Foods最新文献

This study aimed to explore the extent of research on developing meat and fish analogs using alternative proteins. It examined the novel and conventional technologies employed to produce these analogs and identified the primary alternative proteins that were used in their production through a systematic literature review (SLR) using Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) and bibliometric analysis. The SLR resulted in 46 and 13 meat and fish analog records, respectively, according to defined selection and exclusion criteria. Meat analogs are mainly produced using extrusion, followed by the novel 3D printing and mixing technology. Additionally, fish analogs are mainly produced by mixing and 3D printing. Meat analogs are mainly produced from pulses, followed by cereal, fungi, microalgae, other sources, and insects. Similarly, pulse proteins were the most used alternative protein source for the fish analogs, followed by macro- and microalgae, plant, cereal, and fungal proteins. According to keyword analysis, rheological and textural properties are essential for meat and fish analogs. This review provides up-to-date information to clarify the critical role of alternative proteins and the utilization of novel technologies in the production of meat and fish analogs. It also gives essential insights into the expected increase in studies to determine sustainability and overcome challenges related to textural, sensorial, and nutritional properties.

Apple and beetroot pomace flour (APF and BPF), along with two sweeteners, sucrose and a blend of sucrose substitutes (erythritol, stevia, inulin, and fructose), were simultaneously incorporated into three matrices formulated with agar, pectin, or gelatin as gelling agents. The aim was to produce jelly candies with high content of dietary fiber and dietary phenolics, and reduced energy value. The simultaneous incorporation of sucrose substitutes and pomace flour resulted in decrease of Carb:Fiber and Sugar:Fiber Ratio to extremely low values of 2.7-3.4 and 1.3-1.6 respectively, as well as in Energy:Fiber Ratio decrease to 9.2-12.3 kcal/g DF. Relative Antioxidant Capacity Index (RACI), as indicator of antioxidant potential, was calculated by assigning equal weight to Folin-Ciocâlteu, DPPH and FRAP assays applied upon in vitro digestion of 18 formulations of jelly candies. Results obtained for formulations with and without sucrose, as well as with and without APF or BPF, enabled insight into effects of pomace flour addition and sucrose substitution in each gelling matrix on functional properties. The incorporation and the substitution impact on postprandial glucose response were followed in vivo. Their superimposing resulted in glycemic index below 30 and low glycemic load. Efficiency of applied approach in functionalization of confectionery burden with energy and minimization of glucose spike represent an example of agro-residues re-introduction with the highest potential contribution to anti-obesity strategy.

Nitrate and nitrite, commonly added to meat products as sodium or potassium salts, serve multiple functions such as developing characteristic flavor, inhibiting microbial growth, and controlling rancidity by preventing lipid oxidation. Nitrites are recognized for their potential health risks to humans. The present research aimed to determine the amount of nitrite in four meat product categories in Serbia over a period from 2015 to 2021. A total of 923 samples were analyzed, including 293 finely chopped sausages, 203 coarsely chopped sausages, 160 canned meats, and 267 smoked meats. The smoked meat category consisted of eight distinct products, such as smoked pork ribs, sirloin, and chicken drumsticks. An ISO 2918 method was used to measure the nitrite content. The average nitrite content, expressed as sodium nitrite (NaNO₂), was found to be 61.5 mg/kg in finely chopped sausages, 57.6 mg/kg in coarsely chopped sausages, 48.4 mg/kg in canned meat, and 41.8 mg/kg in smoked meat. The results collectively demonstrate nitrite concentrations within regulatory limits. In conclusion, the nitrite concentrations in all tested products were below the maximum allowable limits as per national and European regulations, ensuring compliance with safety standards while highlighting the importance of continuous monitoring to mitigate public health risks.

