The Nanocapsulation Research Progress in Food Industry

2013 ◽  
Vol 395-396 ◽  
pp. 144-148
Author(s):  
Zuo Bing Xiao ◽  
Wei Li ◽  
Guang Yong Zhu ◽  
Ru Jun Zhou ◽  
Yun Wei Niu
Keyword(s):  
Food Industry ◽  
Food Additives ◽  
Inclusion Complexation ◽  
Research Progress ◽  
Food Ingredients ◽  
Food Industries ◽  
Resistance To Oxidation ◽  
Evaporation Technique ◽  
Emulsification Solvent Evaporation ◽  
Further Development

The application of nanocapsules in pharmaceutical, cosmetic and food industries has attracted great attention from scientific research. In the food field, nanocapsules of aroma, bioactive components have been gradually widely used in food additives, beverage and nutrition and nutraceuticals, owing to their excellent sustained-release, stability and resistance to oxidation. This concise review focus on several kinds of nanocapsulation techniques, such as emulsion technique, emulsification-solvent evaporation technique, complex coacervation, inclusion complexation, supercritical fluid technique, solvent diaplacement for food ingredients, and then forwards the further development of the nanocapsulation techniques in the food industry.

scholarly journals Carotenoids: Source of Food Colour and its Benefits

2020 ◽  
Vol 6 (7) ◽  
pp. 42-51
Keyword(s):  
Food Industry ◽  
Food Additives ◽  
Natural Food ◽  
Allergic Reactions ◽  
Bakery Products ◽  
Food Industries ◽  
Food Colorant ◽  
Medicinal Value ◽  
Food Colour ◽  
Yellow Orange

Food colour or food additives are widely used in a food industries, to enhance the organoleptic (colour, flavour, appurtenance, taste and texture) quality to food. To protect and increase the shelf life of food, additives are incorporated into it, normally food additive or food colorant from synthetic origin are mostly used in food industry. Colours like yellow, orange, red, green etc. are highly preferred in soft drinks, candies, bakery products etc. which carries some adverse effects on human health such as allergic reactions, hyperactivity, carcinoma etc. An alternative is to use natural food colorant/additive from natural sources in the form of carotenoids which can be incorporated into food with medicinal value or health benefits.

scholarly journals Potentiometric Sensor System Based on Modified Thick-Film Electrodes for Determining the Antioxidant Activity of Beverages

Food Industry ◽  
2020 ◽  
Vol 5 (3) ◽  
pp. 85-96
Author(s):  
Alexey Tarasov ◽  
Olga Chugunova ◽  
Nataliya Stozhko
Keyword(s):  
Antioxidant Activity ◽  
Thick Film ◽  
Food Industry ◽  
Silver Chloride ◽  
Methodological Approach ◽  
Food Additives ◽  
Potentiometric Sensor ◽  
Sensor System ◽  
Alcoholic Beverages ◽  
Food Ingredients

Currently, the food industry pays great attention to the research of antioxidants used as food additives and functional food ingredients. Monitoring the antioxidant activity (AOA) of foods containing dietary antioxidants serves as an innovative tool for the food industry development and is an urgent research task. The article presents data on the development, research and application of a single-use potentiometric sensor system based on modified thick-film electrodes made by screen printing to determine the beverages AOA. In the sensor system, the thick-film carbon-containing electrode (TCE) is modified with gold nanoparticles (AuNP), and the thick-film silver-containing electrode (TSE) is modified with a precipitate of silver chloride and ferricyanide (O) and covered with a protective Nafion layer (N). The researchers analyzed the electrochemical and operational characteristics of AuNP/TCE and N/O/TSE. A man found that carbohydrates (glucose, fructose and sucrose) did not affect, and ethyl alcohol affected the potential change in the electrochemical cell and, thus, the amount of antioxidant activity of the drink. The authors provide methodological approach for results correcting of determining the antioxidant activity of alcoholic beverages. The results of AOA beverages determining obtained using commercial electrodes and the developed sensor system are in good agreement (according to the criteria of Fischer and Student).

scholarly journals Fuzzy expert systems (FES) for halal food additive

2019 ◽  
Vol 13 (3) ◽  
pp. 1073 ◽  
Author(s):  
M. Zaki Zakaria ◽  
Norhana Nordin ◽  
Ariff Md Ab Malik ◽  
Shamsul J Elias ◽  
Ahmad Zambri Shahuddin
Keyword(s):  
Expert Systems ◽  
Food Production ◽  
Food Additives ◽  
Food Additive ◽  
Artificial Sweetener ◽  
Food Ingredients ◽  
Food Industries ◽  
Fuzzy Expert Systems ◽  
Additional Protection ◽  
Halal Food

