The effect of food processing on the amount of trace elements and their bioavailability: a review

Trace elements are compounds that are essential in small amounts for biochemical reactions and to maintain human health. Almost all foods can contain varying amounts of these metals. In this study, the effects of food processing on the content of trace metals are investigated. Extensive interpretations of processing, including aspects of food production and specific examples of changes in metal content due to processing will be discussed. Pre-consumption food processing to improve rheological properties and increase shelf life is inevitable, which changes the bioavailability and amount of these compounds in different directions depending on the process. The amount of these trace metals in the food product can be affected by various conditions such as heating, fermentation, food additives, etc. The main factor in reducing trace elements in food, especially the use of heat in a special method and on the other hand, factors such as fermentation can also increase the bioavailability of these elements.

Download Full-text

Evaluasi Sarana Produksi Pangan Industri Tahu di UD Sumber Makmur

Rekayasa ◽

10.21107/rekayasa.v12i1.5311 ◽

2019 ◽

Vol 12 (1) ◽

pp. 75

Author(s):

Iffan Maflahah ◽

Arinda Venska Nazalina ◽

Muhammad Fakhry

Keyword(s):

Food Processing ◽

Food Production ◽

Food Product ◽

Shopping Centers ◽

Processed Food ◽

Know How ◽

Good Manufacturing Practices ◽

Quality Of Food ◽

Production Facilities

ABSTRAKTahu merupakan produk olahan makanan yang berasal dari kedelai. Tahu sering kita jumpai mulai di warung sederhana hingga pusat perbelanjaan modern, harga yang relatif terjangkau membuat salat satu olahan yang terbuat dari kedelai ini menjadi makanan favorit bagi semua kalangan. Evaluasi sarana produksi pangan industri tahu di UD Sumber Makmur bertujuan agar perusahaan mengetahui cara menjaga keamanan pangan sarana produksi dengan berpedoman pada Good Manufacturing Practices (GMP). GMP sendiri merupakan pedoman cara berproduksi pangan supaya produsen pangan memenuhi persyaratan-persyaratan yang telah ditentukan untuk menghasilkan produk pangan yang bermutu dan aman dikonsumsi sesuai dengan tuntutan konsumen. Adapun 14 aspek GMP yang harus diterapkan pada perusahaan pangan. Hasil penilaian mutu sarana pengolahan pangan di UD Sumber Makmur masuk dalam kategori IV yaitu Kurang, dengan jumlah ketidaksesuaian untuk kategori minor sebanyak 1 penyimpangan, kategori mayor 2 penyimpangan, kategori serius 3 penyimpangan, dan untuk kategori kritis 1 penyimpangan. Kata Kunci: Tahu, UD Sumber Makmur, Good Manufacturing Practices (GMP)Evaluation of Tofu Industry Production Facilities at UD Sumber MakmurABSTRACTTofu is a processed food product derived from soybeans. Tofu that we often find everything from simple stalls to modern shopping centers, the relatively affordable price of making one processed prayers made from soybeans is a favorite food for all people. The evaluation of the food production facilities of the tofu industry at UD Sumber Makmur aims to let the company know how to maintain food safety of production facilities by referring to Good Manufacturing Practices (GMP). GMP itself is a guideline on how to produce food so that food producers meet the specified requirements to produce quality food products that are safe for consumption in accordance with consumer demands. The 14 aspects of GMP must be applied to food companies. The results of the assessment of the quality of food processing facilities in UD Sumber Makmur fall into category IV, namely Less, with the number of nonconformities for minor categories as much as 1 deviation, major category 2 deviations, serious categories 3 deviations, and for critical categories 1 deviation.Keywords: Tofu, UD Sumber Makmur, Good Manufacturing Practices (GMP)

Download Full-text

Creating Value of Agro-Industrial Wastes

KnE Life Sciences ◽

10.18502/kls.v4i2.1655 ◽

2018 ◽

Vol 4 (2) ◽

pp. 34

Author(s):

Nafis Khuriyati ◽

Didik Purwadi ◽

Ibnu Wahid F.A. ◽

Kartika Fitriani ◽

I Putu Eldwin I.D.

