Foods最新文献

Africa is grappling with severe food security challenges driven by population growth, climate change, land degradation, water scarcity, and socio-economic factors such as poverty and inequality. Climate variability and extreme weather events, including droughts, floods, and heatwaves, are intensifying food insecurity by reducing agricultural productivity, water availability, and livelihoods. This study examines the projected threats to food security in Africa, focusing on changes in temperature, precipitation patterns, and the frequency of extreme weather events. Using an Exponential Growth Model, we estimated the population from 2020 to 2050 across Africa's five sub-regions. The analysis assumes a 5% reduction in crop yields for every degree of warming above historical levels, with a minimum requirement of 225 kg of cereals per person per year. Climate change is a critical factor in Africa's food systems, with an average temperature increase of approximately +0.3 °C per decade. By 2050, the total food required to meet the 2100-kilocalorie per adult equivalent per day will rise to 558.7 million tons annually, up from 438.3 million tons in 2020. We conclude that Africa's current food systems are unsustainable, lacking resilience to climate shocks and relying heavily on rain-fed agriculture with inadequate infrastructure and technology. We call for a transformation in food systems through policy reform, technological and structural changes, solutions to land degradation, and proven methods of increasing crop yields that take the needs of communities into account.

This review explores the application of convolutional neural networks (CNNs) and recurrent neural networks (RNNs) in food safety detection and risk prediction. This paper highlights the advantages of CNNs in image processing and feature recognition, as well as the powerful capabilities of RNNs (especially their variant LSTM) in time series data modeling. This paper also makes a comparative analysis in many aspects: Firstly, the advantages and disadvantages of traditional food safety detection and risk prediction methods are compared with deep learning technologies such as CNNs and RNNs. Secondly, the similarities and differences between CNNs and fully connected neural networks in processing image data are analyzed. Furthermore, the advantages and disadvantages of RNNs and traditional statistical modeling methods in processing time series data are discussed. Finally, the application directions of CNNs in food safety detection and RNNs in food safety risk prediction are compared. This paper also discusses combining these deep learning models with technologies such as the Internet of Things (IoT), blockchain, and federated learning to improve the accuracy and efficiency of food safety detection and risk warning. Finally, this paper mentions the limitations of RNNs and CNNs in the field of food safety, as well as the challenges in the interpretability of the model, and suggests the use of interpretable artificial intelligence (XAI) technology to improve the transparency of the model.

Suitable planting systems are critical for the physicochemical and bioactivities of strawberry (Fragaria × ananassa Duch.) polysaccharides (SPs). In this study, SPs were prepared through hot water extraction, and the differences in physicochemical characteristics and bioactivities between SPs derived from elevated matrix soilless planting strawberries (EP-SP) and those from and conventional soil planting strawberries (GP-SP) were investigated. A higher extraction yield was observed for EP-SP (5.88%) than for GP-SP (4.67%), and slightly higher values were measured for the average molecular weight (632.10 kDa vs. 611.88 kDa) and total sugar content (39.38% vs. 34.92%) in EP-SP. In contrast, a higher protein content (2.12% vs. 1.65%) and a more ordered molecular arrangement were exhibited by GP-SP. Monosaccharide composition analysis revealed that EP-SP contained higher levels of rhamnose (12.33%) and glucose (49.29%), whereas GP-SP was richer in galactose (11.06%) and galacturonic acid (19.12%). Thermal analysis indicated only minor differences in decomposition temperatures (approximately 225-226 °C) and thermal stability between the samples. However, GP-SP showed a higher enthalpy change (ΔHg = 18.74 J/g) compared to EP-SP (13.93 J/g). Biological activity assays revealed that GP-SP generally exerted stronger non-enzymatic glycation inhibition at both early and final stages (IC₅₀: 7.47 mg/mL vs. 7.82 mg/mL and 11.18 mg/mL vs. 11.87 mg/mL, respectively), whereas EP-SP was more effective against intermediate α-dicarbonyl compounds (maximum inhibition of 75.32%). Additionally, GP-SP exerted superior α-glucosidase inhibition (IC₅₀ = 2.4583 mg/mL), in line with kinetic and fluorescence quenching analyses showing a higher enzyme-substrate complex binding affinity (Kis = 1.6682 mg/mL; Ka = 5.1352 × 10⁵ M^-1). Rheological measurements demonstrated that EP-SP solutions exhibited a pronounced increase in apparent viscosity at higher concentrations (reaching 3477.30 mPa·s at 0.1 s^-1 and 70 mg/mL) and a stronger shear-thinning behavior, while GP-SP showed a comparatively lower viscosity and lower network order. These findings suggest that different planting systems significantly affect both the molecular structures and functionalities of SPs, with GP-SP demonstrating enhanced hypoglycemic and anti-glycation properties. It is therefore recommended that suitable planting systems be selected to optimize the functionality of plant-derived polysaccharides for potential applications in the food and pharmaceutical industries.

