Functionality of Food Components and Emerging Technologies

Analyzing the phenolic enriched fractions from Nixtamalization wastewater (Nejayote) fractionated in a three-step membrane process

Nejayote is recognized as the main by-product resulting from the nixtamalization process of maize kernels, which is categorized as an alkaline residue with a chemical composition based on carbohydrates (37.8-55.7%), fiber (22.8-25.5%), protein (4.9-7.4%), and lipids (0.4-1.5%). In addition, Nejayote has an extensive content of simple (e.g., phenolic acids) and complex phenolic compounds (e.g., anthocyanins), which are responsible for the pigmentation and antioxidant activity of maize; therefore, there is a need of their identification depending on the type of maize. The current research has focused on the efficient extraction and identification of the phenolic acids contained in Nejayote after the processing of different types of maize. The target of this work was to fractionate Nejayote from white (NWM), red (NRM), and purple maize (NPM), using three different membranes, such as microfiltration (MF with a pore size of 1 μm) and ultrafiltration (UF100 and UF1 with a molecular weight cut-off of 100 kDa and 1 kDa, respectively), which were strategically applied to extract phenolic acids while retaining other molecules. Such a membrane system exhibited a retention in the first stage of almost all carbohydrates (MF-Retentate: ca. 12-19 g GE/L), while second stage (UF100-Permeate) a concentration of phenolic components was recovered ranging from 768 to 800 mg GAE/L. Finally, in the third stage (UF1-Permeate), 14 phenolic acids were identified, including ferulic and p-coumaric acids, derived from caffeic and ferulic acids, along with other molecules (e.g., glucose and fructose).

Can imported cold food cause COVID-19 recurrent outbreaks? A review

The coronavirus disease 2019 (COVID-19) pandemic is still spreading all over the world. Although China quickly brought the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) under control in 2020, sporadic outbreaks have recurred from time to time. Outbreaks since June 2020 have suggested that the imported cold food supply chain is a major cause for the recurrence and spread of COVID-19. Here we review recurrent outbreaks in China from June 2020 to March 2021, and we analyse the main causes for recurrence and transmission by the supply of imported cold food from port to fork. Contaminated cold food or food packaging material can transmit the virus through 'person-to-thing-to-person', by contrast with the classical 'person-to-person' pathway. We decribe safety precautions for the food system, operating environment and people along the cold chain logistics. Surface disinfection and nucleic acid inspection are needed in each stage of the logistics of imported cold food supply.

Monitoring of new coronavirus (SARS-CoV-2): Origin, transmission, and food preservation methods

Unfortunately, there is limited research on coronavirus survival of food products and also food processing. The knowledge of the physical and chemical characteristics of coronaviruses mostly comes from the study of SARS-CoV and MERS-CoV physical (i.e., thermal processing, chilling and freezing, microwave irradiation, ultraviolet light, gamma irradiation, high hydrostatic pressure) and chemical (acidification and use of common disinfectants in the food industry like chlorinated derivatives and ozone) are means which could be used to inactive the coronaviruses or reduce the infection. These methods can be applied individually or in combination to act better performance. Thermal processing is one of the most effective methods for inactive coronavirus. Heating at 75°C (15-60 min) and 65°C (1 min) was the best temperature for inactive SARS-CoV and MERS virus, respectively. Among irradiation methods (microwave, UV, and gamma), the most effective one is UVC rays. Moreover, the use of disinfectant like chlorinated derivatives is appropriate way to disinfect food product surfaces.

Novelty impact statement

This review provided updated information on effective strategies for inactive coronavirus that can be used in the food industry. SARS-CoV-2 as a new pandemic coronavirus was initiated from contaminated foods and can be transmitted by close contact, aerosols, and food surfaces. Food preservation (physical and chemical) methods could decrease SARS-CoV-2. Probably, heating and UVC are the most effective approach to inactive SARS-CoV-2. Despite the findings of coronavirus inactivation which were here discussed, much research is still needed for the development of new approaches to overcome the coronavirus.

Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review

In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.

Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation

Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. This has generated an increased pressure on food manufacturers to search for safer natural alternatives like phytochemicals (such as polyphenols, including flavonoids, and essential oils rich in terpenoids, including carotenoids). These plant bioactive compounds have antioxidant activities widely proven in in vitro tests and in diverse food matrices (meat, fish, oil and vegetables). As tons of food are wasted every year due to aesthetic reasons (lipid oxidation) and premature damage caused by inappropriate packaging, there is an urgent need for natural antioxidants capable of replacing the synthetic ones to meet consumer demands. This review summarizes industrially interesting antioxidant bioactivities associated with terpenoids and polyphenols with respect to the prevention of lipid oxidation in high fat containing foods, such as meat (rich in saturated fat), fish (rich in polyunsaturated fat), oil and vegetable products, while avoiding the generation of rancid flavors and negative visual deterioration (such as color changes due to oxidized lipids). Terpenoids (like monoterpenes and carotenoids) and polyphenols (like quercetin and other flavonoids) are important phytochemicals with a broad range of antioxidant effects. These phytochemicals are widely distributed in fruits and vegetables, including agricultural waste, and are remarkably useful in food preservation, as they show bioactivity as plant antioxidants, able to scavenge reactive oxygen and nitrogen species, such as superoxide, hydroxyl or peroxyl radicals in meat and other products, contributing to the prevention of lipid oxidation processes in food matrices.

Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant

Avocado virgin oil (AVO) was used during eggplant deep-frying, boil, and boil in a water-oil mixture (W/O). There were measured the contents of moisture, dry matter, fat, total (TPC) and ten individual phenols, antioxidant activity (ABTS and DPPH), and total sterols; as well as the profiles of eight fatty acids and fourteen sterols/stanols. The values of raw and processed foods were compared and studied with multivariate analysis. The antioxidant capacity of AVO lowered after deep frying but augmented in eggplant and water after all treatments. The TPC was steady in AVO and raised in fried eggplant. Thermal treatments added to the initial profiles of the AVO, eggplant and water, nine, eight, and four phenols, respectively. Percentages of the main fatty acids (oleic, palmitic and linoleic), and sterols (β-sitosterol, campesterol, and Δ5-avenasterol), remained unchanged between the raw and treated AVO; and the lipidic fractions from processed eggplant. Cooking leads to the movement of hydrophilic and lipophilic functional compounds between AVO, eggplant and water. Migration of sterols and unsaturated fatty acids from AVO to eggplant during deep frying and W/O boiling improved the functional properties of eggplant by adding the high biological value lipophilic fraction to the naturally occurring polyphenols.

Surveying the impact of the coronavirus (COVID-19) on the poultry supply chain: A mixed methods study

The coronavirus pandemic (COVID-19) has affected all supply chains through severe disruption of logistics activities, production, and markets. This study aimed to survey the impact of the coronavirus on the poultry supply chain using an exploratory sequential mixed design. We first addressed those stages of the poultry supply chain disrupted in an ongoing pandemic, and then elaborated particular disturbances associated with each stage. This study was based on data collected from Iranian poultry industry owners and experts who had sufficient experience in agricultural supply chains as well. As the qualitative phase, the content analysis was conducted to identify the impacts of the coronavirus on the poultry supply chain. The results and conclusions that emerged from the qualitative phase were refined and weighted by the Fuzzy Delphi Method (FDM) and the Fuzzy Analytic Hierarchy Process (FAHP) respectively, in the quantitative phase. The results suggested that the pandemic has further affected the input supply as a stage in the poultry supply chain. This is probably because of the fact that the poultry industry is heavily dependent on inputs' flow. In addition, supply chain governance was seriously impaired due to the persistence of the pandemic. The coronavirus pandemic has significantly affected the stages that are most reliant on transportation. Finally, we found that a part of the disruptions that occur in the downstream of the supply chain is due to the epidemic's direct adverse effects, and another part is due to indirect consequences received from the upstream. Our findings and implications can be useful in decision-making procedures during ongoing epidemics.

