| 1. |
- Andersson, Karin, et al.
(author)
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Life cycle assessment (LCA) of food products and production systems
- 1994
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In: Trends in Food Science & Technology. - 0924-2244 .- 1879-3053 .- 0346-718X. ; 5:5, s. 134-138
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Journal article (peer-reviewed)abstract
- In the late 1980s the demands for a more ecological life style and sustainability set off intense research for methods to analyse and assess the environmental impact of products and systems. The methodology crystallizing from this research is called life cycle assessment (LCA). This paper presents the concept, methodology, applications and present status of LCA. LCA as applied to food production systems is discussed in terms of needs, special demands on methodology, the studies that have been performed and ongoing activities. © 1994.
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| 2. |
- Hermansson, Ann-Marie, et al.
(author)
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Developments in the understanding of starch functionality
- 1996
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In: Trends in Food Science & Technology. - 0924-2244 .- 1879-3053. ; 7:11, s. 345-353
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Journal article (peer-reviewed)abstract
- In this article, we describe how starch functionality can be explained in terms of structure. The behaviour of different types of starches is demonstrated by showing how the microstructure of potato and wheat starch is related to their rheological properties. The results illustrate the structural importance of amylose and amylopectin. The microstructure of a completely new type of genetically engineered potato amylopectin starch is presented for the first time.
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| 3. |
- Ohlsson, Thomas, et al.
(author)
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EFFoST 2001 and beyond
- 2001
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In: Trends in Food Science & Technology. - 0924-2244 .- 1879-3053. ; 12:8, s. 261-262
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Journal article (peer-reviewed)
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| 4. |
- Ohlsson, Thomas
(author)
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Minimal processing-preservation methods of the future : An overview
- 1994
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In: Trends in Food Science & Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 5:11, s. 341-344
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Journal article (peer-reviewed)abstract
- Minimal-processing technologies are modern techniques that provide sufficient shelf life to foods to allow their distribution, while also meeting the demands of the consumers for convenience and fresh-like quality. Minimal-processing technologies can be applied at various stages of the food distribution chain, in storage, in processing and/or in packaging. Examples of methods will be reviewed, including modified-atmosphere packaging, high-pressure treatment, sous-vide cooking and active packaging. © 1994.
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| 5. |
- Olafsdottir, G., et al.
(author)
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Methods to evaluate fish freshness in research and industry
- 1997
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In: Trends in Food Science & Technology. - 0924-2244 .- 1879-3053. ; 8:8, s. 258-265
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Journal article (peer-reviewed)abstract
- Knowledge of the various descriptors of properties that are encountered in fish immediately after harvest or catch must be known as well as of the changes in properties that take place over time. This information can be gained by performing controlled storage experiments that extend from the time of harvest until spoilage. Freshness, loss of freshness and spoilage can thus be monitored; once the dynamics and the rate of the various changes that occur have been measured, the next step is to try to develop a model. The future aim is to use a model to determine when a sample was harvested or predict the remaining shelf life of an unknown sample. To achieve this aim, it is useful to combine several measurements obtained by different methodologies and correlate the findings with sensory assessments, which are currently the most used method to evaluate fish freshness.
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| 6. |
- Skjöldebrand, Christina, et al.
(author)
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User-friendly production systems for the food industry
- 1994
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In: Trends in Food Science & Technology. - 0924-2244 .- 1879-3053. ; 5:9, s. 277-280
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Journal article (peer-reviewed)abstract
- Information technology is in a phase of rapid development, and communication needs in the food industry and elsewhere are growing. Many operators in food production plants have little or no experience of computer operation; computer systems designed for use in this environment must therefore be so user-friendly that computer novices can operate them. This article describes projects in the information technology field that aim ultimately to aid the design of computer-based tools for food production plant operators. © 1994.
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| 7. |
- Björck, Inger, et al.
(author)
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Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project
- 2012
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In: Trends in Food Science & Technology. - : Elsevier BV. - 1879-3053 .- 0924-2244. ; 25:2, s. 87-100
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Journal article (peer-reviewed)abstract
- Epidemiological studies have linked whole grain intake to the prevention of the metabolic syndrome, obesity and associated chronic diseases such as CVD and T2D. The Nutrition module within the HEALTHGRAIN project, included 10 partners and undertook in vitro, animal and humanin vivo studies with the overall aims of elucidating the components and mechanisms underlying the health benefits of cereal grains. This review summarises the major outcomes of these studies, including yet unpublished findings.
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| 8. |
- Chen, Lei, et al.
(author)
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A review on advanced microencapsulation technology to enhance bioavailability of phenolic compounds : Based on its activity in the treatment of Type 2 Diabetes
- 2019
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In: Trends in Food Science & Technology. - : ELSEVIER SCIENCE LONDON. - 0924-2244 .- 1879-3053. ; 85, s. 149-162
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Research review (peer-reviewed)abstract
- Background: Studies on and the application of polyphenolic compounds, have recently attracted great interest in the functional foods due to their potential health benefits to humans. However, the major disadvantage associated with phenolic compounds is their constrained bioavailability, mainly caused by its low aqueous solubility, poor stability and limited membrane permeability.Scope and approach: The aim of this study is to give an overview of the microencapsulation technology to enhance bioavailability of phenolic compounds. Furthermore, the anti-diabetic effect of microencapsulated phenolic compounds and capability of them to produce new functional foods will be discussed.Key findings and conclusions: The utilization of microencapsulated polyphenols, instead of free compounds, can effectively alleviate the deficiencies. This review provided valuable insight that may be useful for identifying trends in the commercialization of microencapsulation -technological products or for identifying new research areas. The results published to date confirm that the encapsulation promotes the protection of active compounds, enabling industrial applications of active packaging.
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| 9. |
- Chen, Lei, et al.
(author)
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Recent advances in the development of sesquiterpenoids in the treatment of type 2 diabetes
- 2019
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In: Trends in Food Science & Technology. - : ELSEVIER SCIENCE LONDON. - 0924-2244 .- 1879-3053. ; 88, s. 46-56
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Research review (peer-reviewed)abstract
- Background: Treatment of type 2 diabetes mellitus (T2DM) through dietary terpenoids is receiving a promising interest and sesquiterpenoids' importance for food and pharmaceutical industries is mainly based on the existed scientific works. Scope and approach: Sesquiterpenoids might contribute to prevent or delay T2DM by inhibiting key enzymes relevant for hyperglycemia, modulating beta-cells function, targeting insulin signaling route, etc. Sesquiterpenoids also have been demonstrated to stimulate glucose uptake by enhancing glucose transport, repressing glucose production, or improving lipid metabolism. Key findings and conclusions: In this review, we summarized the latest developments of sesquiterpenoids in the treatment of type 2 diabetes as well as sesquiterpenoids-rich herbs against key enzymes relevant to hyperglycemia, and discussed their underlying molecular mechanisms of anti-diabetic potential. We also suggested a better evaluation of the pharmacological profile of sesquiterpenoids and their derivate with a clear-cut choice of possible human pathologies.
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| 10. |
- El-Seedi, Hesham R., et al.
