An Overview on the Use of Response Surface Methodology to Model and Optimize Extraction Processes in the Food Industry

Response surface methodology (RSM) is a widely used tool for modeling and optimization for food processes. The objective of this review is to evaluate recent findings on the use of RSM in the extraction of compounds from agri-food products. First, the steps for the application of RSM were briefly detailed. According to the analysis performed, RSM is suitable because it evaluates the effects of the independent variables and their interactions on the responses, which is ideal for the optimization of different techniques for the extraction of multiple bioactive compounds and therefore, in the various studies, has allowed to significantly increase the yield and even the biological activities of the extracts; however, RSM has limitations and considering the complexity and dynamics of foods, the challenge is much greater. In this sense, it was determined that simultaneous use with other techniques is necessary in order to optimally describe the process and obtain more accurate results.

Mathematical Modeling of Food Processing Operations: A Basic Understanding and Overview

Modeling is the core of food processing supported by many approaches and governed by heat, mass, and momentum transfer equations. The objective of this paper is to mainly discuss and introduce mathematical modeling of some food processes. Food processing is unique from other material processing, as it includes complex multiphase transport and change in material properties during processing. It poses a great challenge in food process engineering. Now a day’s, consumers are taking more precautions before eating something. The way of food processing effectively impacts food quality. Most of the conventional industries use thermal processes like pasteurization, sterilization, and freezing. In recent years the main aim has been to improve these conventional processing technologies. Characterization of temperature distribution is done by mathematical modeling during processing, so this review paper aims to introduce mathematical modeling as a potential tool for the food processing industry. The mathematical models discussed in this article captures the essential features of a complex object or process based on a theoretical understanding of the phenomena and available measurements.

Mycotoxins—Prevention, Detection, Impact on Animal Health

Mycotoxins are defined as secondary metabolites of some species of mold fungi. They are present in many foods consumed by animals. Moreover, they most often contaminate products of plant and animal origin. Fungi of genera Fusarium, Aspergillus, and Penicillum are most often responsible for the production of mycotoxins. They release toxic compounds that, when properly accumulated, can affect many aspects of breeding, such as reproduction and immunity, as well as the overall liver detoxification performance of animals. Mycotoxins, which are chemical compounds, are extremely difficult to remove due to their natural resistance to mechanical, thermal, and chemical factors. Modern methods of analysis allow the detection of the presence of mycotoxins and determine the level of contamination with them, both in raw materials and in foods. Various food processes that can affect mycotoxins include cleaning, grinding, brewing, cooking, baking, frying, flaking, and extrusion. Most feeding processes have a variable effect on mycotoxins, with those that use high temperatures having the greatest influence. Unfortunately, all these processes significantly reduce mycotoxin amounts, but they do not completely eliminate them. This article presents the risks associated with the presence of mycotoxins in foods and the methods of their detection and prevention.

The art of snacking: Innovative food extraction in a synanthropic species is associated with food exposure and food categorization

Extractive foraging is generally studied from the perspective of behavioral flexibility, cognitive ability, innovation and social learning. Despite its potential to elucidate synanthropic adaptation in species exploiting enclosed anthropogenic food, research on extractive foraging under urban conditions is limited. Since a large extent of anthropogenic food is packaged and contains highly processed food, processes of identification/extraction of food by nonhuman species become intriguing themes of research. We studied how processing status of embedded food determined extraction decisions across groups of a species differing in exposure and familiarity to the food. Further, we tested the generalizability of extraction methods. Experimenting with wild bonnet macaques (Macaca radiata), we found exposure- and form (native/shelled/peeled)-specific familiarity to peanuts, state (raw/boiled/roasted)-specific distinction in depeeling, and exposure- and state-specific differences in methods of depeeling. Group with the highest exposure to peanut differed in its propensity to use sophisticated extraction methods, e.g. depeeling by rubbing between palms (bimanual asymmetric action) and rubbing against horizontal substrata (unimanual action). The innovative methods were also extended to roasted peas and chickpeas by the urban group. Our study establishes a causal relationship between familiarity and processing status of food and shows the generalized extension of extraction methods based on food categorization.

Food Poisoning from Local Food Processing Methods: A Review

Food processing links food production to the provision of food of improved quality and nutrient availability, acceptability, preservation to curtail losses and availability in time of need. To maintain these attributes, a critical look at our local food processing methods is required, with a view to improving it; for instance through the application of modern technology, so as to minimize food poisoning, and improve local food stability. In this review, we wish to highlight the various possible pathogenic poisoning routes of some African food processing methods and possible preventive measures. The food processes involved are fermentation, drying and salting. The source of food contaminant is evidently a portal for contamination by more potent pathogenic microbes, which may cause an epidemic, considering the popularity of the food products. The influx of contaminants; which may be a source of food-borne disease(s), maybe through the original food materials, unhygienic practices of the handlers or the process machinery. The incidence of food poisoning in local food processing can be drastically reduced with improved process operations, increased sensitization of food handlers on their possible contributions to food contamination, regular medical checkups and mandatory certification of vendors, etc. The standard for processing and preparing human food should be improved and researches should be carried out, to ascertain facts and prevent death due to ingestion of poisoned food. Investments in biotechnology should also be made in the most conscious and profound manner, to provide species for better food fermentation processes, and as well, advanced sensitive screening procedures to ascertain contamination, especially by non-culturable microorganisms. Hygienic practices in food processing and preservation are indispensable in food security, as we try to sustain food abundance and minimize food poisoning.