Codesign of Food System and Circular Economy Approaches for the Development of Livestock Feeds from Insect Larvae

Processes that utilise low-value wastes and convert them to high-value food ingredients systemically add value across commercial operations. Current common disposal options include use as animal feed, anaerobic digestion, composting, incineration, and the worst-case options of landfill and wastewater disposal. The pressure is acute with food manufacturers needing to align with the UN Sustainable Development Goals and reach targets of zero waste to landfill. This research identifies black soldier fly larvae as a bioreactor that converts most food waste into high-value feed materials. Production of larvae and the regulatory framework for their use as animal feed is being assessed in several nations. The requirement to understand the availability of feedstocks for larvae production and the capability to establish feedstock supply chains was tested in this study using geographical information system and life cycle assessment methodologies, providing new research insights for resource utilisation in a circular economy.

Immunonutrition effects on coping with COVID-19

COVID-19 implications are still a threat to global health. In the face of this pandemic, food and nutrition are key issues that can boost the immune system. The bioactivity of functional foods and nutrients (probiotics, prebiotics, water- and fat-soluble vitamins, minerals, flavonoids, glutamine, arginine, nucleotides, and PUFAs) contributes to immune system modulation, which establishes the status of nutrients as a factor of immune competence. These foods can contribute, especially during a pandemic, to the minimization of complications of SARS-CoV-2 infection. Therefore, it is important to support the nutritional strategies for strengthening the immune status, associated with good eating habits, as a way to confront COVID-19.

The increasing hunger concern and current need in the development of sustainable food security in the developing countries

Background

COVID-19 has affected millions of people worldwide. Recently, international agencies have revealed that poverty and hunger could kill more people than COVID-19 victims. Many global workforces have lost their jobs during this pandemic situation. In developing countries, most of the workers and their families live hand to mouth, depending on daily wage, and loss of income would be a hunger pandemic. Globally, the proportion of undernourished and hungry people have been on an upswing due to climate changes and violent conflicts. The millions of people are facing chronic malnourishment and COVID-19 menaces undermining the endeavour of philanthropic and food security. COVID-19 has increased the risk of livelihood by the shortage of food and distraction of the supply chain especially in the developing countries where rural expanses depend on agriculture production and seasonal jobs. So, if they are forced to limit their activities, their livelihoods will be demolished.

Scope and approach

COVID-19 is increasing the jeopardy of food prices over the world, which would prompt a crisis in several developing countries. The government organizations in developing countries are doing well to protect people from the current pandemic. But they are also in critical situation regarding food supply chains and are facing difficulties in providing nutrient-rich foods. The susceptible people are fraught to secure household income and manage their food. In this review, we have explored the food security approach, food supply chain and risk of food shortage. Every country in the world needs to implement effective interventions to maintain open trade and food supply chains, ensure access to nutrients for all at affordable prices and develop co-operation to preserve the flexibility of universal food markets.

Antioxidant and polyphenol content of different Vitis vinifera seed cultivars and two facilities of production of a functional bakery product

This study aimed to examine the differences between the antioxidant capacity, and the total polyphenol content of the seed of eight different grape varieties. We also attempt to create a functional loaf enriched with grape seed meal. To achieve this goal, 3, 6, and 9% of the grape seed meal were added to the loaves made of bread flour and gluten-free flour mixture, and then the changes in their antioxidant and polyphenol content were examined. Based on the results, there were significant differences between the polyphenol and antioxidant content of grape seed varieties. The antioxidant content of the grape seeds varied between 228.50 mg AAE/g (94.80 mg TE/g) and 438.33 mg AAE/g (181.86 mg TE/g) in case of fatty samples, and between 176.29 mg AAE/g (41.24 mg TE/g) and 424.91 mg AAE/g (99.40 mg TE/g) in case of defatted samples. The total polyphenol content of the fatty samples changed between 91.16 and 221.81 mg GAE/g; in case of defatted samples, it ranged from 46.01 to 207.68 mg GAE/g. Rhine Riesling contained the greatest amount of these compounds. The functionality of loafs was confirmed by spectrophotometric analysis. Total polyphenol content ranged from 0.91 to 3.16 mg GAE/g in case of wheat loafs, and from 1.39 to 5.92 mg GAE/g in case of gluten-free loafs, while the total antioxidant content changed between 0.70 and 6.44 mg AAE/g in case of wheat loafs, and ranged from 2.55 to 9.75 in case of gluten-free loafs.

