Emerging strategies for the development of food industries

The role of Micro-biome engineering in enhancing Food safety and quality

Microbiome engineering has emerged as a transformative approach to enhancing food safety and quality by strategically modulating microbial communities. This review critically examines state-of-the-art techniques, including synthetic biology, artificial intelligence (AI), and systems biology, that are revolutionizing our ability to improve nutritional profiles, extend shelf life, and optimize food production processes. The review further explores complex social, ethical, and regulatory considerations, emphasizing the importance of robust public engagement and the establishment of standardized frameworks to ensure safe and effective implementation. While microbiome engineering holds significant promise for revolutionizing food safety and quality control, further research is needed to address critical challenges, including understanding microbial dynamics in complex food systems and developing harmonized regulatory frameworks. By bridging interdisciplinary gaps, this paper underscores the necessity of collaborative efforts to unlock the full potential of microbiome-driven innovations for a more resilient and sustainable food industry.

Ultrasound-assisted extraction of bioactive compounds from Moringa oleifera leaves for beef patties preservation: Antioxidant and inhibitory activities, half-life, and sensory attributes

This study aims to examine employing ultrasound-assisted extraction of bioactive components from Moringa oleifera leaves and apply them in beef patties preservation, as well as antioxidant and inhibitory activities and sensory qualities. The study included studying the chemical content and minerals of the M. oleifera leaves, preparation of aqueous and alcoholic extracts using an ultrasound device, then exploring the extraction yield. The results proved that the extraction yield by ultrasound using ethanol at 80% was the highest, reaching 19.22%. The total phenols in the ultrasonic extract with moringa leaves aqueous extract (AMEUS) amounted to 120,755 mg/mL. Since the AMEUS exhibited the highest value of 68.308 mg/mL calic acid - eight phenolic compounds discovered by HPLC - the total content of flavonoids was also calculated. The inhibitory and antioxidant effects of moringa leaf extracts are well documented. We monitored the changes in chemical indicators, such as the value of peroxide and thiobarbituric acid, as well as the percentage of free fatty acids and physical characteristics, such as water-carrying capacity, pH, and pigments, for storage periods 0, 4, 8, and 12 days after adding AMEUS to beef patties at a concentration of 0.5%. The patties were kept under refrigeration at 4 ± 1°C during this time. The values of peroxide number, thiobarbituric acid, free fatty acid, and metmyoglobin pigment were decreased in the beef patties treated with the AMEUS. However, they increased continuously during the cryopreservation period, and there was a significant increase in water-holding capacity (WHC) when the beef patties were treated with AMEUS. The results also showed that adding AMEUS to beef patties improved their qualitative characteristics.

Synergistic antileishmanial activity of erythrodiol, uvaol, and oleanolic acid isolated from olive leaves of cv. Chemlali

This study aimed to assess the antileishmanial activity of biomolecules obtained from Olea europaea L. leaves and twigs recovered from eight Tunisian cultivars. The extraction was first carried out with 80% methanol, and then the obtained extract was fractionated using three solvents of increasing polarity: cyclohexane (CHX), dichloromethane (DCM) and ethyl acetate (EtOAc). The antileishmanial activity was determined against leishmanial strains responsible for cutaneous, visceral, and mucocutaneous leishmaniasis. The cyclohexane fraction of the leaves of cv. Chemlali from the region of Sidi-Bouzid exhibited the strongest leishmanicidal activity against all the tested leishmanial strains. The inhibition concentrations (IC50) were 16.5, 14.5, and 7.4 μg mL-1 for Leishmania mexicana (cutaneous), Leishmania braziliensis (mucocutaneous), and Leishmania donovani (visceral), respectively. Interestingly, low cytotoxicity was observed on THP-1 cells with selective indexes (SI) ranging from 22.8 to 50.5. HPLC-HRMS and full-house NMR analysis allowed the identification of three triterpenic compounds, oleanolic acid (IC50 = 64.1 μg mL-1), erythrodiol (IC50 = 52.0 µg mL-1), and uvaol (IC50 = 53.8 μg mL-1). Antileishmanial activity of uvaol and oleanolic acid has been previously reported. However, this work constitutes the first report of the antileishmanial activity of erythrodiol which showed combinatorial interaction with uvaol (IC50 = 26.1 μg mL-1) against Leishmania tropica. The mixture of the three compounds, as major ones, exhibited an enhanced activity against Leishmania tropica (IC50 = 16.3 µg mL-1) compared to erythrodiol alone or the combination of uvaol and erythrodiol. This finding is of great importance and needs further investigation.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13205-023-03825-3.

