<p>With the earliest records of food fraud dating back to ancient history, adulteration of food products is not a contemporary issue. However, the ways in which the industry combats the issue have undoubtedly changed considerably, especially over recent decades. From an analytical perspective, we now have an arsenal of techniques at our disposal to aid identification of adulteration issues and can even pinpoint where in the supply chain an ingredient or product has become affected.</p><p>By definition, adulteration of food is the addition of an extraneous (or lower grade) substance to a food product which reduces its quality and, in some cases, can have an impact on consumer safety. Where intentional, the primary motivation is usually economic, with the aim of lowering costs or increasing the volume of a high value product. However, adulteration can also arise incidentally, where foreign substances are introduced as a result of ignorance, negligence or through the use of improper manufacturing facilities.</p><p>The food industry is experiencing a period of intense economic uncertainty, driven by both immediate factors such as increasing overhead costs, and longer-term factors such as climate change and geopolitical unrest, all of which compromise supply chain security. These pressures mean that some food businesses could be pushed into crisis situations which, without appropriate management, could allow instances of food adulteration to arise. Irrespective of the cause, the inclusion of materials which have not been considered for their toxicological impact, the subsequent mislabelling of the product and the departure from transparent supply chains can all have a serious impact on consumer safety.</p><p>The potential severity of these incidents is illustrated best by the reporting of past examples in the media. One such example was the Chinese milk scandal in 2008, where substandard milk intended for infants was adulterated with melamine in order to generate an artificially high nitrogen result. The intention was to fool the tests that checked for any undeclared dilution of the milk by giving the appearance of a higher protein content. However, melamine is toxic at the concentrations added and as a result, a large number of babies fell sick - in some cases fatally so. Once exposed, techniques able to detect the presence of melamine could be added to testing lists or specifications. However, this example helps to illustrate the potentially lethal cycle created within the field of adulteration detection - fraudsters will often show incredible ingenuity by adapting their strategies in response to advancing technology, and traditional methods of targeted adulterant analysis quickly become inadequate. Bearing in mind the ever-increasing ingenuity of fraudsters and increasing economic factors, how does the food industry protect itself from adulteration threats that are yet to reveal themselves?</p><p>Traditional methods of testing for adulteration have
{"title":"Adulteration analysis: modern strategies","authors":"","doi":"10.1002/fsat.3801_6.x","DOIUrl":"10.1002/fsat.3801_6.x","url":null,"abstract":"<p>With the earliest records of food fraud dating back to ancient history, adulteration of food products is not a contemporary issue. However, the ways in which the industry combats the issue have undoubtedly changed considerably, especially over recent decades. From an analytical perspective, we now have an arsenal of techniques at our disposal to aid identification of adulteration issues and can even pinpoint where in the supply chain an ingredient or product has become affected.</p><p>By definition, adulteration of food is the addition of an extraneous (or lower grade) substance to a food product which reduces its quality and, in some cases, can have an impact on consumer safety. Where intentional, the primary motivation is usually economic, with the aim of lowering costs or increasing the volume of a high value product. However, adulteration can also arise incidentally, where foreign substances are introduced as a result of ignorance, negligence or through the use of improper manufacturing facilities.</p><p>The food industry is experiencing a period of intense economic uncertainty, driven by both immediate factors such as increasing overhead costs, and longer-term factors such as climate change and geopolitical unrest, all of which compromise supply chain security. These pressures mean that some food businesses could be pushed into crisis situations which, without appropriate management, could allow instances of food adulteration to arise. Irrespective of the cause, the inclusion of materials which have not been considered for their toxicological impact, the subsequent mislabelling of the product and the departure from transparent supply chains can all have a serious impact on consumer safety.</p><p>The potential severity of these incidents is illustrated best by the reporting of past examples in the media. One such example was the Chinese milk scandal in 2008, where substandard milk intended for infants was adulterated with melamine in order to generate an artificially high nitrogen result. The intention was to fool the tests that checked for any undeclared dilution of the milk by giving the appearance of a higher protein content. However, melamine is toxic at the concentrations added and as a result, a large number of babies fell sick - in some cases fatally so. Once exposed, techniques able to detect the presence of melamine could be added to testing lists or specifications. However, this example helps to illustrate the potentially lethal cycle created within the field of adulteration detection - fraudsters will often show incredible ingenuity by adapting their strategies in response to advancing technology, and traditional methods of targeted adulterant analysis quickly become inadequate. Bearing in mind the ever-increasing ingenuity of fraudsters and increasing economic factors, how does the food industry protect itself from adulteration threats that are yet to reveal themselves?</p><p>Traditional methods of testing for adulteration have","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"30-34"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_6.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. Hariadi, S. Amien, A. Karuniawan, Sandi Darniadi, Dian Histifarina, Ashri Indriati, S. T. Rahayu, Adnan Adnan, Alvi Yani, Hidayat Hidayat, Laela Nuraini, Ali Asgar, C. Litaay, K. Iswari, Agus Nurawan, Diana Atma Budiman, Rudy Tjahjoutomo, N. Arya, Mita Ramadiyanti