<p>Halalan Toyyiban issues acknowledged the need of additional protection for good quality assurance food and should be applied in the food industries. All the food ingredients must be safe, hygiene and nutritious to be used by the consumers. Many chemical ingredients have been added in the food production process in enhancing the food characteristics and act as stabilizer, artificial colour, preservatives, artificial sweetener. This paper presents Halal Food Additive Using Fuzzy Expert Systems (FES) to determine the Halalan Toyyiban safety rating for food additives based on consumers’ past experienced record in allergy complication. The significant of this project is to provide the consumers with health awareness to prevent the health risk that caused by these food additives. This research focuses on 42 types of Halal food additives and 12 type symptoms of allergies that are commonly faced by the consumers.</p>

Enzyme Immobilization on Nanomaterials for Biosensor and Biocatalyst in Food and Biomedical Industry

2019 ◽  
Vol 25 (24) ◽  
pp. 2661-2676 ◽  
Author(s):  
Sundaresan Bhavaniramya ◽  
Ramar Vanajothi ◽  
Selvaraju Vishnupriya ◽  
Kumpati Premkumar ◽  
Mohammad S. Al-Aboody ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Enzyme Immobilization ◽  
Food Industry ◽  
Environmental Changes ◽  
Immobilized Enzymes ◽  
Food Industries ◽  
Physiological Processes ◽  
Different Types ◽  
Simple Processing ◽  
Biomedical Industry

Enzymes exhibit a great catalytic activity for several physiological processes. Utilization of immobilized enzymes has a great potential in several food industries due to their excellent functional properties, simple processing and cost effectiveness during the past decades. Though they have several applications, they still exhibit some challenges. To overcome the challenges, nanoparticles with their unique physicochemical properties act as very attractive carriers for enzyme immobilization. The enzyme immobilization method is not only widely used in the food industry but is also a component methodology in the pharmaceutical industry. Compared to the free enzymes, immobilized forms are more robust and resistant to environmental changes. In this method, the mobility of enzymes is artificially restricted to changing their structure and properties. Due to their sensitive nature, the classical immobilization methods are still limited as a result of the reduction of enzyme activity. In order to improve the enzyme activity and their properties, nanomaterials are used as a carrier for enzyme immobilization. Recently, much attention has been directed towards the research on the potentiality of the immobilized enzymes in the food industry. Hence, the present review emphasizes the different types of immobilization methods that is presently used in the food industry and other applications. Various types of nanomaterials such as nanofibers, nanoflowers and magnetic nanoparticles are significantly used as a support material in the immobilization methods. However, several numbers of immobilized enzymes are used in the food industries to improve the processing methods which not only reduce the production cost but also the effluents from the industry.

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

scholarly journals Recent Developments of Antimony-Based Anodes for Sodium- and Potassium-Ion Batteries

2021 ◽  
Author(s):  
Bochao Chen ◽  
Ming Liang ◽  
Qingzhao Wu ◽  
Shan Zhu ◽  
Naiqin Zhao ◽  
...  
Keyword(s):  
Structural Characteristics ◽  
Low Cost ◽  
Potassium Ion ◽  
Research Progress ◽  
Research Directions ◽  
Weak Charge ◽  
Recent Developments ◽  
High Theoretical Capacity ◽  
Further Development ◽  
Sodium And Potassium

AbstractThe development of sodium-ion (SIBs) and potassium-ion batteries (PIBs) has increased rapidly because of the abundant resources and cost-effectiveness of Na and K. Antimony (Sb) plays an important role in SIBs and PIBs because of its high theoretical capacity, proper working voltage, and low cost. However, Sb-based anodes have the drawbacks of large volume changes and weak charge transfer during the charge and discharge processes, thus leading to poor cycling and rapid capacity decay. To address such drawbacks, many strategies and a variety of Sb-based materials have been developed in recent years. This review systematically introduces the recent research progress of a variety of Sb-based anodes for SIBs and PIBs from the perspective of composition selection, preparation technologies, structural characteristics, and energy storage behaviors. Moreover, corresponding examples are presented to illustrate the advantages or disadvantages of these anodes. Finally, we summarize the challenges of the development of Sb-based materials for Na/K-ion batteries and propose potential research directions for their further development.

Whole body metabolism is improved by hemin added to high fat diet while counteracted by nitrite: a mouse model of processed meat consumption.

2021 ◽  
Author(s):  
Diana Abu Halaka ◽  
Ofer Gover ◽  
Einat Rauchbach ◽  
Shira Zelber-Sagi ◽  
Betty Schwartz ◽  
...  
Keyword(s):  
High Fat Diet ◽  
Food Industry ◽  
Food Additives ◽  
Whole Body ◽  
Processed Meat ◽  
Traditional Food ◽  
High Fat ◽  
Curing Agents ◽  
Whole Body Metabolism ◽  
Processed Meat Consumption

Nitrites and nitrates are traditional food additives used as curing agents in the food industry. They inhibit the growth of microorganisms and convey a typical pink color to the meat....

Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes

2021 ◽  
Vol 9 (2) ◽  
pp. 570-577
Author(s):  
Tasnim Farzana ◽  
Jannatun Fatema ◽  
Fahiza Bisrat Hossain ◽  
Sadia Afrin ◽  
Shaikh Shahinur Rahman
Keyword(s):  
Wheat Flour ◽  
Comparative Evaluation ◽  
Food Industry ◽  
Point Of View ◽  
Composite Flour ◽  
Bakery Products ◽  
Food Ingredients ◽  
Potential Food ◽  
Sensory Tests ◽  
Buckwheat Flour

Buckwheat is one of the potential food ingredients for the functional food industry. A growing trend for consumer demand highlights the need for the development of composite flour-based bakery products like cookies and cakes. The aim of this study was to analysis the nutrient composition, and microbiological safety examination of buckwheat fortified cakes (BFC), as well as comparative evaluation with locally available branded cakes (LBC). BFC was prepared with the incorporation of 10, 20, 30, and 40% buckwheat flour in wheat flour to measure the quality and acceptability of cakes. As the concentration of buckwheat flour was increased up to 30%, BFC got the best quality, and high sensorial acceptability score evaluated by skilled panelists. BFC had the highest protein, fat, fiber, and micronutrients than all other LBC. No significant (P<0.05) changes were found in sensory tests of the tested cakes. On the basis of microbiological point of view, BFC was found acceptable up to 09 days. Therefore, cake prepared with the incorporation of 30% buckwheat in wheat flour is nutritionally more acceptable than other cakes available in Bangladesh.

Use of Bacteriocins in Food: Regulatory Considerations

1996 ◽  
Vol 59 (13) ◽  
pp. 72-77 ◽  
Author(s):  
F. OWEN FIELDS
Keyword(s):  
Environmental Protection Agency ◽  
Fruits And Vegetables ◽  
Food Additives ◽  
Meat Products ◽  
Food Ingredients ◽  
Suitability Assessment ◽  
Scientific Principles ◽  
Definition Of ◽  
Inspection Service ◽  
Premarket Approval

ABSTRACT The authority under which a given bacteriocin will be regulated for use in food will depend on the foods in which it is used and the purpose for which it is used. Use of (i) purified bacteriocins, (ii) cells producing bacteriocins, or (iii) genetic expression of bacteriocins in food-producing organisms to serve a preservative effect in processed foods are under the jurisdiction of the Food and Drug Administration (FDA) and are regulated as food ingredients under the Federal Food, Drug, and Cosmetic Act (FFDCA). Under the FFDCA, those substances that are generally recognized as safe (GRAS) by qualified experts (either based on scientific principles or because they have been historically and safely present in food) are exempt from mandatory premarket approval. Substances used in processed food that are not GRAS are defined as “food additives” under the FFDCA and require premarket approval by the FDA. Bacteriocins used in meat products will require an additional suitability assessment by the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS). Bacteriocins which are used on whole fruits or vegetables (or genetically expressed in whole fruits and vegetables and intended to act in the whole food) fall within the definition of “pesticide” found in the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA) and are therefore regulated by the Environmental Protection Agency (EPA). Bacteriocins which are genetically expressed in food-producing domestic animals may be regulated as animal drugs if they are intended for use in preventing disease in animals.

Collusion-enhancing effects of the own- and cross-price demand elasticities in merging multiproduct food industries: The case of chicken and red meat in the United States

2018 ◽  
Vol 47 (3) ◽  
pp. 223-232 ◽  
Author(s):  
Dimitrios Panagiotou
Keyword(s):  
Food Industry ◽  
The United States ◽  
Red Meat ◽  
Meat Industry ◽  
Meat Processing ◽  
Health Concerns ◽  
Food Industries ◽  
Demand Elasticities ◽  
The Us ◽  
Price Demand

The recent wave of megamergers sweeping the US food industry has raised significant concerns regarding “conglomerate” market power. Beef processors have been merging with pork and/or poultry processors (and vice versa). Concurrently, consumers have changed their attitude toward diet and health. The poultry industry has been more responsive to the changes in consumers’ lifestyles than the red meat industry by providing products which address health concerns. As a consequence, consumers exhibit stronger preference for chicken and are more willing to substitute chicken for red meat. The objective of this study is to examine the sustainability of collusion between multiproduct meat processing firms, under different values of the own-price demand flexibility of chicken as well as cross-price elasticities of demand between the markets of chicken and red meat. The findings indicate that the less (more) responsive demand for chicken gets to changes in its own price (price of red meat), the easier it gets for firms to sustain collusion.

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