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  1. Fulltext Biosensor in smart food traceability system for food safety and security
    Meliana C, Liu J, Show PL, Low SS
    Bioengineered, 2024 Dec;15(1):2310908.
    PMID: 38303521 DOI: 10.1080/21655979.2024.2310908
    The burden of food contamination and food wastage has significantly contributed to the increased prevalence of foodborne disease and food insecurity all over the world. Due to this, there is an urgent need to develop a smarter food traceability system. Recent advancements in biosensors that are easy-to-use, rapid yet selective, sensitive, and cost-effective have shown great promise to meet the critical demand for onsite and immediate diagnosis and treatment of food safety and quality control (i.e. point-of-care technology). This review article focuses on the recent development of different biosensors for food safety and quality monitoring. In general, the application of biosensors in agriculture (i.e. pre-harvest stage) for early detection and routine control of plant infections or stress is discussed. Afterward, a more detailed advancement of biosensors in the past five years within the food supply chain (i.e. post-harvest stage) to detect different types of food contaminants and smart food packaging is highlighted. A section that discusses perspectives for the development of biosensors in the future is also mentioned.
    Matched MeSH terms: Food; Food Contamination/analysis; Food Safety*
  2. A two-step method of cyclolinopeptide (linusorb) preparation from flaxseed cake via dry-screening
    Cai ZZ, Xu CX, Song ZL, Li JL, Zhang N, Zhao JH, et al.
    Food Chem, 2024 Aug 15;449:139243.
    PMID: 38608605 DOI: 10.1016/j.foodchem.2024.139243
    Linusorbs (LO), cyclolinopeptides, are a group of cyclic hydrophobic peptides and considered a valuable by-product of flaxseed oil due to numerous health benefits. Currently applied acetone or methanol extraction could contaminate the feedstocks for further food-grade application. Using flaxseed cake as feedstock, this study established a practical method for preparing LO from pressed cake. Firstly, LO composition of 15 flaxseed cultivars was analyzed. Next, cold-pressed cake was milled and screened mechanically. The kernel and hull fractions were separated based on the disparity of their mechanical strength. Monitored by hyperspectral fluorescence, the LO-enriched kernel fraction separated from cold-pressed flaxseed cake was further used as feedstock for LO production. After ethanol extraction, partition, and precipitation, LOs were extracted from cold-pressed flaxseed cake with a purity of 91.4%. The proposed method could serve as feasible flaxseed cake valorization strategy and enable the preparation of other polar compounds such as flax lignan and mucilage.
    Matched MeSH terms: Food Handling
  3. Application, challenges and future prospects of recent nondestructive techniques based on the electromagnetic spectrum in food quality and safety
    Fakhlaei R, Babadi AA, Sun C, Ariffin NM, Khatib A, Selamat J, et al.
    Food Chem, 2024 May 30;441:138402.
    PMID: 38218155 DOI: 10.1016/j.foodchem.2024.138402
    Safety and quality aspects of food products have always been critical issues for the food production and processing industries. Since conventional quality measurements are laborious, time-consuming, and expensive, it is vital to develop new, fast, non-invasive, cost-effective, and direct techniques to eliminate those challenges. Recently, non-destructive techniques have been applied in the food sector to improve the quality and safety of foodstuffs. The aim of this review is an effort to list non-destructive techniques (X-ray, computer tomography, ultraviolet-visible spectroscopy, hyperspectral imaging, infrared, Raman, terahertz, nuclear magnetic resonance, magnetic resonance imaging, and ultrasound imaging) based on the electromagnetic spectrum and discuss their principle and application in the food sector. This review provides an in-depth assessment of the different non-destructive techniques used for the quality and safety analysis of foodstuffs. We also discussed comprehensively about advantages, disadvantages, challenges, and opportunities for the application of each technique and recommended some solutions and developments for future trends.
    Matched MeSH terms: Food*; Food Safety; Food Quality*
  4. Fulltext Combining thermosonication microstress and pineapple peel extract addition to achieve quality and post-acidification control in yogurt fermentation
    Zhang X, Zheng Y, Zhou C, Cao J, Zhang Y, Wu Z, et al.
    Ultrason Sonochem, 2024 May;105:106857.
