Emerging techniques for determining the quality and safety of tea products: A review

Spectroscopic techniques, electrochemical methods, nanozymes, computer vision, and modified chromatographic techniques are the emerging techniques for determining the quality and safety parameters (e.g., physical, chemical, microbiological, and classified parameters, as well as inorganic and organic contaminants) of tea products (such as fresh tea leaves, commercial tea, tea beverage, tea powder, and tea bakery products) effectively. By simplifying the sample preparation, speeding up the detection process, reducing the interference of other substances contained in the sample, and improving the sensitivity and accuracy of the current standard techniques, the abovementioned emerging techniques achieve rapid, cost‐effective, and nondestructive or slightly destructive determination of tea products, with some of them providing real‐time detection results. Applying these emerging techniques in the whole industry of tea product processing, right from the picking of fresh tea leaves, fermentation of tea leaves, to the sensory evaluation of commercial tea, as well as developing portable devices for real‐time and on‐site determination of classified and safety parameters (e.g., the geographical origin, grade, and content of contaminants) will not only eliminate the strong dependence on professionals but also help mechanize the production of tea products, which deserves further research. Conducting a review on the application of spectroscopic techniques, electrochemical methods, nanozymes, computer vision, and modifications of chromatographic techniques for quality and safety determination of tea products may serve as guide for other types of foods and beverages, offering potential techniques for their detection and evaluation, which would promote the development of the food industry.     

Nonthermal plasma-activated water: A comprehensive review of this new tool for enhanced food safety and quality

Nonthermal plasma (NTP) is an advanced technology that has gained extensive attention because of its capacity for decontaminating food from both biological and chemical sources. Plasma-activated water (PAW), a product of NTP's reaction with water containing a rich diversity of highly reactive oxygen species (ROS) and reactive nitrogen species (RNS), is now being considered as the primary reactive chemical component in food decontamination. Despite exciting developments in this field recently, at present there is no comprehensive review specifically focusing on the comprehensive effects of PAW on food safety and quality. Although PAW applications in biological decontamination have been extensively evaluated, a complete analysis of the most recent developments in PAW technology (e.g., PAW combined with other treatments, and PAW applications in chemical degradation and as curing agents) is nevertheless lacking. Therefore, this review focuses on PAW applications for enhanced food safety (both biological and chemical safeties) according to the latest studies. Further, the subsequent effects on food quality (chemical, physical, and sensory properties) are discussed in detail. In addition, several recent trends of PAW developments, such as curing agents, thawing media, preservation of aquatic products, and the synergistic effects of PAW in combination with other traditional treatments, are also presented. Finally, this review outlines several limitations presented by PAW treatment, suggesting several future research directions and challenges that may hinder the translation of these technologies into real-life applications.     

Conventional and emerging detection techniques for pathogenic bacteria in food science: A review

BackgroundContinuous transformation and development of new detection tools for bacteria has converted the laborious scientific work into smart apparatus in recent years. The journey had begun with the culture-based plate enumeration, and now it has evolved into several culture-independent techniques. Polymerase chain reaction (PCR) is on the top of the list that is now a routinely used biological approach to detect bacterial cells. Instrumental techniques are also helpful in this regard, as they are more sensitive for detection of various microbes.Scope and approachIn this review, we described new trends and their practical application in the fields of detection microbiology and food technology. This study provides a brief overview of conventional and modern detection techniques which includes nucleic-acid sequence based techniques to non-destructive imaging techniques.Key findings and conclusionsBesides the availability of antibiotics and clinical treatments, bacterial infections significantly increase the mortality rate. It is necessary to detect apparent infectious agents beforehand. Therefore, the detection methods for microorganisms should be more rapid, smart and reliable in response to the need. Conventional detection techniques are slow and time-consuming but more accurate and reliable than the modern detection techniques. By combing the mentioned techniques, scientists can achieve better results.     

