Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tert-butylhydroquinone (TBHQ) are synthetic antioxidants used in the food industry. Herein, we describe the development of a novel graphite nanocomposite-based electrochemical sensor for the multiplex detection and measurement of BHA, BHT, and TBHQ levels in complex food samples using a linear sweep voltammetry technique. Moreover, our newly established analytical method exhibited good sensitivity, limit of detection, limit of quantitation, and selectivity. The accuracy and reliability of analytical results were challenged by method validation and comparison with the results of the liquid chromatography method, where a linear correlation of more than 0.99 was achieved. The addition of sodium dodecyl sulfate as supporting additive further enhanced the LSV response (anodic peak current, Ipa) of BHA and BHT by 2- and 20-times, respectively.
The deterioration of the environment, shortage of resources, and frequent occurrence of food safety issues have made people increasingly concerned about themselves while maintaining their health and protecting the environment through food. Organic food, as a healthy and eco-friendly option, is gradually gaining attention. Based on the value-belief-norm theory, this study explores why individuals consume organic food and the range of factors that lead to this consumer behavior. This study adopted a cross-sectional design and collected quantitative data from conveniently selected 300 youth participants in Bangladesh using an online survey. The findings revealed that health values and motivation have a significant positive effect on healthy eating beliefs, which, together with the awareness of the consequences, affect personal norms toward organic food consumption. Personal norms also have a significant positive effect on organic food consumption behavior among Bangladeshi youth. Finally, trust on organic food positively moderates the effect of personal norms on organic food consumption. The findings of this study are expected to foster the development of a comprehensive framework to promote programs and policies focused on organic and healthy food consumption culture among youth in developing nations.
The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters-including inlet and outlet temperatures, total solids, and the type of wall materials-that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients.
Volume measurement plays an important role in the production and processing of food products. Various methods have been proposed to measure the volume of food products with irregular shapes based on 3D reconstruction. However, 3D reconstruction comes with a high-priced computational cost. Furthermore, some of the volume measurement methods based on 3D reconstruction have a low accuracy. Another method for measuring volume of objects uses Monte Carlo method. Monte Carlo method performs volume measurements using random points. Monte Carlo method only requires information regarding whether random points fall inside or outside an object and does not require a 3D reconstruction. This paper proposes volume measurement using a computer vision system for irregularly shaped food products without 3D reconstruction based on Monte Carlo method with heuristic adjustment. Five images of food product were captured using five cameras and processed to produce binary images. Monte Carlo integration with heuristic adjustment was performed to measure the volume based on the information extracted from binary images. The experimental results show that the proposed method provided high accuracy and precision compared to the water displacement method. In addition, the proposed method is more accurate and faster than the space carving method.
Optimum processing conditions on palm oil-based formulations are required to produce the desired quality margarine. As oils and fats contribute to the overall property of the margarine, this paper will review the importance of beta' tending oils and fats in margarine formulation, effects of the processing parameters -- emulsion temperature, flow-rate, product temperature and pin-worker speed -- on palm oil margarines produced and their subsequent behaviour in storage. Palm oil, which contributes the beta' crystal polymorph and the best alternative to hydrogenated liquid fats, and the processing conditions can affect the margarine consistency by influencing the solid fat content (SFC) and the types of crystal polymorph formed during production as well as in storage. Palm oil, or hydrogenated palm oil and olein, in mixture with oils of beta tending, can veer the product to the beta' crystal form. However, merely having beta' crystal tending oils is not sufficient as the processing conditions are also important. The emulsion temperature had no significant effect on the consistency and polymorphic changes of the product during storage, even though differences were observed during processing. The consistency of margarine during storage was high at low emulsion flow-rates and low at high flow rates. The temperature of the scraped-surface tube-cooler is the most important parameter in margarine processing. High temperature will produce a hardened product with formation of beta-crystals during storage. The speed of the pin-worker is responsible for inducing crystallization but, at the same time, destroys the crystal agglomerates, resulting in melting.
Between June 1977 and May 1982, 2,291 samples of raw, cooked and dried foods were examined for the presence of Salmonella. Of these samples, 43 were positive, isolations being made from raw foods (4.8%) and cooked foods (0.4%) but not from dried foods. 14 Salmonella seratypes were isolated, Salmonella anatum being the most predominant. The significance of these isolations is discussed and the need for consumer education to reduce the incidence of human salmonellosis is emphasised.