    PMID: 38552299 DOI: 10.1016/j.ultsonch.2024.106857
    This work investigated the effects of the combined use of thermosonication-preconditioned lactic acid bacteria (LAB) with the addition of ultrasound-assisted pineapple peel extracts (UU group) on the post-acidification potential, physicochemical and functional qualities of yogurt products, aimed at achieving prolonged preservation and enhancing functional attributes. Accordingly, the physical-chemical features, adhesion properties, and sensory profiles, acidification kinetics, the contents of major organic acids, and antioxidant activities of the differentially processed yogurts during refrigeration were characterized. Following a 14-day chilled storage process, UU group exhibited acidity levels of 0.5-2 oT lower than the control group and a higher lactose content of 0.07 mg/ml as well as unmodified adhesion potential, indicating that the proposed combination method efficiently inhibited post-acidification and delayed lactose metabolism without leading to significant impairment of the probiotic properties. The results of physicochemical analysis showed no significant changes in viscosity, hardness, and color of yogurt. Furthermore, the total phenolic content of UU-treated samples was 98 μg/mL, 1.78 times higher than that of the control, corresponding with the significantly lower IC50 values of DPPH and ABTS radical scavenging activities of the UU group than those of the control group. Observations by fluorescence inverted microscopy demonstrated the obvious adhesion phenomenon with no significant difference found among differentially prepared yogurts. The results of targeted metabolomics indicated the proposed combination strategy significantly modified the microbial metabolism, leading to the delayed utilization of lactose and the inhibited conversion into glucose during post-fermentation, as well as the decreased lactic acid production and a notable shift towards the formation of relatively weak acids such as succinic acid and citric acid. This study confirmed the feasibility of thermosonication-preconditioned LAB inocula, in combination with the use of natural active components from fruit processing byproducts, to alleviate post-acidification in yogurt and to enhance its antioxidant activities as well as simultaneously maintaining sensory features.
    Matched MeSH terms: Food Handling/methods; Food Quality
  5. Poly-(ionic liquid) coated with magnetic nanoparticles for micro solid phase extraction of polycyclic aromatic hydrocarbons in food samples
    Muhammad Yunus F, Alias Y, Yahya N, Mohamad Zain NN, Raoov M
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2024 May;41(5):495-512.
    PMID: 38466777 DOI: 10.1080/19440049.2024.2326426
    Poly(methyl methacrylate-vinyl imidazole bromide) (poly-MMA-IL)-grafted magnetic nanoparticles were successfully developed and applied in the micro-magnetic solid phase extraction (μ-MSPE) for 16 types of polycyclic aromatic hydrocarbons (PAHs) from tea, fried food, and grilled food samples via gas chromatography flame ionization detector (GC-FID). One variable at a time (OVAT) and response surface methodology (RSM) were used for efficient optimization. The validation method showed a good coefficient of determination (R2) ranging from 0.9901 to 0.9982 (n = 3) with linearity of 0.2 μg L-1-500 μg L-1. Detection and quantification limits were 0.06 µg L-1-0.32 µg L-1 and 0.18 µg L-1-0.97 µg L-1. Additionally, satisfactory reproducibility was attained with intra-day and inter-day precisions having RSD ranges of 3.6%-11.1%. The spiked recovery value of 16 PAHs in fried food, grilled food and tea samples obtained from the night market in Malaysia ranged from 80%-12%, respectively.
    Matched MeSH terms: Food Analysis*
  6. Development of a zebrafish model for toxicity evaluation of adulterated Apis mellifera honey
    Fakhlaei R, Selamat J, Abdull Razis AF, Sukor R, Ahmad S, Khatib A, et al.
    Chemosphere, 2024 May;356:141736.
