Production and characterization of curcumin microcrystals and evaluation of the antimicrobial and sensory aspects in minimally processed carrots

2017 ◽  
Vol 8 (5) ◽  
pp. 1851-1858 ◽  
Author(s):  
Anderson Clayton da Silva ◽  
Priscila Dayane de Freitas Santos ◽  
Nicole Campezato Palazzi ◽  
Fernanda Vitória Leimann ◽  
Renata Hernandez Barros Fuchs ◽  
...  
Keyword(s):  
Food Industry ◽  
Processed Food ◽  
Minimally Processed

Nontoxic conserving agents are in demand by the food industry due to consumers concern about synthetic conservatives, especially in minimally processed food.

scholarly journals Monitoring and characterization of compost obtained of sludge of ultra-processed food industry by conventional and spectroscopic analyses

2019 ◽  
Vol 40 (1) ◽  
pp. 39 ◽  
Author(s):  
Cleber Pinto da Silva ◽  
Bruna Pompermayer Meotti de Almeida ◽  
Sandro Xavier de Campos
Keyword(s):  
Food Industry ◽  
Processed Food ◽  
Spectroscopic Analyses

A compostagem de lodo da indústria de alimentos ultra processados em pilhas foi avaliada através de parâmetros físico-químicos, fitotóxicos e espectroscópicos. As pilhas apresentaram fase termofílica por aproximadamente duas semanas. Após 90 dias, o índice de germinação de sementes (IGS) atingiu valores de 62.5% para a pilha 1 e 87.5% para a pilha 2. As análises espectroscópicas revelaram a degradação de estruturas alifáticas / polissacarídicas e o aumento de grupos funcionais oxigenados presentes nos ácidos húmicos. As concentrações de íons metálicos estavam abaixo do valor máximo permitido pela legislação atual. O processo de compostagem em pilhas foi eficiente para degradar o lodo da indústria de alimentos ultra processados, associado à poda de jardim ou serragem, resultando em compostos maduros.

Characterization of Different Types of Biomass Wastes Using Thermogravimetric and ICP-MS Analyses

2020 ◽  
Vol 70 (12) ◽  
pp. 4594-4600
Keyword(s):  
Thermogravimetric Analysis ◽  
Food Industry ◽  
Wood Waste ◽  
Biomass Ash ◽  
Minor Elements ◽  
Ms Analysis ◽  
Icp Ms ◽  
Different Types

The purpose of this study was to characterize some types of biomass wastes resulted from different activities such as: agriculture, forestry and food industry using thermogravimetric and ICP-MS analyses. Also, it was optimized an ICP-MS method for the determination of As, Cd and Pb from biomass ash samples. The ICP-MS analysis revealed that the highest concentration of metals (As, Cd, Pb) was recorded in the wood waste ash sample, also the thermogravimetric analysis indicated that the highest amount of ash was obtained for the same sample (26.82%). The biomass wastes mentioned in this study are alternative recyclable materials, reusable as pellets and briquettes. Keywords: ash, biomass, ICP-MS, minor elements, TG

Characterization of the Lipid Fraction of Cocoplum Seeds (Chrysobalanusicaco, L) for Use in the Food Industry

2017 ◽  
Vol 7 (3) ◽  
Author(s):  
Andrea Almeida Mello ◽  
Cristiane Hess Azevedo-Meleiro ◽  
Armando Ubirajara Oliveira Sabaa-Srur ◽  
Renato Grimaldi ◽  
Robert E. Smith
Keyword(s):  
Food Industry ◽  
Lipid Fraction

scholarly journals Incidence and characterisation of Bacillus cereus bacteriophages from Thua Nao, a Thai fermented soybean product

2021 ◽  
Vol 12 (1) ◽  
pp. 85-93
Author(s):  
Wallapat Phongtang ◽  
Ekachai Chukeatirote
Keyword(s):  
Bacillus Cereus ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Morphological Analysis ◽  
Food Poisoning ◽  
Fermented Soybean ◽  
Foodborne Pathogenic Bacteria ◽  
Ph Range ◽  
Potential Use

