Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing

The application of emerging, novel processing techniques such as high hydrostatic pressure or pulsed electric fields can be utilized to replace, enhance or modify conventional techniques of food production. In addition to quality improvements and consumer benefits by gentle microbial inactivation and improvement of mass transfer processes, their potential to improve energy efficiency and sustainability of food production will be discussed within this review.     

Recent advances in molecular techniques to study microbial communities in food-associated matrices and processes

In the last two decades major changes have occurred in how microbial ecologists study microbial communities. Limitations associated with traditional culture-based methods have pushed for the development of culture-independent techniques, which are primarily based on the analysis of nucleic acids. These methods are now increasingly applied in food microbiology as well. This review presents an overview of current community profiling techniques with their (potential) applications in food and food-related ecosystems. We critically assessed both the power and limitations of these techniques and present recent advances in the field of food microbiology attained by their application. It is unlikely that a single approach will be universally applicable for analyzing microbial communities in unknown matrices. However, when screening samples for well-defined species or functions, techniques such as DNA arrays and real-time PCR have the potential to overtake current culture-based methods. Most importantly, molecular methods will allow us to surpass our current culturing limitations, thus revealing the extent and importance of the ‘non-culturable’ microbial flora that occurs in food matrices and production.     

食品级过氧化氢的应用及其净化技术

本方介绍了食品级过氧化氢的应用、现状及生产技术,简述了食品级过氧化氢中各种杂质的来源、危害及其脱除杂质的常用净化方法,并对精馏、吸附、树脂交换、重结晶、超临界萃取以及膜分离等各种净化技术的优势和不足进行比较。综述了食品级过氧化氢生产技术的发展趋势和应用前景。     

Genetically modified starter and protective cultures

Modern approaches towards starter and protective culture improvement rely on advances in molecular biology. For most microorganisms used for food production, gene technological methods have been well developed. By recombinant DNA technology, ‘tailor-made’ starter and protective cultures may be constructed so as to combine technically desirable features. A single strain which normally would fail to accomplish a given ‘wtask’ may now be improved so as to meet a set of requirements necessary for a specific production or preservation process (e.g. wholesomeness, no off-flavour production, overproduction of bacteriocins or particular enzymes). In addition, undesirable properties (e.g. mycotoxin or antibiotic production by cheese moulds) may be eliminated by techniques such as ‘gene disruption’.     

Evaluation and interpretation of data obtained with immunoassays and DNA-DNA hybridization techniques

During the last decade several new analytical techniques have been developed for testing food products and clinical samples. One technique uses sensitive immunoassays such as enzyme-linked immunosorbent assay (ELISA) and latex agglutination. The most important step in developing sensitive immunoassays is the evaluation of the assay for specificity, cross-reactivity and sensitivity. False-negative results can easily be detected by adding known quantities of antigen to the sample. The most appropriate way to detect false-positive results is the specific inhibition of the immunological reaction by addition to the test-sample of either synthetic epitopes or anti-idiotype antibodies. The progress in recombinant DNA techniques now offers opportunities for application as analytical tools in food and clinical microbiology. Methods are being developed to detect microorganisms by their nucleic acid sequence using the so-called hybridization procedure. With this technique, labelled DNA fragments (probes) are hybridized with a complementary base sequence present in the microorganism. Foodborne pathogens can be detected by using a probe with a complementary base sequence which codes for toxin production. DNA-DNA hybridization techniques may replace the traditional cultural techniques for assaying pathogenic micro-organisms. However, more experience with these techniques is needed before further evaluation can be given.     

Application of immunoassay in the food industry

Immunoassay techniques using the highly specific and sensitive nature of immunological reactions have been developed and applied in the food industry for detecting the naturally occurring constituents, antibiotics, pesticide residues, microorganisms, and fragments of microbial constituents related to food analysis, food production, food processing, and food safety. Both polyclonal and monoclonal antibodies are employed for the development of the various immunoassay systems, including enzyme-linked immunoassay (ELISA) and radioimmunoassay (RIA). Immunoassay techniques provide complementary and/or alternate approaches in reducing the use of costly, sophisticated equipment and analysis time, but still maintaining reliability and improved sensitivity. Immunoassay techniques in their most simple forms provide excellent screening tools to detect adulteration and contaminations qualitatively. The application of immunoassay techniques contributes tremendously to the quality control and safety of our food supply.     

Potential for detection and discrimination between mycotoxigenic and non-toxigenic spoilage moulds using volatile production patterns: a review.