(author)
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Honeybee products : An updated review of neurological actions
- 2020
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In: Trends in Food Science & Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 101, s. 17-27
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Research review (peer-reviewed)abstract
- Background: According to the World Health Organization, two billion people will attain the age of 60 years or more by 2050. Ageing is a major risk factor for a number of neurodegenerative disorders, which currently possess challenge to the global health status, carrying economic and social consequences. Therefore, attention has been dedicated towards the development of neuroprotective agents derived from natural sources. Honeybee products, such as honey, bee pollen, bee bread, propolis, royal jelly, beeswax, and bee venom have been used for therapeutic purposes since ancient times in Egypt, Greece, and China. Despite the emergence of modern medicine, bee products remain clinically relevant owing to their potential as anti-inflammatory, anti-oxidant, and neuroprotective agents.Scope and approach: This review demonstrates the potential of bee products against neurological disorders in the light of the current literature.Key findings and conclusions: Bee products and individual isolated components have enormous therapeutic potential for multiple neurological disorders. The different studies show overall neuroprotective and nerve-tonic characteristics of bee products, mainly due to their anti-oxidant, anti-inflammatory and anti-apoptotic features. However, some limitations such as allergic reactions and the cytotoxic effect of some bee products warrant a special care in its development as drug leads in future studies.
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| 11. |
- Gomez, Federico, et al.
(author)
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Applying biochemical and physiological principles in the industrial freezing of vegetables: a case study on carrots
- 2004
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In: Trends in Food Science & Technology. - : Elsevier BV. - 1879-3053 .- 0924-2244. ; 15:1, s. 39-43
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Journal article (peer-reviewed)abstract
- We review here the potential benefits of metabolic changes in carrots upon cold stress, a process known as cold acclimation, for the enhancement of quality upon freezing. The damaging action of a previous blanching operation is discussed and the alternative of using mild blanching treatments to minimise tissue damage is reviewed. Blanching treatments, aimed at inactivating enzymes near the surface of the product, may be a potential alternative strategy to minimise the damage to the protected, cold-acclimated cellular system and at the same time avoid the development of off-flavour in stored frozen carrots. (C) 2003 Elsevier Ltd. All rights reserved.
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| 12. |
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| 13. |
- Hansson, Sven Ove, et al.
(author)
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Breeding for public health : A strategy
- 2018
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In: Trends in Food Science & Technology. - : Elsevier. - 0924-2244 .- 1879-3053. ; 80, s. 131-140
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Research review (peer-reviewed)abstract
- Background Plant and animal breeding can contribute to promote human health by providing new and healthier food products that farmers can produce in an economically viable way and consumers will choose to buy and eat. However, this can only be achieved if breeding makes full use of knowledge about nutrition, consumer behaviour, farming and agricultural economics, A strategy is needed for breeding for public health. Scope and Approach: A multidisciplinary group of researchers has developed a strategy for plant and animal breeding for public health. The group includes experts in plant breeding, animal breeding, food science, nutrition science, clinical nutrition, agricultural economics, consumer research, and ethics. Key Findings and Conclusions: An outline is proposed of a strategy for breeding for public health. It aims at improving public health in both low- and high-income countries. To prevent chronic disease, the highest priority should be to develop healthy variants of traditional food items that can be introduced universally, i.e. completely replace the older, less healthy variants. In particular in low-income countries, food products with enhanced micronutrient content are urgently needed. In all countries, crops with improved fatty acid composition can contribute substantially to improved public health. A reasonable second priority is products that may not be suitable for universal introduction but will expectedly be demanded by large groups of consumers. One example could be diminishing the energy density of traditional foodstuffs by reducing their fat, sugar, and starch content and increasing their dietary fibre content, Changes in the current organization of the market for farm products are needed to encourage the production of healthier foodstuffs.
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| 14. |
- Hassan, Mohammad Mahmudul, et al.
(author)
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Residual antimicrobial agents in food originating from animals
- 2021
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In: Trends in Food Science & Technology. - : Elsevier. - 0924-2244 .- 1879-3053. ; 111, s. 141-150
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Journal article (peer-reviewed)abstract
- Background: The agricultural food products industry in Bangladesh depends on utilizing antimicrobials indiscriminately as growth promoters and for controlling infectious diseases. Thus, there is always a risk of antimicrobial agent accumulation in food sources that originate from agricultural production.Methods: In the present study, we collected data from published articles between January, 2013 and December, 2019 on antimicrobial residues in human food sources such as meat, milk, eggs, and fishes.Results: Liver contained the highest percentage of antimicrobial residues (74%; 95% CI: 59.66?85.37) against the in vitro enteric pathogen Escherichia coli in layer chickens. Similar results were demonstrated in liver (68%; 95% CI: 53.30?80.48) and kidney (66%, 95% CI: 51.23?78.79) of layer chickens against Bacillus cereus and Bacillus subtilis. Amongst all antibiotics, the highest concentrations of ciprofloxacin were detected in kidney (48.57%; 95% CI: 31.38?66.01), followed by liver (47.56; 95% CI: 40.88?54.30) of broiler chickens. Ciprofloxacin was also present in liver (46.15%; 95% CI: 33.70?58.96) of layer chickens. The percentage of ciprofloxacin in thigh and breast meat in broiler bird were 41.54% (95% CI: 34.54?48.79) and 37.95% (95% CI: 31.11?45.15) respectively. Enrofloxacin was the second most dominant antimicrobial agent and was present in the liver of both types of poultry (Broiler and Layer chickens: 41.54%; 95% CI: 29.44?54.4 and 437.33%; 95% CI: 30.99?44.01). The prevalence rates of enrofloxacin in thigh and breast meat of broiler chickens were 24.10% (95% CI: 18.28?30.73) and 20.51% (95% CI: 15.08?26.87), respectively. Tetracycline, a commonly used antibiotic in livestock, was present in the liver (49.23%; 95% CI: 36.60?61.93) of layer chickens. In case of aquaculture food products, the highest amount of amoxicillin (683.2 mg/kg) was detected in Tilapia fish (Oreochromis niloticus), followed by 584.4 mg/kg in climbing perch (Anabas testudineus) and 555.6 mg/kg in Rui fish (Labeo rohita). Among the five types of fishes, Rui fish (0.000515 mg/kg) contained the highest concentrations of chloramphenicol antibiotic residues.Conclusions: The presence of antimicrobial residues in meat, milk, egg, and fish is a serious public health threat due to the potential induction of antimicrobial resistance. It can negatively impact the food supply chain, especially with the current strain that it is already facing with the current COVID-19 pandemic. The findings of the present study highlight the ongoing risk of residual antimicrobial agents in food of animal origin in Bangladesh and countries with similar practices. This can draw the attention of public health officials to propose plans to mitigate or stop this practice.
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| 15. |
- Hogenkamp, Pleunie S., et al.
(author)
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Effect of oral processing behaviour on food intake and satiety
- 2013
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In: Trends in Food Science & Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 34:1, s. 67-75
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Journal article (peer-reviewed)abstract
- Many foods can be consumed quickly or with a little chewing. An overview of 33 experiments suggests that oral processing plays a role in food intake by affecting satiation (assessed by the measurement of ad libitum intake) and satiety (assessed by measurement of subjective appetite ratings, subsequent intake, and/or release of hormones, such as CCK and GLP-1). An increase in oral processing may result in an increased timespan for satiety signals to induce meal termination or evoke satiety. Determinants of oral processing (e.g. bite size, chewing, texture) are modifiable factors that may be considered to contribute to food intake regulation.
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| 16. |
- Jonsson, Karin, 1982, et al.
(author)
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Rye and health - Where do we stand and where do we go?