GRAPHIC ABSTRACT

Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin

Cornsilk is maize waste containing phenolic compounds. In this study, freeze-drying, spray-drying, and microwave-drying techniques were evaluated for the encapsulation of cornsilk's phenolic compounds using maltodextrin as wall material. The results of antioxidant properties showed that freeze-drying was more efficient than microwave-drying and spray-drying techniques. The highest recovery of phenolic compounds was obtained with freeze-drying. The microstructure, DSC, and FTIR data showed that the encapsulation process was effective, and freeze-drying was the best drying technique. The physical properties of the microparticles greatly changed with the drying techniques. This study revealed that the phenolic compounds of the cornsilk extract can be successfully encapsulated and valorized.

Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment

Ultrasound has been applied in food processing for various purpose, showing potential to advance the physical and chemical modification of natural compounds. In order to explore the effect of ultrasonic pretreatment on the complexation of inulin and tea polyphenols (TPP), different frequencies (25, 40, 80 kHz) and output power (40, 80, 120 W) were carried out. According to the comparison in particle size distribution and phenolic content of different inulin-TPP complexes, it was indicated that high-intensity ultrasonic (HIU) treatment (25 kHz, 40 W, 10 min) could accelerate the interaction of polysaccharides and polyphenols. Moreover, a series of spectral analysis including UV-Vis, FT-IR and NMR jointly evidenced the formation of hydrogen bond between saccharides and phenols. However, the primary structure of inulin and the polysaccharide skeleton were not altered by the combination. Referring to field emission scanning electron microscopy (FESEM), the morphology of ultrasound treated-complex presented a slight agglomeration in the form of bent sheets, compared to non-treated sample. The inulin-TPP complex also revealed better stability based on thermogravimetric analysis (TGA). Thus, it can be speculated from the identifications that proper ultrasonic treatment is promising to promote the complexation of some food components during processing.

Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology

Autumn olive fruits are a rich source of nutrients and functional compounds, making them functional foods against many diseases and cancers. To increase the consumption, its processing, and its transformation into new products would help spread them to the consumer’s table. In this study, after giving an overview of the physicochemical characteristics and the antioxidant activity, the objective was to optimize the osmotic dehydration (OD) of the berries. Response surface methodology was used to investigate the effect of dehydration factors: syrup concentration (30–70%), temperature (20–70 °C), and fruit-to-syrup ratio (1:10–2:10) on the water loss (WL), sugar gain (SG), weight reduction (WR), density (ρ), water activity (a_w), and total color change (ΔE) of fruits after 10 h of OD. Results obtained by employing Box–Behnken design (three variables, three levels), and significant terms of regression equations indicated that the syrup concentration and temperature variation are the most affecting factors on the previously mentioned independent variables (WL SG, WR, ρ, a_w, and ΔE). Fruits to syrup ratio appeared to have a significant effect only on WL. Under the optimum conditions found (70%, 70 °C, 1.8:10), the predicted values were 59.21%. 19.21%, 32.34%, 1.22 g/cm³, 0.850, and 3.65 for WL, SG, WR, ρ, a_w, and ΔE, respectively.

Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility

Food waste is a worldwide concern as it represents a constant threat to the environment and a serious operational problem for the food industry. The by-products of fruits and vegetables being a valuable source of bioactive compounds have the potential to be reused and reintroduced in the agri-food chain. This circular approach contributes to a sustainable production system. In this context, a collaborative project with the primary sector for the integral valorization of the waste generated in the fresh-processing vegetable lines of an agricultural cooperative is currently being developed, particularly focused on cabbage, carrot, celery, and leek. The objective of this project is to transform vegetable wastes into functional powdered ingredients and be able to use them in food formulations in order to improve the nutritional profile of foods, contributing to the development of sustainable healthy diets. Through an exhaustive bibliographic review, this research studies the influence of pretreatments, drying and in vitro digestion on the bioactive compounds of vegetable residues, with the aim of identifying the appropriate production parameters to achieve an adequate functional and physicochemical profile of the final powders.