    PMID: 38554873 DOI: 10.1016/j.chemosphere.2024.141736
    Since ancient times, honey has been used for medical purposes and the treatment of various disorders. As a high-quality food product, the honey industry is prone to fraud and adulteration. Moreover, limited experimental studies have investigated the impact of adulterated honey consumption using zebrafish as the animal model. The aims of this study were: (1) to calculate the lethal concentration (LC50) of acid-adulterated Apis mellifera honey on embryos, (2) to investigate the effect of pure and acid-adulterated A. mellifera honey on hatching rate (%) and heart rate of zebrafish (embryos and larvae), (3) to elucidate toxicology of selected adulterated honey based on lethal dose (LD50) using adult zebrafish and (4) to screen the metabolites profile of adulterated honey from blood serum of adult zebrafish. The result indicated the LC50 of 31.10 ± 1.63 (mg/ml) for pure A. mellifera honey, while acetic acid demonstrates the lowest LC50 (4.98 ± 0.06 mg/ml) among acid adulterants with the highest mortality rate at 96 hpf. The treatment of zebrafish embryos with adulterated A. mellifera honey significantly (p ≤ 0.05) increased the hatching rate (%) and decreased the heartbeat rate. Acute, prolong-acute, and sub-acute toxicology tests on adult zebrafish were conducted at a concentration of 7% w/w of acid adulterants. Furthermore, the blood serum metabolite profile of adulterated-honey-treated zebrafish was screened by LC-MS/MS analysis and three endogenous metabolites have been revealed: (1) Xanthotoxol or 8-Hydroxypsoralen, (2) 16-Oxoandrostenediol, and (3) 3,5-Dicaffeoyl-4-succinoylquinic acid. These results prove that employed honey adulterants cause mortality that contributes to higher toxicity. Moreover, this study introduces the zebrafish toxicity test as a new promising standard technique for the potential toxicity assessment of acid-adulterated honey in this study and hazardous food adulterants for future studies.
    Matched MeSH terms: Food Contamination/analysis
  7. Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation
    Shi B, Guo X, Liu H, Jiang K, Liu L, Yan N, et al.
    Food Chem, 2024 Apr 16;438:137994.
    PMID: 37984001 DOI: 10.1016/j.foodchem.2023.137994
    Foods rich in carbohydrates or fats undergo the Maillard reaction during frying, which promotes the color, flavor and sensory characteristics formation. In the meanwhile, Maillard reaction intermediates and advanced glycation end products (AGEs) have a negative impact on food sensory quality and gut homeostasis. This negative effect can be influenced by food composition and other processing factors. Whole grain products are rich in polyphenols, which can capture carbonyl compounds in Maillard reaction, and reduce the production of AGEs during frying. This review summarizes the Maillard reaction production intermediates and AGEs formation mechanism in fried food and analyzes the factors affecting the sensory formation of food. In the meanwhile, the effects of Maillard reaction intermediates and AGEs on gut homeostasis were summarized. Overall, the innovative processing methods about the Maillard reaction are summarized to optimize the sensory properties of fried foods while minimizing the formation of AGEs.
    Matched MeSH terms: Food
  8. Whole genome sequencing analysis of Komagataeibacter nataicola reveals its potential in food waste valorisation for cellulose production
    Nasharudin MIH, Siew SW, Ahmad HF, Mahmud N
    Mol Biol Rep, 2024 Apr 11;51(1):503.
    PMID: 38600404 DOI: 10.1007/s11033-024-09492-8
    BACKGROUND: Komagataeibacter nataicola (K. nataicola) is a gram-negative acetic acid bacterium that produces natural bacterial cellulose (BC) as a fermentation product under acidic conditions. The goal of this work was to study the complete genome of K. nataicola and gain insight into the functional genes in K. nataicola that are responsible for BC synthesis in acidic environments.

    METHODS AND RESULT: The pure culture of K. nataicola was obtained from yeast-glucose-calcium carbonate (YGC) agar, followed by genomic DNA extraction, and subjected to whole genome sequencing on a Nanopore flongle flow cell. The genome of K. nataicola consists of a 3,767,936 bp chromosome with six contigs and 4,557 protein coding sequences. The maximum likelihood phylogenetic tree and average nucleotide identity analysis confirmed that the bacterial isolate was K. nataicola. The gene annotation via RAST server discovered the presence of cellulose synthase, along with three genes associated with lactate utilization and eight genes involved in lactate fermentation that could potentially contribute to the increase in acid concentration during BC synthesis.

    CONCLUSION: A more comprehensive genome study of K. nataicola may shed light into biological pathway in BC productivity as well as benefit the analysis of metabolites generated and understanding of biological and chemical interactions in BC production later.

    Matched MeSH terms: Food
  9. Starch biopolymer films containing chitosan nanoparticles: A review
    Othman SH, Shapi'i RA, Ronzi NDA
    Carbohydr Polym, 2024 Apr 01;329:121735.