食品辐照对食品品质的影响及其安全性

简要综述食品辐照对食品营养品质的影响。低剂量辐照食品对食品糖粉、蛋白质、脂肪和维生素没有影响,适当的剂量辐照食品可以降解食品中农药残留,减轻食品过敏,杀死有害微生物,提高食品品质。因此辐照食品也是安全的。     

Micronization and nanosizing of particles for an enhanced quality of food: A review

Size reduction to micron to nanosize range is rapidly developing technology applied to foods in the recent decades. This article reviews the particle size reducing technologies for solid particulate and liquid materials. For solid particulate materials, the jet milling, ball milling and colloid milling are mainly used. For liquid materials, primarily the high pressure homogenization, ultrasonic homogenization and microfluidization technologies are used. Due to the reduction in particle size, micron- and nanotechnology significantly enhance the physico-chemical and functional characteristics of food materials, resulting in the improvement of food quality.     

超临界CO2干燥技术在食品加工领域中的应用

超临界CO₂干燥技术在食品加工领域中的应用刚刚起步。简单介绍了常见的食品物料的干燥方法,超临界CO₂干燥的发展历史和分类,重点综述了超临界CO₂干燥食品物料的可行性、干燥过程和特点以及超临界CO₂干燥在食品加工领域的研究进展等,并对其发展前景做了展望。     

ADSA Foundation Scholar Award: Trends in culture-independent methods for assessing dairy food quality and safety: Emerging metagenomic tools

Enhancing the quality and safety of dairy food is critical to maintaining the competitiveness of dairy products in the food and beverage market and in reinforcing consumer confidence in the dairy industry. Raw milk quality has a significant effect on finished product quality. Several microbial groups found in raw milk have been shown to adversely affect the shelf life of pasteurized milk. Current microbiological criteria used to define milk quality are based primarily on culture-dependent methods, some of which are perceived to lack the desired sensitivity and specificity. To supplement traditional methods, culture-independent methods are increasingly being used to identify specific species or microbial groups, and to detect indicator genes or proteins in raw milk or dairy products. Some molecular subtyping techniques have been developed to track the transmission of microbes in dairy environments. The burgeoning “-omics” technologies offer new and exciting opportunities to enhance our understanding of food quality and safety in relation to microbes. Metagenomics has the potential to characterize microbial diversity, detect nonculturable microbes, and identify unique sequences or other factors associated with dairy product quality and safety. In this review, fluid milk will be used as the primary example to examine the adequacy and validity of conventional methods, the current trend of culture-independent methods, and the potential applications of metagenomics in dairy food research.     

A review on novel non-thermal food processing techniques for mycotoxin reduction

The overarching challenges of mycotoxin contamination in food necessitate the development of strategies to be implemented to combat their effects thereof. Common processing techniques have been utilised but do not necessarily meet the desired efficacy. This review appraises studies on novel non-thermal food processing techniques, particularly high pressure processing, pulsed electric filed, cold plasma and ultrasound processing for the decontamination of mycotoxins in food. Although available studies on these techniques have suggested a reduction of mycotoxins and in some instances, complete decontamination of mycotoxins was also reported. The mechanisms by which reduction/elimination occurs include through decomposition of toxins after collision with ions/electrons leading to cleavage of bonds, structural degradation of the mycotoxins structure and cleavage of functional groups. Additional studies into the toxicity of degraded products and the composition of the food products are still required to ensure a more widespread adoption of these techniques to enhance food safety.     

色谱技术、光谱分析法和生物检测技术在 食品安全检测方面的应用进展

食品安全是一项关系到全人类健康和全球经济的重要公共卫生问题。但近年来,我国食品安全问题层出不穷,因此,食品安全检测技术逐渐成为了当前社会关注的焦点。本文综述了当今常用的食品安全检测和监测技术,分别介绍了色谱技术、光谱分析法、生物检测技术3种主要检测技术在食品安全检测应用方面的研究进展,并详细总结了3种主要检测技术的主流检测方法,对其检测原理、操作步骤及各自的优缺点进行了比较分析。最后,总结了现阶段食品安全检测方法的不足与发展方向,对食品安全检测技术的发展具有现实意义和指导作用。     