- 2018
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In: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 79, s. 78-87
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Research review (peer-reviewed)abstract
- Background: High whole grain intake has consistently been associated with lowered risk of developing a number of chronic diseases. Among cereals, rye has highest content of dietary fiber, together with a wide variety of bioactive compounds. There is accumulating evidence from intervention studies of physiological effects of rye foods with potential health benefits. Scope and approach: This review summarizes the state of the art of rye and health and identifies future directions for research and innovation, based partly on findings presented at the international conference “The Power of Rye” Åland, Finland, 7–8 June 2017. Key findings and conclusions: Rye foods have well-established beneficial effects on insulin metabolism compared with wheat bread under isocaloric conditions and at standardized amounts of available carbohydrates, which may have positive implications for diabetes prevention. Recent findings suggest that alterations in blood glucose flux partly explain these effects. Moreover, several studies have shown beneficial effects of rye-based foods on satiety, which is one plausible mechanism behind recently demonstrated beneficial effects on weight management. Emerging results indicate beneficial effects of rye intake on inflammation and blood lipids. More research is needed to uncover underlying mechanisms for other demonstrated effects and the long-term implications for health. A challenge with rye-based foods is making them palatable and widely acceptable to consumers. Development of innovative and tasty rye products and targeted communication strategies is crucial in increasing awareness and consumption of rye foods. Novel results in this regard are presented in this review.
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| 17. |
- Karageorgou, Dimitra, et al.
(author)
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Benefits of supplementation with microbial omega-3 fatty acids on human health and the current market scenario for fish-free omega-3 fatty acid
- 2023
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In: Trends in Food Science & Technology. - : Elsevier. - 0924-2244 .- 1879-3053. ; 136, s. 169-180
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Research review (peer-reviewed)abstract
- BackgroundGrowing evidence points to a link between specific fatty acids ingested through the diet and human health. Chain length, saturation degree, and position of double bonds in fatty acids determine their effect in humans. Omega-3 and omega-6 fatty acids have been recognized for their contribution to the prevention and/or treatment of diabetes, cancer, visual impairment, cardiovascular diseases, as well as neurological and musculoskeletal disorders.Scope and approachHumans cannot synthesize these fatty acids in sufficient amounts and need to absorb them through the diet. Oleaginous microalgae constitute a promising, sustainable source of such fatty acids, as they can accumulate up to 85% of lipids on a cell dry weight basis.Key findings and conclusionsThe present review summarizes the potential of oleaginous microalgae as a convenient, economical, and sustainable source of polyunsaturated fatty acids, and explores their beneficial role in human health. The growing prevalence of cardiovascular diseases and changing dietary preferences are driving the increasing demand for microbial omega-3 fatty acids. Following the COVID-19 pandemic, the importance of a healthy immune system has further strengthened the market for omega-3 fatty acids.
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| 18. |
- Khalifa, Shaden A. M., et al.
(author)
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Recent insights into chemical and pharmacological studies of bee bread
- 2020
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In: Trends in Food Science & Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 97, s. 300-316
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Research review (peer-reviewed)abstract
- Background: Bee bread is a product of the fermentation of a mixture of pollen, nectar and bee saliva that is inoculated by a wide range of bacteria and yeasts necessary for fermentation after storage in comb cells. Bee bread is regarded as the chief protein resource that bees can utilize, especially for feeding of larvae and adults. Since ancient times, bee bread has been used in different cultures for several nutritional and therapeutic purposes.Scope and approach: In this review, we attempt to highlight the possible biological activities, chemical components, methods of isolation and structure of bee bread in addition to its food supplement value and/or medical applications.Key findings and conclusions: Bee bread has been shown to exhibit antimicrobial, antioxidant, antiradical, anticancer, and anti-inflammatory activities. The basic chemical components of bee bread include carbohydrates, proteins and vitamins, as well as minerals, fatty acids and other substances such as enzymes, natural antibiotics, antioxidants and hormones. Bee bread is considered to be a beneficial food supplement. In recent years, there has been significant interest in the use of bee bread to treat many illnesses.
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| 19. |
- Khalifa, Shaden A. M., et al.
(author)
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Truffles : From Islamic culture to chemistry, pharmacology, and food trends in recent times
- 2019
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In: Trends in Food Science & Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 91, s. 193-218
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Research review (peer-reviewed)abstract
- Background: Many years back, during Islamic civilization, truffle (Kama'ah) was mentioned by Prophet Muhammed (PBUH) to be well recognized as a therapeutic for eye diseases. (In the Sahihain, it is narrated that the Prophet said: The Kama'ah (truffle) is among the manna (which is a food mentioned in the Qura'n, Surah alBagarah), and its water (extract or juice) cures the eye diseases). Truffles represent a large group of soil fungi belonging to Ascomycota, Basidiomycota, and Zygomycota. Because of their exceptionally profitable protein, fat, polysaccharide, carbohydrate, ash, mineral, phenolic and other organic molecule contents, truffles have been appreciated as food, nutritional and therapeutic sources for many years. Scope and approach: The main aim of this review is to highlight a comprehensive compile of truffles traditional uses, mycochemistry, pharmacological properties and nutritional value with special focus on desert truffles. Such review represents a good candidate reference for future truffle research. Key findings and conclusions: In this review, we discuss the traditional aspects of truffles with reference to Prophetic Traditional Medicine (al-Tibb al-Nabawi) to cure aliments such as trachoma. The use of truffles is justified by many recent research findings with regards to their anti-inflammatory, anti-bacterial, anti-oxidant, and anti-cancer properties. Although the molecular mechanism and functions of the different truffle species have been intensively studied, we look forward to translating these traditional remedies into preclinical and clinical applications.
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| 20. |
- Kumar, Santosh, et al.
(author)
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Chitosan based nanocomposite films and coatings : Emerging antimicrobial food packaging alternatives
- 2020
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In: Trends in Food Science & Technology. - : ELSEVIER SCIENCE LONDON. - 0924-2244 .- 1879-3053. ; 97, s. 196-209
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Research review (peer-reviewed)abstract
- Background: Demand for healthy and safe food with minimal use of synthetic inputs (including synthetic preservatives) is increasing rapidly. Plastic polymers being hazardous to the environment, significant efforts have been devoted to evaluate various bio-based polymers as alternatives to synthetic plastic packaging. Chitin and its deacetylated derivative, chitosan, is primarily a by-product of crustacean, fish and seafood processing and handling. Chitosan possesses antimicrobial activities and film forming property, making them attractive bio-polymers for food packaging and food preservation applications applied through spraying, dipping, coating, or wrapping by films. Scope and approach: This comprehensive review of contemporary research focuses on applications of chitosan and chitosan based nanocomposites in the area of food packaging and preservation. It includes different properties and functionalities of chitosan, various blends and nanocomposites of chitosan, their fabrication techniques, and applications in shelf life extension of fruits, vegetables, meat and fish products. Key findings and conclusions: Chitosan is an attractive alternative to synthetic plastics polymers due to its bio-degradability, antimicrobial activity, and film forming properties. Incorporation of nanomaterials into chitosan based food-packaging systems can prevent the growth of spoilage and pathogenic microorganisms, improve food quality and safety, and extend shelf-life of food. It has been reported that applications of chitosan-based films or coatings or treatments have resulted in shelf life extension of fresh produce, meat products, bread, and dairy products such as cheese which has been highlighted.
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| 21. |
- Lindberg, Ulla, 1969-
(author)
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Research for the retail grocery context : A systematic review on display cabinets
- 2020
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In: Trends in Food Science & Technology. - : Elsevier Ltd. - 0924-2244 .- 1879-3053. ; 100, s. 19-34
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Journal article (peer-reviewed)abstract
- Background: Cabinet and in-store layout design impose high demands on supermarket refrigeration systems, due to temperature requirements and interactions between the ambient environment and the display. It is clear that views diverge on how different barriers should be investigated, and there are reasons to believe that energy efficiency measurements, with regards to both energy efficiency in buildings and energy efficiency in the operations, have weak points. The energy efficiency situation is a paradox that needs to be elaborated on. Scope and approach: The paper presents a systematic literature review of research on open (no doors) or closed refrigerated cabinets (with doors) energy efficiency, chilled groceries and the consumer behavior, followed by an analysis of the contemporary research. The paper draws on findings and collects peer-reviewed articles from databases in order to examine how research has reported on this issue. As a result, 31 articles were framed, with different variables, to form a body of this article. Key findings and conclusions: Empirical research is needed that uses actual data, such as perceptions, behavioral research with lab experiments, and field measurements. Consumers shopping situation, for chilled groceries, is an extensive and complex topic, and a single study cannot provide a complete overview of all its related aspects. The results focus on two objectives. Firstly to present the review and secondly to analyze and identify knowledge gaps within the energy efficiency and store installations in the grocery context.