There has been interest in the development of techniques for the rapid early detection of mycotoxigenic moulds in the food production chain. The development of sensor arrays that respond to the presence of different volatiles produced by such moulds has been examined as a potential method for the development of such detection systems. Commercial devices based on such sensor arrays, so-called 'electronic noses', have been examined extensively for the potential application of determining the presence of mycotoxigenic moulds in food raw materials. There is also interest in using the qualitative volatile production patterns to discriminate between non-mycotoxigenic and mycotoxigenic strains of specific mycotoxigenic species, e.g. Fusarium section Liseola, Penicillium verrucosum and Aspergillus section Nigri. This paper reviews the technology and available evidence that the non-destructive analysis of the headspace of samples of food raw materials or the discrimination between strains (mycotoxigenic and non-mycotoxigenic) can be determined using volatile fingerprints.     

Designer colloids in structured food for the future

Recent advances in the understanding of colloids has enabled the design of food products that are healthier and tastier, in line with consumer expectations. Specifically, emulsion design and hydrocolloid structuring can be used to address the issue of fat reduction in foods by allowing the production of reduced fat products that provide similar sensory attributes. Additionally, various techniques for encapsulating molecules, such as flavour, nutraceuticals or drugs, are now being developed. The application of such techniques in food products can improve micronutrient bioavailability by means of targeted and controlled delivery, increasing the nutritional value. Colloidal structures can also be designed to enhance consumer experience, mimic fat or control satiety. Such novel improvements, as well as their potential translation into commercial food products, are highlighted in this paper, which focuses primarily on the areas of emulsion technologies and hydrocolloids. © 2013 Society of Chemical Industry     

Emerging Biorecognition and Transduction Schemes for Rapid Detection of Pathogenic Bacteria in Food

The presence of unsafe levels of microorganisms in food constitutes a growing economic and public health problem that necessitates new technology for their rapid detection along the food continuum from production to consumption. While traditional techniques are reliable, there is a need for more sensitive, selective, rapid, and cost‐effective approaches for food safety evaluation. Methods such as microbiological counts are sufficiently accurate and inexpensive, and are capable of determining presence and viability for most pathogens. However, these techniques are time consuming, involve destructive sampling, and require trained personnel and biosafety‐certified facilities for analysis. Molecular techniques such as the polymerase chain reaction have greatly improved analytical capability over the last decade, achieving shorter analysis time with quantitative data and strain specificity, and in some cases the ability to discriminate cell viability. The emerging field of nanosensors/biosensors has demonstrated a variety of devices that hold promise to bridge the gap between traditional plate counting and molecular techniques. Many nanosensors/biosensors are rapid, portable, accurate devices that can be used as an additional screening tool for identifying unsafe levels of microorganisms in food products with no need for pre‐enrichment. In this review, we provide a brief overview of available biorecognition–transduction techniques for detecting bacteria in food. We then discuss the advantages and disadvantages of each technique, and describe some recent biosensor or nanosensor technologies that are under development. We conclude by summarizing the opportunities and challenges in the field of pathogen monitoring in food systems and we focus the discussion on the strengths/weaknesses of the most popular biorecognition agents and transducer nanomaterials for biosensing.     

我国发酵食品生产技术研究进展

发酵食品主要的生产环节有制备发酵剂、选择原料进行发酵、发酵后处理等过程.文章从生产环节出发综述了我国发酵食品生产技术的发展状况,认为我国发酵食品生产技术可借鉴国外成功范例,但在发展生产技术的同时一定要注意保留我国发酵食品的传统特色.     

The Paradox of Mixed‐Species Biofilms in the Context of Food Safety

Formation of mixed‐species biofilms constitutes a common adaptation of foodborne pathogens and indigenous microbiota for prolonged survival in their food niche. Nevertheless, the potential role of mixed‐species biofilms in food safety remains to be elucidated. The formation of mixed‐species biofilms on food and food processing surfaces depends on various physical, chemical, and biological processes including species composition, especially of the indigenous microbiota and nutrients, food types, temperature, quorum sensing, extracellular polymeric substance (EPS) production, biofilms maturation, and dispersal steps. Compared to monospecies, mixed‐species are highly resistant to antimicrobials, possibly due to higher EPS production, internalization into food, fitness of species, denser and thicker biofilms maturation, and interspecific protection of 1 species by others, although there are much debate among studies. The fitness of mixed‐species biofilms populations is suggested to be of a cooperative, competitive, or neutral nature based on the genetic background of the involved species. Currently, various methods using microarray, confocal microscopy, proteomics, and selective media are being explored for the detection of mixed‐species biofilms to resolve the conflict issues. Here, we review recent progress in this emerging field in the context of food safety and propose that novel and alternative techniques like antiquorum sensing, antibiofilms, enzymes, hurdle techniques, and bacteriophages will significantly help to control the formation of mixed‐species biofilms for enhanced food safety. The next challenge will be to integrate the fitness and resistance patterns of mixed‐species biofilms in the laboratory with those of natural settings.     

