Musty/earthy aromas

Abstract

Compounds responsible for earthy and/or musty aromas in various food systems, including drinking water, are discussed. Major emphasis is given to the compounds geosmin, 2‐methyl‐isoborneal, and various pyrazines as contributors to both desirable and undesirable aromas. Occurrences, formation pathways, their sensory properties, and methods of analysis are discussed.     

Starch‐biopolymer interactions—a review

Abstract

This report presents an overview of the interactions between native starch and other biopolymers used in the food industry. Therefore it is appropriate here to describe some of the important major properties of starch that may be affected by the presence of other food biopolymers. Thus, the molecular organization and the gelatinization and retrogradation process of native starch will be discussed as well as the role of minor components (protein and lipid) in starch. The interaction between starch and proteins (particularly gelatin) and starch and polysaccharide hydrocolloids will be considered, and pro‐tein‐polysaccharide interactions mainly involving gelatin in the presence of other hydrocolloids will also be briefly reviewed.     

Recent developments in the food quality detected by non-invasive nuclear magnetic resonance technology

ABSTRACT

Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and widely used to detect the quality of food, particularly to fruits and vegetables, meat and aquatic products. This review is a survey of recent developments in experimental results for the quality of food on various NMR technologies in processing and storage over the past decade. Following a discussion of the quality discrimination and classification of food, analysis of food compositions and detection of physical, chemical, structural and microbiological properties of food are outlined. Owing to high cost, low detection limit and sensitivity, the professional knowledge involved and the safety issues related to the maintenance of the magnetic field, so far the practical applications are limited to detect small range of food. In order to promote applications for a broader range of foods further research and development efforts are needed to overcome the limitations of NMR in the detection process. The needs and opportunities for future research and developments are outlined.     

Food utilization of cereal‐based fermentation fiber/protein by‐products

Abstract

The composition, nutrition, sensory, and functional properties of the protein/fiber by‐products remaining after fermentation of cereal products in the production of alcohol and beer are reviewed relative to their use in food. Foods discussed include various bakery, meat, and extruded snacks.     

Applications of chia (Salvia hispanica L.) in food products

BackgroundThe outstanding nutritional and technological properties lead to innovative applications of chia (Salvia hispanica L.) in food products.Scope and approachThe aim of this contribution is to give an overview of the various food application approaches for chia. The nutritional and technological properties of chia as well as its technological and innovative utilization are presented. Examples for the various applications in food products are given in five main topics: baked goods, dairy products, meat and fish products, gluten-free products and other products such as functional food, hydrocolloid and thickener.Key findings and conclusionsBesides the nutritional benefits of chia incorporation in food products the technological effects are emphasized very often. Summarized in five main topics, most authors conclude that chia is a valuable food ingredient for functional food development. The application of chia in baked goods for example is beneficial not only to improve the nutritional value but acting as hydrocolloid or substitute egg, fat or gluten. The increase of oil stability and applications as food thickener in novel food applications are of high importance too. As different chia fractions give various options for applications the utilization of chia for further food products will increase significantly in the future.     

An overview of solid‐phase extraction of food flavor compounds and chemical residues

Abstract

Solid‐phase extraction (SPE) is a rapid and sensitive sample preparation technique whose use has increased considerably within the last decade. This emerging technology has successfully replaced many tedious conventional methods of isolation and extraction of various chemicals in food, environmental, pharmaceutical, and biological samples. Sample preparation and concentration via SPE can be achieved in a one‐step extraction, and the methodology is appropriate for isolating trace amounts of chemical compounds from complex matrices. This paper gives an overview on the use of SPE as a sample preparation tool for the isolation of flavor compounds and chemical residues in food. Applying SPE in the areas of food science and agriculture will be valuable in assuring the safety and quality of our food products.     

The nanotech potential of turmeric (Curcuma longa L.) in food technology: A review

Abstract

New trends in food are emerging in response to consumer awareness of the relationship between food and health, which has triggered the need to generate new alternatives that meet the expectations of the market. Revolutionary fields such as nanotechnology have been used for the encapsulation of nutritional ingredients and have great potential for the management of food additives derived from fruits and plant species. Turmeric, a spice that has been used as a dyeing agent, is recognized for its properties in Ayurveda medicine. This article aims to provide an overview of the characteristics of turmeric as an ingredient for the food industry, including its properties as a coloring agent, antioxidant, and functional ingredient. This article also highlights the potential of nanotechnology to enhance these properties of turmeric and increase the possibilities for the application of its components, such as cellulose and starch, in the development of nanostructures for food development.     