Whole-genome DNA methylation profiling reveals epigenetic signatures in developing muscle in Tan and Hu sheep and their offspring

Introduction

The Tan sheep is a popular local breed in China because of its tenderness and flavor. The Hu sheep breed is also famous for its high litter size, and its muscle growth rate is faster than that of Tan sheep. However, the epigenetic mechanism behind these muscle-related phenotypes is unknown.

Methods

In this study, the longissimus dorsi tissue from 18 6 month-old Tan sheep, Hu sheep, and Tan-Hu F2 generation (6 sheep per population) were collected. After genomic DNA extraction, whole-genome bisulfite sequencing (WGBS) and bioinformatics analysis were performed to construct genome-wide DNA methylome maps for the Tan sheep, Hu sheep and their Tan-Hu F2 generation.

Results

Distinct genome-wide DNA methylation patterns were observed between Tan sheep and Hu sheep. Moreover, DNA methylated regions were significantly increased in the skeletal muscle from Tan sheep vs. the F2 generation compared to the Hu sheep vs. F2 generation and the Tan sheep vs. Hu sheep. Compared with Hu sheep, the methylation levels of actin alpha 1 (ACTA1), myosin heavy chain 11 (MYH11), Wiskott-Aldrich syndrome protein (WAS), vav guanine nucleotide exchange factor 1 (VAV1), fibronectin 1 (FN1) and Rho-associated protein kinase 2 (ROCK2) genes were markedly distinct in the Tan sheep. Furthermore, Gene Ontology analysis indicated that these genes were involved in myotube differentiation, myotube cell development, smooth muscle cell differentiation and striated muscle cell differentiation.

Conclusion

The findings from this study, in addition to data from previous research, demonstrated that the ACTA1, MYH11, WAS, VAV1, FN1, and ROCK2 genes may exert regulatory effects on muscle development.

Food processing industry changes across China regions: The case of flour, rice, oil, and other cereal derivative food

Faced with the pressure of slowing industrial growth and industrial transformation requirements, it is crucial to analyze the changes and the corresponding driving factors of the food processing industry in China. An analysis using traditional and spatial shift-share models was conducted to decompose the changes in the food processing industry in each region of China from 2009 to 2019 into five effects: national growth effect (NG), industrial mix effect (IM), competitive effect (CE), neighbor-nation competitive effect (NNC), and region-neighbor competitive effect (RNC). Among the five effects from 2009 to 2019, the NG contributed the most to the growth in most regions, indicating that the development of the food processing industry in China was greatly influenced by the industrial base and that China's food processing industry has entered a "growth bottleneck period." During the period 2009-2014 to period 2014-2019, compared to the IM and CE, the influence of spatial spillover effects was stronger and significantly enhanced. Moreover, the IM, CE, NNC, and RNC in most southern regions were stronger than those in most northern regions. Therefore, China's food processing industry needs and is transforming into high-quality development. It is necessary to innovate the mode of development of food processing industry and strengthen interregional exchanges and cooperation.