The butterfly pea flower (Clitoria ternatea L.) is a flower that can be grown as a medicinal plant because it contains anthocyanins, which have antioxidant activity. Anthocyanins are compounds that play a role in giving red, purple, and blue colors to petals and fruits. The purpose of this study was to determine the effect of three methods of spray, vacuum, and freeze drying on the physicochemical properties of powdered butterfly pea extract and determine the appropriate type of drying to produce powdered butterfly pea extract as a natural dye. The method used in this study was a randomized block design (RBD) with three treatment levels and four repetitions. The treatments used included drying using a vacuum, spraying, and freezing. The analysis carried out was a physicochemical analysis, which included water content, antioxidant activity, total anthocyanin, dissolution time, solubility, color intensity, and hygroscopicity level. The results showed that the vacuum-, spray-, and freeze-drying methods had a significant effect on water content, antioxidant activity, dissolving time, solubility, color, and hygroscopicity but did not have a significant effect on total anthocyanin. Freeze drying is the best treatment on the parameters of water content, antioxidant activity, and color intensity. Meanwhile, for the solubility level and dissolution time parameters, the best results were in the spray-drying treatment. Vacuum drying is the best treatment on the parameters of total anthocyanin and hygroscopicity.
{"title":"Effect of three drying methods on physicochemical properties of powdered butterfly pea flower extract (Clitoria ternatea L.)","authors":"H. Hariadi, S. Amien, A. Karuniawan, Sandi Darniadi, Dian Histifarina, Ashri Indriati, S. T. Rahayu, Adnan Adnan, Alvi Yani, Hidayat Hidayat, Laela Nuraini, Ali Asgar, C. Litaay, K. Iswari, Agus Nurawan, Diana Atma Budiman, Rudy Tjahjoutomo, N. Arya, Mita Ramadiyanti","doi":"10.5327/fst.00119","DOIUrl":"https://doi.org/10.5327/fst.00119","url":null,"abstract":"The butterfly pea flower (Clitoria ternatea L.) is a flower that can be grown as a medicinal plant because it contains anthocyanins, which have antioxidant activity. Anthocyanins are compounds that play a role in giving red, purple, and blue colors to petals and fruits. The purpose of this study was to determine the effect of three methods of spray, vacuum, and freeze drying on the physicochemical properties of powdered butterfly pea extract and determine the appropriate type of drying to produce powdered butterfly pea extract as a natural dye. The method used in this study was a randomized block design (RBD) with three treatment levels and four repetitions. The treatments used included drying using a vacuum, spraying, and freezing. The analysis carried out was a physicochemical analysis, which included water content, antioxidant activity, total anthocyanin, dissolution time, solubility, color intensity, and hygroscopicity level. The results showed that the vacuum-, spray-, and freeze-drying methods had a significant effect on water content, antioxidant activity, dissolving time, solubility, color, and hygroscopicity but did not have a significant effect on total anthocyanin. Freeze drying is the best treatment on the parameters of water content, antioxidant activity, and color intensity. Meanwhile, for the solubility level and dissolution time parameters, the best results were in the spray-drying treatment. Vacuum drying is the best treatment on the parameters of total anthocyanin and hygroscopicity.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"28 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140263956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ana Luisa Kirsten da Silva, Aniele Silveira Anklam, Kennidy de Bortolli, C. Busso, Renato Eising
Geographical indications (GIs) are crucial for protecting the unique characteristics of products originating from specific places. They preserve the reputation and quality of traditional items, promote cultural heritage, and inform consumers about product origins and quality. Obtaining GI seals can be challenging as it requires reconciling traditional production methods with modern standards. However, the seal brings small producers and traditional products to the forefront, benefiting less-favored regions. GIs ensure consumers purchase products with known quality and reputation while allowing producers to differentiate and command premium prices. Moreover, GIs support regional development by adding value, attracting tourists, and boosting the local economy. Recognizing the value of traditional products and production methods, GIs preserve cultural heritage and encourage sustainable development. Thus, the aim of this review is to highlight the importance of GIs in regional development and traditional product appreciation from the example of the five cheeses with the protected GI seal existing in Brazil.
