scholarly journals Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

2021 ◽  
Vol 7 (15) ◽  
pp. eabe7871
Author(s):  
Pamela R. Denish ◽  
Julie-Anne Fenger ◽  
Randall Powers ◽  
Gregory T. Sigurdson ◽  
Luca Grisanti ◽  
...  
Keyword(s):  
Protein Design ◽  
Food Industry ◽  
Chemical Structure ◽  
Nutritional Value ◽  
Blue Dye ◽  
Spectroscopic Techniques ◽  
Design Tools ◽  
Enzymatic Transformation ◽  
Food And Beverage ◽  
The Subject

The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature’s food palette—especially a cyan blue—giving scientists few sources for natural blue food colorants. Finding a natural cyan blue dye equivalent to FD&C Blue No. 1 remains an industry-wide challenge and the subject of several research programs worldwide. Computational simulations and large-array spectroscopic techniques were used to determine the 3D chemical structure, color expression, and stability of this previously uncharacterized cyan blue anthocyanin-based colorant. Synthetic biology and computational protein design tools were leveraged to develop an enzymatic transformation of red cabbage anthocyanins into the desired anthocyanin. More broadly, this research demonstrates the power of a multidisciplinary strategy to solve a long-standing challenge in the food industry.

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

Synthesis of a New Dioxaspiro[bicyclo[3.3.1]nonane-oxabicyclo[6.2.0]deca- 1(10),8-dien-4-one Derivative Using Some Chemical Strategies

2020 ◽  
Vol 17 (5) ◽  
pp. 393-402
Author(s):  
Figueroa-Valverde Lauro ◽  
Rosas-Nexticapa Marcela ◽  
Lopez-Ramos Maria ◽  
Diaz Cedillo Francisco ◽  
Mateu-Armand Virginia ◽  
...  
Keyword(s):  
Elemental Analysis ◽  
Chemical Structure ◽  
Spectroscopic Techniques ◽  
Easy Method ◽  
Chemical Strategies

There are several protocols for the preparation of bicyclic derivatives; however, some methods use dangerous and require special conditions. The aim of this study was to synthesize a new Dioxaspiro[ bicyclo[3.3.1]nonane-oxabicyclo[6.2.0]-deca-1(10), 8-dien-4-one (compound 8). Compound 8 was prepared using some reactions such as; i) etherification, ii) reduction, iii) amidation, iv) imination and v) 2+2 addition. The chemical structure of 8 and its intermediaries were completely characterized by spectroscopic techniques and elemental analysis. The synthesis showed a yield of 85% for compound 8. In this study, an easy method for the preparation of compound 8 is reported.

scholarly journals Data on gender representation in food and beverage print advertisements found in corner stores from Guatemala and Peru

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Lucila Rozas ◽  
Peter Busse ◽  
Joaquin Barnoya ◽  
Alejandra Garrón
Keyword(s):  
Food Industry ◽  
General Information ◽  
Marketing Strategies ◽  
Gender Representation ◽  
Print Advertising ◽  
Public Officials ◽  
Print Advertisements ◽  
Corner Stores ◽  
Food And Beverage ◽  
And Gender

Abstract Objectives Data on gender representation in food and beverage advertisements may allow for a better understanding of how the food industry is targeting different audiences based on gender. Nonetheless, scant research on food and beverage print advertising with a gender approach has been conducted. Therefore, we sought to assess the prevalence of gender focus in print advertisements found inside corner stores in two cities: Guatemala City, Guatemala, and Lima, Peru. Data description We developed two complementary datasets as part of the study: (1) a dataset of digital photographs of 200 food and beverage print advertisements found in corner stores located near schools (100 ads per country selected according to criteria such as product type, image quality, and uniqueness); (2) a quantitative dataset with data of the content analysis of these photographs. We employed 19 variables to record the general information and gender assessment of the ads. These datasets should allow scholars and public officials to identify gender-specific marketing strategies of the food industry that might impact children’s and adolescents’ nutrition differently.

