Industrial applications of selected JFS articles

Abstract

Cooking can be considered a form of food technology. So, although I read many Journal of Food Science articles, I also enjoy reading about food and culinary history.

Recently, I finished reading Max Miller's Tasting History: Explore the Past Through 4000 Years of Recipes. Miller meticulously recreates dishes from ancient civilizations to modern classics. The book is a treasure trove of information, offering not only detailed recipes but also fascinating insights into the cultural and historical context of each dish. While some recipes might be challenging, the book's value lies in its ability to transport readers to different eras and cultures via culinary history. If you are a food technologist and curious about the evolution of cuisine, Tasting History is an informative read.

Miller, Max (with Ann Volkwein). (2023). Tasting history: Explore the past through 4000 years of recipes. Simon & Schuster.

Max Miller also does a delightful YouTube Channel of cooking and historical recipes called Tasting History with Max Miller (YouTube. Retrieved August 18, 2024, from http://www.youtube.com/channel/UCsaGKqPZnGp_7N80hcHySGQ). He cooks the historically accurate recipes and mixes in cooking of the recipe and history at the same time while tasting the dish at the end.

Another more extensive and in-depth lecture series about food culinary history is

Ken Albala's Cooking Across the Ages: A Delicious Journey Through Time. Albala, a Professor of History at the University of the Pacific in California, explores human history through the lens of food. With an engaging style, Albala prepares ancient recipes in his own kitchen, offering a unique blend of historical insight and culinary commentary.

The lecture series is a feast of knowledge and Albala delves into the social, cultural, and economic contexts of different cuisines. While the focus is on historical accuracy, Albala's lectures and practical demonstrations make complex historical cultures easy to understand. It is available via a streaming service or direct from Teaching Company's Great Courses website: https://www.thegreatcourses.com/

There are many other YouTube channels and books on food and cuisines that offer insights into how other cultures have prepared foods throughout history.

Other article highlights in this issue include enzymatic hydrolysis resistance in unripe banana flour; hypoglycemic effect of dietary fiber (DF) from bamboo shoot; effects of caffeic acid (CA) on antigenicity of peanut allergen; determining tomato soluble solids with different nitrogen levels; effect of cruciferous vegetable (CV) intake on cancer; and a decision tool to analyze wheat, cocoa, and mangoes from near-infrared (NIR) spectra.

This concise review details how unripe banana flour starch possesses a high degree of resistance to enzymatic hydrolysis, a unique and desirable property that could be exploited in the development of functional food products to regulate blood sugar levels and promote digestive health. However, due to a multifactorial phenomenon in the banana flour matrix—from the molecular to the micro level—there is no consensus regarding the complex mechanisms behind the slow enzymatic hydrolysis of unripe banana flour starch.

This review explores factors that influence the enzymatic hydrolysis resistance of raw and modified banana flour and its starch including the proportion and distribution of the amorphous and crystalline phases of the starch granules; granule morphology; amylose–amylopectin ratio; as well as the presence of nonstarch components such as proteins, lipids, and phenolic compounds.

This research revealed that the relative contributions of these factors to banana starch hydrolytic resistance are apparently dependent on the native or processed state of the starch as well as the cultivar type. The inter-relatability of these factors in ensuring amylolytic resistance of unripe banana flour starch was further highlighted as another reason for the multifactorial phenomenon. Knowledge of these factors and their contributions to enzymatic hydrolysis resistance individually and interconnectedly will provide insights into enhanced ways of extraction, processing, and utilization of unripe banana flour and its starch. https://doi.org/10.1111/1750-3841.17270

Bamboo shoot is a food rich in DF. However, its highly insoluble DF and fibrous texture limit its application in industrially processed foods. These researchers used cellulase to improve its physical characteristics. After enzymatic hydrolysis, the content of soluble DF (SDF) of bamboo shoot increased by 99.28%. At the same time, the effect of enzymatic-modified bamboo SDF (EMBSDF) on streptozotocin-induced type 2 diabetes rats was explored.

Results demonstrated that the high dose of EMBSDF-treated rats showed significant improvements in terms of glucose tolerance and insulin sensitivity compared with the diabetes rats. Meantime, it was observed that the levels of glucagon-like peptide-1, adiponectin, and interleukin-4 of high dose of EMBSDF compared with diabetes rats were increased by 57.79%, 159.13%, and 6.17%, respectively. The tumor necrosis factor-α, C-reactive protein, and leptin levels were decreased by 62.89%, 31.53%, and 7.84%, respectively. Apparent kidney and pancreas histology improvements were found in high-dose and mid-dose EMBSDF-treated diabetes rats. According to the researchers, these results indicated that the modified DF significantly improved diabetes in rats. https://doi.org/10.1111/1750-3841.17258

Peanuts are one of the eight major allergens identified by the Food and Agriculture Organization and constitute the most common food allergen in older children and adults. The International Union of Immunological Societies and the World Health Organization have identified 18 peanut allergenic proteins, named Ara h1–Ara h18. Ara h1 accounts for 12%–16% of the total peanut protein content, triggers 35%–95% of peanut allergic reactions, and its immunoglobulin E (IgE) can be detected in more than 90% of the allergic population.

