Role of Food Industry in Promoting Healthy and Sustainable Diets.

Sustainable food systems are often defined by greenhouse gases, land use, effects on biodiversity, and water use. However, this approach does not recognize the reason food is produced-the provision of nutrients. Recently, the relationship between diets and sustainability has been recognized. Most accepted models of 'sustainable diets' focus on four domains: public health, the environment, food affordability, and cultural relevance. Aligned with the FAO's perspective, truly sustainable diets comprise foods that are affordable, nutritious, developed with ingredients produced in an environmentally friendly manner, and consumer preferred. Identifying solutions to address all four domains simultaneously remains a challenge. Furthermore, the recent pandemic exposed the fragility of the food supply when food accessibility and affordability became primary concerns. There have been increasing calls for more nutrient-dense and sustainable foods, but scant recognition of the consumer's role in adopting and integrating these foods into their diet. Dietary recommendations promoting sustainable themes often overlook how and why people eat what they do. Taste, cost, and health motivate consumer food purchase and the food system must address those considerations. Sustainable foods are perceived to be expensive, thus marginalizing acceptance by the people, which is needed for broad adoption into diets for impactful change. Transformational change is needed in food systems and supply chains to address the complex issues related to sustainability, taste, and cost. An emerging movement called regenerative agriculture (a holistic, nature-based approach to farming) provides a pathway to delivering sustainable foods at an affordable cost to consumers. A broad coalition among academia, government, and the food industry can help to ensure that the food supply concurrently prioritizes sustainability and nutrient density in the framework of consumer-preferred foods. The coalition can also help to ensure sustainable diets are broadly adopted by consumers. This commentary will focus on the challenges and opportunities for the food industry and partners to deliver a sustainable supply of nutrient-dense foods while meeting consumer expectations.

Electrosprayed cashew gum microparticles for the encapsulation of highly sensitive bioactive materials.

This study focuses on the production and characterization of electrosprayed cashew gum (CG) microparticles that encapsulate ß-carotene. CG is an inexpensive, non-toxic polysaccharide obtained from Anacardium occidentale trees. Encapsulation of ß-carotene in CG was performed by electrospraying from two emulsion formulations (water : oil ratios 80:20 and 90:10 (v/v)) in which the dispersed phase consisted of ß-carotene dissolved in castor oil, and the continuous phase was a CG aqueous solution. Spherical particles with smooth surface and medium size between 3 and 6 µm were obtained. The particles produced from the 90:10 (v/v) emulsion showed a loading capacity of 0.075 ± 0.006 % and a minor amount of extractable ß-carotene, 10.75 ± 2.42 %. ATR-FTIR confirmed the absence of interaction between the particles' components. CG demonstrated to offer thermoprotection, and photoprotection for short periods of time. These results make CG a viable candidate to encapsulate bioactive compounds via electrospraying for agricultural, food and pharmaceutical applications.

Encapsulation in food industry with emerging electrohydrodynamic techniques: Electrospinning and electrospraying - A review.

Nowadays the world population has been more conscious about healthy food products based on bioactive ingredients in order to protect against diseases and to develop healthy diets. Emerging electrohydrodynamic techniques have been object of interest in the scientific community as well as in the industry. In fact, electrospinning and electrospraying methods are promising techniques to fabricate delivery vehicles. These vehicles present structural and functional benefits for encapsulation of bioactive ingredients. They can be used in several food and nutraceutical matrices, protecting the ingredients from environmental conditions. They can also enhance biomolecules bioavailability and controlled release, at the same time that improve the product's shelf life. This review provides the recent state of art for electrospinning/electrospraying techniques. It highlights the crucial parameters that influence these techniques. Further, the recent studies of vitamins encapsulation for applications in functional foods and nutraceuticals fields are summarized. Electrosprayed particles/electrospun fibres are easily produced and present suitable physico-chemical characteristics to encapsulate bioactives to improve the functional foods.

Sprouts and Needles of Norway Spruce (Picea abies (L.) Karst.) as Nordic Specialty-Consumer Acceptance, Stability of Nutrients, and Bioactivities during Storage.

