Industrial applications of selected JFS articles
2023; Wiley; Volume: 88; Issue: 2 Linguagem: Inglês
10.1111/1750-3841.16484
ISSN1750-3841
Autores Tópico(s)Animal Nutrition and Physiology
ResumoAn historic outbreak of highly pathogenic avian influenza has occurred in the United States. The U.S. Dept. of Agriculture classifies avian influenza as either “low pathogenic” or “highly pathogenic” based on their genetic features and the severity of the disease they cause in poultry. Most viruses are of low pathogenicity, meaning that they cause no signs or only minor clinical signs of infection in poultry. However, this latest outbreak is of the highly pathogenic type, with an estimated 57 million birds affected in 47 states. The outbreak has decimated laying hen flocks and caused a widespread shortage of eggs. For updated information, see https://www.aphis.usda.gov/aphis/ourfocus/animalhealth/animal-disease-information/avian/avian-influenza/hpai-2022/2022-hpai-commercial-backyard-flocks Viral disease outbreaks among livestock can have significant impacts on the food supply and economic activity. Researchers estimated that a 2018 viral outbreak among swine in China had an $100-billion toll and China's gross domestic product suffered a loss of nearly 1% in 2019, after officials culled millions of pigs infected with a lethal virus. For more, see https://www.nature.com/articles/d41586-021-02642-z These widespread outbreaks and increasingly common extreme weather events due to climate change highlight the need of food scientists and technologists to develop alternatives and substitutes. Several examples can be found in this issue of the Journal, including the effect of STMP on properties of soy protein isolates; storage conditions and stability and safety of almonds; developing a peanut nutrition bar with women farmers in Senegal; evaluating the Maillard reaction during shelf-life of infant formula; wheat gluten–based coatings and films; and antioxidant characteristics of craft beer with green tea. The low solubility of soy protein isolate affects its use for food products. These researchers investigated the effects of sodium trimetaphosphate (STMP) on the functional properties and structures of phosphorylated soy protein isolate and its lutein-loaded emulsion. When STMP addition was 100 g/kg, particle size of protein solution decreased to 203 nm, and solubility increased to 73.5%. Emulsifying activity and emulsifying stability increased by 0.51 times and 8 times, respectively. At the same protein concentration, lutein-loaded emulsion prepared by phosphorylated SPI had higher absolute potential and smaller particle size. The phosphorylated protein emulsion at 2% concentration had the best emulsion stability after storage for 17 days. Phosphorylation significantly improved the emulsifying properties and solubility of soy protein isolates. The researchers state that this study provides a theoretical basis for the application of phosphorylated soy protein isolate as an emulsifier in delivery systems and broadens the use of lutein. P 744–756 The contamination of almonds with fungi and mycotoxins poses a significant risk to food safety and security. These researchers evaluated the influence of storage conditions on the microbial and mycotoxin stability and safety of almonds throughout long-term storage. Two almond varieties—Lauranne and Guara—were submitted to three different storage conditions- 4°C with non-controlled relative humidity, 60% relative humidity at 25°C, and 70% relative humidity at 25°C, for a storage period of nine months. Samples were collected after 0, 3, 6, and 9 months of storage and analyzed for microbial loads (aerobic mesophiles, yeasts, and molds), mold incidence and diversity, and mycotoxin contamination. The researchers found that the quality of almonds depends on the storage period and the relative humidity and temperature at which they are stored. They concluded that storage of almonds at 60% relative humidity at 25°C is a good storage condition to maintain the stability and safety of nuts in terms of microbial and mycotoxin contaminations. P 848–859 Effective food packaging that can protect foodstuffs from physical, chemical, and biological damage and maintain freshness and quality is essential to the food industry. Wheat gluten shows promise as food packaging materials due to its edibility, biodegradability, wide availability, low cost, film-forming potential, and high resistance to oxygen. The low mechanical properties and poor water permeability of wheat gluten coatings and films limit their wide applications; however, some inferior properties can be improved through various solutions. This review article covers wheat gluten–based coatings and films, including their formulation, processing methods, properties, functions, and applications. The mechanical and water resistance properties of coatings and films can be reinforced through wheat gluten modification, combinations of different processing methods, and the incorporation of reinforcing macromolecules, antioxidants, and nanofillers. Antioxidants and antimicrobial agents added to wheat gluten can inhibit microbial growth on foodstuffs, maintain food quality, and extend shelf life. In summary, the researchers state that the performances of wheat gluten–based coatings and films can be further improved to expand their applications in food packaging. P 582–594 To increase farm income and food security, a collaboration was made with smallholder women farmers in Kaffrine, Senegal to develop a culturally acceptable peanut nutrition bar using healthy indigenous and local ingredients and feasible manufacturing methods. The researchers used response surface methodology to optimize the bar's formulation and characterize the texture, nutrient profile, sensory qualities, and water activity. The bars were made by varying the ratio of cowpea flour to corn flour and varying the percentage of baobab pulp powder in the