scholarly journals Applications of Non-destructive Technologies for Agricultural and Food Products Quality Inspection

Sensors ◽  
2019 ◽  
Vol 19 (4) ◽  
pp. 846 ◽  
Author(s):  
Hany El-Mesery ◽  
Hanping Mao ◽  
Abd Abomohra
Keyword(s):  
Safety Evaluation ◽  
Food Products ◽  
Quality And Safety ◽  
Food Industries ◽  
Food Quality And Safety ◽  
Quality Of Food ◽  
To Come ◽  
Non Destructive ◽  
Destructive Methods

The quality and safety of food is an increasing concern for worldwide business. Non-destructive methods (NDM), as a means of assessment and instrumentation have created an esteemed value in sciences, especially in food industries. Currently, NDM are useful because they allow the simultaneous measurement of chemical and physical data from food without destruction of the substance. Additionally, NDM can obtain both quantitative and qualitative data at the same time without separate analyses. Recently, many studies on non-destructive detection measurements of agro-food products and final quality assessment of foods were reported. As a general statement, the future of using NDM for assessing the quality of food and agricultural products is bright; and it is possible to come up with interesting findings through development of more efficient and precise imaging systems like the machine vision technique. The present review aims to discuss the application of different non-destructive methods (NDM) for food quality and safety evaluation.

scholarly journals Application of the Metabolomics Approach in Food Authentication

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7565
Author(s):  
Jinap Selamat ◽  
Nur Amalyn Alyaa Rozani ◽  
Suganya Murugesu
Keyword(s):  
Food Products ◽  
Food Labeling ◽  
Quality And Safety ◽  
Food Authenticity ◽  
Food Authentication ◽  
Food Quality And Safety ◽  
Quality Of Food ◽  
Food Commodities

The authentication of food products is essential for food quality and safety. Authenticity assessments are important to ensure that the ingredients or contents of food products are legitimate and safe to consume. The metabolomics approach is an essential technique that can be utilized for authentication purposes. This study aimed to summarize food authentication through the metabolomics approach, to study the existing analytical methods, instruments, and statistical methods applied in food authentication, and to review some selected food commodities authenticated using metabolomics-based methods. Various databases, including Google Scholar, PubMed, Scopus, etc., were used to obtain previous research works relevant to the objectives. The review highlights the role of the metabolomics approach in food authenticity. The approach is technically implemented to ensure consumer protection through the strict inspection and enforcement of food labeling. Studies have shown that the study of metabolomics can ultimately detect adulterant(s) or ingredients that are added deliberately, thus compromising the authenticity or quality of food products. Overall, this review will provide information on the usefulness of metabolomics and the techniques associated with it in successful food authentication processes, which is currently a gap in research that can be further explored and improved.

scholarly journals Intelligent Packaging Systems: Sensors and Nanosensors to Monitor Food Quality and Safety

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Guillermo Fuertes ◽  
Ismael Soto ◽  
Raúl Carrasco ◽  
Manuel Vargas ◽  
Jorge Sabattin ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Packaging ◽  
Pathogen Detection ◽  
New Technology ◽  
Quality And Safety ◽  
Intelligent Packaging ◽  
Food Quality And Safety ◽  
Quality Of Food

The application of nanotechnology in different areas of food packaging is an emerging field that will grow rapidly in the coming years. Advances in food safety have yielded promising results leading to the development of intelligent packaging (IP). By these containers, it is possible to monitor and provide information of the condition of food, packaging, or the environment. This article describes the role of the different concepts of intelligent packaging. It is possible that this new technology could reach enhancing food safety, improving pathogen detection time, and controlling the quality of food and packaging throughout the supply chain.