    PMID: 38286535 DOI: 10.1016/j.carbpol.2023.121735
    Starch biopolymer films incorporated with chitosan nanoparticles (CNP) or starch/CNP films are promising alternatives to non-degradable food packaging materials. The films can be utilized for active food packaging applications because CNP exhibits antimicrobial and antioxidant properties, which can improve food shelf-life. Nonetheless, knowledge of the effects of CNP inclusion on the properties of starch films is not fully elucidated. This paper reviews the influences of various concentrations of CNP, sizes of CNP, and other additives on the mechanical, thermal, barrier, antimicrobial, antioxidant, biodegradability, and cytotoxicity properties of starch/CNP films as well as the mechanisms involved in relation to food packaging applications. The usage of starch/CNP films for active food packaging can help to reduce environmental issues and contribute to food safety and security.
    Matched MeSH terms: Food Packaging
  10. Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A2 - A one-step global dynamic analysis
    Huang L, Ahmad NH, Juneja V, Stapp-Kamotani E, Gabiola J, Minocha U, et al.
    Food Microbiol, 2024 Apr;118:104420.
    PMID: 38049265 DOI: 10.1016/j.fm.2023.104420
    During commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus NVH391-98, the most thermotolerant member in the B. cereus group, as a surrogate. Inoculated LEY samples were placed in precision programmable incubators to observe the growth of B. cytotoxicus NVH391-98 under multiple isothermal and dynamic temperature conditions between 20 and 53 °C. The bacterial growth was described using the differential Baranyi model coupled with two different secondary models. The kinetic parameters were determined using one-step dynamic inverse analysis of multiple growth curves. The least square method was used in combination with the 4th order Runge-Kutta method to solve the differential Baranyi model using multiple growth curves to determine the cardinal kinetic parameters. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 °C. The estimated minimum, optimum and maximum temperatures were 16.7 or 18.5, 47.8 or 48.1, and 52.1 or 52.4 °C, respectively, depending on the secondary models, with an optimum growth rate of 2.1 log colony-forming-unit (CFU)/g per hour. The dynamic model is validated using isothermal curves with reasonable accuracy. B. cytotoxicus died off slowly at 15 °C. At 55 °C, thermal inactivation was observed, with a D value of approximately 2.7 h. Holding at 55 °C or below 15 °C can effectively prevent the growth of B. cytotoxicus in egg yolk.
    Matched MeSH terms: Food Microbiology*
  11. Occurrence and risk assessment of glycidyl and 3-monochloropropanediol esters in infant formulas marketed in Taiwan
    Liu C, Wang ST, Tan CH, Lin ZE, Lee WJ
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2024 Apr;41(4):352-364.
    PMID: 38422382 DOI: 10.1080/19440049.2024.2319271
    Glycidyl esters (GEs) and 3-monochloropropanediol esters (3-MCPDEs) are process contaminants commonly found in refined edible oils which are often added to infant formulas. The Taiwan Food and Drug Administration (TFDA) launched regulations for GEs in infant formulas that went into effect on 1 July 2021. To investigate levels of GEs and 3-MCPDEs in infant formula powder, 45 products were sampled and analysed during 2020-2021. The contents of GEs and 3-MCPDEs in formulas of different brands significantly varied, but their concentrations in all of the formulas complied with European Union (EU) regulations. Infant formulas containing palm oil had significantly higher 3-MCPDE levels in both extracted oils and milk powder than those without palm oil. Concentrations of GEs and 3-MCPDEs in infant formula powder and extracted oils were significantly lower in products from Europe than those from Australia and New Zealand. Infants aged 0-1 years in Taiwan who consumed only infant formula showed a margin of exposure (MoE) exceeding 25,000. Mean consumer exposures to 3-MCPDEs stayed below the tolerable daily intake (TDI), while high exposures at the 95th percentile (P95) exceeded the TDI by 1.7-fold. Herein, we present the changing trends in the risk assessment results of infant formula across various countries in the decade. Implementation of regulations and mitigation strategy effectively reduced the risk of infants being exposed to GEs and 3-MCPDEs through infant formula.
    Matched MeSH terms: Food Contamination/analysis
  12. Enhancing food preservation with postbiotic metabolites γ-aminobutyric acid (GABA) and bacteriocin-like inhibitory substances (BLIS) produced by Lactobacillus brevis C23 co-cultures in plant-based medium
    Chuah WW, Tan JS, Hazwani Oslan SN, Bothi Raja P
    Prep Biochem Biotechnol, 2024 Apr;54(4):514-525.