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| 22. |
- Mukherjee, Subhankar, et al.
(author)
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Sensory development for heavy metal detection: A review on translation from conventional analysis to field-portable sensor
- 2021
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In: Trends in Food Science & Technology. - : ELSEVIER SCIENCE LONDON. - 0924-2244 .- 1879-3053. ; 109, s. 674-689
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Research review (peer-reviewed)abstract
- Background: In recent decades, contaminations with heavy metals ions have adversely affected the environment, food safety, and human health. Heavy metals, leaching to water sources from the industrial effluents, can enter into the aquatic and food chains of humans and animals from a variety of anthmpogenic sources. Scope and Approach: Heavy metal detection has been an intensive area of research today. Both laboratory-based analytical instruments and innovative sensor devices like the electronic nose, electronic tongue, and bio/ chemical sensors have increasingly emerged to meet the demand for legislative actions on environmental pollution control and early warning. These evolving technology and developments particularly in the area of nanotechnology and sensors have become key contributing factors in heavy metal detection. Key Findings and Conclusions: This endeavor aims at exploring this field in detail to understand the key principles behind this flourishing science and summarize the recent development in heavy metal detection technologies. This article also gives a brief review of commercially available portable devices that has the potential to become the next gold standard instruments in heavy metal detection.
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| 23. |
- Møller, A, et al.
(author)
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EuroFIR's food databank systems for nutrients and bioactives
- 2007
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In: Trends in Food Science & Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 18:8, s. 428-433
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Journal article (peer-reviewed)abstract
- The objective of the EuroFIR project is to increase the Internet availability of European national food composition databases and specialised collections, including the EuroFIR BASIS database of bioactive components. Database compilers will upgrade data with food and component descriptions, documenting the compositional values and adding new data following agreed priorities. Prototype EuroFIR databank systems have used both distributed and centralised retrieval. In the preferred approach, database owners provide an interface to the EuroFIR system using an XML data exchange format. Users will have online access to a wide range of European data, linking foods and nutrients through harmonised data description and associated nutrient value information.
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| 24. |
- Patel, Alok, Dr. 1989-, et al.
(author)
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Bioprospecting of thraustochytrids for omega-3 fatty acids : A sustainable approach to reduce dependency on animal sources
- 2021
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In: Trends in Food Science & Technology. - : Elsevier. - 0924-2244 .- 1879-3053. ; 115, s. 433-444
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Journal article (peer-reviewed)abstract
- BackgroundsOmega-3 and omega-6 fatty acids are examples of polyunsaturated fatty acids (PUFAs). The omega-3 α-linolenic acid and omega-6 linoleic acid cannot be generated by humans and, therefore, are considered essential fatty acids. Long-chain PUFAs, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), can be produced from α-linolenic acid in the human body, but at a level too low to meet daily requirements and must be supplemented through the diet. Daily intake of EPA and DHA reduces the risk of heart disease, Alzheimer's, bipolar disorder, schizophrenia, and type 2 diabetes; moreover, DHA is essential for proper visual and neurological postnatal development.Scope and approachFish oil and seafood are the widely used as sources of omega fatty acids, which represents a two-fold problem. First, it depletes fish stocks and impacts negatively on the aquatic environment through excessive aquaculture. Second, the growing popularity of veganism and vegetarianism puts these consumers at risk of omega-3 fatty acid deficiency. Hence, alternative sources of long-chain PUFAs for human consumption should be found. Plants produce only a handful of PUFAs, such as linoleic acid, α-linolenic acid, γ-linolenic acid, and octadecatetraenoic acid.Key findings and conclusionsThraustochytrids, non-photosynthetic marine microorganisms often mislabeled as ‘algae’, represent a promising commercial source of omega-3 fatty acids due to their high content of PUFAs. In this review, we describe lipid synthesis in thraustochytrids and distinguish it from that of other microorganisms, including proper microalgae. Furthermore, we detail the advances in omega-3 fatty acids production from thraustochytrids at laboratory and industrial scale.
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| 25. |
- Patel, Alok, Dr. 1989-, et al.
(author)
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Futuristic food fortification with a balanced ratio of dietary ω-3/ω‰-6 omega fatty acids for the prevention of lifestyle diseases
- 2022
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In: Trends in Food Science & Technology. - : Elsevier. - 0924-2244 .- 1879-3053. ; 120, s. 140-153
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Journal article (peer-reviewed)abstract
- BackgroundOver the last three decades, consumption of total and saturated fat has steadily declined in Western diets as a proportion of calories intake. At the same time, omega (ω)-6 fatty acid intake has risen at the expense of ω-3 fatty acids, resulting in an ω-6/ω-3 ratio of 20:1 or higher.Scope and approachThe observed changes in fatty acids ratio coincide with a significantly increased prevalence of coronary heart disease, hypertension, cancer, diabetes, obesity, rheumatoid arthritis, and autoimmune or neurodegenerative disorders. The low intake of ω-3 fatty acids may be attributed to their absence from the diet or lack of awareness about suitable dietary sources.Key findings and conclusionsA sustainable and cost-effective way of reaching a large population with essential ω-3 fatty acids is fortification of staple foods. A variety of food items enriched with ω-3 have entered the market in recent years, including beef, fish, dairy products, cereals, cereal bars, and infant formula. The present review discusses the role of ω-3 and ω-6 fatty acids, as well as their ratio, on human health. Additionally, it focuses on the latest developments regarding dietary sources, innovative technologies, and challenges of food fortification with ω-3 fatty acids.
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| 26. |
- Rahimi, Parastoo, et al.
(author)
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Impact of the COVID-19 pandemic on food production and animal health
- 2022
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In: Trends in Food Science & Technology. - : Elsevier. - 0924-2244 .- 1879-3053. ; 121, s. 105-113
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Journal article (peer-reviewed)abstract
- Background: Severe acute respiratory coronavirus syndrome 2 (SARS-CoV-2) is the etiological agent of coronavirus disease 2019 (COVID-19). SARS-CoV-2 was first detected in Wuhan, China and spread to other countries and continents causing a variety of respiratory and non-respiratory symptoms which led to death in severe cases.Scope and approach: In this review, we discuss and analyze the impact of the COVID-19 pandemic on animal production systems and food production of meat, dairy, eggs, and processed food, in addition to assessing the impact of the pandemic on animal healthcare systems, animal healthcare quality, animal welfare, food chain sustainability, and the global economy. We also provide effective recommendations to animal producers, veterinary healthcare professionals, workers in animal products industries, and governments to alleviate the effects of the pandemic on livestock farming and production systems.Key findings and conclusions: Port restrictions, border restrictions, curfews, and social distancing limitations led to reduced quality, productivity, and competitiveness of key productive sectors. The restrictions have hit the livestock sector hard by disrupting the animal feed supply chain, reducing animal farming services, limiting animal health services including delays in diagnosis and treatment of diseases, limiting access to markets and consumers, and reducing labor-force participation. The inhumane culling of animals jeopardized animal welfare. Egg smashing, milk dumping, and other animal product disruptions negatively impacted food production, consumption, and access to food originating from animals. In summary, COVID-19 triggered lockdowns and limitations on local and international trade have taken their toll on food production, animal production, and animal health and welfare. COVID-19 reverberations could exacerbate food insecurity, hunger, and global poverty. The effects could be massive on the most vulnerable populations and the poorest nations.