Utilization of Eggshell Membrane and Olive Leaf Extract for the Preparation of Functional Materials

Eggshell membrane (ESM) is a natural proteinaceous by-product of the food industry, especially in the pasteurized egg industry, resulting in the availability of much discarded egg waste. In the literature, eggshell (ES) and ESM usage for their adsorbent properties to remove various organic and inorganic hazardous chemicals, especially from wastewater, has gained interest. In addition, agricultural (olive leaf) and food industry (eggshell and eggshell membrane) waste can together be valorized to produce value-added functional products. This study’s objective was to evaluate the eggshell membrane’s loading capacity for bioactive compounds obtained from olive leaf extract (OLE) in order to prepare functional biomaterial. In this study, waste eggshell membranes were used to adsorb the phenolic compounds from olive leaf extract to design functional biomaterials. Using the foam separation method, both separation of the eggshell membrane and adsorption of bioactive compounds to the eggshell membrane were achieved simultaneously. The characterization studies showed that OLE was successfully adsorbed to the eggshell membrane. Cytotoxicity and antimicrobial studies showed that prepared OLE-loaded membranes were functional materials with bioactive properties. In conclusion, ESM was determined as a promising protein in the production of functional antioxidative and antimicrobial food or dietary supplement after the adsorption of bioactive olive leaf polyphenols.

Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era

Background

COVID-19 pandemic has caused a global lockdown that has abruptly shut down core businesses and caused a worldwide recession. The forecast for a smooth transition for the agri-food and drink industry is, at best, alarming. Given that COVID-19 shutdown multiple core services (such as aviation, food services, supply chains, and export and import markets), there is an enormous deficiency in critical information to inform priority decision making for companies where this uncertainly is likely to impact negatively upon recovery.

Scope and approach

The current article investigates potential innovations within the era of the COVID-19 crisis after framing them within the four issues of the food sector (food safety, bioactive food compounds, food security, and sustainability) that are directly affected by the pandemic. The prospect of foreseen innovations to disrupt the food sector during lockdown periods and the post-COVID-19 era is also discussed.

Key findings and conclusions

Internet and Communication Technologies, blockchain in the food supply chain and other Industry 4.0 applications, as well as approaches that redefine the way we consume food (e.g., lab-grown meat, plant-based alternatives of meat, and valorization of a vast range of bioresources), are the innovations with the highest potential in the new era. There is also an equally pressing need to exploit social marketing to understand attitudes, perceptions, and barriers that influence the behavior change of consumers and the agri-food industry. Subsequently, this change will contribute to adapting to new norms forged by the COVID-19 pandemic, where there is a significant gap in knowledge for decision making.

Applications of Supercritical Anti-Solvent Process in Preparation of Solid Multicomponent Systems

Solid multicomponent systems (SMS) are gaining an increasingly important role in the pharmaceutical industry, to improve the physicochemical properties of active pharmaceutical ingredients (APIs). In recent years, various processes have been employed for SMS manufacturing. Control of the particle solid-state properties, such as size, morphology, and crystal form is required to optimize the SMS formulation. By utilizing the unique and tunable properties of supercritical fluids, supercritical anti-solvent (SAS) process holds great promise for the manipulation of the solid-state properties of APIs. The SAS techniques have been developed from batch to continuous mode. Their applications in SMS preparation are summarized in this review. Many pharmaceutical co-crystals and solid dispersions have been successfully produced via the SAS process, where the solid-state properties of APIs can be well designed by controlling the operating parameters. The underlying mechanisms on the manipulation of solid-state properties are discussed, with the help of on-line monitoring and computational techniques. With continuous researching, SAS process will give a large contribution to the scalable and continuous manufacturing of desired SMS in the near future.

Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic

The ongoing COVID-19 pandemic has resulted in a new era in the efficacy of the food supply chain, while the consequences of this new era on humanity, the economy, and the food sector are still under examination. For example, food security is one vital aspect of food systems which is directly affected. This review summarizes food security during epidemics and pandemics before moving on to panic buying, food shortages, and price spikes observed during the current crisis. The importance of food resilience, together with the need for addressing issues related to food loss and food waste, is underlined in the review towards food security and sustainable development. As a result, the pandemic has shown that our food systems are fragile. Since the global population and urbanization will grow in the coming decades, pandemics will likely occur more often, and climate change will intensify. Consequently, there is a need to ensure that our food systems become more sustainable and resilient. To that end, we have highlighted the need to develop contingency plans and mitigation strategies that would allow a more rapid response to extreme events (e.g., disasters from climate change) and transform the food sector by making it more resilient.