    PMID: 37694843 DOI: 10.1080/10826068.2023.2252047
    Lactic acid bacteria (LAB) can produce γ-aminobutyric acid (GABA) with antioxidant properties and sedative effects when it binds to the GABA receptor in the human brain. LAB can also produce bacteriocin-like inhibitory substances (BLIS) with antimicrobial capabilities during carbohydrate fermentation. GABA and BLIS are natural compounds with potential health benefits and food preservation properties. Lactobacillus brevis C23 was co-cultured with three different LABs as inducers, which produced the highest GABA content and BLIS activity. They were cultured in various plant-based media to obtain an edible and better-tasting final product over commercially available media like MRS broth. A coconut-based medium with additives was optimized using response surface methodology (RSM) to increase GABA and BLIS production. The optimized medium for maximum GABA production (3.22 ± 0.01 mg/mL) and BLIS activity (84.40 ± 0.44%) was a 5.5% coconut medium containing 0.23% glucose, 1.44% Tween 20, 0.48% L-glutamic acid, and 0.02% pyridoxine. Due to the presence of GABA, the cell-free supernatant (CFS) as a postbiotic showed higher antioxidant activity than other food preservatives like nisin and potassium sorbate. Finally, microbiological tests on food samples showed that the postbiotic was more effective than other preservatives at combating the growth of LAB, molds and coliform bacteria, making it a possible food preservative.
    Matched MeSH terms: Food Preservation; Food Preservatives
  13. Rapid and sensitive detection of Salmonella in agro-Food and environmental samples: A review of advances in rapid tests and biosensors
    Oslan SNH, Yusof NY, Lim SJ, Ahmad NH
    J Microbiol Methods, 2024 Apr;219:106897.
    PMID: 38342249 DOI: 10.1016/j.mimet.2024.106897
    Salmonella is as an intracellular bacterium, causing many human fatalities when the host-specific serotypes reach the host gastrointestinal tract. Nontyphoidal Salmonella are responsible for numerous foodborne outbreaks and product recalls worldwide whereas typhoidal Salmonella are responsible for Typhoid fever cases in developing countries. Yet, Salmonella-related foodborne disease outbreaks through its food and water contaminations have urged the advancement of rapid and sensitive Salmonella-detecting methods for public health protection. While conventional detection methods are time-consuming and ineffective for monitoring foodstuffs with short shelf lives, advances in microbiology, molecular biology and biosensor methods have hastened the detection. Here, the review discusses Salmonella pathogenic mechanisms and its detection technology advancements (fundamental concepts, features, implementations, efficiency, benefits, limitations and prospects). The time-efficiency of each rapid test method is discussed in relation to their limit of detections (LODs) and time required from sample enrichment to final data analysis. Importantly, the matrix effects (LODs and sample enrichments) were compared within the methods to potentially speculate Salmonella detection from environmental, clinical or food matrices using certain techniques. Although biotechnological advancements have led to various time-efficient Salmonella-detecting techniques, one should consider the usage of sophisticated equipment to run the analysis by moderately to highly trained personnel. Ultimately, a fast, accurate Salmonella screening that is readily executed by untrained personnels from various matrices, is desired for public health procurement.
    Matched MeSH terms: Food; Food Microbiology
  14. Revolutionizing tropical fruits preservation: Emerging edible coating technologies
    Olunusi SO, Ramli NH, Fatmawati A, Ismail AF, Okwuwa CC
    Int J Biol Macromol, 2024 Apr;264(Pt 2):130682.
    PMID: 38460636 DOI: 10.1016/j.ijbiomac.2024.130682
    Tropical fruits, predominantly cultivated in Southeast Asia, are esteemed for their nutritional richness, distinctive taste, aroma, and visual appeal when consumed fresh. However, postharvest challenges have led to substantial global wastage, nearly 50 %. The advent of edible biopolymeric nanoparticles presents a novel solution to preserve the fruits' overall freshness. These nanoparticles, being edible, readily available, biodegradable, antimicrobial, antioxidant, Generally Recognized As Safe (GRAS), and non-toxic, are commonly prepared via ionic gelation owing to the method's physical crosslinking, simplicity, and affordability. The resulting biopolymeric nanoparticles, with or without additives, can be employed in basic formulations or as composite blends with other materials. This study aims to review the capabilities of biopolymeric nanoparticles in enhancing the physical and sensory aspects of tropical fruits, inhibiting microbial growth, and prolonging shelf life. Material selection for formulation is crucial, considering coating materials, the fruit's epidermal properties, internal and external factors. A variety of application techniques are covered such as spraying, and layer-by-layer among others, including their advantages, and disadvantages. Finally, the study addresses safety measures, legislation, current challenges, and industrial perspectives concerning fruit edible coating films.