Zein and zein -based nano-materials for food and nutrition applications: A review

BackgroundZein, a byproduct of corn with renewable resources, unique hydrophobic/hydrophilic character, film/fiber forming and antioxidant properties, is a promising biopolymer for food and nutrition applications. The advantages in properties and efficiencies of nano materials over bulk counterparts are the basis of their unique nature in novel technologies. These advantages also expand their possible applications.Scope and approachAn effort has been made to review on applications of zein/zein-based nano-materials in various branches of food (except food packaging) and nutrition sectors. The effects of various parameters affecting preparations and properties of the nano-materials are also discussed. Nano-encapsulation of foods and nutrients is the major section of this study.Key findings and conclusions(i) the average size of zein nanoparticles reported to be 50–200 nm; (ii) the functions of zein nanomaterials were multiples: a carrier of delivery (food, beverage, and nutrient) systems; a shell or a core of encapsulated systems; or a food ingredient; (iii) zein-based nano-materials have been used for encapsulation of food and nutrient components including lipids; essential oils; fat soluble vitamins; food colorants; flavors; and natural anti-oxidants; (iv) the bioavailability of food and nutrient components such as folic acid, vitamin D₃, curcumin, beta-carotene, and resveratrol was improved by employing the zein-nanoparticles in comparison with the bulk counterparts; and (v) bioactive substances with potential applications for food and nutrition sectors were stabilized by zein/zein-based nano-materials.     

Glass transition and water plasticization effects on crispness of a snack food extrudate

Abstract

A crispy snack model, composed of maltodextrin, wheat flour, salt, and water, with a clearly measurable glass transition was designed and produced by extrusion. The material was used to investigate effects of glass transition and water plasticization on mechanical properties and sensory crispness. Water sorption and the glass transition temperature range were determined gravimetrically and using differential scanning calorimetry (DSC) for samples stored at 0 to 85% relative humidity (RH), respectively. Mechanical properties were determined for extradates rehumidified at 0 to 76% RH. Three sensory panels evaluated crispness intensities of extrudates rehumidified at 33 to 76% RH by either breaking samples with fingers (Finger Task), biting using the incisor teeth (Bite Task), or biting and chewing (Bite‐and‐Chew Task). The extrudate was plasticized by water, as observed from a typical decrease of Tg with increasing water content. Changes in mechanical properties and loss of crispness occurred at an intermediate water activity level coinciding with the extent of plasticization depressing the Tg to below ambient temperature. The changes in mechanical properties and sensory crispness intensities with increasing water activity had sigmoid shapes following the Fermi's model. Loss of crispness as a result of water plasticization is likely to apply to a number of low‐moisture food materials, although various mechanical and sensory properties do not necessarily change in unison as the materials undergo a glass transition.     

Determinants for conducting food safety culture research

BackgroundFoodborne outbreaks continue to occur regardless of existing food safety measures indicating the shortcomings of these measures to assure food safety. This has led to the recognition of food safety culture as a key contributory factor to the food safety performance of food establishments.Scope and approachThe aim of this paper is to identify determinants for conducting food safety culture research, using the systems approach as the underlying philosophy to guide the structured reconsideration of national, organisational and safety culture literature, in view of food safety.Key findings and conclusionsFood safety culture is complex and many interlinking factors are at play. The analysis of ‘culture’ literature showed that food safety culture research should acknowledge the impact of national culture, specify hierarchical level(s) (strategic, tactical, and operational), establish underlying mechanisms, and consider the company's food risks and context characteristics. Major elements to be considered in food safety culture research include organisational and administrative characteristics (i.e. food safety vision, communication, commitment, leadership, training), technical facilities/resources (i.e. food hygiene/safety tools, equipment, & facilities), employee characteristics (i.e. attitudes, knowledge, perceptions and risk awareness), group characteristics, crucial FSMS characteristics, and actual food safety performance. Methodological requirements for food safety culture research include use of the systems approach, measurable indicators, classification systems for differentiated assessment, and use of multiple methods to enhance research validity. The identified food safety culture research determinants provide an underpinned and transparent starting point to the common understanding and research of food safety culture.     