In this study, to improve the mechanical and thermal properties of curdlan film, a curdlan/nanocellulose (NC) blended film was prepared and characterized for the first time. NC was successfully prepared from microcrystalline cellulose (MCC) with NaOH/urea treatment. The particle size of NC was observed to be 70-140 nm by cryo-electron microscope (cryo-EM). The blended film was prepared by adding the NC to curdlan solution. The tensile strength (TS) of the blended film reached the maximum value of 38.6 MPa, and the elongation at break (EB) was 40%. The DSC curve showed that the heat absorption peak of the film was 240 °C, indicating that the blended film has good temperature stability. Additionally, some other film properties were also improved, including gas barrier properties and transparency. Obvious morphological and molecular differences between the blended film and the pure curdlan film were discovered by SEM and FTIR analysis. Finally, the blended film was used for the preservation of chilled meat and extended the storage time of meat to 12 days. These results provided a theoretical basis for future application and development of biodegradable film.
Pollution with pesticides is a widespread global problem and biomonitoring of the environment and human populations is necessary to assess potential harmful biological effects. One of the pesticides that are showing up in vegetables and fruit is chlorpyrifos (CPS). CPS is a nerve-poisoning organophosphorus insecticide, which is in up to 1/3 of all conventionally produced citrus fruits. Our review shows that CPS is a hazardous material that poses risks to human health and also pollutes the environment. There is numerous risk assessment of CPS reported, however, the assessment is easily affected by factors such as climate change, exposure period and CPS concentration. Therefore, rigorous update of the hazardous level of CPS is needed to determine the threshold level safe for humans and animals. There is a need for remediation using for example photoreactive nanoparticle methods and microbial degeneration possessing high degradation efficiency (73-97%). In addition, stringent biomonitoring of food, environment and human exposure should occur to avoid exposure to chemicals via citrus fruits and vegetables. This is necessary to assess health risks and socioeconomic impacts which also require collaboration between private and public sectors to facilitate the growth, sale and manufacturing of biopesticides.
Probiotics are live, microbial cells with several beneficial health effects on humans. The beneficial effect of probiotics mainly depends on their survival in the gastrointestinal tract. The health-promoting properties of certain LAB inhabiting the human gastrointestinal tract encouraged the food industry to develop new functional food products containing probiotic. Selection of a microbial strain for the incorporation into food products requires both in vitro and in vivo evaluations
The effect of selected high pressure processing (HPP) parameters on the sensory attributes and
shelf life of jackfruit bulb packed using vacuum skin (VS) and vacuum nylon (VN) packaging
was studied. The samples were stored at chilled temperature (4°C) for shelf life study. HPP
significantly (p < 0.05) increased the shelf life of VS- and VP-packed jackfruit bulbs to 60 d
during chilled storage. In terms of colour stability during storage, both VS- and VP-packed
HP-treated jackfruit bulbs exhibited no significant differences (p > 0.05) in L*, a*, and b*
values. Also, the VS- and VP-packed HP-treated samples exhibited no significant differences
(p > 0.05) in terms of texture. However, the sensory evaluation carried out among 48 panellists
showed that there were significant differences (p < 0.05) between the untreated and HP-treated jackfruit bulbs. The aforementioned results had proven that HPP treatment of 500 MPa for
5 min could successfully extend the shelf life and retain the physicochemical properties of
jackfruit bulbs, regardless of the types of packaging used.
Food composition database (FCD) provides the nutritional composition of foods. Reliable and up-to date FCD is important in many aspects of nutrition, dietetics, health, food science, biodiversity, plant breeding, food industry, trade and food regulation. FCD has been used extensively in nutrition labelling, nutritional analysis, research, regulation, national food and nutrition policy. The choice of method for the analysis of samples for FCD often depends on detection capability, along with ease of use, speed of analysis and low cost. Sample preparation is the most critical stage in analytical method development. Samples can be prepared using numerous techniques; however it should be applicable for a wide range of analytes and sample matrices. There are quite a number of significant improvements on sample preparation techniques in various food matrices for specific analytes highlighted in the literatures. Improvements on the technology used for the analysis of samples by specific instrumentation could provide an alternative to the analyst to choose for their laboratory requirement. This review provides the reader with an overview of recent techniques that can be used for sample preparation and instrumentation for food analysis which can provide wide options to the analysts in providing data to their FCD.