DairyBeef: maximizing quality and profits--a consistent food safety message

To respond to meat safety and quality issues in dairy market cattle, a collaborative project team for 7 western states was established to develop educational resources providing a consistent meat safety and quality message to dairy producers, farm advisors, and veterinarians. The team produced an educational website and CD-ROM course that included videos, narrated slide sets, and on-farm tools. The objectives of this course were: 1) to help producers and their advisors understand market cattle food safety and quality issues, 2) help maintain markets for these cows, and 3) help producers identify ways to improve the quality of dairy cattle going to slaughter. DairyBeef. Maximizing Quality & Profits consists of 6 sections, including 4 core segments. Successful completion of quizzes following each core segment is required for participants to receive a certificate of completion. A formative evaluation of the program revealed the necessity for minor content and technological changes with the web-based course. All evaluators considered the materials relevant to dairy producers. After editing, course availability was enabled in February, 2003. Between February and May, 2003, 21 individuals received certificates of completion.     

生物传感器在检测食品品质及其质量安全中的应用

本文简单介绍了生物传感器的概念、组成、分类、特点及检测原理, 并对近年来生物传感器在食品品质及其质量安全检测中的应用作了概括介绍, 主要包括食品成分、品质指标、食品添加剂、有害微生物、农兽药残留、生物毒素、重金属和转基因食品的检测。对生物传感器的不足作出了评价, 并预测和展望了其发展前景。     

Advanced applications of chemo-responsive dyes based odor imaging technology for fast sensing food quality and safety: A review

Public attention to foodquality and safety has been increased significantly. Therefore, appropriate analytical tools are needed to analyze and sense the food quality and safety. Volatile organic compounds (VOCs) are important indicators for the quality and safety of food products. Odor imaging technology based on chemo-responsive dyes is one of the most promising methods for analysis of food products. This article reviews the sensing and imaging fundamentals of odor imaging technology based on chemo-responsive dyes. The aim is to give detailed outlines about the theory and principles of using odor imaging technology for VOCs detection, and to focus primarily on its applications in the field of quality and safety evaluation of food products, as well as its future applicability in modern food industries and research. The literatures presented in this review clearly demonstrated that imaging technology based on chemo-responsive dyes has the exciting effect to inspect such as quality assessment of cereal , wine and vinegar flavored foods , poultry meat, aquatic products, fruits and vegetables, and tea. It has the potential for the rapid, reliable, and inline assessment of food safety and quality by providing odor-image-basedmonitoring tool. Practical Application : The literatures presented in this review clearly demonstrated that imaging technology based on chemo-responsive dyes has the exciting effect to inspect such as quality assessment of cereal , wine and vinegar flavored foods, poultry meat, aquatic products, fruits and vegetables, and tea.     

发展冻干食品企业的问题和建议

简述了国内外冻干食品行业发展概况和中国冻干食品企业的优势，指出中国冻干食品企业建立和运行过程中存在的一些问题，分析其原因，并提出解决这些问题的具体建议。最后介绍了清华大学核能技术设计研究院在食品真空冷冻干燥方面的研究工作。     

A comprehensive review of thin-layer drying models used in agricultural products

Drying is one of the widely used methods of grain, fruit, and vegetable preservation. The important aim of drying is to reduce the moisture content and thereby increase the lifetime of products by limiting enzymatic and oxidative degradation. In addition, by reducing the amount of water, drying reduces the crop losses, improves the quality of dried products, and facilitates its transportation, handling, and storage requirements. Drying is a process comprising simultaneous heat and mass transfer within the material, and between the surface of the material and the surrounding media. Many models have been used to describe the drying process for different agricultural products. These models are used to estimate drying time of several products under different drying conditions, and how to increase the drying process efficiency and also to generalize drying curves, for the design and operation of dryers. Several investigators have proposed numerous mathematical models for thin-layer drying of many agricultural products. This study gives a comprehensive review of more than 100 different semitheoretical and empirical thin-layer drying models used in agricultural products and evaluates the statistical criteria for the determination of appropriate model.     