Activated peroxydisulfate by sorghum straw-based biochar for enhanced tartrazine degradation: Roles of adsorption and radical/nonradical processes

Biochar obtained from biomass waste through pyrolysis has significant potential in wastewater treatment due to its large specific surface area and multi-functional active sites. In current study, sorghum straw (SS) was pyrolyzed to prepare various biochar under nitrogen atmosphere. Adsorption kinetics of prepared biochar toward tartrazine (TTZ) was systematically investigated, and the biochar was also characterized by using multiple techniques to explore the contribution of physicochemical properties to adsorption. Then, the biochar with optimum TTZ adsorption performance, was also applied as a catalyst for peroxydisulfate (PDS) activation to degrade TTZ. Factors including PDS concentration, solution pH, and reaction temperature were examined. The optimized degradation rate constant of TTZ (1.1627 min^-1) was achieved under the conditions at 2 mM PDS, pH of 3, and 23 °C. In addition, the free radical trapping experiments and EPR spectra revealed that the reactive substances of electron (e^-), ¹O₂, SO₄^•-, O₂^•-, and •OH contributed to TTZ degradation. Density Functional Theory (DFT) also concluded that the atoms C(6), O(12), N(16), N(17), C(18) and N(22) in TTZ molecule showed larger f⁰ values which are vulnerable to radical attack. Therefore, the synergistic mechanism embodying adsorption and radical/non-radical processes were proposed. Besides, the degradation pathways of TTZ were identified with the aid of HPLC/MS technique, indicating that multiple reaction processes containing the symmetrical cleavage of azo bonds, the asymmetrical cleavage of C-N, desulfonation, and benzene-like structure cracking were involved. Therefore, this study provides a simple and effective catalytic system for TTZ degradation, and also realizes the resource utilization of solid waste.

Peptide candidates for the development of therapeutics and vaccines against β-coronavirus infection

Betacoronaviruses (β-CoVs) have caused major viral outbreaks in the last two decades in the world. The mutation and recombination abilities in β-CoVs resulted in zoonotic diseases in humans. Proteins responsible for viral attachment and replication are highly conserved in β-CoVs. These conserved proteins have been extensively studied as targets for preventing infection and the spread of β-CoVs. Peptides are among the most promising candidates for developing vaccines and therapeutics against viral pathogens. The immunostimulatory and viral inhibitory potential of natural and synthetic peptides has been extensively studied since the SARS-CoV outbreak. Food-derived peptides demonstrating high antiviral activity can be used to develop effective therapeutics against β-CoVs. Specificity, tolerability, and customizability of peptides can be explored to develop potent drugs against β-CoVs. However, the proteolytic susceptibility and low bioavailability of peptides pose challenges for the development of therapeutics. This review illustrates the potential role of peptides in eliciting an adaptive immune response and inhibiting different stages of the β-CoV life cycle. Further, the challenges and future directions associated with developing peptide-based therapeutics and vaccines against existing and future β-CoV pathogens have been discussed.

Mechano-chemical and biological energetics of immobilized enzymes onto functionalized polymers and their applications

Enzymes of commercial importance, such as lipase, amylase, laccase, phytase, carbonic anhydrase, pectinase, maltase, glucose oxidase etc., show multifunctional features and have been extensively used in several fields including fine chemicals, environmental, pharmaceutical, cosmetics, energy, food industry, agriculture and nutraceutical etc. The deployment of biocatalyst in harsh industrial conditions has some limitations, such as poor stability. These drawbacks can be overcome by immobilizing the enzyme in order to boost the operational stability, catalytic activity along with facilitating the reuse of biocatalyst. Nowadays, functionalized polymers and composites have gained increasing attention as an innovative material for immobilizing the industrially important enzyme. The different types of polymeric materials and composites are pectin, agarose, cellulose, nanofibers, gelatin, and chitosan. The functionalization of these materials enhances the loading capacity of the enzyme by providing more functional groups to the polymeric material and hence enhancing the enzyme immobilization efficiency. However, appropriate coordination among the functionalized polymeric materials and enzymes of interest plays an important role in producing emerging biocatalysts with improved properties. The optimal coordination at a biological, physical, and chemical level is requisite to develop an industrial biocatalyst. Bio-catalysis has become vital aspect in pharmaceutical and chemical industries for synthesis of value-added chemicals. The present review describes the current advances in enzyme immobilization on functionalized polymers and composites. Furthermore, the applications of immobilized enzymes in various sectors including bioremediation, biosensor and biodiesel are also discussed.