scholarly journals Use of a Novel Polymer-Coated Steel as an Alternative to Traditional Can Manufacturing in the Food Industry

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 222
Author(s):  
Miguel A. Selles ◽  
Steven R. Schmid ◽  
Samuel Sanchez-Caballero ◽  
Maziar Ramezani ◽  
Elena Perez-Bernabeu
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Friction Coefficient ◽  
Organic Compounds ◽  
Upper Bound ◽  
Food Industry ◽  
Manufacturing Processes ◽  
Coated Steel ◽  
Volatile Organic ◽  
Food And Beverage

Metal containers (both food and beverage cans) are made from huge steel or aluminum coils that are transformed into two- or three-piece products. During the manufacturing process, the metal is sprayed on both sides and the aerosol acts as insulation, but unfortunately produces volatile organic compounds (VOCs). The present work presents a different way to manufacture these containers using a novel prelaminated two-layer polymer steel. It was experimentally possible to verify that the material survives all the involved manufacturing processes. Thus tests were carried out in an ironing simulator to measure roughness, friction coefficient and surface quality. In addition, two theoretical ironing models were developed: upper bound model and artificial neural network. These models are useful for packaging designers and manufacturers.

scholarly journals Disintegration process in disc crushers

2013 ◽  
Vol 59 (No. 3) ◽  
pp. 98-104 ◽  
Author(s):  
P. Vaculík ◽  
J. Maloun ◽  
L. Chládek ◽  
M. Přikryl
Keyword(s):  
Food Industry ◽  
Fractional Composition ◽  
Animal Feed ◽  
Raw Materials ◽  
Specific Energy Consumption ◽  
Low Noise ◽  
Main Process ◽  
Industrial Sectors ◽  
The Subject

Grinding or crushing hard raw materials is usually a primary operation which precedes the follow-up technological processes in a number of industrial sectors. A great variety of machines using different principles of fragmentation are employed in the technology of pulverization. The food industry uses roller mills, in which the main process is the shear grinding. In the animal feed industry impact machines known as hammer mills are often used. In recent years, mills have been employed that use their frontal edges for grinding or crushing during the rotation of one of two adjacent discs. The modern design disc machines used for grinding grain have resulted from long development and their operation has a relatively low noise level with reduced dust. The separation process that occurs in the gap between the active edges of the discs can be described as shear grinding and is currently the subject of attention which is focused on the specific energy consumption and fractional composition of the product of grinding.  

Using media to promote artisan food and beverages: insights from the television industry

2016 ◽  
Vol 118 (3) ◽  
pp. 588-602 ◽  
Author(s):  
Michelle Phillipov
Keyword(s):  
Media Production ◽  
Structured Interviews ◽  
Television Industry ◽  
Content Type ◽  
Mainstream Media ◽  
Food And Beverage ◽  
Cooking Shows ◽  
The Subject ◽  
Food Media ◽  
Practical Implications

Purpose – The increasing frequency with which food and beverage producers feature in mainstream media, including television cooking shows, provide opportunities and pitfalls for using media to promote artisan food and beverage businesses. The purpose of this paper is to evaluate these, as experienced by a group of food and beverage producers who appeared on the popular Australian television show, Gourmet Farmer. Design/methodology/approach – Findings are based on semi-structured interviews with 14 of the producers featured on the show, plus textual analysis of relevant segments of the show. Findings – While all of the producers felt that food television offered a good promotional tool, those who were most familiar with the practices of media production and whose businesses offered experiences through which viewers could access (or imagine) a “taste” of the Gourmet Farmer life tended to be more satisfied than those who were less familiar with the practices of media production and who expected a greater focus on their products and production practices. Practical implications – The development of media skills is essential for artisan producers to get the best outcomes when using media to promote their businesses. Originality/value – The experiences of food and beverage producers using food television to promote their businesses have not previously been the subject of thoroughgoing research. This paper offers new insights into how artisan producers can best capitalize on the opportunities offered by food media.

