for high food quality and safety, and concerns of environment sustainable development have been encouraging researchers in the food industry to exploit the robust and green biodegradable nanocomposites, which provide new opportunities and challenges for the development of nanomaterials in the food industry. This review paper aims at summarizing the recent three years of research findings on the new development of nanomaterials for food packaging. Two categories of nanomaterials (i.e., inorganic and organic) are included. The synthetic methods, physical and chemical properties, biological activity, and applications in food systems and safety assessments of each nanomaterial are presented. This review also highlights the possible mechanisms of antimicrobial activity against bacteria of certain active nanomaterials and their health concerns. It concludes with an outlook of the nanomaterials functionalized in food packaging.

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