Abstract Bacillus cereus is considered to be an important food poisoning agent causing diarrhea and vomiting. In this study, the occurrence of B. cereus bacteriophages in Thai fermented soybean products (Thua Nao) was studied using five B. cereus sensu lato indicator strains (four B. cereus strains and one B. thuringiensis strain). In a total of 26 Thua Nao samples, there were only two bacteriophages namely BaceFT01 and BaceCM02 exhibiting lytic activity against B. cereus. Morphological analysis revealed that these two bacteriophages belonged to the Myoviridae. Both phages were specific to B. cereus and not able to lyse other tested bacteria including B. licheniformis and B. subtilis. The two phages were able to survive in a pH range between 5 and 12. However, both phages were inactive either by treatment of 50°C for 2 h or exposure of UV for 2 h. It should be noted that both phages were chloroform-insensitive, however. This is the first report describing the presence of bacteriophages in Thua Nao products. The characterization of these two phages is expected to be useful in the food industry for an alternative strategy including the potential use of the phages as a biocontrol candidate against foodborne pathogenic bacteria.

scholarly journals Characterization of Basil Volatile Fraction and Study of Its Agronomic Variation by ASCA

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3842
Author(s):  
Alessandro D’Alessandro ◽  
Daniele Ballestrieri ◽  
Lorenzo Strani ◽  
Marina Cocchi ◽  
Caterina Durante
Keyword(s):  
Food Industry ◽  
Principal Component ◽  
Component Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Combined Effects ◽  
A Posteriori ◽  
Aroma Profile ◽  
Simultaneous Component Analysis

Basil is a plant known worldwide for its culinary and health attributes. It counts more than a hundred and fifty species and many more chemo-types due to its easy cross-breeds. Each species and each chemo-type have a typical aroma pattern and selecting the proper one is crucial for the food industry. Twelve basil varieties have been studied over three years (2018–2020), as have four different cuts. To characterize the aroma profile, nine typical basil flavour molecules have been selected using a gas chromatography–mass spectrometry coupled with an olfactometer (GC–MS/O). The concentrations of the nine selected molecules were measured by an ultra-fast CG e-nose and Principal Component Analysis (PCA) was applied to detect possible differences among the samples. The PCA results highlighted differences between harvesting years, mainly for 2018, whereas no observable clusters were found concerning varieties and cuts, probably due to the combined effects of the investigated factors. For this reason, the ANOVA Simultaneous Component Analysis (ASCA) methodology was applied on a balanced a posteriori designed dataset. All the considered factors and interactions were statistically significant (p < 0.05) in explaining differences between the basil aroma profiles, with more relevant effects of variety and year.

EXPRESS: The Gift of Data: Industry-Led Food Reformulation and the Obesity Crisis in Europe

2020 ◽  
pp. 074391562098384
Author(s):  
Norah Campbell ◽  
Sarah Browne ◽  
Marius Claudy ◽  
Melissa Mialon ◽  
Hercberg Serge ◽  
...  
Keyword(s):  
Public Health ◽  
Food Industry ◽  
Processed Food ◽  
Policy Makers ◽  
Intelligence System ◽  
Gift Economy ◽  
Nutrition Policies ◽  
The Gift ◽  
Marketing Intelligence ◽  
The Impact

Ultra-processed food manufacturers have proposed that product reformulation should be a key strategy to tackle obesity. In determining the impact of reformulation on population dietary behaviours, policy makers are often dependant on data provided by these manufacturers. Where such data are “gifted” to regulators there may be an implicit expectation of reciprocity that adversely influences nutrition policies. We sought to assess Europe’s industry-led reformulation strategy in five countries deploying critical policy studies as an approach. We found that interim results on industry-led food reformulation did not meet their targets. Information asymmetries exist between food industry and policy makers: the latter are not privy to marketing intelligence and must instead rely on data that are voluntarily donated by food industry actors. These data represent a distorted snippet of the marketing intelligence system from whence they came. Because these data indeed bear all the hallmarks of a gift, regulatory and public health authorities operate within a gift economy. The implications of this “data gift economy” are strategic delay and goal-setting when the field is not visible. Ultimately, this could diminish the implementation of public health nutrition policies that are contrary to the commercial interests of ultra-processed food producers.

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