Developing shoots, i.e., sprouts, and older needles of Norway spruce (Picea abies (L.) Karst.) have traditionally been used for medicinal purposes due to the high content of vitamins and antioxidants. Currently, sprouts are available as, for example, superfood and supplements. However, end-product quality and nutritive value may decline in the value-chain from raw material sourcing to processing and storage. We studied (1) impacts of different drying and extraction methods on nutritional composition and antioxidative properties of sprouts and needles, (2) differences between sprouts and needles in nutritional composition and microbiological quality, and (3) production scale quality of the sprouts. Additionally, (4) sprout powder was applied in products (ice-cream and sorbet) and consumer acceptance was evaluated. According to our results, older needles have higher content of dry matter, energy, and calcium, but lower microbial quality than sprouts. Sprouts showed a higher concentration of vitamin C, magnesium, potassium, and phosphorus than older needles. Freeze-drying was the best drying method preserving the quality of both sprouts and needles, e.g., vitamin C content. The antioxidative activity of the sprout extracts were lower than that of needles. Ethanol-water extraction resulted in a higher content of active compounds in the extract than water extraction. Sensory evaluation of food products revealed that on average, 76% of consumers considered sprout-containing products very good or good, and a creamy product was preferred over a water-based sorbet.

Optimization of extracellular lipase production by halotolerant Bacillus sp. VITL8 using factorial design and applicability of enzyme in pretreatment of food industry effluents.

The effect of macro and micronutrients of media components on lipase production by Bacillus sp. VITL8 was investigated using classical as well as statistical methods. Initially, the carbon source, nitrogen source, inducer and metal ions that affect lipase production were selected using the classical approach. Subsequently, selected nutrients along with other key factors (such as pH, agitation rate, gum acacia and tween 80) were investigated using Placket Burman design. Finally, three significant factors, viz., olive oil, peptone and tween 80 were studied using a 22 full factorial central composite design. Under optimized condition [6% (v/v) of olive oil, 0.7% peptone, 0.9% tween 80 and 25 h of incubation], the enzyme production was found to be 2.2 times higher with an overall enzyme production of 325.0 ± 1.4 U mL-1. Laboratory scale experiment proved that the enzyme could be utilized for pretreatment of food industry effluent rich in fat and oil (dairy, bakery and poultry). The enzyme was capable of hydrolyzing more than 50% of the initial fat present in all these effluents and enabled the reduction in the levels of biological oxygen demand (BOD) and chemical oxygen demand (COD) of the effluent samples. The study thus reveals the utility of the lipase produced by the halotolerant bacterium Bacillus sp. VITL8 in the pretreatment of industrial effluents contaminated with oil and fat.HighlightsLipase production was enhanced by 2.2-fold using statistical methodsOne of the few reports on lipase production by a halotolerant bacterium, especially by Bacillus sp.Production of 325.0 ± 1.4 U mL-1 lipase within 25 h by a halotolerant bacteriumPretreatment of food industry effluents using Bacillus sp. VITL8 lipaseImprovement in effluent quality within 8 h of treatment.

Box-Behnken design based statistical modeling for the extraction and physicochemical properties of pectin from sunflower heads and the comparison with commercial low-methoxyl pectin.

A natural low-methoxyl pectin (LAHP), was extracted with oxalic acid solution from dried heads of sunflower (Helianthus annuus L.). The single-factor experiments and response surface methodology (RSM) were used to optimize LAHP extraction conditions. The extraction yield of LAHP was 18.83 ± 0.21%, and the uronic acid content was 85.43 ± 2.9% obtained under the optimized conditions (temperature of 96 °C, time of 1.64 h, oxalic acid concentration of 0.21%). Experimentally obtained values were in agreement with those predicted by RSM model, indicating suitability of the employed model and the success of RSM in optimizing the extraction conditions. LAHP has been characterized by ash content, degree of esterification (DE), galacturonic acid (GalA) content, molecular weight and intrinsic viscosity meanwhile commercial low-methoxyl pectin (CLMP) as comparison. This study finds out a potential source of natural LMP which expands the application scope of sunflower heads. It is an efficient reuse of waste resources and provides a novel thought to explore the natural resources for food and pharmaceutical applications.

Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion.

Purple flesh cultivated potato (PP) is a foodstuff scarcely cultivated in the world but with high potential because of its anthocyanin content. Moreover, it has been little explored as a source of anthocyanins (AT) for further applications in formulated food products. The main goal of this research was to study the effect of maltodextrin (MD) and spray drying conditions on the encapsulation efficiency (EE) and bioaccesibility of AT from purple flesh cultivated potato extract (PPE). The anthocyanin-rich extract was obtained from PP and microencapsulated by spray-drying, using MD as the encapsulating agent. A statistical optimization approach was used to obtain optimal microencapsulation conditions. The PPE microparticles obtained under optimal conditions showed 86% of EE. The protector effect of microencapsulation on AT was observed to be stable during storage and in vitro digestion. The AT degradation rate constant was significantly lower for the PPE-MD than for the PPE. The assessed bioaccesibility of AT from the PPE-MD was 20% higher than that of the PPE, which could be explained by the protective effect of encapsulation against environmental conditions. In conclusion, microencapsulation is an effective strategy to protect AT from PP, suggesting that AT may be an alternative as a stable colorant for use in the food industry.

ß-Mannanase Production Using Coffee Industry Waste for Application in Soluble Coffee Processing.

Soluble coffee offers the combined benefits of high added value and practicality for its consumers. The hydrolysis of coffee polysaccharides by the biochemical route, using enzymes, is an eco-friendly and sustainable way to improve the quality of this product, while contributing to the implementation of industrial processes that have lower energy requirements and can reduce environmental impacts. This work describes the production of hydrolytic enzymes by solid-state fermentation (SSF), cultivating filamentous fungi on waste from the coffee industry, followed by their application in the hydrolysis of waste coffee polysaccharides from soluble coffee processing. Different substrate compositions were studied, an ideal microorganism was selected, and the fermentation conditions were optimized. Cultivations for enzymes production were carried out in flasks and in a packed-bed bioreactor. Higher enzyme yield was achieved in the bioreactor, due to better aeration of the substrate. The best ß-mannanase production results were found for a substrate composed of a mixture of coffee waste and wheat bran (1:1 w/w), using Aspergillusniger F12. The enzymatic extract proved to be very stable for 24 h, at 50 °C, and was able to hydrolyze a considerable amount of the carbohydrates in the coffee. The addition of a commercial cellulase cocktail to the crude extract increased the hydrolysis yield by 56%. The production of ß-mannanase by SSF and its application in the hydrolysis of coffee polysaccharides showed promise for improving soluble coffee processing, offering an attractive way to assist in closing the loops in the coffee industry and creating a circular economy.

Challenges of Edible Oils From Farm to Industry: Views of Stakeholders.

OBJECTIVE: The purpose of this study is to explore stakeholders' views about quality and safety of edible oils from farm to industry and propose policy options to address these challenges. METHODS: Semistructured, face-to-face interviews were conducted with 11 experts in the edible oil industry. Participants were selected through purposive and snowball sampling. Open-ended interview questions were used to identify the edible oils' challenges from farm to industry. All interviews were recorded and final transcripts were re-read to obtain categories until themes were developed using directed content analysis and constant comparison methods. RESULTS: Six categories in 14 themes with 49 sub themes were explored based on the perspectives of the stakeholders who were responsible for edible oil industry: (1) safety, (2) imports, (3) factory, (4) edible oils' monitoring, (5) edible oil industry, and (6) building consumer trust. The participants' views showed that to increase the quality and safety of edible oils, the following approaches are required: updating food safety regulations, effective inspection, monitoring and surveillance systems, updating laboratory equipment, and controlling the media advertising. CONCLUSIONS: In order to build and maintain effective edible oil safety systems, strong links must be established between all sectors responsible. The key players need to have access to reliable and up-to-date information so that timely collective action can be taken. It is recommended that governments face up to this task and lead the way. The research findings seek to offer policy options for government and the stakeholders for challenging future strategies for edible oil industry.