Traditional foodstuffs play an important role in household food security. No research has, however, attempted to examine traditional foodstuffs in light of disasters and crises. Such research can provide a useful outlook on how traditional foodstuffs can aid households in a situation of disrupted food supply. This outlook becomes relevant in view of future disastrous events that can undermine household food security, especially in poor disadvantaged communities. This study examined the role of traditional foodstuffs during a major crisis. The study adopted an ethnographic perspective and the method of semi-structured household interviews to explore how traditional foodstuffs were used by communities in the city of Mosul, Iraq, under the ISIS administration and during the liberation war (2016-2017). The study showcased the critical role of traditional foodstuffs in survival of local households. It highlighted the importance of cross-generational knowledge of traditional foodstuffs in community preparedness for disasters and crises. The study proposed to integrate traditional foodstuffs into governmental strategies on household food security in Iraq, and beyond. It suggested including traditional foodstuffs in the humanitarian food supply chains in the regions prone to disasters and crises. Future research should examine the prerequisites for such inclusion, especially from the viewpoint of societal and political acceptance of traditional foodstuffs and methods of their production.
The combination of irradiation and biological technique was chosen to study COD, BOD5 and colour removal from textiles effluent in the presence of food industry wastewater. Two biological treatments, the first consisting a mix of non irradiated textile and food industry wastewater and the second a mix of irradiated textiles wastewater and food industry wastewater were operated in parallel. Reduction percentage of COD in textiles wastewater increased from 29.4% after radiation to 62.4% after further undergoing biological treatment. After irradiation, the BOD5 of textiles wastewater was reduced by 22.1%, but reverted to the original value of 36mg/1 after undergoing biological treatment. Colour had decreased from 899.5 ADMI to 379.3 ADM1 after irradiation and continued to decrease to 109.3 ADMI after passing through biological treatment.
Matched MeSH terms: Food-Processing Industry; Food Industry
Introduction: The purpose of this article is to review the definitions of food security and food insecurity as well as the concepts related to food security.
Methodology: This is a systematic review on a few papers, research, and articles according to studies and research by various organizations, experts, scholars on food security in developed and developing countries.
Result: The first definition of food security was given to reflect the comprehensive concerns on the availability of world food supplies. The definition was expanded to incorporate accessibility of food for all people at all times. Then, the complex definitions of food security incorporated food accessibility and availability as well as the quality of food intake. Latest definition integrates the social aspect of food that should be accessed in a socially acceptable way. Broad definition of food insecurity and several terms that closely related were also discovered. The four main concepts of food security from these definitions were identified; availability, accessibility, acceptability and adequacy. These concepts of food security are relevant to micro, meso and macro levels of social and administrative organizations. Conclusion: Understanding definitions and concepts of food security can assist researchers, policy makers and program implementers to conduct research that address the issues of food security.
There are different types of nutritionally mediated oxidative stress sources that trigger inflammation. Much information indicates that high intakes of macronutrients can promote oxidative stress and subsequently contribute to inflammation via nuclear factor-kappa B- (NF-κB-) mediated cell signaling pathways. Dietary carbohydrates, animal-based proteins, and fats are important to highlight here because they may contribute to the long-term consequences of nutritionally mediated inflammation. Oxidative stress is a central player of metabolic ailments associated with high-carbohydrate and animal-based protein diets and excessive fat consumption. Obesity has become an epidemic and represents the major risk factor for several chronic diseases, including diabetes, cardiovascular disease (CVD), and cancer. However, the molecular mechanisms of nutritionally mediated oxidative stress are complex and poorly understood. Therefore, this review aimed to explore how dietary choices exacerbate or dampen the oxidative stress and inflammation. We also discussed the implications of oxidative stress in the adipocyte and glucose metabolism and obesity-associated noncommunicable diseases (NCDs). Taken together, a better understanding of the role of oxidative stress in obesity and the development of obesity-related NCDs would provide a useful approach. This is because oxidative stress can be mediated by both extrinsic and intrinsic factors, hence providing a plausible means for the prevention of metabolic disorders.
Sufficient knowledge on food safety and diligence during food handling are crucial to food safety and hygiene practices. A casual approach to handling food in the kitchen on a regular basis may link to foodborne pathogens, contaminations, and adverse health effects. The purpose of this study is to identify the right practices and behaviour among culinary students in terms of food hygiene practices and food safety perspectives. The methodology employed includes observations on 18 food culinary students in an actual kitchen setting. Effective food hygiene and food safety implementation are needed to improve the effectiveness of health education programmes for food handlers. The results suggest that transmission reduction of food pathogens, knowledge transfer and food safety training in selective industry criteria with proper guidelines should be introduced to produce a competent workforce.