This research investigated peanut desensitization methods. Ara h1 was covalently complexed with CA to research the effects of covalent conjugation on the antigenicity and protein structural properties of Ara h1. After the covalent complexing of Ara h1 and CA, the immunoglobulin G (IgG)-binding capacity of Ara h1 was reduced compared with that of control Ara h1. Moreover, the structure of Ara h1 changed from ordered to disordered, the number of intermolecular hydrogen bonds decreased, and some hydrophobic groups were exposed or hydrophobic peptides were released.

The antigenicity of Ara h1–CA was undetectable after 30 min of digestion in vitro. According to the researchers, these findings can serve as a reference for further research on hypoallergenic peanut products. https://doi.org/10.1111/1750-3841.17276

Glyceollins are second metabolites of the isoflavone daidzein, which are natural compounds found in soybeans. However, unstressed soybeans contain insignificant or very low levels of these compounds, but they increase considerably in stressful environments, such as fungal and bacterial infection, ultraviolet (UV) irradiation, freezing, or dryness.

Glyceollins belong to a class of phytoalexins called also isoflavonoids, which are produced by plants as a defense mechanism against pathogens. They have various biological activities that may be potentially beneficial to human health, including antioxidant, antimitotic, anti-inflammatory, antidiabetic, antiosteoporosis, and antimelanogenic effects.

The aim of this study was to establish the in vivo efficacy of glyceollins in inhibiting the growth of breast cancer cells. By examining specific biological markers that indicate cell proliferation and the formation of new blood vessels that feed the tumor, this helps to better understand the effects of these molecules and thus lays the basis for future clinical applications.

The results showed that natural soybean extracts slightly but significantly reduced estrogen-dependent growth of the transplanted tumors in orally fed nude mice. In addition, compared to the control animals, the researchers observed a lower expression of angiogenesis markers. Overall, according to the researchers, the results indicate that glyceollins, elicited components of soy origin, hold potential therapeutic applications for the prevention and treatment of breast cancer. https://doi.org/10.1111/1750-3841.17293

Tomatoes have a sweet and sour flavor with high nutritional value. Their soluble solids content (SSC) is an important indicator of tomato flavor. Due to the different mechanisms of nitrogen uptake and assimilation in plants, exogenous supply of different forms of nitrogen will have different effects on the growth, development, and physiological metabolic processes of tomato, thus affecting the tomato flavor.

These researchers used hyperspectral imaging combined with a neural network prediction model to predict SSC of tomato under different nitrogen treatments. Results showed that the SSC of tomatoes was negatively correlated with nitrogen fertilizer concentration. According to the researchers, this study provides technical support for future online nondestructive testing of tomato quality. Four customized convolutional neural networks were used for predictive modeling. https://doi.org/10.1111/1750-3841.17264

This study investigated the use of microencapsulated Asiatic pennywort (Centella asiatica; CA) as a functional ingredient to formulate a novel chocolate oat milk beverage. The main objectives were to characterize and encapsulate bioactive components from CA and to determine the polyphenol content and sensory properties of the beverage. CA extract was microencapsulated using maltodextrin and gum Arabic as carriers and subsequently freeze-dried to produce microcapsules. Microencapsulated CA was incorporated into chocolate oat milk at varying concentrations.

Evaluation of consumer acceptability revealed that chocolate oat milk beverages containing 2% and 4% microencapsulated CA were liked by consumers. However, beverages with higher concentrations of CA were perceived as less acceptable, characterized by grassy, bitter, and earthy attributes. In conclusion, this study demonstrates the potential of microencapsulated CA as a functional ingredient in chocolate oat milk beverages. This study reveals new insights on the microencapsulation of bioactive compounds in CA, proposing its potential as a novel functional ingredient in food and beverage applications in Western markets.

As practitioners explore the incorporation of CA as a functional component in food products, it is crucial to explore preservation techniques for the sensitive bioactive components while balancing the optimal amount of CA to enhance overall consumer liking. https://doi.org/10.1111/1750-3841.17277

According to these researchers, previous systematic evaluations and meta-analyses of the relationship between CV intake and cancer risk have yielded inconsistent results. So, with this study, they summarize and evaluate the existing data and examine the relationship between CV intake and cancer risk. They searched four databases for cancer risk as a key outcome indicator. AMSTAR-2 was used to evaluate the methodological quality of the included systematic reviews, PRISMA 2020 was used to evaluate the report quality, and corrected coverage area analysis was used to evaluate the duplication rate of the original documents. Overall, 22 meta-analyses involving 175 independent cancer studies were included.

Evidence on lung, gastric, prostate, breast, endometrial, and ovarian cancer, as well as renal cell carcinoma, suggests a potential association between cancer and CV intake, which influences the risk of various cancers. According to the researchers, future research should focus on improving methods and techniques, controlling influencing factors, elucidating underlying mechanisms, and improving evidence quality to demonstrate the association between CV intake and cancer.