Implementation of food trace information systems as a tool for increasing food safety and quality

2021 ◽  
pp. 36-41
Author(s):  
P.A. Lontsikh ◽  
◽  
V.A. Demina ◽  
Keyword(s):  
Information Systems ◽  
Food Safety ◽  
Food Products ◽  
Modern World ◽  
Quality And Safety ◽  
Business Systems ◽  
Wide Range ◽  
Food Quality And Safety ◽  
Operational Activities

In the modern world, the requirements for the quality and safety of food products are constantly increasing. In order to make a profit and survive in a tough competition ring, manufacturers often come up with complex food compositions that provide a long shelf life and a wide range of temperature corridors during storage, which entails a decrease in the quality of life of people, an increase in the level of morbidity and risks associated with a threat to life. The interest of consumers in obtaining knowledge in the field of food quality and safety has grown significantly, as well as the possibility of obtaining this information through the Internet. All this has led to the imposition of more stringent requirements for both consumers and state regulatory bodies, to confirm food safety. In matters of ensuring and managing the quality of food products, the organization of product traceability plays a key role.This article discusses the main tasks of introducing state information systems of traceability of the GIS «Mercury» and «Honest Sign», as well as the problems faced by business systems when integrating these systems into operational activities.

scholarly journals NATIONAL SECURITY IN THE FOOD SPHERE: ORGANIZATIONAL AND LEGAL PROBLEMS OF PROVIDING THE QUALITY OF FOOD PRODUCTS IN THE CONDITIONS OF GLOBALIZATION OF THE FOOD MARKET

2020 ◽  
Vol 35 (3) ◽  
pp. 37-44
Author(s):  
E.V. Vorontsova ◽  
◽  
A.L. Vorontsov ◽  
Keyword(s):  
National Security ◽  
Food Sovereignty ◽  
Food Products ◽  
Legal Regulation ◽  
Quality And Safety ◽  
Food Sector ◽  
Food Market ◽  
Quality Of Food ◽  
Legal Mechanism

The article is devoted to the problematic aspects of the legal support of national security in the food sector in the context of the development of globalization processes in the food market. Particular attention is paid to the quality of food products in connection with the peculiarities of the organization of its global production and the activities of transnational corporations in national markets. Examining the positive and negative aspects of the globalization of food production, the authors draw attention to the threats to the food security of countries posed by this process, including the significant risks to ensure the food sovereignty of states and the health of their citizens. Analyzes the organizational and legal measures taken by the Russian Federation to ensure its national security in the food sector, in particular, aimed at improving the quality characteristics of food products. The imperfection of the legal mechanism for ensuring the quality and safety of food products is noted. According to the authors, its main drawback is the imbalance in the legal regulation of the quality and safety of food products towards the preferential guarantee of food safety at the expense of their quality.

Nanoceuticals as an Emerging Field: Current Status and Future Prospective

2021 ◽  
Vol 17 ◽  
Author(s):  
Reetu Malik ◽  
Jyoti Rathi ◽  
Deeksha Manchanda ◽  
Manish Makhija ◽  
Deepshikha Kushwaha ◽  
...  
Keyword(s):  
Clinical Trials ◽  
Biological Activities ◽  
Food Products ◽  
The Body ◽  
Current Status ◽  
Target Cells ◽  
Food Ingredients ◽  
Novel Foods ◽  
Quality Of Food

Background: The safety and quality of food has been a matter of great discussion throughout the centuries and the application of nanotechnology in the field of nutraceuticals i.e. nanoceuticals has improved the variety and protection of food products in many ways. Objective: Improving the quality and safety of the food products with a view to improve public health and the invasion of nanotechnological advancements in the area of nutrition has resulted in the expansion of novel foods with improved oral bioavailability as well as thermal stability. The main objective of this review is to summarize available literature on nanoceuticals including patents and clinical trials. Method: The review was extracted from the searches performed at PubMed, Google Patents and Google Scholars, etc. Data from these searches was collected and evaluated for getting the information about the available literature on the nanoceuticals. Along with this, some reported patents have also been included in this review in order to conclude the future of nanoceuticals. Result: The literature so obtained was studied thoroughly as per the requirement of the objective of this review. The details of nanoceuticals including major applications, regulatory aspects, some reported patents and clinical trials are compiled here in this review. Nanoceuticals like vitamins, antibiotics, bioactive peptides, probiotics etc., which are dispersed, absorbed or incorporated in nano diameter range sacs, having improved solubility, delivery properties, biological activities, protection against degradation and therefore having improved biological activities and delivery to the target cells and tissues in the body. Different regulations from various countries recommended that any food ingredients which results from the use of nanotechnologies must undergo safety risk assessment standards before entering into the market as nano-food. Conclusion: The idea of “nanoceuticals” is increasing enthusiasm and marketable dairy/food and food supplements. This article focuses on the history, applications, regulation aspects, patents, clinical trials and future prospects of nanoceuticals.