    Matched MeSH terms: Food Preservation/methods
  15. Unmasking Dietary Disclosures: Examining Food Intake Accuracy in Malaysian Primary School Children Aged 7-9 Years
    Iqbal AJ, Touheed H, Samiullah FNU
    J Nutr, 2024 Apr;154(4):1476-1477.
    PMID: 38360115 DOI: 10.1016/j.tjnut.2023.10.032
    Matched MeSH terms: Food Services*
  16. Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applications
    Alu'datt MH, Rababah T, Al-Ali S, Tranchant CC, Gammoh S, Alrosan M, et al.
    J Food Sci, 2024 Apr;89(4):1835-1864.
    PMID: 38407443 DOI: 10.1111/1750-3841.16970
    Despite long-standing uses in several food and medicine traditions, the full potential of the leguminous crop fenugreek (Trigonella foenum-graecum L.) remains to be realized in the modern diet. Not only its seeds, which are highly prized for their culinary and medicinal properties, but also its leaves and stems abound in phytochemicals with high nutritional and health promoting attributes. Fenugreek dual food-medicine applications and reported metabolic activities include hypoglycemic, antihyperlipidemic, antioxidative, anti-inflammatory, antiatherogenic, antihypertensive, anticarcinogenic, immunomodulatory, and antinociceptive effects, with potential organ-protective effects at the cardiovascular, digestive, hepatic, endocrine, and central nervous system levels. Effectiveness in alleviating certain inflammatory skin conditions and dysfunctions of the reproductive system was also suggested. As a food ingredient, fenugreek can enhance the sensory, nutritional, and nutraceutical qualities of a wide variety of foods. Its high nutritive density can assist with the design of dietary items that meet the demand for novelty, variety, and healthier foods. Its seeds provide essential protective nutrients and other bioactive compounds, notably galactomannans, flavonoids, coumarins, saponins, alkaloids, and essential oils, whose health benefits, alone or in conjunction with other bioactives, are only beginning to be tapped into in the food industries. This review summarizes the current state of evidence on fenugreek potential for functional food development, focusing on the nutrients and non-nutrient bioactive components of interest from a dietary perspective, and their applications for enhancing the functional and nutraceutical value of foods and beverages. New developments, safety, clinical evidence, presumed mechanisms of action, and future perspectives are discussed. HIGHLIGHTS: Fenugreek seeds and leaves have long-standing uses in the food-medicine continuum. Fenugreek phytochemicals exert broad-spectrum biological and pharmacological activities. They show high preventive and nutraceutical potential against common chronic diseases. Current evidence supports multiple mechanisms of action mediated by distinct bioactives. Opportunities for fenugreek-based functional foods and nutraceuticals are expanding.
    Matched MeSH terms: Functional Food
  17. Effectiveness of a food literacy and positive feeding practices program for parents of 0 to 5 years olds in Western Australia
    Tartaglia J, Jancey J, Scott JA, Dhaliwal SS, Begley A
    Health Promot J Austr, 2024 Apr;35(2):263-275.
    PMID: 37160723 DOI: 10.1002/hpja.742
    ISSUE ADDRESSED: Lifelong eating behaviours are established in childhood. Improving parents' food literacy skills is essential, as parents play a fundamental role in establishing their children's healthy eating behaviours and preferences for nutritious food. This paper describes the development and evaluation of an innovative program that combines food literacy with positive parent feeding practices, targeting parents in disadvantaged areas of Western Australia.

    METHODS: The Food Sensations® for Parents five-week program was delivered to participants from community-based parenting organisations during 2020 and 2021. Formative research and a pre-post evaluation design were adopted.

    RESULTS: Pre- and post-evaluation data were collected from 224 participants (96% female). There was a statistically significant improvement in the mean score for 13 food literacy behaviours, 10 positive parenting feeding practices and a mean increase in parents' daily vegetable intake of 1/3 serve. Participants reported significantly greater net improvements in food literacy behaviours than feeding practices, the largest being the Use a nutrition information panel to make food choices (33.1%). Multivariate logistic regression analyses found English as a first language, being older than 35, and from a higher Socio-Economic Index for Areas resulted in a higher likelihood of positive changes in behaviours and practices.