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| 27. |
- Rambaran, Theresa F.
(author)
-
A patent review of polyphenol nano-formulations and their commercialization
- 2022
-
In: Trends in Food Science & Technology. - : Elsevier. - 0924-2244 .- 1879-3053. ; 120, s. 111-122
-
Research review (peer-reviewed)abstract
- Background: The innovative application of nanotechnology to improve the physicochemical properties of polyphenols in the pharmaceutical, nutraceutical, food and cosmetic industries has increased steadily over the last two decades. This proliferation of novel research output and the commercialization of polyphenol nano-formulations has however raised concerns about whether the current state of the regulations governing these products is sufficient.Scope and approach: The use of nanotechnology to prepare state-of-the-art polyphenol nano-formulations was investigated along with their available commercialized forms. Special focus was placed on the types of polyphenols used, the industries in which applications were found, along with the geographical distribution of both patents and commercialized products. The paper also highlights the medical claims of the patented technologies and evaluates current challenges involving their entry into the market.Key findings and conclusions: A large number of nano-polyphenols are being patented and commercialized. A total of 97 nano-polyphenol patents published over the last three years (2019–2021) were found. Approximately 90% of these have potential application in the pharmaceutical or nutraceutical industries. While the medical claims of the patented technologies involving nano-polyphenols are quite diverse, there is no indication that these claims are guided by clinical research. This underscores the significance of firm policies in regulating these products especially given the rate at which they are entering the market. The role nano-polyphenols play in imparting health effects should be supported by sound scientific and clinical data so their safety and efficacy can be validated. This review can impact current regulations and future research.
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| 28. |
- Rini, Listia, et al.
(author)
-
Social media and food consumer behavior : a systematic review
- 2024
-
In: Trends in Food Science & Technology. - : Elsevier. - 0924-2244 .- 1879-3053. ; 143
-
Journal article (peer-reviewed)abstract
- Background: Social media (SM) have become the integral part of consumers’ daily life, prompting multidisciplinary research on their link with human behaviors, including food attitude and consumption. However, the precise role of SM in shaping food consumer behavior remains partially explored.Scope and approach: This review adopts a systematic literature approach, focusing on the methodological and outcome characteristics. Applying PRISMA guidelines, 377 studies were identified and categorized into three SM functions: Tool, Determinant, and Source. Tool studies involved active SM use for research, while Determinant studies measured SM-related variables' impact on outcomes, and Source studies involved data extraction and analysis from SM. This review traces the growth of studies over time, highlighting the study characteristics focusing on the methodology, and the scope of the findings per function.Key findings and conclusion: Data collection methods differed across functions: Source studies relying on user-generated content (UGC) via data mining, other functions mostly employed surveys targeted to participants. Notable platforms include Facebook (Tool) and Twitter (Source), with cross-sectional designs being prevalent. Tool and Determinant studies linked SM with food intention and behavior, Source studies delved into categorization and exploration of UGC and consumers’ sentiments related to food. In both the Tool and Determinant functions, most studies demonstrated the influence of SM on outcome measures. As each function has its own distinct characteristics, knowledge from all functions should be considered to gain comprehensive perspective regarding the relationship between SM and food consumer behavior.
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| 29. |
- Saari, Ulla A., et al.
(author)
-
The vegan trend and the microfoundations of institutional change : A commentary on food producers’ sustainable innovation journeys in Europe
- 2021
-
In: Trends in Food Science & Technology. - : Elsevier. - 0924-2244 .- 1879-3053. ; 107, s. 161-167
-
Journal article (peer-reviewed)abstract
- BackgroundToday's meat and dairy industry has a vast environmental footprint. To reach the UN sustainable development goals (SDGs) of ending hunger globally (SDG #2) and achieving sustainable consumption and production (SDG #12), this food production system needs to change. Recent years have seen the rise in popularity of the vegan or plant-based diet among consumers, which can go some way to reducing the environmental burden. This trend has motivated pioneering food producers to develop innovative vegan food products for niche markets, thus driving the sustainability transition of the food sector.Scope and approach This commentary tracks how three pioneering food companies have responded to the vegan trend in Europe. From the analysis of the sustainable innovation journeys of these innovative food producers, we propose a framework that presents a multi-level perspective on the socio-technical transition of the food production and consumption system.Key findings and conclusions The findings show how food producers, incumbents, and new entrants progress through an early phase of planning a direction and establishing a goal, followed by pivoting and experimenting in response to changes in the business environment. This innovation journey concludes as the company moves from experimentation and learning activities onto innovation implementation. The paper postulates a model that describes how regime level changes arise from the microfoundations of the food production and consumption system, as the innovation journeys of companies drive institutional change towards sustainability. The paper identifies future research avenues to explore the sustainable development of vegan food production in more depth.
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| 30. |
- Schnürer, Johan, 1957-, et al.
(author)
-
Antifungal lactic acid bacteria as biopreservatives
- 2005
-
In: Trends in Food Science & Technology. - : Elsevier. - 0924-2244 .- 1879-3053. ; 16:1-3, s. 70-78
-
Research review (peer-reviewed)abstract
- Food-borne fungi, both yeasts and moulds, cause serious spoilage of stored food. Moulds may also produce health-damaging mycotoxins, e.g. aflatoxins, trichothecenes, fumonisin, ochratoxin A and patulin. Consumer demands for minimally processed foods and reduced use of chemical preservatives have stimulated research on antifungal lactic acid bacteria as biopreservatives. Recently, a number of antifungal metabolites, e.g. cyclic dipeptides, phenyllactic acid, proleinaceous compounds, and 3-hydroxylated fatty acids have been isolated from lactic acid bacteria. This review summarizes these findings and suggests potential applications of antifungal lactic acid bacteria in the preservation of food and feeds.
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| 31. |
- Smarason, Birgir Örn, et al.
(author)
-
Safe and sustainable protein sources from the forest industry - The case of fish feed
- 2019
-
In: Trends in Food Science & Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 84, s. 12-14
-
Journal article (peer-reviewed)abstract
- Background: Aquaculture represents a solution to the future world demand for healthy protein while challenges that require urgent solutions are emerging in feed production, such as the rising costs of feed protein and massive imports. From a European perspective, a large proportion of the protein demand is met with imported protein. This article will focus on the development of protein-rich microorganisms (i.e. Single cell protein) as a novel raw material in fish feed which can be produced as an important co-product in wood-based biorefineries, increasing sustainability and the utilization of organic waste material. Scope and Approach: Developing a safe and sustainable protein resource from local organic waste-material represents an opportunity for Europe to decrease its reliance on nutritional imports, and address mounting food sector sustainability concerns and a growing protein deficit. At the same time, the nutrient recycling industry represents a growing industry, addressing waste valorization and protein feed production concerns at once. Key Findings and Conclusion: An industry and research collaboration has focused on selecting which microorganisms and residual streams from a wood-biorefinery site that would be best suited for production of SCP. The study showed that 38-68% of the fishmeal in a Nile tilapia (Oreochromis niloticus) feed could be replaced with SCP while maintaining a similar or slightly improved fish growth. As reported by FAO, aquaculture production of Nile tilapia in 2014 was 3.7 million tonnes, making it one of the most produced fish species in the world.
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| 32. |
- Timotijevic, L., et al.