酵母菌在食品工业废水处理中的应用现状

酵母菌具有生长繁殖快、代谢旺盛、能形成絮体、耐酸和耐高渗透压等特性,目前已经应用于处理味精废水、啤酒废水、蔗糖废水等。根据酵母菌在废水处理中的处理方法可以分为两大类：酵母生产法和酵母废水处理技术。酵母菌生产法是指酵母菌将废水中的有机物质转化为单细胞蛋白或者微生物油脂;而酵母废水处理技术是通过酵母菌对废水中的有机质的分解和利用从而净化水质。该文介绍了酵母菌在食品工业废水处理中的应用现状,随着科技的发展,基因工程技术、固定化技术等会被用来处理酵母菌,使其在废水处理中得到更多更好的应用。     

Utilization of text mining as a big data analysis tool for food science and nutrition

Big data analysis has found applications in many industries due to its ability to turn huge amounts of data into insights for informed business and operational decisions. Advanced data mining techniques have been applied in many sectors of supply chains in the food industry. However, the previous work has mainly focused on the analysis of instrument‐generated data such as those from hyperspectral imaging, spectroscopy, and biometric receptors. The importance of digital text data in the food and nutrition has only recently gained attention due to advancements in big data analytics. The purpose of this review is to provide an overview of the data sources, computational methods, and applications of text data in the food industry. Text mining techniques such as word‐level analysis (e.g., frequency analysis), word association analysis (e.g., network analysis), and advanced techniques (e.g., text classification, text clustering, topic modeling, information retrieval, and sentiment analysis) will be discussed. Applications of text data analysis will be illustrated with respect to food safety and food fraud surveillance, dietary pattern characterization, consumer‐opinion mining, new‐product development, food knowledge discovery, food supply‐chain management, and online food services. The goal is to provide insights for intelligent decision‐making to improve food production, food safety, and human nutrition.     

Critical review of techniques and methodologies for characterization of emulsion stability

The efficient development and production of high quality emulsion-based products depends on knowledge of their physicochemical properties and stability. A wide variety of different analytical techniques and methodologies have been developed to characterize the properties of food emulsions. The purpose of this review article is to provide a critical overview of the most important properties of emulsions that are of interest to the food industry, the type of analytical techniques that are available to measure these properties, and the experimental protocols that have been developed to characterize the stability of food emulsions. Recommendations are made about the most suitable analytical techniques and experimental protocols needed to characterize the stability and properties of food emulsions.     

灵活的土豆加工工艺

<正> 随着快餐及方便食品工业的不断发展与成熟,生产线的研制开发已成为市场的热点。以下将简单介绍由土豆加工设备公司(Potato Processing Machinery PPM)——Frigoscandia设备集团公司附属公司开发的2条快餐食品生产线:PPM-土豆片生产线和PPM-膨化食品胚料油炸生产线。 土豆片生产线工艺 摩擦脱皮 土豆在去沙粒和清洗后进入具有脱皮及摩擦级别可调的连续摩擦脱皮机,在快速的处理下减少了水量的消耗,脱皮机还设有自动清洁功能。 切片和清洗     

Fish protein hydrolysates: production, biochemical, and functional properties

Considerable amounts of fish processing byproducts are discarded each year. By developing enzyme technologies for protein recovery and modification, production of a broad spectrum of food ingredients and industrial products may be possible. Hydrolyzed vegetable and milk proteins are widely used food ingredients. There are few hydrolyzed fish protein foods with the exception of East Asian condiments and sauces. This review describes various manufacturing techniques for fish protein hydrolysates using acid, base, endogenous enzymes, and added bacterial or digestive proteases. The chemical and biochemical characteristics of hydrolyzed fish proteins are discussed. In addition, functional properties of fish protein hydrolysates are described, including solubility, water-holding capacity, emulsification, and foam-forming ability. Possible applications of fish protein hydrolysates in food systems are provided, and comparison with other food protein hydrolysates where pertinent.     