Trends on the Rapid Expansion of Supercritical Solutions Process Applied to Food and Non-food Industries.

BACKGROUND: The supercritical fluids applied to particle engineering over the last years have received growing interest from the food and non-food industries, in terms of processing, packaging, and preservation of several products. The rapid expansion of supercritical solutions (RESS) process has been recently reported as an efficient technique for the production of free-solvent particles with controlled morphology and size distribution. OBJECTIVE: In this review, we report technological aspects of the application of the RESS process applied to the food and non-food industry, considering recent data and patent survey registered in literature. METHODS: The effect of process parameters cosolvent addition, temperature, pressure, nozzle size among others, during RESS on the size, structure and morphology of the resulted particles, and the main differences about recent patented RESS processes are reviewed. RESULTS: Most of the experimental works intend to optimize their processes through investigation of process parameters. CONCLUSION: RESS is a feasible alternative for the production of particles with a high yield of bioactive constituents of interest to the food industry. On the other hand, patents developed using this type of process for food products are very scarce, less attention being given to the potential of this technique to develop particles from plant extracts with bioactive substances.

Plant cell culture technology in the cosmetics and food industries: current state and future trends.

The production of drugs, cosmetics, and food which are derived from plant cell and tissue cultures has a long tradition. The emerging trend of manufacturing cosmetics and food products in a natural and sustainable manner has brought a new wave in plant cell culture technology over the past 10 years. More than 50 products based on extracts from plant cell cultures have made their way into the cosmetics industry during this time, whereby the majority is produced with plant cell suspension cultures. In addition, the first plant cell culture-based food supplement ingredients, such as Echigena Plus and Teoside 10, are now produced at production scale. In this mini review, we discuss the reasons for and the characteristics as well as the challenges of plant cell culture-based productions for the cosmetics and food industries. It focuses on the current state of the art in this field. In addition, two examples of the latest developments in plant cell culture-based food production are presented, that is, superfood which boosts health and food that can be produced in the lab or at home.

Bio-inspired nanomaterials in agriculture and food: Current status, foreseen applications and challenges.

Nanotechnology is a potential area that revolutionizes almost every sector of life and is predicted to become a major economic force in the near future. Recently, nanomaterials have received great attention for their properties at nanoscale regime and their applications in many areas primarily, agriculture and food sectors. The Nanomaterials are dispersed or solid particles, with a size range of 1-100 nm. In recent times, there has been an increased research work in this area to synthesize nanomaterials using various approaches. The use of natural biomolecules using 'green' approach play key role in the synthesis of nanomaterials having different shapes and sizes. Further this 'green synthesis' approach not only minimize the cost but also limit the need of hazardous chemicals and stimulates synthesis of greener, safe and environmentally friendly nanoparticles. The present review focus on studies based on the biosynthesis of nanoparticles using biomolecules such as plants, bacteria, fungi, etc. The text summarizes the recent work done globally by renowned researchers in area of biosynthesis of nanomaterials. It also discusses the potential applications of biologically mediated nanomaterials in the areas of agriculture and food and a critical evaluation of challenges within this field.

Cellulosic Nanomaterials in Food and Nutraceutical Applications: A Review.

Cellulosic nanomaterials (CNMs) are organic, green nanomaterials that are obtained from renewable sources and possess exceptional mechanical strength and biocompatibility. The associated unique physical and chemical properties have made these nanomaterials an intriguing prospect for various applications including the food and nutraceutical industry. From the immobilization of various bioactive agents and enzymes, emulsion stabilization, direct food additives, to the development of intelligent packaging systems or pathogen or pH detectors, the potential food related applications for CNMs are endless. Over the past decade, there have been several reviews published covering different aspects of cellulosic nanomaterials, such as processing-structure-property relationship, physical and chemical properties, rheology, extraction, nanocomposites, etc. In this critical review, we have discussed and provided a summary of the recent developments in the utilization of cellulosic nanomaterials in applications related to food and nutraceuticals.