Encapsulated NOLA™ Fit 5500 Lactase—An Economically Beneficial Way to Obtain Lactose-Free Milk at Low Temperature

The current requirements of industrial biocatalysis are related to economically beneficial and environmentally friendly processes. Such a strategy engages low-temperature reactions. The presented approach is essential, especially in food processes, where temperature affects the quality and nutritional value foodstuffs. The subject of the study is the hydrolysis of lactose with the commercial lactase NOLA™ Fit 5500 (NOLA). The complete decomposition of lactose into two monosaccharides gives a sweeter product, recommended for lactose intolerant people and those controlling a product’s caloric content. The hydrolysis reaction was performed at 15 °C, which is related to milk transportation and storage temperature. The enzyme showed activity over the entire range of substrate concentrations (up to 55 g/L lactose). For reusability and easy isolation, the enzyme was encapsulated in a sodium alginate network. Its stability allows carrying out six cycles of the complete hydrolysis of lactose to monosaccharides, lasting from two to four hours. During the study, the kinetic description of native and encapsulated NOLA was conducted. As a result, the model of competitive galactose inhibition and glucose mixed influence (competitive inhibition and activation) was proposed. The capsule size does not influence the reaction rate; thus, the substrate diffusion into capsules can be omitted from the process description. The prepared 4 mm capsules are easy to separate between cycles, e.g., using sieves.

Finite Element Method for Freezing and Thawing Industrial Food Processes

Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. This technique provides accurate predictions and visual information that could greatly improve quality control and be used to develop advanced cold storage and transport technologies. Finite element modeling (FEM) has become a widely applied numerical tool in industrial food applications, particularly in freezing and thawing processes. We review the recent studies on applying FEM in the food industry, emphasizing the freezing and thawing processes. Challenges and problems in these two main parts of the food industry are also discussed. To control ice crystallization and avoid cellular structure damage during freezing, including physicochemical and microbiological changes occurring during thawing, both traditional and novel technologies applied to freezing and thawing need to be optimized. Mere experimental designs cannot elucidate the optimum freezing, frozen storage, and thawing conditions. Moreover, these experimental procedures can be expensive and time-consuming. This review demonstrates that the FEM technique helps solve mass and heat transfer equations for any geometry and boundary conditions. This study offers promising insight into the use of FEM for the accurate prediction of key information pertaining to food processes.

Quality variables for technological application of cocoa clones from the Brazilian semiarid region

ABSTRACT Characterization of cocoa clones produced in the semiarid region is necessary to enlarge the database about these implanted clones and thus enhance the quality of their by-products. Therefore, this study aims to evaluate physical, chemical, and physicochemical characteristics of the CCN 51, CEPEC 2004, CEPEC 2005, and PS 1319 clones, produced in the region of Vale do Jaguaribe in the state of Ceará (Brazil), and to suggest food processes or products for them. The clones were evaluated according to their physical traits (total fruit mass, rind, pulp, seeds, and placenta and pulp with seeds), fruit transverse diameter (FTD), fruit longitudinal diameter (FLD), the ratio FTD/FLD; rind external thickness (ERT), rind internal thickness (IRT), the ratio ERT/IRT, number of seeds, seed thickness, seed transverse diameter (STD), seed longitudinal diameter (SLD), and the ratio STD/SLD, yield, pulp color, chemical traits (humidity, lipids, proteins, ashes, crude fiber, and carbohydrates), and physicochemical traits (titratable acidity, pH, soluble solids, and reducing sugars) were evaluated. The CCN 51 and CEPEC 2005 clones are the most suitable for the process of cocoa fermentation. For desserts, jams, pulp, and nibs for fat-restricted diets, the most suitable clones are CCN 51, CEPEC 2005, PS 1319 and CEPEC 2004, respectively.

Sustainable Agri-Food Processes and Circular Pathways in a Life Cycle Perspectives: Where Is Applicative Research Going?

This study aims at providing a systematic and critical review on the state-of-the-art of life cycle applications from the circular economy point of view. In particular, the main objective is to un-derstand how researchers adapt life cycle approaches for the measurement of the empirical cir-cular pathways of agri-food systems along the overall lifespan. To perform the literature review, PRISMA protocol was considered to conduct a review by qualitative synthesis. Specifically, an evaluation matrix has been set up to gather and synthesize research evidence, by classifying pa-pers according to several integrated criteria. The literature search was carried out employing scientific databases. Findings evidence that the most common circularity topics are about closed-loop production systems, i.e. nutrient recovery for agricultural purposes, production of renewable energy, valorization of residues and wastes as fertilizers, food waste, and agro-wastes recycling for agriculture. To evaluate the benefits/impacts of CE strategies, Life Cycle Assess-ment (LCA) proved to be the most common methodology applied by authors, as it can help to meet the main CE requirements slowing and closing resource loops.