cowpea–corn flour blend with a fixed amount of 13 g of peanut paste added to all formulations. The use of acacia gum as a binder increased the bars’ cohesiveness. Increasing the ratio of cowpea flour to corn flour decreased the cohesiveness and increased protein, fiber, calcium, iron, and folate levels of the bars. Increasing the percentage of baobab pulp powder increased the hardness, fiber, and vitamin C levels, and decreased cohesiveness and water activity of the bars. The bar formulation optimized for sensory acceptance had a cowpea to corn ratio of 85.3:14.7, a baobab level of 9.95%, and 13 g of peanut paste. The study provided critical foundations for the subsequent feasibility assessment of a commercial launch, projected to significantly increase the revenue and nutrient intake of the partnering communities. According to the researchers, the commercialization of the peanut nutrition bar will serve as a source of new income for Senegalese smallholder women farmers, provide essential nutrients for school-age children and potentially reduce post-harvest loss. Response surface methodology used in this study can also be applied to food product development with indigenous communities to develop an accepted and community-feasible product formulation. P 608–624 According to these researchers, the addition of green tea as antioxidants to beer can improve the beer's flavor stability by protecting against staling during storage. To analyze the effect of different green teas on the flavor stability of beer, the researchers developed an approach to rapidly evaluate their antioxidant activity. Ten types of craft beer were produced by adding different kinds of green tea during brewing, and their antioxidant activity and phenolic profiles were evaluated. The results showed remarkable variations in antioxidant activity and antioxidative compound contents, which were considerably higher in green tea beers than in non-tea beer. In summary, the group stated that flavor stability is of prime concern for brewers, and flavor aging is increasingly becoming the limiting factor in beer shelf life. The application of green tea as antioxidants in beer can improve the flavor stability by protecting against beer staling during storage. The analytical method developed in the study will contribute to the rapid comparison of the effect of different green teas on the flavor stability of beer. P 625–637 Antioxidant activity of bicarbonates and carbonates including NaHCO3, Na2CO3, KHCO3, and K2CO3 was evaluated in soybean oil (SBO) at 180°C. The researchers found that Inorganic salts including NaHCO3, KHCO3, Na2CO3, and K2CO3 had strong antioxidant activity in vegetable oils at frying temperatures when they were added as powder. Antioxidant activity of 0.06 wt.% KHCO3 was higher than that of 0.02 wt.% TBHQ in soybean oil and canola oil during frying. KHCO3 had an additive or synergistic effect with rosemary extract, epigallocatechin gallate, ascorbic acid, and ascorbyl palmitate indicating that these inorganic salts can be used as co-antioxidants to enhance the antioxidant activity of existing antioxidants while they can be used alone as well. P 717–731 These researchers evaluated the Maillard reaction products (MRPs) of infant formula (IF) during secondary shelf-life (SSL) and established a secondary shelf-life prediction model using storage temperatures (25°C, 37°C) and relative humidity levels (32%, 57%, and 75%). Visible color changes were observed during storage in samples stored at 37°C and not at 25°C. The available lysine loss was the largest, up to 64.14% and 69.40% after 4 weeks of storage at 37°C and 57% relative humidity. At the end of storage, the 5-hydroxymethylfurfural, 3-deoxy-glucuronide, fluorescence of advanced Maillard products and soluble tryptophan (FAST) index, and Nε-carboxymethyllysine of two commercial infant formulas increased by 0.48–3.32, 1.26–12.65, 0.01–4.87, and 0.30–1.05 times, respectively. The researchers conclude that the results of the study suggest that the increase in storage temperature and humidity during the secondary shelf-life can promote the Maillard reaction of infant formulas, which affects the sensory and safety of these products. P 681–695 Ambelania acida is native to the Amazon region, with few published studies of its fruits. A. acida is a fast-growing, lactiferous plant popularly known as “cacau-de-leite” or “pepino-doce.” It has a bushy appearance and can reach a height of 7–10 m. The trees produce fruits once every year under normal circumstances. Its fruits have ellipsoid shapes, with a narrow base, are greenish-yellow, 10–16 cm long, contain many dark seeds, excrete latex, and can often be found intact on the ground when mature. The fruits are edible after the latex is removed and can be used to make candy, ice cream, and juices. The plant is found in the central and western Amazon region, and phytochemical studies of its leaves have found secondary metabolites compounds, such as phenols, tannins, reducing sugars, alkaloids, steroids, triterpenoids, and resins with important chemical and biological activities. These researchers examined the proximate composition of its fruits, including minerals, fatty acids, volatile organic compounds, as well as its antioxidant capacity. The protein contents (2.61%) of the pulp and seeds (13.6%) were higher than observed in other taxa of the family or in other tropical fruits. Linoleic acid, an essential fatty acid for humans, was the principal fatty acid in the edible portion of the fruit, therefore, evidencing its nutritionally significant profile for the fruits when considering the relationship among polyunsaturated, saturated, and monounsaturated fatty acids. The researchers conclude that the information gathered in the study indicates that this native fruit is a healthy food source, and its cultivation and consumption would be worthwhile. P 757–771
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