This study focused on developing a functional bazlama with a lower glycemic index (GI) that is high in β-glucan and rich in plant-based protein. Functional bazlama samples were produced by supplementing bread wheat flour with high β-glucan content hull-less barley flour and high protein content lentil flour (15%, 30%, and 45%). Additionally, mixed bazlama samples (Mix1, Mix2, Mix3, and Mix4) were produced by supplementing them with both barley and lentil flours. The results showed that 3 g of β-glucan could be provided from the bazlama sample and supplemented with 45% barley flour, which meets the threshold to carry health claims. Supplementing with 30% and 45% lentil flour increased the protein content of the bazlama samples to a level qualifying them as a "high protein". The control bazlama had a high GI, while samples supplemented with 30% and 45% barley or lentil flour and all mixed bazlama samples had medium GI values, and Mix2 had the lowest GI value among all bazlama samples. Also, as the supplementation levels of barley and lentil flour increased, the phenolic contents and antioxidant capacities of the bazlama samples increased. The results of the present study indicate that barley and lentils can be used as an ingredient in traditional flatbreads to obtain products with better functional and nutritional properties.

The quality and price of navel oranges vary depending on their geographical origin, thus providing a financial incentive for origin fraud. To prevent this phenomenon, it is necessary to explore a fast, non-destructive, and precise method for tracing the origin of navel oranges. In this study, a total of 490 Newhall navel oranges were selected from five major production regions in China, and the diffuse reflectance near-infrared spectrum in 4000-10,000 cm^-1 were non-invasively collected. We examined seven preprocessing techniques for the spectra, including Savitzky-Golay (SG) smoothing, first derivative (FD), multiplicative scattering correction (MSC), combinations of SG with MSC (SG+MSC), SG with FD (SG+FD), MSC with FD (MSC+FD), and three combined (SG+MSC+FD). A one-dimensional convolutional neural network (1DCNN) deep learning model for geographical origin tracing of navel orange was established, and five machine learning algorithms, i.e., partial least squares discriminant analysis (PLS-DA), linear discriminant analysis (LDA), support vector machine (SVM), random forest (RF), and back-propagation neural network (BPNN), were compared with 1DCNN. The results show that the 1DCNN model based on the SG+FD preprocessing method achieved the optimal performance for the testing set, with prediction accuracy, precision, recall, and F1-score of 97.92%, 98%, 97.95%, and 97.90%, respectively. Therefore, NIRS combined with deep learning has a significant research and application value in the rapid, nondestructive, and accurate geographical origin traceability of agricultural products.

In the context of globalization, cross-cultural studies have become increasingly important for understanding differences in consumer acceptance of various foods. This study examines and compares the acceptance of insect-based foods between consumers in Greece and Ireland, two EU countries where insect-based foods are not widely available. An online survey was distributed in both countries and responses from 489 participants (Greece: n = 283; Ireland: n = 206) were analysed, using non-parametric tests for the quantitative data, and a combination of thematic and content analysis for the qualitative data. Overall, the Mann-Whitney U test showed that participants from Greece were significantly less willing to consume insect-based foods than those in Ireland. Among EU-approved insects, the Friedman test showed that participants in Ireland significantly preferred yellow mealworms over house crickets and migratory locusts, whereas participants in Greece showed no significant preference among these species. Both groups were more willing to consume insect-based foods when the insects were not visible, while they differed in their preference of inclusion percentage of insect protein in foods. However, no differences were found in the willingness to consume different types of non-visible insect products. The Mann-Whitney U test showed that participants in Ireland could be more influenced to consume insect-based foods by external factors, with live demonstrations by chefs being the most influential. However, family members would be the most influencing factor for those from Greece. Nuances in participants' willingness to buy insect-based foods are presented and discussed. These findings could inform strategies aimed at increasing the acceptance of insects as food among consumers in European countries with limited exposure to such products.

The microencapsulation of tea and herbal extracts is gaining considerable attention in the food industry, particularly in the production of instant powders. This review examines the application of spray-drying and freeze-drying technologies for the encapsulation of bioactive compounds, focusing on the role of wall materials. Over the past two decades, carbohydrate-based (e.g., maltodextrin), gum-based (e.g., gum Arabic), and protein-based (e.g., whey protein isolate) materials have been widely used due to their impact on sensory properties, stability, protection of bioactive compounds, and other critical attributes of encapsulated products. Despite their widespread use, these materials have distinct advantages and limitations, such as cost, availability, and compatibility with different extracts. This review provides a comprehensive analysis of their physical and chemical properties, examines alternative and emerging wall materials (e.g., beta-cyclodextrin, sodium alginate, and inulin), and highlights the potential of combining different materials to optimise encapsulation outcomes. It also identifies current research gaps and future directions to improve the efficacy and quality of encapsulated tea and herbal powders.