Use of ultrasounds in the food industry–Methods and effects on quality,safety, and organoleptic characteristics of foods: A review

The use of ultrasounds has recently gained significant interest in the food industry mainly due to the new trends of consumers toward functional foods. Offering several advantages, this form of energy can be applied for the improvement of qualitative characteristics of high-quality foods as well as for assuring safety of a vast variety of foodstuffs, and at the same time minimizing any negative effects of the sensory characteristics of foods. Furthermore, the non-destructive nature of this technology offers several opportunities for the compositional analysis of foods. However, further research is required for the improvement of related techniques and the reduction of application costs in order to render this technology efficient for industrial use. This review paper covers the main applications of ultrasounds as well as several advantages of the use of the technology in combination with conventional techniques. The effects of ultrasounds on the characteristics, microbial safety, and quality of several foods are also detailed     

Foam-mat drying technology: A review

This article reviews various aspects of foam-mat drying such as foam-mat drying processing technique, main additives used for foam-mat drying, foam-mat drying of liquid and solid foods, quality characteristics of foam-mat dried foods, and economic and technical benefits for employing foam-mat drying. Foam-mat drying process is an alternative method that allows the removal of water from liquid materials and pureed materials. In this drying process, a liquid material is converted into foam that is stable by being whipped after adding an edible foaming agent. The stable foam is then spread out in sheet or mat and dried by using hot air (40–90°C) at atmospheric pressure. Methyl cellulose (0.25–2%), egg white (3–20%), maltodextrin (0.5–05%), and gum Arabic (2–9%) are the commonly utilized additives for the foam-mat drying process at the given range, either combined together for their effectiveness or individual effect. The foam-mat drying process is suitable for heat sensitive, viscous, and sticky products that cannot be dried using other forms of drying methods such as spray drying because of the state of product. More interest has developed for foam-mat drying because of the simplicity, cost effectiveness, high speed drying, and improved product quality it provides.     

食品贮藏品质数学模型的建立与应用

采用最小二乘法,研究食品储藏品质理论模型参数的确定和经验公式的建立,利用数学模型描述食品贮藏过程中品质的时变规律,对食品的贮藏品质进行动态模拟,预测食品在不同贮藏条件下的品质指标,确定食品的货架寿命、适宜的贮藏条件,控制食品的贮藏品质,为食品贮藏过程中品质的计算机模拟与控制提供依据。     

计算机信息技术在食品质量安全与检测中的应用

当今食品安全问题频发,如何保障食品质量安全已愈发成为世界人们所关注的焦点,而随着信息化程度不断提高,计算机信息技术已成为食品质量安全控制的必要手段。计算机信息技术是主要用于管理和处理信息所采用的各种技术的总称,包含信息的获取、加工、表达、交流、管理及评价。本文主要介绍国内外计算机技术在食品质量安全与检测中的应用现状,如利用计算机进行食品科学相关信息的查询与检索、模拟生产过程来有效控制潜在风险因素、快速计算食品生产消费过程中的数据,设计网络平台感官评价代替繁复人工环节、为实现食品生产链全程可追溯创造有利条件等,以期为政府监管部门提供有效监管渠道,并为食品企业建立食品安全追溯体系,提升食品管理的信息化程度,发挥信息技术在食品安全管理中的应有价值和作用。     

Photoinitiators: a food safety review

Ultraviolet light printing inks are considered safer than the classical inks; however, despite being on the outer surface of the packaging material, their components can migrate into foodstuffs and can give rise to contamination. Photoinitiators are a part of the formulation of printing inks, being an important class of migrant, for which there have been more than 100 incidents of contamination of packaged food with photoinitiators reported through Rapid Alert System for Food and Feed (RASFF) alerts in the European Union. In this review the process of photo-polymerisation is explained in depth to provide an insight into the complexity of the process, and the diversity of potential contaminants together with their degradation products. The critical factors affecting the migration process itself are reviewed, together with analytical methods and the current legislation in the European Union and other parts of the world.     

食品质量与安全专业实践教学改革探索

立足于食品质量与安全专业特点,结合应用型人才培养目标与专业发展需求,论述了食品质量与安全专业的实践课程体系,详细分析了实践教学目标体系与实践教学内容体系,探索实践教学改革方法,为构建人性化实践培养模式,提升食品专业人才培养质量提供借鉴。