(author)
-
Designing a research infrastructure (RI) on food behaviour and health : Balancing user needs, business model, governance mechanisms and technology
- 2021
-
In: Trends in Food Science & Technology. - : Elsevier Ltd. - 0924-2244 .- 1879-3053. ; 116, s. 405-414
-
Journal article (peer-reviewed)abstract
- Background: A better understanding of food-related behaviour and its determinants can be achieved through harmonisation and linking of the various data-sources and knowledge platforms. Scope: We describe the key decision-making in the development of a prototype of the Determinants and Intake Platform (DI Platform), a data platform that aims to harmonise and link data on consumer food behaviour. It will be part of the Food Nutrition Health Research Infrastructure (FNH-RI) that will facilitate health, social and food sciences. Approach: The decision-making was based on the evidence of user needs and data characteristics that guided the specification of the key building blocks of the DI Platform. Eight studies were carried out, including consumer online survey; interview studies of key DI Platform stakeholders; desk research and workshops. Key findings: Consumers were most willing to share data with universities, then industry and government. Trust, risk perception and altruism predicted willingness to share. For most other stakeholders non-proprietary data was most likely to be shared. Lack of data standards, and incentives for sharing were the main barriers for sharing data among the key stakeholders. The value of various data types would hugely increase if linked with other sources. Finding the right balance between optimizing data sharing and minimizing ethical and legal risks was considered a key challenge. Conclusions: The development of DI Platform is based on careful balancing of the user, technical, business, legal and ethical requirements, following the FAIR principles and the need for financial sustainability, technical flexibility, transparency and multi-layered organisational governance.
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| 33. |
- van Buggenhout, Sandra, et al.
(author)
-
Structural design of natural plant based foods to promote nutritional quality
- 2012
-
In: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 24:1, s. 47-59
-
Journal article (other academic/artistic)abstract
- During traditional industrial processing of fruit and vegetable derived foods, consideration of the eventual retention, bio-accessibility or bio-availability of nutrients has hitherto been a secondary priority. Indeed standard processing of soups and sauces involves treating all ingredients in a similar way, usually by prolonged heat treatment and results in both lowered nutritional value and sensory quality of food products. Such products are typically structured using various additives including starches, gums and stabilizers, which consumers regard as unnatural, rather than exploiting the endogenous structuring potential of the fruit and vegetable ingredients as available at the farm gate. Recent studies undertaken within the EU sponsored 'Healthy Structuring' project have shown how to design an industrially manufactured product with good sensory qualities that is natural and nutritious. The strategy has been to use the inherent structural and nutritional properties of the raw material ingredients, on the one hand to ensure the textural quality of the final product without the use of artificial gums or stabilizers and, on the other hand to optimize the nutritional quality of the final product. This review briefly summarizes both the approach taken and the results obtained within the project.
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| 34. |
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| 35. |
- Zamaratskaia, Galia, et al.
(author)
-
Biochemical characteristics and potential applications of ancient cereals : an underexploited opportunity for sustainable production and consumption
- 2021
-
In: Trends in Food Science & Technology. - 0924-2244 .- 1879-3053. ; 107, s. 114-123
-
Journal article (peer-reviewed)abstract
- Background: There is currently renewed interest in foods based on ancient cereals because consumers oftenconsider such foods to be healthy and sustainable. Interest in ancient cereals is also growing among farmers andin the food industry due to increased demands for adaptability and the urgent need to preserve genetic diversity.Scope and approach: In this review, we attempt to summarise recent findings regarding the content of nutrientsand bioactive compounds in ancient cereals and their potential impact on human health in comparison withmodern varieties. A literature review was conducted by collecting, evaluating and analysing data from publicationsin peer-reviewed scientific journals written in English language. Key findings and conclusions: As indicated in several studies, ancient cereal varieties might have beneficialnutritional profile and consumers appreciate the taste and flavour of foods based on ancient cereals. These cerealshave the potential to contribute to the improved sustainability and resilience of cropping systems. Inaddition, the production and consumption of foods based on ancient cereals indirectly encourages biodiversity,which has become a priority in environmental and organic farming circles. In conclusion, due to their uniquenutritional value and phytochemical profile as well as their sensory characteristics, there is good potential forancient cereals and associated products to become a part of a healthy diet.
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| 36. |
- Blokhuis, Harry
(author)
-
Best practice framework for animal welfare certfication schemes
- 2014
-
In: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244. ; 37, s. 127-136
-
Journal article (peer-reviewed)abstract
- Certification schemes that aim to provide an assurance on animal welfare have been developed in many countries but there is no internationally agreed mechanism for recognising the equivalence of animal welfare schemes. The lack of standardisation is a complication in international trade as the lack of clarity may impede demand for products from animals reared according to specified levels of welfare. An important first step is to define a credible best practice framework for animal welfare certification schemes that could apply in any country. Schemes may aim to provide assurance on minimum levels of welfare or may also aim to promote welfare improvement within their scheme membership. It is proposed here that certification schemes wishing to make animal welfare claims could adopt a scheme level continuous improvement approach, as already used in quality and environmental certification schemes, to promote improvement at a farm level. It is suggested that this can be achieved by using the following four generic principles. Firstly the scheme can operate a management system that coordinates scheme activities which actively promote improvement in animal welfare within participating farms. This management system should include the following generic steps: plan (establish the objectives including desired outcomes, scheme requirements and monitoring processes), do (implement scheme inspection systems and support structures), check (measure and monitor the process and results) and improve (take action to improve performance). Secondly the scheme should develop progressive resources and outcomes requirements that comply with relevant legislation, encourage the provision of opportunities valued by the animals, promote farm level continuous improvement in important welfare outcomes and require innovation not to compromise welfare goals. Thirdly the scheme should target its assessment and support resources on important welfare concerns. Activities should include assessment of relevant welfare requirements and outcomes, promoting interest amongst farmers in their management, ensuring technical advice is available and insisting on remedial action for those farmers with consistent poor outcomes. Finally by taking an evidence-based, participatory and transparent approach the scheme should also embrace external scrutiny and involvement.
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| 37. |
- Boostani, Sareh, et al.
(author)
-
A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications
- 2021
-
In: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244. ; 109, s. 303-321
-
Research review (peer-reviewed)abstract
- Background: Controlled release (CR) systems have emerged as powerful platforms for innovative formulations and dietary designs to enhance the techno-functional performance of bioactive food ingredients both in human body and food products. Generally, the term CR, has developed to indicate delivery systems with optimal control over release rate and performance. However, there are principles and requirements for properly designing the controlled delivery systems in the food sector. Scope and approach: This study comprehensively and systematically reviews necessary principals of the release, aiming to provide a robust background for the design of appropriate CR systems. Different release mechanisms and release profiles are described, and the factors affecting the release of food ingredients into the food matrix or digestive tract are also discussed. Accordingly, this paper reveals the ways of designing CR systems and illustrates various potential carriers either for gastrointestinal delivery or techno-functional applications. Key findings and conclusions: The use of several nanostructures has been described based on the concepts of CR formulations to encapsulate different food ingredients. Overall, this review highlights the link between the underlying aspects and exemplified evidences that provides insights into the rational design of a controlled delivery formula, which could be beneficial for those who are working in the field of bioactive-loaded carriers and encapsulation systems.
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| 38. |
- Demir, Eda, et al.