Protein glycosylation: a promising way to modify the functional properties and extend the application in food system

Abstract

Modification of functional properties by glycosylating with polysaccharides is an effective solution to improve the internal disadvantages of native proteins. Generally, protein glycosylation belongs to the first stage of the Maillard reaction in essence. Dry-heating, wet-heating, and their combination are the major methods for the preparation of protein-polysaccharide conjugates (PPC). Spectrophotometry, spectroscopy, electrophoresis, calorimetry, chromatography, and mass spectrometry are confirmed to be the most effective methods for the identification of PPC. After glycosylation, functionalities of the native protein, including solubility, rheological properties, emulsifying properties, foaming properties, gel property, film-forming properties, thermal stability, antioxidant activity, allergenicity, and antibacterial properties, are improved. The PPC is extensively used as an encapsulation or a delivering material in order to improve the bioaccessibility of bioactive compounds in food system. Some new applications in food processing could be explored using PPC as an ingredient based on the improved functional properties, such as 3-dimensional printing food, gelled food, and colloid food. Furthermore, the model of protein glycosylation and the application of PPC in food processing could be extended to other protein modification to broaden the exploitation of native protein resource for the processing of novel foods.     

3D printing technology: The new era for food customization and elaboration

BackgroundDigitalizing food using 3-Dimensional (3D) printing is an incipient sector that has a great potential of producing customized food with complex geometries, tailored texture and nutritional content. Yet, its application is still limited and the process utility is under the investigation of many researchers.Scope and approachThe main objective of this review was to analyze and compare published articles pertaining 3D food printing to ensure how to reach compatibility between the huge varieties of food ingredients and their corresponding best printing parameters. Different from previously published reviews in the same journal by Lipton et al. (2015) and Liu et al. (2017), this review focuses in depth on optimizing extrusion based food printing which supports the widest array of food and maintains numerous shapes and textures. The benefits and limitations of 3D food printing were critically reviewed from a different perspective while providing ample mechanisms to overcome those barriers.Key findings and conclusionsFour main obstacles hamper the printing process: ordinance and guidelines, food shelf life, ingredients restrictions and post processing. Unity and integrity between material properties and process parameters is the key for a best end product. For each group, specific criteria should be monitored: rheological, textural, physiochemical and sensorial properties of the material its self in accordance with the process parameters of nozzle diameter, nozzle height, printing speeds and temperature of printing. It is hoped that this paper will unlock further research on investigating a wider range of food printing ingredients and their influence on customer acceptability.     

The official guide to scleral lens terminology

PurposeIn absence of scleral lens standards, this article aims to provide an official definition of terms related to scleral lens fitting and manufacturing, in order to make more uniform the use of appropriate terms when describing, writing or lecturing about scelral lenses. Adoption of a common terminology may also favor more fruitful exchanges between eyecare practitioners and manufacturers.MethodsA committee of 12 advances scleral lens clinicians met and develop a list of terms related to scleral lens fit and manufacturing. Litterature review was made using PubMed database with the keywords “scleral lenses” and “terminology”. Other related publications such as textbooks were also considered valid references. Validation of the terms selected and their suggested definition was made by consultation of other experts in the field, over 2 years. A final version was adopted by the Scleral Lens Education Society late in 2018.ResultsThis article contains three main sections. Section I provides the definition of a scleral lens. Section II addresses the general terminology habitually applied to contact lens field but in the context of scleral lens usage. Finally, Section III suggests a decription of terms specifically used when fitting or manufacturing scleral lenses. At the end, recommendations are made to manufacturers about the essential elements to provide to eyecare practitioners in order to help them understanding the lens design and to customize their fit.ConclusionA common language is key to advancing the science and clinical practice of scleral lens fitting. The current terminology will help standardize this field, helping eyecare practitioners, educators, speakers and manufacturers to talk with the same language.     

Predicting the extrudability of complex food materials during 3D printing based on image analysis and gray-box data-driven modelling

