Food Industry
Recently Published Documents


TOTAL DOCUMENTS

8991
(FIVE YEARS 5136)

H-INDEX

112
(FIVE YEARS 44)

Author(s):  
Amit Nikam ◽  
Anuja Patil ◽  
Chandrakant Magdum

The study of different microscopic or tiny shaped and sized particles is what nanotechnology is all about. These nano-structured compounds have a wide range of strong actions in a variety of disciplines. These are readily carried due to their small size and form. Because of its small size, it may be used in a variety of ways. Nanotechnology improves a variety of businesses, including the pharmaceutical industry, the food industry, environmental protection, and a variety of others. The purpose of this article is to provide an overview of nanotechnology and its applications in different industries and areas.


2021 ◽  
pp. 87-128
Author(s):  
Basant E. Elsaied ◽  
Ahmed A. Tayel
Keyword(s):  

Biomolecules ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1736
Author(s):  
Grzegorz Kłosowski ◽  
Dawid Mikulski ◽  
Katarzyna Pielech-Przybylska

Pyrazines are organic compounds with a varied, intense aroma of roasted nuts, occasionally with hints of baked potatoes, almonds, and others. As a result, they are used in the food industry as food flavorings. Biosynthesis of pyrazines using microorganisms in environmentally friendly conditions is an alternative to chemical synthesis. However, screening is required to isolate efficient producer strains for efficient biosynthesis of this compound. The study’s goal was to assess the ability of Bacillus subtilis cultures isolated from natto (fermented soybeans) to biosynthesize a broad range of alkylpyrazines. B. subtilis isolated cultures were found to be capable of producing 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and 2,3,5,6-tetramethylpyrazine. As a result of the screening, two cultures of B. subtilis capable of producing alkylpyrazines were isolated. At a total concentration of 3261 µg/L, the BcP4 strain primarily produced 2-methylpyrazine (690 µg/L), 2,3-dimethylpyrazine (680 µg/L), and 2,6-dimethylpyrazine (1891 µg/L). At a total concentration of 558 mg/L, the BcP21 strain produced 2,5-dimethylpyrazine (4.5 mg/L), 2,3,5-trimethylpyrazine (52.6 mg/L), and 2,3,5,6-tetramethylpyrazine (501.1 mg/L). The results show that different B. subtilis strains are predisposed to produce different alkylpyrazines.


2021 ◽  
pp. 12-19
Author(s):  
Sarah Hwa In Lee ◽  
Marina Resende Pimenta Portinari ◽  
Carlos Humberto Corassin ◽  
Carlos Augusto Fernandes Oliveira

The ability of some pathogenic bacterial species to form biofilms on surfaces of equipment and utensils is of great concern to the food industry since they represent a continuous source of contamination in food processing environments. In this review, the factors involved in the formation of microbial biofilms are highlighted, along with a discussion on the preventive disinfection procedures recommended to avoid the attachment of microbial cells on surfaces of equipment and utensils in food processing areas. Relevant articles published in the last 10 years (2012-present) were selected in PubMed, Science Direct, and Google Scholar. Methods for assessing the adhesion and biofilm formation ability of strains isolated from surfaces in the food industry environment are also presented.


2021 ◽  
Vol 36 (1) ◽  
pp. eURJ3747
Author(s):  
Sinara Andressa Troian ◽  
◽  
Franciele Maria Gottardo ◽  
Márcia Keller Alves ◽  
◽  
...  

Commercial fishing and fish farms represent important sectors in the food industry. The global demand for these products had a significant increase in the last decades, due to the growth of the population, increase in income and in urbanization. To ensure a safe product to the population, the National Plan for Control of Residues and Poisoning (PNCRC) was developed, analyzing risks in products of both fishing and farming, aiming to ensure quality in food product throughout the production chain. In this way, the current document analysis aimed to verify, through reports from 2010 to 2016, the presence of inorganic poisons in fish from farming and commercial fishing. From those reports, the number of unsatisfactory samples in regards to poisons was extracted. This study reported that only fish from commercial fishing showed sample numbers with contamination from mercury, arsenium, plumbum and cadmium, with variations from 8,61% and 25,95%. These contaminated fish shouldn’t be made available for human consumption. For this reason, the NPCRP is an important tool to manage the risks of poisoning, promoting chemical safety on food with animal origins produced in Brazil.


Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2867
Author(s):  
Rui Ferreira ◽  
Sílvia Lourenço ◽  
André Lopes ◽  
Carlos Andrade ◽  
José S. Câmara ◽  
...  

Worldwide, the food industry generates a large number of by-products from a wide variety of sources. These by-products represent an interesting and economical source of added value components with potential functionalities and/or bioactivities, which might be explored for industrial purposes, encouraging and promoting the circular economy concept. In this context, the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy to investigate the potential applications of different agri-food by-products for human nutrition and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG, 59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids (SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to 0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to which they are added.


Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 6954
Author(s):  
Teresa Soledad Cid-Pérez ◽  
Guadalupe Virginia Nevárez-Moorillón ◽  
Carlos Enrique Ochoa-Velasco ◽  
Addí Rhode Navarro-Cruz ◽  
Paola Hernández-Carranza ◽  
...  

Saffron is derived from the stigmas of the flower Crocus sativus L. The drying process is the most important post-harvest step for converting C. sativus stigmas into saffron. The aim of this review is to evaluate saffron’s post-harvest conditions in the development of volatile compounds and its aroma descriptors. It describes saffron’s compound generation by enzymatic pathways and degradation reactions. Saffron quality is described by their metabolite’s solubility and the determination of picrocrocin, crocins, and safranal. The drying process induce various modifications in terms of color, flavor and aroma, which take place in the spice. It affects the aromatic species chemical profile. In the food industry, saffron is employed for its sensory attributes, such as coloring, related mainly to crocins (mono-glycosyl esters or di-glycosyl polyene).


2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Qinqin Zhou ◽  
Hao Zhang ◽  
Suya Wang

Abstract Food safety plays an essential role in our daily lives, and it becomes serious with the development of worldwide trade. To tackle the food safety issues, many advanced technologies have been developed to monitor the process of the food industry (FI) to ensure food safety, including the process of food production, processing, transporting, storage, and retailing. These technologies are often referred to as artificial intelligence (AI), big data, and blockchain, which have been widely applied in many research areas. In this review, we introduce these technologies and their applications in the food safety domain. Firstly, basic concepts of these technologies are presented. Then, applications for food safety from a data perspective based on these technologies are analyzed. Finally, future challenges of the applications of AI, big data, and blockchain are discussed.


Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1827
Author(s):  
Maria G. Leichtweis ◽  
M. Beatriz P. P. Oliveira ◽  
Isabel C. F. R. Ferreira ◽  
Carla Pereira ◽  
Lillian Barros

With the increasing demand for convenient and ready-to-eat foods, the use of antioxidants and preservative additives in foodstuff formulation is essential. In addition to their technological functions in food, bio-based additives confer beneficial properties for human health for having antioxidant capacity and acting as antimicrobial, antitumor, and anti-inflammatory agents, among others. The replacement of preservatives and other additives from synthetic origin, usually related to adverse effects on human health, faces some challenges such as availability and cost. An opportunity to obtain these compounds lies in the food industry itself, as a great variety of food waste has been identified as an excellent source of high value-added compounds. Large amounts of seeds, fibrous strands, peel, bagasse, among other parts of fruits and vegetables are lost or wasted during industrial processing, despite being rich sources of bioactive compounds. From a circular economy perspective, this work reviewed the main advances on the recovery of value-added compounds from food industry bioresidues for food application. Bioactive compounds, mainly phenolic compounds, have been largely obtained, mostly from seeds and peels, and have been successfully incorporated into foods. Additionally, alternative and eco-friendly extraction techniques, as ultrasound and microwave, have showed advantages in extracting antioxidant and preservatives compounds.


Author(s):  
Г.И. Мальцев

Исследование стабильности бетулина методом определения электрокинетического потенциала. На сегодняшний день бетулин интересен в области медицины, косметики и пищевой промышленности, ведь он обладает огромным спектром биологических действий. Из него можно получить производные, которые, в свою очередь, имеют определенное хорошо выраженное действие и используются для производства различных медикаментов. И чтобы интенсифицировать процесс очистки и фильтрования бетулина для экономии времени и затрат на энергию, необходимо узнать его заряд коллоидной частицы и стабильность в водном растворе. Для этого было проведено определение электрокинетического потенциала. Найден ξ-потенциал бетулина в водном растворе, который показал, что с увеличением концентрации водного раствора бетулина вероятность разрушения дисперсии и возможность образования хлопьев при добавлении коагулянта или флогулянта повышаются. Определен заряд поверхности коллоидной частицы бетулина. Investigation of the stability of betulin by the method of determining the electrokinetic potential.Today betulin is interesting in the field of medicine, cosmetics and food industry, because it has a huge range of biological actions. From it, you can get derivatives, which in turn have a certain well-defined effect and are used for the production of various medicines. In order to intensify the process of cleaning and filtering betulin to save time and energy costs, we need to know its colloidal particle charge and stability in an aqueous solution. To do this, we conducted a method for determining the electrokinetic potential. we determined the zeta potential of betulin in an aqueous solution, which showed that with an increase in the concentration of betulin in water, the probability of destruction of the dispersion and the possibility of flocculation when adding a coagulant or flogulant increases. We determined the surface charge of a colloidal betulin particle.


Sign in / Sign up

Export Citation Format

Share Document