(author)
-
Reversible electroporation caused by pulsed electric field – Opportunities and challenges for the food sector
- 2023
-
In: Trends in Food Science and Technology. - 0924-2244. ; 139
-
Research review (peer-reviewed)abstract
- Background: The application of Pulsed Electric Field (PEF) to food may result in reversible or irreversible electroporation of cell membranes, depending on whether cell homeostasis is restored after resealing. Restoration of homeostasis upon reversible electroporation implies the recovery of the pre-pulse transmembrane potential and the restoration of cell metabolic functions. Enhanced membrane permeability caused by reversible electroporation would allow impregnation of cells with foreign molecules and/or stress-induced metabolic reactions. The impregnation of cells and the induction of stress in cells could open new opportunities for the application of PEF in the food industry. Scope and approach: Most of the published literature on the application of PEF in food systems focuses on the irreversible process, mainly targeting cold pasteurization or mass/heat transfer enhancement. This review focuses on the application of reversible electroporation to enhance metabolic production of secondary metabolites, to accelerate seed germination and fermentation, and as pre-treatment prior to freezing and drying. Finally, the challenges for industrial application of this technology are discussed. Key findings and conclusions: The application of reversible electroporation as a pre-treatment prior to unit operations in the food industry has the potential to improve the quality of the final product in terms of structure, nutritional value or increased productivity. However, its industrial application faces several challenges, related to difficulties in process optimization, scale-up and equipment design. Therefore, significant efforts are still required to apply reversible electroporation on an industrial scale in the future.
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| 39. |
- Gutiérrez, Tomy J., et al.
(author)
-
Update of the concept of type 5 resistant starch (RS5) : Self-assembled starch V-type complexes
- 2021
-
In: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244. ; 109, s. 711-724
-
Research review (peer-reviewed)abstract
- Background: All starch fractions not digested and absorbed in the small intestine of healthy humans are considered resistant starch (RS), and their habitual intake has been associated with different beneficial effects on health. In particular, starch-lipid V-type complexes, such as starch-fatty acids and starch-monoglycerides, have traditionally been classified as type 5 RS. Scope and approach: Other starch V-type complexes have emerged more recently, such as starch-glycerol, starch-amino acids, starch-peptides, starch-proteins, starch-lipid-protein, starch-polyphenols, starch-other polysaccharides, among others, which do not fit well into the traditionally accepted nutritional classification of RS. Here, these complexes are analyzed in order to highlight the pertinence of redefining RS5 for the inclusion of this new type of RS. Key findings and conclusions: All those self-assembled starch V-type complexes can be classified as RS5. However, starch-polyphenol V-type complexes should particularly be further investigated to ensure their inclusion in this new extended RS5.
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| 40. |
- Hartstra, A. V., et al.
(author)
-
Interplay between gut microbiota, its metabolites and human metabolism: Dissecting cause from consequence
- 2016
-
In: Trends in Food Science & Technology. - : Elsevier BV. - 0924-2244. ; 57, s. 233-243
-
Journal article (peer-reviewed)abstract
- Background: Alterations in gut microbiota composition and bacterial metabolites have been increasingly recognized to affect host metabolism and are at the basis of metabolic diseases such as obesity and type 2 diabetes (DM2). Intestinal enteroendocrine cells (EEC's) sense gut luminal content and accordingly secrete hormones that modulate glucose and lipid metabolism and affect satiety. It has become evident that microbial metabolic products significantly affect EEC function. Scope and approach: In this review, we will discuss current insights in the role of the gut microbiota and its metabolites in development of obesity and DM2 and elaborate on interventions that modulate EEC action. Key findings and conclusions: Studies including fecal transplantation and Roux-en-Y gastric bypass (RYGB) in humans and animal models suggest that the gut microbiota and its metabolites causally contribute to development of obesity and DM2. Emerging evidence suggests that the gut microbiota and its metabolites can modulate secretion of EEC hormones that regulate appetite and insulin secretion. Dispersed intestinal expression and low abundance make EEC's difficult to study. Since current intestinal sampling methods in humans are mostly limited to the colon, this leaves a large part of EEC function understudied. It would therefore be relevant to develop means to extend sampling methods throughout to entire GI tract. (C) 2016 Elsevier Ltd. All rights reserved.
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| 41. |
- Hjortmo, Sofia, 1978, et al.
(author)
-
Inherent biodiversity of folate content and composition in yeasts
- 2005
-
In: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244. ; 16:6-7, s. 311-316
-
Journal article (peer-reviewed)abstract
- We have studied folate content and composition in 44 yeast strains cultivated in a synthetic medium at standardised conditions. Folates were measured by a validated HPLC method. The total folate content ranged from 4000 to 14,500 mu g/100g dry matter showing a large biodiversity among studied yeasts. The forms found were 5-CH3-H(4)folate and H(4)folate, also varying extensively in relative amounts between different strains. Several strains showed a showed two-fold or higher folate content as compared to the control strain-a commercial strain of Baker's yeast. This indicates that folate content in yeast-fermented foods may be more than doubled merely by choosing a proper strain.
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| 42. |
- Huang, Dan, et al.
(author)
-
Application of infrared radiation in the drying of food products
- 2021
-
In: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244. ; 110, s. 765-777
-
Research review (peer-reviewed)abstract
- Background: Drying is an important method to preserve food products. Although many traditional drying technologies (hot air, freeze, microwave drying) have been applied successfully to various food products, each drying technique has its own advantages and disadvantages. Novel drying methods such as infrared drying, have become very popular. Scope and approach: This study gives an overview on the application of infrared radiation in the drying of food products in the last decade. The effects of main parameters (infrared power, intensity, distance, wavelength and drying temperature) and the introduction of infrared radiation on drying kinetics and food quality were discussed. Inconsistencies were pointed out and analyzed in detail. Key findings and conclusions: Drying kinetics was improved by introducing infrared radiation and increased with increasing infrared power, intensity, drying temperature and decreasing infrared distance. However, a very high infrared power, intensity, drying temperature and a very low infrared distance should be avoided as the food products will be overheated. The effects of infrared parameters on food quality were unpredictable. The energy consumption under infrared radiation was also variable. When the reduction of drying time was considerable, the energy consumption decreased. When the reduction was insufficient, the energy consumption increased. The application of infrared radiation will also affect the food quality. Generally, the infrared radiation can decrease the water activity, reduce the total color change and improve the nutrient retention.
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| 43. |
- Lillford, P.J., et al.
(author)
-
Global missions and the critical needs of food science and technology
- 2021
-
In: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244. ; 111, s. 800-811
-
Research review (peer-reviewed)abstract
- Background: Achievement of many Sustainable Development Goals has a critical reliance on the food chain at both a global and local level. The future contribution of the biological sciences to agriculture and human health has been widely recognised, but the enabling science and engineering underpinning food manufacturing and distribution has not been so thoroughly examined. Scope and approach: The challenges confronting Food Science and Technology are considered from a global perspective and routes to their solutions are expressed as Mission Statements requiring multidisciplinary collaboration. These encompass the introduction of novel raw materials; changes in Manufacturing, including process and systems engineering; waste reduction and product safety and traceability. Approaches to better health via improved diets are presented, including “Hidden Hunger” and affordable foods for the poor as well as the increasing role of advanced digital technologies such as Machine Learning and Artificial Intelligence. Key findings and conclusions: Our analysis demonstrates that FS&T is a crucial knowledge base that will allow advances in Primary Production to be sustainably converted to better control of Health through Diet. The missions involve new greater interdisciplinary collaboration, and require development of new measurement science. The need for continuing investment in food science and technology is global, but its application will require different approaches in local regions. It is vital that continuous education and training is increased by both public and private sector investment. Consumers must also be engaged to increase their awareness of new technologies and their consequent benefits to food supply and healthier diets.
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| 44. |
- Ólafsdóttir, G, et al.