Keyword(s):

Product Development ◽

Functional Properties ◽

Food Processing ◽

Food Production ◽

Food Product ◽

Mineral Nutrients ◽

Industrial Wastes ◽

Food Processing Industry ◽

Processing Industry ◽

Food Product Development

Food processing industry as a kind of agro-industry generates a large amount of waste. These wastes have potential since the contain vitamins, mineral nutrients, and other compounds with functional properties. This paper addresses the wastes generated from processing jackfruit and tuna industries. It was observed that the product development is an important role for creating the value of agro-industrial wastes. The wastes can be used as valuable resources for food production. Jackfruit seed and tuna skin were processed into nutritional foods. Keywords: Agro-Industrial Wastes; Food; Product Development; Value

Download Full-text

Inorganic Nanoparticles as Food Additives and their Influence on the Human Gut Microbiota

Environmental Science Nano ◽

10.1039/d1en00025j ◽

2021 ◽

Author(s):

Sheeana Gangadoo ◽

Huu Nguyen ◽

Piumie Rajapaksha ◽

Hala Zreiqat ◽

Kay Latham ◽

...

Keyword(s):

Gut Microbiota ◽

Food Processing ◽

Food Production ◽

Food Additives ◽

Inorganic Nanoparticles ◽

Human Gut ◽

Human Gut Microbiota ◽

Nano Additives

The use of various aspects of food processing, including the direct inclusion of nano-additives, are rapidly increasing in the field of nanotechnology to enhance the desired qualities in food production,...

Download Full-text

Influence of EAPI Skills Training Course on the Knowledge, Attitude, and Practice of Undergraduate University Students: A Case of the EAPI Program, Uganda

International Journal of Learning and Development ◽

10.5296/ijld.v11i2.18807 ◽

2021 ◽

Vol 11 (2) ◽

pp. 121

Author(s):

Julia Kigozi ◽

Emmanuel Baidhe ◽

Ivan Muzira Mukisa ◽

Charles Muyanja ◽

Leatitiah Namubiru

Keyword(s):

University Students ◽

Food Processing ◽

Food Production ◽

Food Product ◽

Skills Training ◽

Processing Industry ◽

Cronbach's Alpha ◽

Attitude And Practice ◽

Product Optimization ◽

Knowledge Attitude And Practice

Upon employment, fresh graduates have been widely criticized for their underperformance due to their lack of relevant practical skills. Furthermore, students need training that allows them to blend knowledge with the practice in the workspace. This study assessed the influence of an ‘Empowerment of the Agro-processing Industry (EAPI)' skills training for the agro-processing industry, on the knowledge, attitude, and practice among students in the School of Food Technology Nutrition and Bio-Engineering (SFTNB), Makerere University. Students were trained in 8 modules including; food process and value-chain management, food product optimization, national and international standards of food products, application of good management practices (GMP) and hygienic food processing, quality control in food production processes, waste management, infrastructure development to meet quality & production capacity in food production facilities and food product marketing & preparation for export markets. A semi-structured questionnaire with a descriptive, scale and thematic analysis was used to evaluate the impact of the training. The reliability of the responses of the questionnaires was tested using Cronbach’s alpha and they showed high reliability; yielding values that ranged between 0.88 and 0.97. Results showed a statistically significant difference (p < 0.05) in knowledge, attitude and practice for product optimization, adequate processing facility, standardization, certification, and export marketing. Cronbach’s alpha values ranged between 0.88 and 0.97 for all stated variables indicating that the scales were sound and reliable. Therefore, the inclusion of similar study material into the current curriculum would help improve and enrich the curriculum thereby producing well-prepared students for the food processing industry in Uganda.

