scholarly journals Lipids: Their Role in the Formation of Endogenous Antioxidants during Food Processing

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S1-S3
Author(s):  
R. Zamora ◽  
F. J Hidalgo
Keyword(s):  
Food Processing ◽  
Carbonyl Compounds ◽  
Food Industry ◽  
Edible Oils ◽  
Oxidative Rancidity ◽  
Maillard Reactions ◽  
Food Texture ◽  
Endogenous Antioxidants ◽  
Antioxidative Action

Lipids are important food nutrients and they also carry out other functions such as to be carriers of aromatic substances or to influence food texture, for example. However, polyunsaturated acids are also easily oxidised. In fact, oxidative rancidity of edible oils is a serious problem in the food industry. As an alternative to the use of synthetic antioxidants, the generation of endogenous antioxidants by carbonyl-amine reactions can be employed to increase food stability. These reactions are widely accepted to be produced as a consequence of Maillard reactions between carbohydrates and amino compounds. However, the contribution of lipid-derived carbonyl compounds to these reactions is much lesser known. This review discusses the role of lipid-derived antioxidants by analysing how they are formed and their antioxidative action.

Nanotechnology in the Food Industry

2015 ◽  
pp. 218-239
Author(s):  
Shabir Ahmad Mir ◽  
Manzoor Ahmad Shah
Keyword(s):  
Food Safety ◽  
Product Development ◽  
Food Processing ◽  
Potential Application ◽  
Food Industry ◽  
Health Benefits ◽  
Food Sector ◽  
Potential Risks ◽  
Food Stability

This chapter addresses the potential application of nanotechnology in various areas of the food industry. Nanotechnology is having an impact on several aspects of the food industry, from product development to packaging processes. Nanotechnology is capable of solving the very complex set of engineering and scientific challenges in the food processing industries. This chapter focuses on exploring the role of nanotechnology in enhancing food stability at the various stages of processing. Research has highlighted the prospective role of nanotechnology use in the food sector, including nanoencapsulation, nanopackaging, nanoemulsions, nanonutraceuticals, and nanoadditives. Industries are developing nanomaterials that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution as progress may be stifled by lack of governance and potential risks.

Nanotechnology in the Food Industry

2017 ◽  
pp. 1165-1181
Author(s):  
Shabir Ahmad Mir ◽  
Manzoor Ahmad Shah
Keyword(s):  
Food Safety ◽  
Product Development ◽  
Food Processing ◽  
Potential Application ◽  
Food Industry ◽  
Health Benefits ◽  
Food Sector ◽  
Potential Risks ◽  
Food Stability

This chapter addresses the potential application of nanotechnology in various areas of the food industry. Nanotechnology is having an impact on several aspects of the food industry, from product development to packaging processes. Nanotechnology is capable of solving the very complex set of engineering and scientific challenges in the food processing industries. This chapter focuses on exploring the role of nanotechnology in enhancing food stability at the various stages of processing. Research has highlighted the prospective role of nanotechnology use in the food sector, including nanoencapsulation, nanopackaging, nanoemulsions, nanonutraceuticals, and nanoadditives. Industries are developing nanomaterials that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution as progress may be stifled by lack of governance and potential risks.

scholarly journals Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

2022 ◽  
Vol 14 (2) ◽  
pp. 849
Author(s):  
Angela Fadda ◽  
Daniele Sanna ◽  
El Hassan Sakar ◽  
Said Gharby ◽  
Maurizio Mulas ◽  
...  
Keyword(s):  
Food Processing ◽  
Edible Oils ◽  
Natural Antioxidants ◽  
Antioxidant Compounds ◽  
Food Industries ◽  
Plant Parts ◽  
Sustainable Technologies ◽  
Vegetable Wastes ◽  
Natural Foods

To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.

scholarly journals Recent Scope for AI in the Food Production Industry Leading to the Fourth Industrial Revolution

Webology ◽  
2021 ◽  
Vol 18 (2) ◽  
pp. 1066-1080
Author(s):  
Elham Tahsin Yasin ◽  
Nawroz I. Hamadamen ◽  
Ganesh Babu Loganathan ◽  
Manikandan Ganesan
Keyword(s):  
Computer Vision ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Industrial Revolution ◽  
Sustainable Food ◽  
Sustainable Food Production ◽  
Feed The Future ◽  
Deep Learning Model