(author)
-
Methods to evaluate fish freshness in research and industry
- 1997
-
In: Trends in Food Science and Technology. - 0924-2244. ; 8, s. 258-265
-
Journal article (peer-reviewed)abstract
- Current work in a European concerted action project ‘Evaluation of Fish Freshness’ (AIR3 CT94-2283) focuses on harmonizing research activities in the area of fish freshness evaluation in leading fish laboratories in Europe (see Box 1). The overall aim of the concerted action project is to validate methods for the assessment of fish freshness and to discuss the freshness criteria for fish commercialized within the European Union. The project's participants are working in subgroups studying sensory analysis, microbiology, volatile compounds, proteins, lipids, adenosine triphosphate and physical measurements with respect to fish freshness evaluation. In this article, the different subgroups have summarized changes that occur in fish and methods to evaluate fish freshness as a first step towards the definition of criteria for fish freshness.
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| 45. |
- Rasmussen, Martin Krøyer, et al.
(author)
-
Critical review of cultivated meat from a Nordic perspective
- 2024
-
In: Trends in Food Science and Technology. - 0924-2244. ; 144
-
Research review (peer-reviewed)abstract
- Background: Cultivated meat is a novel technology with the potential to partly substitute conventional meat in the future. Production of cultivated meat is based on biotechnology for tissue engineering, up-scaling of cell cultures and stem-cell differentiation, providing the basis for large-scale proliferation of the parent cell and subsequent differentiation into primitive skeletal muscle structures known from conventional meat. Development of cultivated meat is considered a socio-technological challenge including a variety of technical, sustainability, ethical, and consumer acceptance issues. Scope and approach: As the Nordic countries share common history and roots of food culture, cultivated meat will be introduced into a socio-cultural context with established food traditions. This review summarizes the current knowledge and activities on the development of cultivated meat in the Nordic countries and considers this novel food product in a specific socio-cultural context. Key findings and conclusions: The production of cultivated meat in the Nordic countries, must encompass solutions that are accepted by the typical Nordic consumer. In general, this favors solutions for cell culturing based on non-GMO cells and locally accessible raw material for cell medias and scaffolding. From the perspective of the Nordic countries, this will improve the environmental, societal, and ethical context of cultivated meat.
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| 46. |
- Van Buggenhout, S., et al.
(author)
-
In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes
- 2010
-
In: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244. ; 21:12, s. 607-618
-
Journal article (peer-reviewed)abstract
- Carotenoids represent an example of micronutrients for which processing-induced food structure changes (e.g., matrix disruption) strongly influence their bioavailability. The available scientific information on this topic resulting from both in vivo and in vitro studies shows however the complexity of this problem. Although in vitro studies have been shown useful to better understand the relation between processing and carotenoid bioavailability, there is still conflicting information. To expand our current knowledge on this topic in order to allow rational design of food processing solutions resulting in products with maximal carotenoid accessibility and (bio)availability, it is suggested (i) to further evaluate and standardize in vitro models to be used as high throughput screening tools to determine the effect of extrinsic (process-related) and intrinsic (product-related) factors and (ii) to integrate food structure information as a useful approach for understanding and quantifying the bioavailability of carotenoids in foods. However, it will be necessary to validate the information obtained from these in vitro methods thoroughly against human studies (in vivo studies).
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| 47. |
- Vázquez Gutiérrez, Jose Luis, et al.
(author)
-
Current potential and limitations of immunolabeling in cereal grain research
- 2015
-
In: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244. ; 41, s. 105-117
-
Research review (peer-reviewed)abstract
- lmmunolabeling techniques have made a valuable contribution to cereal grain research during the past decade in terms of precise localization of specific compounds. While these techniques have several limitations, such as the availability and specificity of the antibodies, immunolabeling has proven especially useful in cereal studies seeking a better understanding of grain development and characterization. According to the literature reviewed in this paper, immunolabeling techniques will continue to be a useful tool in the characterization and localization of cereal grain components.
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| 48. |
- Vidakovic, Aleksandar
(author)
-
Factors affecting consumers' evaluation of food derived from animals fed insect meal: A systematic review
- 2023
-
In: Trends in Food Science and Technology. - 0924-2244. ; 138, s. 310-322
-
Research review (peer-reviewed)abstract
- Background: Research in recent years has shown there is high potential for various insect species to converting organic substrates into high-quality feedstuffs. Insect-derived meal is increasingly being used to replace conventional feedstuffs such as soybean and fishmeal in animal diets, due to its high protein and essential amino acid content. However, research on consumer acceptance of foods derived from animals produced using insect-based meal is fragmented.Scope and approach: A systematic literature review was carried out in Scopus, Web of Science, AgEcon, and Google Scholar, with a total of 28 articles meeting the selection criteria. Papers were reviewed to identify factors affecting consumer acceptance of insect-based feed.Key Findings and Conclusions: Overall, the review indicated that insects are more acceptable to consumers as an animal feedstuff than as human food. The most important factors influencing consumer evaluation of insect-based feed included risk perceptions, knowledge and heuristic cues. Ethical and environmental concerns also played a role in the decision-making process, but their effect on consumer acceptance of using insects in animal feed was less important. Food neophobia, disgust and uncertainties about safety and health, mainly deriving from lack of knowledge on the part of consumers, emerged as critical barriers to acceptance of insects in animal feed. Greater familiarity with the technology used for the production of insect meals could alleviate disgust and even lessen the impact of neophobia, although affective emotional reactions are unlikely to be changed by awareness and provision of information alone. Technological issues (including substrates and insect species) as well as price changes in the resulting animal-based foods are relevant factors that warrant further research in relation to consumer acceptance.
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| 49. |
- Vågsholm, Ivar, et al.
(author)
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Achievement V - Methods for breaking the transmission of pathogens along the food chain: Detection of viruses in food
- 2011
-
In: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244. ; 22, s. S49-S57
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Journal article (peer-reviewed)abstract
- Traditionally the focus for control of food-borne disease has been bacteria. During the last decade viruses have emerged as important sources of food borne human disease. Since the traditional bacteriological indicators, are not reliable for viral contamination, new methods are needed. PCR has enhanced the detection of virus in food. A challenge for developing detection reliable methods for viruses in food is that food matrices vary in composition, high sequence variability and inhibitors may be present. Therefore it is necessary to develop assays that have high diagnostic sensitivity, are broad and robust, and combine sample concentration and removal of inhibitors
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- Vågsholm, Ivar
(author)
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Challenges and opportunities in the implementation of new meat inspection systems in Europe
- 2021
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In: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244. ; 116, s. 460-467
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Research review (peer-reviewed)abstract
- Background: The traditional meat inspection system is often found to be inefficient. Meat inspection in European countries is in a phase of modernisation to reflect improvements in livestock health and advances in understanding meat safety. The key point of progress is to replace the traditional meat inspection with risk-based meat inspection, including the elements of a meat safety assurance system (MSAS). Scope and approach: Modernisation of meat inspection was launched by the European Food Safety Authority's (EFSA) opinions and recommendations in the period 2011-2013 and consequent amendments to the EU meat inspection legislation in the period 2014-2019. For this study, the EU-funded RIBMINS COST Action conducted a comprehensive survey using an in-depth questionnaire to estimate the level of implementation of new risk-based meat inspection systems in Europe, stakeholders' confidence in the new systems and the main identified obstacles. Key findings and conclusions: The implementation of new meat inspection systems is still ongoing, as they have been fully implemented in just 61%, 42% and 38% of the surveyed countries in the pig, bovine, and poultry sectors, respectively. The main identified obstacles are existing trade agreements with 3rd countries, costs of implementation, inadequate food chain information and resistance from meat inspectors. Improvement of all components of the current meat inspection systems is a prerequisite for further modernisation.
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