Mariannaeapyrone -a New Inhibitor of Thromboxane A2 Induced Platelet Aggregation

2001 ◽  
Vol 56 (1-2) ◽  
pp. 106-110 ◽  
Author(s):  
Kerstin Fabian ◽  
Timm Anke ◽  
Olov Sterner
Keyword(s):  
Platelet Aggregation ◽  
Chemical Structure ◽  
Thromboxane A2 ◽  
Human Platelets ◽  
Selective Inhibitor ◽  
Spectroscopic Techniques ◽  
Fungal Metabolite ◽  
Antimicrobial Effects ◽  
The Common ◽  
Induced Aggregation

Abstract Mariannaeapyrone ((E)-2-(1,3,5,7-tetramethyl-5-nonenyl)-3,5-dimethyl-6-hydroxy-4H-pyran-4-one) is a new fungal metabolite isolated from fermentations of the common mycophilic deuteromycete Mariannaea elegans. The chemical structure of the 4-pyrone was determined by spectroscopic techniques. Mariannaeapyrone is a selective inhibitor of the thromboxane A2 induced aggregation of human platelets, whereas only weak cytotoxic and antimicrobial effects could be observed.

scholarly journals Zalacca Based Food Industry Development in Karang Asem District Bali Province

2020 ◽  
Vol 4 (1) ◽  
pp. 38-45
Author(s):  
I Gusti Bagus Udayana ◽  
Ni Made Defy Janurianti ◽  
AA Mayun Wirajaya ◽  
Made Yuliartini ◽  
Luh Kartini ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Added Value ◽  
Analysis Methodology ◽  
The People ◽  
Food And Beverage ◽  
Distribution Process ◽  
Hierarchy Analysis ◽  
The Aesthetic ◽  
High Yields

The food industry is one of the industries that is growing very rapidly throughout the world, including in Indonesia. Various types of food and beverages with an attractive appearance continue to be produced to increase the aesthetic value and attractiveness of consumers. Food and beverage production processes include the selection of raw materials, food and beverage processing, food and beverage quality testing, packaging to the food and beverage distribution process. Every process that takes place must be controlled so that the final product produced is safe and suitable for consumption by consumers. Zalacca production in Karangasem Regency is very good to be developed into the useful food industry. The development of the zalacca-based food industry can increase added value for the people and zalacca commodities. The results of the study using the Process Hierarchy Analysis methodology show that Chips, Syrups, and Extracts occupy high yields to be developed.

scholarly journals Effect of strains and extraction methods on β-glucan production, antioxidant properties, and FTIR Spectra from mushroom fruiting bodies of Schizophyllum commune Fr. in Thailand

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 410-415
Author(s):  
N. Mongkontanawat ◽  
D. Thumrongchote
Keyword(s):  
Antioxidant Activity ◽  
Chemical Structure ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Schizophyllum Commune ◽  
Extraction Methods ◽  
Hot Water ◽  
Fruiting Bodies ◽  
Alkali Extraction ◽  
Medicinal Properties

Schizophyllum commune Fr., a native mushroom of Thailand, has a high nutritional value and is classified as a mushroom with medicinal properties that can neutralize the growth of many cancer cells. This research aimed to study the effect of S. commune strains and the extraction methods on the quantity and properties of β-glucan. The five S. commune Fr. strains used in this research consisted of Chanthaburi, 85-022, 85-023, 85-031, and 85- 043. There were two different β-glucan extraction methods employed: hot water (M1) and hot alkali extraction (M2), which were compared with the control (native-MR). The results indicated that the Chanthaburi strain has the highest β-glucan content 49.20±0.35% (w/w), and high potential antioxidant activity (79.14±0.77 DPPH% and 50.92±0.48 ABTS%) (p < 0.05). The extraction methods did not affect the yield of β-glucan, except the antioxidant properties and chemical structure of the extract substance. The extract substance from M2 has significantly the highest potential antioxidant activity (80.22±0.51). A mushroom juice drink in cans was developed using 1-day-old MR and adjusted pH of more than 7, which can increase the antioxidant properties of the product.

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