New food safety challenges of viral contamination from a global perspective: Conventional,emerging, and novel methods of viral control

Food- and waterborne viruses, such as human norovirus, hepatitis A virus, hepatitis E virus, rotaviruses, astroviruses, adenoviruses, and enteroviruses, are major contributors to all foodborne illnesses. Their small size, structure, and ability to clump and attach to inanimate surfaces make viruses challenging to reduce or eliminate, especially in the presence of inorganic or organic soils. Besides traditional wet and dry methods of disinfection using chemicals and heat, emerging physical nonthermal decontamination techniques (irradiation, ultraviolet, pulsed light, high hydrostatic pressure, cold atmospheric plasma, and pulsed electric field), novel virucidal surfaces, and bioactive compounds are examined for their potential to inactivate viruses on the surfaces of foods or food contact surfaces (tools, equipment, hands, etc.). Every disinfection technique is discussed based on its efficiency against viruses, specific advantages and disadvantages, and limitations. Structure, genomic organization, and molecular biology of different virus strains are reviewed, as they are key in determining these techniques effectiveness in controlling all or specific foodborne viruses. Selecting suitable viral decontamination techniques requires that their antiviral mechanism of action and ability to reduce virus infectivity must be taken into consideration. Furthermore, details about critical treatments parameters essential to control foodborne viruses in a food production environment are discussed, as they are also determinative in defining best disinfection and hygiene practices preventing viral infection after consuming a food product.     

Advanced synchrotron-based and globar-sourced molecular (micro) spectroscopy contributions to advances in food and feed research on molecular structure,mycotoxin determination,and molecular nutrition

ABSTRACT

Mycotoxin contamination has been a worldwide problem for food and feeds production for a long time. There is an obviously increased focus of the food and feed industry toward the reduction of mycotoxin concentration in both the raw materials and finished products. Therefore, both effective qualitative and quantitative techniques for the determination of mycotoxins are required to minimize their harmful effects. Conventional wet chemical methods usually are time-consuming, expensive, and rely on complex extraction and cleanup pretreatments. Synchrotron-based and globar-based molecular spectroscopy have shown great potential to be developed as rapid and nondestructive tools for the determination of molecular structure, molecular nutrition and mycotoxins in feed and food. This article reviews the common types of mycotoxins in feed and food, their toxicity, as well as the conventional detection methods. The principle of advanced molecular spectroscopy techniques and their application prospects for mycotoxin detection are discussed. Recent progress in food and feed research with molecular spectroscopy techniques is highlighted. This review provides a potential and insight into how to determine the structure and mycotoxins of feed and food on a molecular basis with advanced Synchrotron-based and globar-based molecular (micro) spectroscopy.     

Safety Challenges Associated with Traditional Foods of West Africa

In West Africa, varieties of agricultural produce are processed traditionally for value addition, and they significantly support food security. Nonfermented and fermented foods are important traditional foods that support dietary intake of the people and enhanced nutritional requirements and health. Throughout the subregion, there is limited large-scale industrial production of traditional foods; many of the food processing facilities are still home based or in cottage industries using rudimentary tools and techniques. Over decades of cottage processing, different mechanization techniques such as mechanical grating, sieving, and hydraulic pressing have improved scale and increased productivity. Evaluation of food safety in the subregion revealed very little consideration for good manufacturing practices (GMP) and unhygienic sanitation leading to frequent chemical and microbial contamination. In general, there are obvious food safety challenges across the subregion and reported cases of foodborne diseases and outbreaks. Many times, outbreaks and foodborne epidemics are poorly documented. Identification of associated safety issues could be an essential prerequisite for improving risk management and healthy food supply. This review depicts different food safety challenges associated with processing and consumption of traditional foods in the subregion. Accurate information on food safety will be very relevant to policy formulation and control.     

The Use of Qualitative Analysis in Food Research and Technology: Considerations and Reflections from an Applied Point of View

The application of qualitative analytical techniques is usually associated with the analysis of data sets targeting issues related with the presence or absence of a particular class or type of sample, pattern recognition and cluster analysis. In food sciences, these techniques are generally used to deal with the authenticity, classification, discrimination, fraud and origin of foods. In recent years, qualitative analysis became more relevant in both food research and industry applications, addressing fraud and traceability concerns in the food value chain. In this overview, some of the most common classification methods and techniques used in food sciences will be briefly described, with emphasis on the validation, interpretation and reporting of the results obtained.