Simplified recovery of enzymes and nutrients in sweet potato wastewater and preparing health black tea and theaflavins with scrap tea.

The industry discards generous organic wastewater in sweet potato starch factory and scrap tea in tea production. A simplified procedure to recover all biochemicals from the wastewater of sweet potato starch factory and use them to make health black tea and theaflavins from scrap green tea was developed. The sweet potato wastewater was sequentially treated by isoelectric precipitation, ultrafiltration and nanofiltration to recover polyphenol oxidase (PPO), ß-amylase, and small molecular fractions, respectively. The PPO fraction can effectively transform green tea extracts into black tea with high content of theaflavins through the optimized fed-batch feeding fermentation. The PPO transformed black tea with sporamins can be used to make health black tea, or make theaflavins by fractionation with ethyl acetate. This work provides a resource- and environment-friendly approach for economically utilizing the sweet potato wastewater and the scrap tea, and making biochemical, nutrient and health products.

Fate of Escherichia coli O145 present naturally in bovine slurry applied to vegetables before harvest, after washing and simulated wholesale and retail distribution.

AIMS: To determine the fate of Escherichia coli on vegetables that were processed through commercial wash treatments and stored under simulated retail conditions at 4°C or wholesale at fluctuating ambient temperatures (0-25°C, dependent on season). METHODS AND RESULTS: Bovine slurry that was naturally contaminated with E. coli O145 was applied without dilution or diluted 1:10 using borehole water to growing potatoes, leeks or carrots. Manure was applied 1 week prior to harvest to simulate a near-harvest contamination event by manure deposition or an application of contaminated water to simulate a flooding event or irrigation from a contaminated water source. At harvest, crops were contaminated at up to 2 log cfu g-1 . Washing transferred E. coli into the water of a flotation tank used for potato washing and did not completely remove all traces of contamination from the crop. Manure-contaminated potatoes were observed to contain 0·72 cfu E. coli O145 g-1 after processing and retail storage. Manure-contaminated leeks harboured 0·73-1·55 cfu E. coli O145 g-1 after washing and storage. There was no cross-contamination when leeks were spray washed. Washing in an abrasive drum resulted in less than perfect decontamination for manure-contaminated carrots. There were five post-distribution isolations from carrots irrigated with contaminated water 24 h prior to harvest. CONCLUSIONS: Standard commercial washing and distribution conditions may be insufficient to reliably control human pathogenic E. coli on fresh produce. SIGNIFICANCE AND IMPACT: Previous speculation that the cause of a UK foodborne disease outbreak was soil from imperfectly cleaned vegetables is plausible.

Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions.

In the present study, rice bran stearin was used to improve the physical stability and encapsulation efficiency of water-in-oil (W/O) emulsions fabricated from rice bran oil and polyglycerol polyricinoleate ester (PGPR). In the absence of rice bran stearin, the emulsions were highly unstable to phase separation with an oil layer forming on their surfaces. Phase separation was delayed by increasing the PGPR concentration because this reduced the water droplet size. Phase separation could be completely inhibited by replacement of 30 to 45wt% of rice bran oil with rice bran stearin due to the formation of a semi-solid fat crystal network that prevented droplet movement. Moreover, addition of rice bran stearin delayed the release of ferrous sulfate from the W/O emulsions. These results demonstrate that rice bran stearin can be used to improve the stability and encapsulation efficiency of W/O emulsions and reduce the level of PGPR required to stabilize them.

UHPLC/MS2-based approach for the comprehensive metabolite profiling of bean (Vicia faba L.) by-products: A promising source of bioactive constituents.