Download Full-text

Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh

Stamford Journal of Microbiology ◽

10.3329/sjm.v10i1.50727 ◽

2020 ◽

Vol 10 (1) ◽

pp. 16-19

Author(s):

Tasnia Ahmed ◽

Md Aftab Uddin

Keyword(s):

Raw Materials ◽

Peanut Butter ◽

Food Additives ◽

Microbiological Analysis ◽

Dhaka City ◽

Acceptable Result ◽

Fast Foods ◽

Public Consumption ◽

Viable Bacteria ◽

Almost All

Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19

Download Full-text

STEVIA PLANT - ALTERNATIVE SWEETNER IN FOOD TECHNOLOGY

Knowledge International Journal ◽

10.35120/kij28041213j ◽

2018 ◽

Vol 28 (4) ◽

pp. 1213-1217

Author(s):

Jovana Džoljić ◽

Ljiljana Đorđević

Keyword(s):

Food Additives ◽

Functional Class ◽

World Health ◽

Food Technology ◽

Food Standards ◽

Safety Studies ◽

Negative Side Effects ◽

Health Organization ◽

Almost All ◽

Agricultural Organization

Food and Agricultural Organization as a “sweeteners” consider products used for sweetening derived from sugar crops, cereals, fruits or milk, or that are produced by insects. Sweeteners, as an additive, have important role for technological functions of food, especially in providing texture, bulk and color, and also as preservative agents. Regardless the numerous sweeteners, alternative sweeteners to sucrose are in main focus for implementation in food industry. Nowadays Food and Agricultural Organization and World Health Organization Food standards, Codex Alimentarius Commission (2018) accepted list of 27 food additives that have the functional class “sweetener”. Nowadays, alternative sweeteners and their application in food technology are in main focus of scientist. Stevia plant stands for one of the most important natural intense sweetener, since stevia glycosides are almost 400 times sweeter than sucrose. Extracts of stevia represents a powerful tool for reducing sugars in food and beverages, which can be acceptable substitutes to full sugar versions of this products. Regarding the data of Euromonitor international, new food products containing stevia grew 10% from 2016 to 2017. The biggest increment in stevia use was noticed in categories of snacks, juice drinks, dairy, carbonated soft drinks and confectionery. Barriocanal et al. (2008) highlighted that safety studies reported no negative side effects of stevia use. Can be expected that in recent future use of S. rebaudiana as sweetener would be extended to almost all the world’s countries, regarding all discovered beneficial health effects.

Download Full-text

Antibacterial Activities of Trace Elements in Combination with Food Additives

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2006.35.1.035 ◽

2006 ◽

Vol 35 (1) ◽

pp. 35-41 ◽

Cited By ~ 1

Author(s):

Bo-Mi Kim ◽

Jong-Soo Mok ◽

Eun-Gyoung Oh ◽

Kwang-Tae Son ◽

Kil-Bo Shim ◽

...

Keyword(s):

Trace Elements ◽

Food Additives ◽

Antibacterial Activities

Download Full-text

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

International Research Journal of Engineering IT & Scientific Research ◽

10.21744/irjeis.v2i9.166 ◽

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.

Download Full-text

Effects of thermal processing on the allergenicity, structure, and critical epitope amino acids of crab tropomyosin

Food & Function ◽

10.1039/d0fo02869j ◽

2021 ◽

Author(s):

Meng Liu ◽

Tian-Jiao Han ◽

Fei Huan ◽

Meng-Si Li ◽

Fei Xia ◽

...

Keyword(s):

Amino Acids ◽

Food Processing ◽

Thermal Processing ◽

Effect Of Food

Food processing can change the structure and immunoreactivity of purified allergens, but the effect of food processing on the immunoreactivity of the processed and purified allergen is still poorly understood.

Download Full-text

Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

Open Life Sciences ◽

10.1515/biol-2021-0010 ◽

2021 ◽

Vol 16 (1) ◽

pp. 92-101

Author(s):

Guanghui Xia ◽

Xinhua Li ◽

Zhen Zhang ◽

Yuhang Jiang

Keyword(s):

Antioxidant Activity ◽

High Pressure ◽

Food Processing ◽

Yeast Fermentation ◽

Pressure Treatment ◽

Processing Methods ◽

High Pressure Treatment ◽

Effect Of Food ◽

The Stability

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

Download Full-text