scholarly journals Nutritional quality of biscuits, breakfast cereals and sweet snacks sold in Italy: the Food Labelling of Italian Products (FLIP) study

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Donato Angelino ◽  
Alice Rosi ◽  
Margherita Dall'Asta ◽  
Nicoletta Pellegrini ◽  
Daniela Martini
Keyword(s):  
Nutritional Quality ◽  
Principal Component ◽  
Product Category ◽  
Food Products ◽  
Food Labelling ◽  
Breakfast Cereals ◽  
Nutrient Contents ◽  
Italian Market ◽  
Quality Of Food

AbstractIn Europe, the label information on food is regulated by the Reg. (EU) n.1169/2011 but many other regulated declarations (e.g. nutrition or heath claims (NHC), presence of gluten) can be provided on the pack. All this information could influence the perception of food quality and thus the consumers’ intention-to-buy. However, whether the nutritional quality of food products is comparable among products with different characteristics (e.g. presence/absence of NHC, gluten free (GF) declaration, brand) has been barely studied.Based on these premises, the Food Labelling of Italian Products (FLIP) Study aims to systematically investigate the overall nutritional quality of the main food categories sold on the Italian market. The present work focused on sweet cereal-based products (biscuits, breakfast cereals, and sweet snacks).Products were selected from the website of thirteen retailers present on the Italian market and data were collected from the complete images of all the sides of the pack. Then, biscuits, breakfast cereals, and sweet snacks were further sub-grouped for specific comparisons considering i) descriptive name reported, ii) presence/absence of GF declaration, iii) presence/absence of NHC declaration, iv) brand/own label. Data of energy, nutrient and salt contents per 100 grams of product for each product category were considered and comparisons among the sub-groups were performed (Mann Whitney test or Kruskal Wallis one-way ANOVA based on two or multiple independent samples, respectively) (ver. 25.0, SPSS Inc., Chicago, IL, USA). In addition, a Principal Component Analysis was performed for all products and for each product sub-category by considering energy and nutrient contents per 100 grams of product to better describe the inter-product nutritional variability.A total of 814 biscuits, 371 breakfast cereals and 476 sweet snacks were included. Limited differences were found between branded and own label products and between GF and gluten-containing products. Conversely, interesting differences were observed between products with and without NHC. For instance, biscuits with nutrition claims resulted with an overall lower content of total energy, total fats and sugars compared to product without these claims, in agreement with previous investigations. Finally, a high inter-product variability was observed among the different sub-categories for the three product categories.Future researches performed within the FLIP study will allow to have a clearer picture about the nutritional quality of food products sold in Italy and to understand if specific food characteristics might be considered as a “marker” of the overall quality of food products

scholarly journals Technical Solution of the Drive System for Mixing Dough Machine

2019 ◽  
Vol 290 ◽  
pp. 08013
Author(s):  
Aleksandar Miltenović ◽  
Milan Banić ◽  
Nikola Velimirović
Keyword(s):  
Global Economy ◽  
Food Products ◽  
Drive System ◽  
Design Solution ◽  
Medium Size ◽  
Technical Solution ◽  
Complete Space ◽  
Quality Of Food ◽  
Noise And Vibration Reduction

In the conditions of the global economy, food industry products have a good share in international trade. It is primarily ready-made food products that are ready for use. The basic problem that needs to be solved is the safety and quality of food products. Machine “Planetary mixer” is used for mixing and preparing dough. From the aspect of optimal fulfilment of the working function of the preparing dough “Planetary mixer” has to fulfil the following conditions: - the complete space in which the dough is located must be treated equally with the mixer; - noise and vibration reduction should be ensured and appropriate precision positioning of the machinery’s executive bodies; - a compact construction of the drive system is required with the optimum utilization of the available resources. In the paper is presented technical design solution of the drive system for machine based on the demands of regional medium size enterprise and therefore it is limited to the requirements of the investor. The final solution was achieved by using the modern methods of product development.

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