According to the researchers, this study provides novel insights into the connection between CVs and cancer risk and will help facilitate better health-related policies. https://doi.org/10.1111/1750-3841.17300

The influence of storage atmosphere on the color development and myoglobin (Mb) redox state of beef was investigated. Beef samples were packaged in six different atmospheres including different degrees of vacuum, levels of oxygen, nitrogen, and a mixture with 20% CO₂ and stored at 2°C for 14 days. Over this time, color and reflection of the packaged samples were measured. The used method allows quick, easy, and noninvasive measurement of the packaged samples, without using time-consuming chemical assays. The method could be implemented in beef production lines, with potential for automatization.

In this research, six different storage atmospheres are compared regarding their influence on color stability and color quality of beef during storage in packaging.

By this measure not only the color stability, but also the resulting color after the storage time was evaluated. The secondary objective was to thoroughly test the method used for Mb measurement and the possibility to use only noninvasive color measurement while the samples were still packaged, instead of chemical assays for the analysis of the samples.

The results suggest which atmospheres to use in various sales-related scenarios. According to the researchers, the method described can easily be applied in the meat industry to quickly monitor changes during storage and wet-aging without damaging the meat or opening the meat packages. https://doi.org/10.1111/1750-3841.17286

According to the researchers, depression is one of the most common psychiatric conditions worldwide, with an annual escalation in prevalence. Serotonin metabolism through the gut–brain axis has been revealed to be related to the development of depression.

The researchers say that a previous study demonstrated that Lactococcus lactis WHH2078 alleviated depression in mice by shaping the gut microbiome composition and serotonin 5-hydroxytryptamine (5-HT) metabolism. However, little research has explored the synergistic effects of probiotics and natural mental health-improving products. In this study, three natural products (saffron, L-theanine, and phosphatidylserine), either individually or in combination, were orally administered for 4 weeks in chronic restraint stress (CRS)-induced mice, and their depressive behaviors, hippocampal 5-HT, and serum corticosterone were assessed.

Saffron demonstrated improvement of the depressive-like behaviors via multiple behavioral tests and reversed the declined concentration of 5-HT and increased concentration of corticosterone. Following an initial screening, saffron was chosen to be combined with WHH2078, referred to as WHHMOOD^™. Furthermore, the effects of WHHMOOD were evaluated in mice with depressive-like behaviors. WHHMOOD reduced immobility time in the forced swimming test and tail suspension test, increased the time spent in the central area in open field test, and reduced the serum corticosterone level. Compared to WHH2078, WHHMOOD treatment significantly increased the travel distance and hippocampal 5-HT level in mice. In conclusion, WHHMOOD exhibited prophylactic effects on depressive-like CRS in mice, which may act as a promising agent for improving the symptoms of depression. https://doi.org/10.1111/1750-3841.17289

Near-infrared spectroscopy (NIRS) is an analytical technique that offers an advantage over laboratory analysis in the food industry due to its low operating costs, rapid analysis, and nondestructive sampling technique.

Numerous studies have shown the relevance of NIR spectra analysis for assessing certain food properties with the right calibration. This makes it useful in quality control and in the continuous monitoring of food processing. However, the NIR calibration process is difficult and time consuming. Analysis methods and techniques vary according to the configuration of the NIR instrument, the sample to be analyzed and the attribute that is to be predicted. This makes calibration a challenge for many manufacturers.

This research aims to provide a data-driven methodology for developing a decision support tool based on the smart selection of NIRS wavelength to assess various food properties. The decision support tool based on the methodology has been evaluated on samples of cocoa beans, grains of wheat, and mangoes. Promising results were obtained for each of the selected models for the moisture and fat content of cocoa beans, acidity, and vitamin C content of mangoes, and protein content of wheat.

The proposed approach allows results to be obtained that are better than benchmarks for the moisture and protein content of wheat. According to the researchers, if successfully applied, this tool could enhance the accuracy of NIR spectroscopy in assessing food quality attributes. https://doi.org/10.1111/1750-3841.17252

These researchers demonstrated how a quantitative tool (refrigerator performance indicator [RPI]) can assess refrigerator preservation performance. Time–temperature data for queso fresco cheese varieties stored in a residential refrigerator operating at 5°C and a predictive microbiology secondary model for Listeria monocytogenes in the cheese were used to estimate a RPI of microbial preservation.

Although the findings can be applied to any cold chain segment, the data used were collected for its weakest link, the domestic refrigerator. Surveys show that 77% of them operate above the recommended 4°C. The RPI methodology is ready for use by refrigerator designers to assess performance improvements made possible by modifications of the compressor operation logic. Also, it can be integrated into smart-hubs monitoring the frequency and duration of refrigerator door openings to inform consumers when their habits are compromising the preservation performance of the refrigerator. https://doi.org/10.1111/1750-3841.17267

- James Giese, [email protected]