Functional foods as a formulation ingredients in beverages: technological advancements and constraints

As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today's world. This food concept, precisely referred to as functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health. This review primarily focuses on functional foods as functional additives in beverages and other food items that can regulate the human immune system and avert any possibility of contracting the infection. Many safety concerns must be resolved during their administration. Functional foods must have an adequate amount of specific probiotic strain(s) during their use and storage, as good viability is needed for optimum functionality of the probiotic. Thus, when developing novel functional food-based formulations, choosing a strain with strong technological properties is crucial. The present review focused on probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body. Moreover, a comprehensive overview of the regulative and safety issues of probiotics-based foods and beverages formulations.

Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient

Olive pomace, an olive oil processing byproduct, can be upcycled and meet the current demand for natural and sustainable food ingredients. In this work, a patented process was used to obtain a functional ingredient from different olive pomaces. The nutritional, chemical and antioxidant profiles, as well as the antimicrobial activity against S. aureus, E. coli and C. albicans, were investigated for the first time. The amount of phenolics ranged between 3.1 and 3.8 g gallic acid eq./100 g in all samples and flavonoids between 2.0 and 3.2 g catechin eq/100 g. No significant differences were found regarding the antioxidant activity. The total fat varied between 5 and 11%, α-tocopherol being the major vitamer and oleic acid the main fatty acid. The protein and ash contents were 1–4% and 10–17%, respectively. The functional ingredient with a higher hydroxytyrosol content (220 mg/100 g) also presented the best minimal inhibitory concentration against the tested bacteria. No activity against C. albicans was verified. This new functional ingredient presents the potential to be used as a natural preservative or as a nutritional profile enhancer. Moreover, it can be an advantageous ingredient in food products, since it comprises specific lipid and hydrophilic bioactive compounds usually not present in other plant extracts.

Role of bioengineering and laborers in integration of farmland resources toward to improve dimension of sustainable agriculture in China

Farmland transfer is one of the essential approaches for achieving large-scale farming and its management affects productive efficiency, environment pollution and food sustainable security supply. Present study was carried out investigation based representative agricultural development area Guanzhong Plain of Shaanxi, aimed at explore the role of biotechnology and laborers in integration of farmland toward to improve sustainable agriculture in rural China by employed the profit and Tobit models evaluation. The conclusion demonstrated that labor’s and agricultural management model as main stay, intensive farming has positive effect-based economic and environmental benefits than fragmentation management, female laborers have weaker effect on farmland renting-out behavior among smallholders while male laborers were superior promoters in increasing the area of rented-in farmland and farm scale. Finally, bioengineering development and agricultural intensification management as a rational choice that has great potential value for large-scale cultivation that contributing a promising future for achieving cleaner production, environment and human health further providing huge economic and social and environmental benefits in sustainability agriculture. Additionally, government policies require intensive intervention to accelerate large-scale management and biotechnology implementation.

Abbreviation: Aaflf: Average age of female labor force; Incom(log): Log of annual household income; Noflf: Number of women in the labor force; Nooaf: Number of old adults in family; NTFs: non-transfer families; OLS: ordinary least square; Palff: Proportion of agricultural laborers in the female labor force; Palmf: Proportion of agricultural laborers in the male labor force; RIFs: rented-in families; ROFs: rented-out families; Whhf: Whether the household head is female

Apple orchard waste recycling and valorization of valuable product-A review

Huge quantities of apple orchard waste (AOW) generated could be regarded as a promising alternative energy source for fuel and material production. Conventional and traditional processes for disposal of these wastes are neither economical nor environment friendly. Hence, sustainable technologies are required to be developed to solve this long-term existence and continuous growing problem. In light of these issues, this review pays attention towards sustainable and renewable systems, various value-added products from an economic and environmental perspective. Refined bio-product derived from AOW contributes to resource and energy demand comprising of biomethane, bioethanol, biofuels, bio-fertilizers, biochar, and biochemicals, such as organic acid, and enzymes. However, the market implementation of biological recovery requires reliable process technology integrated with an eco-friendly and economic production chain, classified management.