Material extrudability is a prerequisite for printing 3D structures with extrusion-based food printing. Food materials with different shear-thinning behaviors were printed to develop predictive models for extrudability. A dataset of 131 unique combinations of materials and printing parameters was collected. Image analysis was employed to rapidly quantify extrudability as determined by mode width, line height and width consistency of line filaments. The relation between the printing pressure and the volumetric flow rate followed a power-law relation, which characterizes the extent of shear-thinning of the food materials. Both regression and classification models were trained and tested using the random forest algorithm. The model performance indicated that extrudability can be predicted with moderate to high accuracy by using rheological measurements and printing parameters as inputs. The predictive workflow developed in this study provides a framework to quantitatively assess and predict extrudability for 3D printing of complex food materials.Industrial relevanceExtrusion-based 3D printing has been applied to customize food designs and can potentially enable personalized nutrition. To achieve this, we need to be able to effectively print complex food materials with high accuracy. Variations in composition and rheological properties of complex food materials make achieving proper extrudability not trivial at this moment, and this limits their applicability to extrusion-based food printing. Here, we developed an image analysis tool to measure line filament extrusion of complex food materials that vary in shear-thinning behaviors. We then built predictive models to estimate material extrudability based on material's shear-thinning properties and printing parameters. Data-driven prediction of material's extrudability can help avoid excessive trial-and error experiments in future.     

Rapid classification of virgin and recycled EPS containers by Fourier transform infrared spectroscopy and chemometrics

ABSTRACT

A rapid and sensitive method for classification of virgin and recycled expanded polystyrene (EPS) food containers was developed using Fourier transform infrared spectroscopy (FTIR) and chemometrics. This method includes preparing a transparent film by dissolution, examining by FTIR and developing classification models. The degradation of EPS containers occurring during the recycling process was reflected by the carbonyl region of the infrared spectrum which was used as variables for multivariate data analysis. PCA was used to reduce the data dimension and view the sample similarities. Soft independent modelling of class analogy (SIMCA), partial least squares-discrimination analysis (PLS-DA) and linear discrimination analysis (LDA) were applied to construct three classification models. The best discrimination results were obtained by an LDA model, with all samples correctly classified. PLS-DA and SIMCA could not classify the recycled EPS samples with low levels of adulteration. When applying this method to commercially available EPS containers, about 45% of samples were shown to contain recycled polystyrene resins. It is concluded that the carbonyl region of the infrared spectra coupled with chemometrics could be a powerful tool for the classification of virgin and recycled EPS food containers.     

Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins

BackgroundDeep-fat frying is a common cooking method where fat or oil is used as the heat transfer medium, in direct contact with the food at a temperature above the boiling point of water. During the deep fat frying method, oil not only serves as a heating medium but also absorbs into food, increasing the total fat content. As a result, consumption of deep-fat fried foods has been associated with coronary heart diseases, obesity and type 2 diabetes. Selection of an appropriate food coating before frying may act as a barrier to moisture loss, which is important commercially, and also reduce fat uptake during frying.Scope and approachThis paper succinctly reviews different protein sources for edible coatings and compare them with muscle food proteins which were used in deep-fat fried foods.Key findings and conclusionsProtein-based coatings have been explored as potential coating materials in fat-uptake reduction. Comparatively, proteins are able to form films with better mechanical and barrier properties than polysaccharides. Application of muscle food proteins (myofibrillar proteins) as coatings, which are rich in these proteins, is novel and could be product-friendly for deep-fried muscle foods.     

Review: Soya protein products‐their processing,functionality, and application aspects

Abstract

Soya protein products are very interesting ingredients because of their ready availability, functionality, nutritional value, and price. This review covers the processing, functionality, and application of the various soya protein products, that is, full‐fat soya flours, defatted soya flours and grits, soya protein concentrates, soya protein isolates, textured soya products, and modified soya proteins. The choice of food manufacturers between these soya protein products depends on the functional properties, performance in the end products, and price. According to our experience soya protein concentrates offer a proven functionality at the right price, especially for applications in meat products. Soya protein products can help to meet the protein requirements of the modern food industry economically.     

Data mining derived from food analyses using non-invasive/non-destructive analytical techniques; determination of food authenticity,quality & safety in tandem with computer science disciplines

BackgroundFood quality, safety and authenticity are important issues for consumers, governments, as well as the food industry. In the last decade, several researchers have attempted to go beyond traditional microbiological, DNA-based and other methods using rapid techniques. This broad term involves a variety of sensors such as hyperspectral and multispectral imaging, vibrational spectroscopy, as well as biomimetic receptors.Scope and approachThe resulting data acquired from the above-mentioned sensors require the application of various case-specific data analysis methods for the purpose of simple understanding and visualization of the acquired high-dimensional dataset, but also for classification and prediction purposes.Key findings and conclusionsIt is evident that rapid techniques coupled with data analysis methods have given promising results in several food products with various sensors. Additionally there are several applications, new sensors and new algorithms that remain to be explored and validated in the future.