Dry-fermented sausages are appreciated all over the world for their sensory characteristics. Carbohydrates (sugars) are added during the production process, the type and quantity of which directly affect the quality of this product. However, there are few data on the role of sugars on instrumental and sensory parameters of sausages derived from Iberian pork. The objective was to determine the effect of different carbohydrate formulas during the ripening time on the quality of dry-fermented Iberian pork sausages. Five batches were formulated with different combinations and concentrations of carbohydrates (dextrose, dextrin and glucose syrup), making 16 sausages per batch on which to perform repeated measurements throughout the ripening process. Physicochemical characteristics, instrumental colour, textural parameters and sensory attributes were analysed. The C- batch (without any carbohydrate addition) showed unstable pH evolution and high b* values throughout the ripening process and the lowest instrumental texture values (for hardness, springiness and chewiness). The D10d5 batch also presented an unstable pH evolution but low a* values, and it was the highest rated by consumers for sensory texture attributes. This batch, made with dextrose (in higher proportion) and dextrin, differed from the other Iberian pork sausages, suggesting that this carbohydrate formula may be more appreciated by Mediterranean consumers.

This study investigates the effect of ultrasonic-assisted preparation on the structural and physicochemical properties of water caltrop starch-palmitic acid complexes as a function of ultrasound intensity and treatment time. All samples exhibited the characteristic birefringence of starch-lipid complexes under the polarized microscope, and flake-like and irregular structure under scanning electron microscope (SEM), indicating the formation of complexes through ultrasonic-assisted preparation. X-ray diffraction pattern further confirmed the transition from the original A-type structure for native starch to V-type structure for starch-lipid complexes, and the relative crystallinity of starch-lipid complexes increased as the ultrasound intensity and treatment time increased. Attenuated total reflectance-Fourier-transform infrared spectroscopy (ATR-FTIR) analysis indicated a decreasing trend in absorbance ratio at wavenumber of 1022 cm^-1/995 cm^-1, suggesting that the increase in the complex promoted the self-assembly within the short-range ordered structure, leading to the formation of bonds between the complexes. However, rapid-visco analysis (RVA) demonstrated that the viscosity generally decreased as the ultrasound intensity and treatment time increased, possibly due to the reduction in molecular weight by ultrasound. Differential scanning calorimetric (DSC) analysis revealed that the control starch-lipid complex without ultrasound treatment (US-0-0) exhibited two distinct endothermic peaks above 90 °C, representing Type I (95-105 °C) and Type II (110-120 °C) V-type complexes. However, ultrasound-treated samples showed only one peak around 95-105 °C and increased enthalpy (∆H), which was likely due to the breakdown of amylose and amylopectin, leading to more complex formation with palmitic acid, while the resulting shorter chains in the ultrasound-modified sample favor the formation of Type I complexes.

Rinsing during surimi protein processing can result in the loss of essential nutrients, such as fats and minerals. Therefore, supplementing functional fats in a stable form can make up for the fat loss of surimi during the rinsing process. This research aimed to investigate the effects of incorporating pre-emulsified flaxseed oil with different concentrations of rutin (0, 0.5, 1.5, 2.5, and 3.5%, dissolved in flaxseed oil, w/v) to Nemipterus virgatus surimi on the gelatinization properties, lipid oxidation, and in vitro static simulated digestion characteristics of surimi gels. The results indicated that the addition of 1.5% rutin significantly improved the water-holding capacity and decreased the cooking loss rate of surimi gel (p < 0.05). The results of optical microscopy and scanning electron microscopy showed that the addition of 1.5% rutin promoted a denser network structure of surimi gel. Furthermore, the incorporation of rutin effectively slowed lipid oxidation in pre-emulsified flaxseed oil surimi gel. Compared with the gel group containing only pre-emulsified flaxseed oil, the addition of rutin significantly reduced the levels of volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARSs) in the gel and also mitigated the decline in acidity (p < 0.05). Moreover, the addition of rutin significantly inhibited the decrease in pH of surimi gel during storage (p < 0.05). In vitro static simulated digestion demonstrated that the addition of 1.5% rutin enhanced the protein digestibility from 71.2% to 77.2% of the surimi gel. Therefore, adding pre-emulsified oil containing an appropriate amount of rutin to surimi can not only compensate for the fat loss during the surimi rinsing process but also effectively improve the quality characteristics of surimi gels. This research will provide a theoretical basis for the effective addition of functional lipids in surimi products and the development of nutritious and healthy surimi products.