{"title":"Where does cheese come from? Geographical indications for Brazilian regional development: a review","authors":"Ana Luisa Kirsten da Silva, Aniele Silveira Anklam, Kennidy de Bortolli, C. Busso, Renato Eising","doi":"10.5327/fst.00090","DOIUrl":"https://doi.org/10.5327/fst.00090","url":null,"abstract":"Geographical indications (GIs) are crucial for protecting the unique characteristics of products originating from specific places. They preserve the reputation and quality of traditional items, promote cultural heritage, and inform consumers about product origins and quality. Obtaining GI seals can be challenging as it requires reconciling traditional production methods with modern standards. However, the seal brings small producers and traditional products to the forefront, benefiting less-favored regions. GIs ensure consumers purchase products with known quality and reputation while allowing producers to differentiate and command premium prices. Moreover, GIs support regional development by adding value, attracting tourists, and boosting the local economy. Recognizing the value of traditional products and production methods, GIs preserve cultural heritage and encourage sustainable development. Thus, the aim of this review is to highlight the importance of GIs in regional development and traditional product appreciation from the example of the five cheeses with the protected GI seal existing in Brazil.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140263840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jun Liu, Yingfeng Wang, Miju Su, Qiantu Xie, Bin Xu, Jie Liu, Rong Tan, Liqin Ye
Abstract: The glucose-lowering effects (GLE) and uric acid-lowering effects (UALE) of tea have been widely reported, but the differences in quality and activity of different varieties and grades (DVG) are still unknown. Herein, yellow tea (YT) were chosen, and in this study the effects of YT with DVG on GLE and UALE were investigated and comparised in zebrafish with diabetes and hyperuricemia, and the mechanism of action were deeply researched. Results showed that there were distinct differences in GLE and UALE of YT with DVG after zebrafish evaluation. The GLE and UALE of population cultivar with all different grades were relatively better than that of special early species. The GLE of bud tea and small tea was better than that of large tea. The UALE of small tea was better than that of large tea and then better than that of bud tea. The differences in GLE and UALE may be related to the content levels of phenols because the GLE and UALE was significantly reduced when phenols directly removed from YT solution. Regression analysis revealed that the highest GLE and UALE does not require the highest or lowest content of each phenolic substance, but depend on what components.
{"title":"Analyzing and comparising capacity of glucose- and uric acid-lowering effects of yellow tea with different varieties and grades in zebrafish model","authors":"Jun Liu, Yingfeng Wang, Miju Su, Qiantu Xie, Bin Xu, Jie Liu, Rong Tan, Liqin Ye","doi":"10.5327/fst.03423","DOIUrl":"https://doi.org/10.5327/fst.03423","url":null,"abstract":"Abstract: The glucose-lowering effects (GLE) and uric acid-lowering effects (UALE) of tea have been widely reported, but the differences in quality and activity of different varieties and grades (DVG) are still unknown. Herein, yellow tea (YT) were chosen, and in this study the effects of YT with DVG on GLE and UALE were investigated and comparised in zebrafish with diabetes and hyperuricemia, and the mechanism of action were deeply researched. Results showed that there were distinct differences in GLE and UALE of YT with DVG after zebrafish evaluation. The GLE and UALE of population cultivar with all different grades were relatively better than that of special early species. The GLE of bud tea and small tea was better than that of large tea. The UALE of small tea was better than that of large tea and then better than that of bud tea. The differences in GLE and UALE may be related to the content levels of phenols because the GLE and UALE was significantly reduced when phenols directly removed from YT solution. Regression analysis revealed that the highest GLE and UALE does not require the highest or lowest content of each phenolic substance, but depend on what components.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140426736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-01DOI: 10.13189/fst.2024.120104
Angel Sharon P, P. Gurumoorthi