In today's situation, Artificial intelligence and computer vision collectively join together to analyze the big data obtained from predicted models. The role of AI in the agri-based food industry helps the stakeholders to access and monitor the supply chain. The phenomenon of applying AI and computer vision in the food industry would improve the entire operations. This research paper tries to provide an assisting model for farmers in food-processing and agriculture through the state-of-the-art method. Several concepts related to sustainability in food processing have been estimated through machine learning, and the deep learning model as a worldwide concept. The demand for the usage of AI and computer vision in the Ag-TECH industry has increased which impacts sustainable food production to feed the future. Certain implications have been suggested for real-time monitoring of the farming process, politics behind sustainable food production, and investment which is the main game-player in the present situation. The 4th Industrial Revolution [IR-4.0] was ushered in by the deployment of computer vision and AI in the food business, with computer vision robotics playing a crucial role in ensuring sustainable food production.

scholarly journals Influence of Plasma Treatment on the Polyphenols of Food Products—A Review

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 929 ◽  
Author(s):  
Paulo E. S. Munekata ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Thermal Processing ◽  
Cold Plasma ◽  
Food Industry ◽  
Current Knowledge ◽  
Specific Treatment ◽  
Food Products ◽  
Treatment Conditions

The consumption of bioactive compounds, especially phenolic compounds, has been associated with health benefits such as improving the health status and reducing the risk of developing certain diseases such as cancer, cardiovascular diseases, and neurodegenerative disorders. However, the preservation of natural bioactive compounds in food products is a major challenge for the food industry. Due to the major impact of conventional thermal processing, nonthermal technologies such as cold plasma have been proposed as one of the most promising solutions for the food industry. This review will cover the current knowledge about the effects of cold plasma in polyphenols found in food products. The increasing number of studies in the last years supports the continuous search for specific treatment conditions for each type of food and the central role of plasma treatments as a food-processing technology.

Effects of Minor Compounds of Edible Oils on Human Health

2020 ◽  
Vol 16 (8) ◽  
pp. 1196-1208
Author(s):  
Ramin Ghodsi ◽  
Rahmat Nosrati
Keyword(s):  
Human Health ◽  
Food Industry ◽  
Edible Oils ◽  
Food Groups ◽  
Bioactive Constituents ◽  
Beneficial Effects ◽  
Anti Cancer ◽  
Prevention And Treatment ◽  
Minor Compounds ◽  
Anti Inflammation

Background: Oils and fats are the densest sources of food energy among food groups. Vegetable oils are constituted predominantly of triglycerides. Due to the importance of edible oils in nutrition, food industry and human health, great attention has been paid to them in recent years. Some minor bioactive constituents in oils include phospholipids, tocols, sterols, carotenoid, chlorophyll, phenols, phylokynon and terpenes. Objective: The aim of the present study was to examine beneficial effects of minor compounds in edible oils on human health. Results: Minor compounds of edible oils that we use daily can produce remarkable results in the prevention and treatment of various diseases like diabetes, inflammation, hypertension, cancer, allergy and central nervous system disorders due to their antimicrobial, anti-cancer, anti-viral, anti-oxidative, anti-inflammation, anti-mutagenic, hypolipidemic, and hypoglycemic properties, among others. Conclusion: The results of this study showed that the presence of beneficial minor compounds in oils could have significant impact on the prevention and treatment of various diseases. Therefore, the type of consumed oil can play an important role in human health.

Identification and Public Acceptance on the Implementation Program of Acceleration of Local Resource Based Diversification of Food Consumption (P2KP - BSL) in Mataram

2016 ◽  
Vol 2 (9) ◽  
pp. 20
Author(s):  
Cahya Sulistyaningsih
Keyword(s):  
Food Consumption ◽  
School Children ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Local Resource ◽  
Initial Stage ◽  
Implementation Program ◽  
Rice Consumption ◽  
Field Schools