In this study, we aimed to evaluate the economic, environmental, and social viability of the enzymatic hydrolysis process for food waste valorization by applying cost-benefit analysi (CBA). Our research was based on the investigation of three scenarios/alternatives for the final product of the enzymatic hydrolysis process and the production of bioethanol, bioactive peptides, and organic acids. Key economic indicators, such as cost/benefit ratios, net present value (NPV), and internal rate of return (IRR), were used to evaluate financial performance. At the end of the CBA, a sensitivity analysis was conducted to highlight the performance of each scenario under varying conditions, including fluctuating costs, benefits, and discount rates. These results indicate that enzymatic hydrolysis offers a significant opportunity for reducing food waste and its environmental impacts and promotes sustainability. Bioactive peptide production was found to be the most environmentally viable option, offering the highest cost-benefit efficiency. In both the optimistic and pessimistic scenarios of the sensitivity analysis, the results revealed that bioactive peptide production is economically viable, while the other alternatives, such as bioethanol and organic acid production, are more sensitive to economic and operational changes. This study revealed that enzymatic hydrolysis, as evaluated through CBA, offers a viable and impactful method for food waste management. It reduces environmental impacts, enhances sustainability, and aligns with the principles of a circular economy. The adoption of such innovative waste management strategies is considered essential for building a more sustainable and resource-efficient food system.

The Bacillus cereus group frequently contaminates milk and dairy products. Some members of this group can produce the heat-stable pre-formed toxin cereulide, which causes emetic foodborne intoxication. This study characterised emetic B. cereus group isolates from raw cow's milk in the biochemical, genetic, and toxigenic aspects. Of the 158 B. cereus group isolates derived from 99 raw milk samples, 7 (4.43%) harboured cereulide synthetase A (cesA), which encodes a cereulide synthetase associated with the emetic phenotype. Heat-treated culture filtrates from the cesA-positive isolates demonstrated cytotoxicity to HepG2 and Caco-2 cells, resulting in cell viabilities of 32.22-36.57% and 44.41-47.08%, respectively. The cytotoxicity levels were comparable to those of the reference emetic strain, F4810/72 (alternately termed AH187). Genome analysis of a representative isolate, CSB98, revealed the complete ces gene cluster with additional virulence factors such as non-haemolytic enterotoxin, haemolysins and phospholipases, suggesting that the isolate could be both emetic and diarrhoeagenic. CSB98 exhibited a closer relationship to the type strain of B. paranthracis than to that of B. cereus sensu stricto (ATCC 14579). The genomes of CSB98 and AH187 were indistinguishable through OrthoANI analysis, but 13 variants were identified via SNP calling. These results affirm genetic conservation among the emetic traits.

The purpose of this research was to investigate the characteristics of different plant-based sources rich in protein, chickpea flour (CPF), hazelnut oil cake (HOC), soy protein isolate (SPI) and concentrate (SPC), and pea protein isolate (PPI) for their subsequent use in the manufacture of meat analogs. The protein sources were analyzed for dry matter, ash, protein, fat, starch, dietary fiber, water holding capacity, granulosity, color parameters (L*, a*, b*, C*, YI), antioxidant activity before and after gastrointestinal in vitro digestion, and amino acid and mineral compositions. The highest dry matter content was determined in hazelnut oil cake and pea protein isolate. For the protein content, maximum values were obtained for the protein isolate and concentrate samples, from 52.80% to 80.50%, followed by hazelnut oil cake and chickpea flour. The water-holding capacity of all plant sources was directly influenced by the values of protein content, dietary fiber, and granulosity. The results obtained after gastrointestinal digestion also showed quite significant antioxidant activity, which is due to the process of hydrolysis and denaturation of plant-based protein sources in the gastrointestinal tract. Major amino acids identified in the analyzed samples were glutamic acid, leucine, arginine, phenylalanine, serine, valine, alanine, and tyrosine from minerals P, Na, Mg, and Ca. Principal component analysis (PCA) was used to illustrate the relationship between physicochemical characteristics, amino acid composition, mineral composition, and antioxidant activity determined in the plant-based materials.