{"title":"Optimization of Spray Drying Process Parameters for the Production of Cranberry Flavoured Oat Milk Powder Using Response Surface Methodology","authors":"Angel Sharon P, P. Gurumoorthi","doi":"10.13189/fst.2024.120104","DOIUrl":"https://doi.org/10.13189/fst.2024.120104","url":null,"abstract":"","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139685550","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-01DOI: 10.13189/fst.2024.120101
Samya Boulaajine, Hassan Hajjaj
{"title":"Lycopene Extracted from Tomato - A Review","authors":"Samya Boulaajine, Hassan Hajjaj","doi":"10.13189/fst.2024.120101","DOIUrl":"https://doi.org/10.13189/fst.2024.120101","url":null,"abstract":"","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"30 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139685044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-01DOI: 10.13189/fst.2024.120109
Ebtehal A. Altamim
{"title":"Beneficial Effects of Dietary Intake of Soybean and Barley on Hyperlipidemic Albino Rats","authors":"Ebtehal A. Altamim","doi":"10.13189/fst.2024.120109","DOIUrl":"https://doi.org/10.13189/fst.2024.120109","url":null,"abstract":"","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"660 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140469488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-01DOI: 10.13189/fst.2024.120102
Sepni Asmira, K. Sayuti, Armenia Armenia, Daimon Syukri, F. Azima
{"title":"Functionality Screening of Instant Pumpkin Porridge with Cinnamon and Morel Berry Extract for Performance Enhancement of Diabetic Mice's","authors":"Sepni Asmira, K. Sayuti, Armenia Armenia, Daimon Syukri, F. Azima","doi":"10.13189/fst.2024.120102","DOIUrl":"https://doi.org/10.13189/fst.2024.120102","url":null,"abstract":"","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"22 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139684685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lucas Pereira Braga, Katiúcia Alves Amorim, Gilberto Alessandre Soares Goulart, E. Asquieri, C. Damiani
This study aimed to reuse the residue of oil extraction from araticum seeds (AS) (press-cake) applied in mini-cake formulation, partially replacing wheat flour. AS and formulations with different proportions of press-cake flour from araticum seeds (PCFAS) were investigated. The proportions were 0, 5, 10, 15, and 20% of PCFAS in partial replacement of wheat flour. AS, PCFAS, and mini cakes were evaluated for chemical composition, total phenolics, and antioxidant capacity using the FRAP, DPPH, and ABTS methods. The partial wheat flour substitution effects were evaluated by texture, shear, and color parameters. The PCFAS incorporation significantly influenced the mini cakes, providing greater firmness, shear strength, browning of the core, and increased antioxidant capacity. According to the results, AS and PCFAS have high antioxidant capacity and phenolic concentration. The mini cake with 20% PCFAS was considered the best formulation due to an increase in protein, lipid, and antioxidant capacity.
{"title":"Mini cakes prepared with press-cake flour obtained from the oil extraction from araticum seeds (Annona crassiflora mart.)","authors":"Lucas Pereira Braga, Katiúcia Alves Amorim, Gilberto Alessandre Soares Goulart, E. Asquieri, C. Damiani","doi":"10.5327/fst.00078","DOIUrl":"https://doi.org/10.5327/fst.00078","url":null,"abstract":"This study aimed to reuse the residue of oil extraction from araticum seeds (AS) (press-cake) applied in mini-cake formulation, partially replacing wheat flour. AS and formulations with different proportions of press-cake flour from araticum seeds (PCFAS) were investigated. The proportions were 0, 5, 10, 15, and 20% of PCFAS in partial replacement of wheat flour. AS, PCFAS, and mini cakes were evaluated for chemical composition, total phenolics, and antioxidant capacity using the FRAP, DPPH, and ABTS methods. The partial wheat flour substitution effects were evaluated by texture, shear, and color parameters. The PCFAS incorporation significantly influenced the mini cakes, providing greater firmness, shear strength, browning of the core, and increased antioxidant capacity. According to the results, AS and PCFAS have high antioxidant capacity and phenolic concentration. The mini cake with 20% PCFAS was considered the best formulation due to an increase in protein, lipid, and antioxidant capacity.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"379 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140473312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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