    CONCLUSIONS: The findings indicate that the program is effective in improving the frequency of use of food literacy behaviours, positive parenting feeding practices and increasing vegetable consumption. SO WHAT?: Analysing improvements in food literacy behaviours and feeding practices provides clarity on what change can be expected with a five-week parent program.

    Matched MeSH terms: Food Preferences
  18. A review of CRISPR-Cas and PCR-based methods for the detection of animal species in the food chain-current challenges and future prospects
    Sultana S, Azlan A, Mohd Desa MN, Mahyudin NA, Anburaj A
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2024 Mar;41(3):213-227.
    PMID: 38284970 DOI: 10.1080/19440049.2024.2304577
    Regular testing and systematic investigation play a vital role to ensure product safety. Until now, the existing food authentication techniques have been based on proteins, lipids, and nucleic acid-based assays. Among various deoxyribonucleic acid (DNA)-based methods, the recently developed Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR) based bio-sensing is an innovative and fast-expanding technology. The CRISPR/Cas-9 is known as Clustered Regularly Interspaced Short Palindromic Repeats due to the flexibility and simplicity of the CRISPR/Cas9 site-specific editing tool has been applied in many biological research areas such as Gene therapy, cell line development, discovering mechanisms of disease, and drug discovery. Nowadays, the CRISPR-Cas system has also been introduced into food authentication via detecting DNA barcodes of poultry and livestock both in processed and unprocessed food samples. This review documents various DNA based approaches, in an accessible format. Future CRISPR technologies are forecast while challenges are outlined.
    Matched MeSH terms: Food Chain*
  19. Extraction and characterization of cellulose nanoparticles from palm kernel meal for potential application in active food packaging
    Chamathka WWDR, Chai TT, Phuah ET, Wong JX, Chen SN, Yassoralipour A
    Int J Biol Macromol, 2024 Mar;260(Pt 2):129637.
    PMID: 38262554 DOI: 10.1016/j.ijbiomac.2024.129637
    The research aimed to explore the potential of palm kernel meal (PKM) as a sustainable source of cellulose nanoparticles (CNPs) for active food packaging. The CNPs were isolated using a combination of chemical techniques, such as alkaline treatment, bleaching, and acid hydrolysis. The characterization of the CNPs was analysed using various techniques, including scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, and UV-visible spectroscopy. The findings revealed that chemical processing effectively removed lignin and hemicellulose from PKM. The SEM morphology confirmed the separation of the CNPs, resulting in the production of 40-100 nm spherical cellulose nanoparticles, while XRD and FTIR analyses confirmed their purity and composition. Moreover, the UV-visible spectroscopy exhibited high transmittance rates, indicating the potential of CNPs as reinforcing agents for polymer matrices. The significance of utilising PKM as a valuable fibre source for extracting CNPs can be recommended for developing active food packaging.
    Matched MeSH terms: Food Packaging
  20. Revolution of nanotechnology in food packaging: Harnessing electrospun zein nanofibers for improved preservation - A review
    Nanda A, Pandey P, Rajinikanth PS, Singh N
    Int J Biol Macromol, 2024 Mar;260(Pt 1):129416.
    PMID: 38224810 DOI: 10.1016/j.ijbiomac.2024.129416
    Zein, a protein-based biopolymer derived from corn, has garnered attention as a promising and eco-friendly choice for packaging food due to its favorable physical attributes. The introduction of electrospinning technology has significantly advanced the production of zein-based nanomaterials. This cutting-edge technique enables the creation of nanofibers with customizable structures, offering high surface area and adjustable mechanical and thermal attributes. Moreover, the electrospinning process allows for integrating various additives, such as antioxidants, antimicrobial agents, and flavoring compounds, into the zein nanofibers, enhancing their functionalities for food preservation. In this comprehensive review, the various electrospinning techniques employed for crafting zein-based nanofibers, and we delve into their enhanced properties. Furthermore, the review illuminates the potential applications of zein nanofibers in active and intelligent packaging materials by incorporating diverse constituents. Altogether, this review highlights the considerable prospects of zein-based nanocomposites in the realm of food packaging, offering sustainable and innovative solutions for food industry.
    Matched MeSH terms: Food Packaging
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