The impact of the world's growing population on food systems and the role of dietary patterns in the management of non-communicable diseases underscore the need to explore sustainable and dietary protein sources. Although microalgae have stood out as alternative sources of proteins and bioactive peptides, some species such as Nannochloropsis gaditana remain unexplored. This study aimed to characterize N. gaditana's proteome and evaluate its potential as a source of bioactive peptides by using an in silico approach. A total of 1955 proteins were identified and classified into functional groups of cellular components, molecular functions, and biological processes. In silico gastrointestinal digestion of identified proteins demonstrated that 202 hydrophobic and low-molecular-size peptides with potential bioactivity were released. Among them, 27 exhibited theorical antioxidant, antihypertensive, antidiabetic, anti-inflammatory, and/or antimicrobial activities. Seven of twenty-seven peptides showed ≥20% intestinal absorption, suggesting potential systemic effects, while the rest could act at local level. Molecular docking demonstrated strong affinities with key enzymes such as MPO, ACE, and DPPIV. Resistance to the digestion, capacity to be absorbed, and multifunctionality were demonstrated for peptide FIPGL. This study highlights N. gaditana's potential as a sustainable source of novel potential bioactive peptides with promising local and systemic biological effects.

The key flavor compound formation pathways resulting from indigenous microorganisms during the spontaneous fermentation of wine have not been thoroughly described. In this study, high-throughput metagenomic sequencing and untargeted metabolomics were utilized to investigate the evolution of microbial and metabolite profiles during spontaneous fermentation in industrial-scale wine production and to elucidate the formation mechanisms of key flavor compounds. Metabolome analysis showed that the total amount of esters, fatty acids, organic acids, aldehydes, terpenes, flavonoids, and non-flavonoids increased gradually during fermentation. Enrichment analysis indicated that metabolic pathways related to the synthesis, decomposition, transformation, and utilization of sugars, amino acids, and fatty acids were involved in the formation of key flavor compounds in wine. Metagenomic analysis revealed that Saccharomyces, Hanseniaspora, Zygosaccharomyces, Wickerhamiella, Lactobacillus, and Fructobacillus were the dominant taxa during spontaneous fermentation. They were significantly positively correlated with organic acids, fatty acids, esters, phenols, aldehydes, terpenes, and phenols. In conclusion, this research provides new insights into the metabolic pathways of key flavor compounds formed by indigenous microorganisms during wine fermentation.

Growing interest in functional food ingredients has led to the exploration of pumpkin flour as a nutritional enhancer in wheat-based products. This study investigated the impact of pumpkin flour incorporation (0-20%) on soft wheat flour blends' technological and bioactive properties. The comprehensive analysis included granulometric distribution, techno-functional properties (WHC, WAC, WAI, WSI, SP, OAC), pasting characteristics (RVA), gel texture (TPA), rheological behaviour (frequency sweeps), colour parameters, and bioactive compounds (TPC, DPPH, ABTS) in both water and ethanol extracts. Pumpkin flour addition systematically modified blend properties, with higher fine particle content (13.26% < 80 μm), enhancing water interaction capabilities (WHC increased from 2.52 to 3.56). Pasting behaviour showed reduced peak viscosity (2444.0 mPa·s to 1859.5 mPa·s) but enhanced gel structure stability, evidenced by increased storage modulus (112.7 Pa to 1151.0 Pa) and reduced frequency dependence. Colour parameters showed progressive darkening (L* 91.00 to 84.28) and increased yellow-orange intensity (b* 10.13 to 27.13). Bioactive properties improved significantly, with TPC increasing up to 0.57 mg/1 g DM and 0.34 GAE mg/1 g DM in water and ethanol extracts, respectively, accompanied by enhanced antioxidant activity. Pumpkin flour incorporation successfully enhanced both functional and bioactive properties of wheat flour blends, with particle size distribution and water interactions serving as fundamental determinants of technological functionality, while contributing to improved nutritional value through increased bioactive compounds.

Emulsifiers with antioxidant properties, such as protein/polyphenol complexes, adsorb at the oil-water interface and improve the physical and oxidative stability of emulsions. Here, 2% (w/w) sodium caseinate and varying concentrations of phloretin (0-10 mM) were used to stabilize oil-in-water emulsions. Control emulsions with protein alone showed poor stability with increased droplet sizes from 0.33 µm to 5.18 µm after 30 days, while no significant change was observed in emulsions containing phloretin (remaining below 400 nm). The in vitro antioxidant activities increased with increasing phloretin concentrations (0 to 10 mM). In the ABTS assay, the antioxidant activity improved from 14.02 ± 8.33% to 95.09 ± 1.31%, and in the DPPH assay, it increased from 32.59 ± 2.73% to 99.03 ± 0.14%. Similarly, the oxidative stability of the emulsions improved with increasing phloretin concentrations (0 to 10 mM). After 30 days of storage, PV decreased from 38.22 ± 2.58 µM to 11.81 ± 2.55 µM, and MDA content reduced from 48.43 ± 0.31 µM to 7.24 ± 0.21 µM. Measuring the apparent viscosity demonstrated a reduction in viscosity with the addition of phloretin. These findings demonstrate that incorporating phloretin into sodium caseinate-stabilized emulsions as a novel antioxidant emulsifier can be an effective strategy to extend the shelf life of emulsified food products prone to oxidative deterioration.