Today, by-products generated from the agro-industrial practices are considered a key source of bioactive and functional components, that can be used for their nutritional and added value properties. New aspects concerning the use of these wastes as by-products in food production additives or supplements with high nutritional and medicinal value have gained substantial interest, due to their possession of economically high-value products. In this sense, the present study describes a thorough characterization of phytochemical compounds from hydro-methanolic extract of broad beans testa by using ultra-high performance liquid chromatography (UHPLC) hyphenated with quadrupole-time-of-flight tandem mass spectrometry (QTOF-MS). The proposed analytical technique provides tentative characterization of 134 phenolic and other phytochemical compounds in the Vicia faba extract, most of which have not been described so far in broad beans. Thus, >85 phytochemicals (Amino acids, phenolic acids, flavonoids, lignans, and terpenoids derivatives) are being reported herein in broad beans pods for the first time. The characterization process was carried out using MS and MS2 data provided by the ESI-qTOF-MS, along with the use of the relevant literature based on the same botanical family. The data obtained demonstrates that the agro-industrial by-product could potentially be utilized as a promising source of bioactive ingredients to design new functional foods and nutraceuticals with a valuable future market. Furthermore, the obtained data may form a basis for future quantitative and bioavailability studies, which will be the next step in this present work.

Evaluation of microbial fuel cells for electricity generation from oil-contaminated wastewater.

Large quantities of oils and fats are discharged into wastewater from food industries. We evaluated the possibility of using microbial fuel cells (MFCs) for the generation of electricity from food-industry wastewater containing vegetable oils. Single-chamber MFCs were supplied with artificial wastewater containing soybean oil, and oil removal and electric output were examined under several different conditions. We found that MFC performance could be improved by supplementing wastewater with an emulsifier, inoculating MFCs with oil-contaminated soil, and coating the graphite-felt anodes with carbon nanotubes, resulting in a power output of more than 2 W m-2 (based on the projected area of the anode). Sequencing of polymerase chain reaction (PCR)-amplified 16S rRNA gene fragments detected abundant amount of Burkholderiales bacteria (known to include oil degraders) in the oil-contaminated soil and anode biofilm, whereas those affiliated with the genus Geobacter were only detected in the anode biofilm. These results suggest that MFCs can be used for energy recovery from food industry wastewater containing vegetable oils.

Effects of Initial Pore Diameter on the Oil Absorption Behavior of Potato Chips during Frying Process.

How initial pore diameter in materials affects oil absorption has been rarely studied up to now. Herein, we provided direct data evidence suggesting that the pore diameter prior to frying closely related to the oil absorption behavior. The pore had no significant effect on oil absorption of potato chips (p>0.05) when its diameter was 0.1 and 0.2 mm compared with the control. However, the oil absorption increased with the increasing of pore diameter when it was 0.3-1.2 mm. The oil absorption tended to be saturated at 0.9 mm pore diameter. In addition, we analyzed the moisture content, total oil (TO), surface oil (SO), penetrated surface oil (PSO) and structural oil (STO) contents of potato chips. The results when using palm oil showed that there was no significant difference in moisture, TO and STO contents of samples with pore diameter of 0.1 and 0.2 mm during the whole frying processing respectively compared with the control (p>0.05). When pore diameter was 0.3-1.2 mm, STO and TO contents significantly increased with the rising of the diameter (p<0.05). The SO content and PSO content dropped as increasing in frying time for the samples with different pore diameters. The equilibrium TO content of samples with 0.3-0.9 mm pore significantly increased with the rising of pore diameter, which was about 6.2-22.5% higher than that of the control. And there was no significant difference in the equilibrium TO contents of both samples of 1.2 mm and 0.9 mm pore (p>0.05). STO fraction gave the greatest contribution to the increment of oil absorption.

Improving the Stability of Astaxanthin by Microencapsulation in Calcium Alginate Beads.

There has been considerable interest in the biological functions of astaxanthin and its potential applications in the nutraceutical, cosmetics, food, and feed industries in recent years. However, the unstable structure of astaxanthin considerably limits its application. Therefore, this study reports the encapsulation of astaxanthin in calcium alginate beads using the extrusion method to improve its stability. This study also evaluates the stability of the encapsulated astaxanthin under different storage conditions. The evaluation of astaxanthin stability under various environmental factors reveals that temperature is the most influential environmental factor in astaxanthin degradation. Stability analysis shows that, regardless of the formulation used, the content of astaxanthin encapsulated in alginate beads remains above 90% of the original amount after 21 days of storage at 25°C. These results suggest that the proposed technique is a promising way to enhance the stability of other sensitive compounds.