Program of acceleration of local resource based diversification of food consumption (P2KP - BSL) has nationally implemented as the initial stage for program socialization since 2009 and simultaneously implemented in 2011. This is a descriptive study. Districts of Sekarbela, Selaparang, and Ampenan were selected as the research focused-areas considering that the three districts have already implemented three sub-programs of P2KP – BSL that are; a) Sub-program of Optimizing Courtyard Utilization, b) Sub-program of Food Processing, c) Sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children. Finding of the study in Mataram town shows that there are seven planned sub-programs of P2KP – BSL; however, due to the limited fund, there only three sub-programs; sub-program of Optimizing Courtyard Utilization, sub-program of Food Processing, and sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children have been realized . Meanwhile, there are four other unimplemented programs; 1) sub-program of Specific Region Food Production Developments, 2) sub-program of Local Food Lift, 3) sub-program of Food Business Development and SMEs, and 4) sub-program of Agro-Food Industry Development. Government has effort to change people's habits aiming to reduce the rice consumption and started to diversify food consumption through a variety of ways - dissemination through print media, electronic media, trainings, and field schools.

scholarly journals TILLING-by-Sequencing+ Reveals the Role of Novel Fatty Acid Desaturases (GmFAD2-2s) in Increasing Soybean Seed Oleic Acid Content

Cells ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1245
Author(s):  
Naoufal Lakhssassi ◽  
Valéria Stefania Lopes-Caitar ◽  
Dounya Knizia ◽  
Mallory A. Cullen ◽  
Oussama Badad ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Content ◽  
Edible Oils ◽  
Fatty Acid Desaturase ◽  
Soybean Seed ◽  
Oleic Acid Content ◽  
Fatty Acid Production ◽  
Tilling By Sequencing

Soybean is the second largest source of oil worldwide. Developing soybean varieties with high levels of oleic acid is a primary goal of the soybean breeders and industry. Edible oils containing high level of oleic acid and low level of linoleic acid are considered with higher oxidative stability and can be used as a natural antioxidant in food stability. All developed high oleic acid soybeans carry two alleles; GmFAD2-1A and GmFAD2-1B. However, when planted in cold soil, a possible reduction in seed germination was reported when high seed oleic acid derived from GmFAD2-1 alleles were used. Besides the soybean fatty acid desaturase (GmFAD2-1) subfamily, the GmFAD2-2 subfamily is composed of five members, including GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E. Segmental duplication of GmFAD2-1A/GmFAD2-1B, GmFAD2-2A/GmFAD2-2C, GmFAD2-2A/GmFAD2-2D, and GmFAD2-2D/GmFAD2-2C have occurred about 10.65, 27.04, 100.81, and 106.55 Mya, respectively. Using TILLING-by-Sequencing+ technology, we successfully identified 12, 8, 10, 9, and 19 EMS mutants at the GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E genes, respectively. Functional analyses of newly identified mutants revealed unprecedented role of the five GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E members in controlling the seed oleic acid content. Most importantly, unlike GmFAD2-1 members, subcellular localization revealed that members of the GmFAD2-2 subfamily showed a cytoplasmic localization, which may suggest the presence of an alternative fatty acid desaturase pathway in soybean for converting oleic acid content without substantially altering the traditional plastidial/ER fatty acid production.

scholarly journals Antimicrobials and Food-Related Stresses as Selective Factors for Antibiotic Resistance along the Farm to Fork Continuum

Antibiotics ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 671
Author(s):  
Federica Giacometti ◽  
Hesamaddin Shirzad-Aski ◽  
Susana Ferreira
Keyword(s):  
Antibiotic Resistance ◽  
Food Safety ◽  
Antimicrobial Resistance ◽  
Food Processing ◽  
Resistance Mechanisms ◽  
Human Environment ◽  
Real Risk ◽  
Cross Adaptation ◽  
Novel Approaches

Antimicrobial resistance (AMR) is a global problem and there has been growing concern associated with its widespread along the animal–human–environment interface. The farm-to-fork continuum was highlighted as a possible reservoir of AMR, and a hotspot for the emergence and spread of AMR. However, the extent of the role of non-antibiotic antimicrobials and other food-related stresses as selective factors is still in need of clarification. This review addresses the use of non-antibiotic stressors, such as antimicrobials, food-processing treatments, or even novel approaches to ensure food safety, as potential drivers for resistance to clinically relevant antibiotics. The co-selection and cross-adaptation events are covered, which may induce a decreased susceptibility of foodborne bacteria to antibiotics. Although the available studies address the complexity involved in these phenomena, further studies are needed to help better understand the real risk of using food-chain-related stressors, and possibly to allow the establishment of early warnings of potential resistance mechanisms.

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