Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review.

The global consumption of meat products is on the rise, leading to concerns about sustainability, fat content, and shelf life. Synthetic additives and preservatives used to extend the shelf life of meat often have negative health and environmental implications. Natural polysaccharides such as seed gums possess unique techno-functional properties, including water holding capacity, emulsifying, and film forming, offering potential alternatives in meat processing and preservation. This study explores the use of gums in meat and meat product processing and preservation. The water holding and emulsifying properties of gums can potentially bind fat and reduce overall lipid content, while their antimicrobial and film-forming properties can inhibit the microbial growth and reduce oxidation, thereby extending the shelf life. Incorporating gums as a fat replacer and edible coating shows promise for reducing fat content and extending the shelf life of meat and meat products.

Encapsulation of iron within whey protein-pectin nanocomplexes: Fabrication, characterization, and optimization.

Iron is an important micronutrient that cannot be added directly into food products due to potential reactions with the food matrix, impact on color, and taste. Complexed biopolymeric nanocarriers can overcome these challenges particularly for oral delivery of iron, but selecting appropriate biopolymers, their ratio and pH of complexation is very important. In this study, whey protein concentrate (WPC)-pectin nanocomplexes were prepared at different concentrations (WPC 4, 6 and 8%; pectin 0.5, 0.75 and 1%), and pH (3, 6 and 9) to encapsulate iron. The smallest carriers were observed at pH 3; higher pH led to higher zeta potential (zero to -32.5 mV). Encapsulation efficiency of iron in nanocarriers formulated at pH = 3, 6 and 9 were 87.83, 75.92 and 20%, respectively. Scanning electron microscopy revealed the spherical particles at pH 3. To conclude, a WPC to pectin ratio of 4: 1 at pH 3 was the best conditions for loading iron.

Electrospun nanofiber-based sensors for the detection of chemical and biological contaminants/hazards in the food industries.

Food contamination reveals a major health risk globally and presents a significant challenge for the food industry. It can stem from biological contaminants like pathogens, parasites, and viruses, or chemical contaminants such as heavy metals, pesticides, drugs, and hormones. There is also the possibility of naturally occurring hazardous chemicals. Consequently, the development of sensing platforms has become crucial to accurately and rapidly identify contaminants and hazards in food products. Electrospun nanofibers (NFs) offer a promising solution due to their unique three-dimensional architecture, large specific surface area, and ease of preparation. Moreover, NFs exhibit excellent biocompatibility, degradability, and adaptability, making monitoring more convenient and environmentally friendly. These characteristics also significantly reduce the detection process of contaminants. NF-based sensors have the ability to detect a wide range of biological, chemicals, and physical hazards. Recent research on NFs-based sensors for the detection of various food contaminants/hazards, such as pathogens, pesticide/drugs residues, toxins, allergens, and heavy metals, is presented in this review.

Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review.

Linoleic acid and α-linolenic acid are the only essential fatty acids (EFAs) known to the human body. Other fatty acids (FAs) of the omega-6 and omega-3 families originate from linoleic acid and α-linolenic acid, respectively, by the biological processes of elongation and desaturation. In diets with low fish consumption or vegetarianism, these FAs play an exclusive role in providing two crucial FAs for maintaining our body's vital functions; docosahexaenoic acid and arachidonic acid. However, these polyunsaturated FAs are inherently sensitive to oxidation, thereby adversely affecting the storage stability of oils containing them. In this study, we reviewed encapsulation as one of the promising solutions to increase the stability of EFAs. Accordingly, five main encapsulation techniques could be classified: (i) spray drying, (ii) freeze drying, (iii) emulsification, (iv) liposomal entrapment, and (v) other methods, including electrospinning/spraying, complex coacervation, etc. Among these, spray drying was the frequently applied technique for encapsulation of EFAs, followed by freeze dryers. In addition, maltodextrin and gum Arabic were the main wall materials in carriers. Paying attention to industrial scalability and lower cost of the encapsulation process by the other methods are the important aspects that should be given more attention in the future.

Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review.

A well-known method for reducing or swapping out undesirable and controversial fats in food is oleogelation. To quantify the effects of droplets-particle inclusion on the textural aspects of gelled systems, a thorough understanding of rheological behavior of oleogels (OGs) is necessary. Otherwise stated, a rational grasp of rheological characterization is essential for food development, optimization, and processing (when touching or putting food into the mouth, rheological flow qualities influence our perception). This narrative review primarily intends to investigate rheological and textural characteristics of various oleogelator-based OGs, such as operative connection between hardness, distortion, stresses, and rheological parameters like viscosity, elasticity, and viscoelasticity, as well as flow behavior and recovery. Expanding oleogelators concentration and synergistic interactions between them increase robustness and moduli values, as compared to single oleogelators. However, given the lack of information on the connection between the OGs' macroscopic rheological characteristics and their microstructural characteristics, this review presents state-of-the-art overview of various oleogelator-based OGs, highlighting the importance of structure-rheology relationships of OGs to provide advanced knowledge on the development of innovative OGs.

Oilseed meal proteins: From novel extraction methods to nanocarriers of bioactive compounds.

The global demand for animal proteins is predicted to increase twofold by 2050. This has led to growing environmental and health apprehensions, thereby prompting the appraisal of alternative protein sources. Oilseed meals present a promising alternative due to their abundance in global production and inherent dietary protein content. The alkaline extraction remains the preferred technique for protein extraction from oilseed meals in commercial processes. However, the combination of innovative techniques has proven to be more effective in the recovery and functional modification of oilseed meal proteins (OMPs), resulting in improved protein quality and reduced allergenicity and environmental hazards. This manuscript explores the extraction of valuable proteins from sustainable sources, specifically by-products from the oil processing industry, using emerging technologies. Chemical structure, nutritional value, and functional properties of the main OMPs are evaluated with a particular focus on their potential application as nanocarriers for bioactive compounds.

Oleo-foams and emulsion-foams as lipid-based foam systems: a review of their formulation, characterization, and applications.

Lipid-based foam systems (LBFs) have grown in popularity recently because of their effectiveness and potential uses. As a result, in order to stabilize them, considerable work has been put into developing more biodegradable and environmentally friendly materials. However, the use of natural stabilizing agents has been constrained due to a lack of thorough knowledge of them. This review offers insightful data that will encourage more studies into the development and use of LBFs. Emulsifiers or gelling agents, as well as new preparation and characterization methods, can be used to increase or prolong the functional performance of LBFs. Special emphasis has been given on the connections between their structures and properties and expanding the range of industries in which they can be applied. In conclusion, it is crucial to gain a deeper understanding of the preparation mechanisms and influencing factors in order to improve the quality of foam products and create novel LBFs.

A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels).

A subtype of soft solid-like substances are emulsion gels (emulgels; EGs). These composite material's structures either consist of a network of aggregated emulsion droplets or a polymeric gel matrix that contains emulsion droplets. The product's rheological signature can be used to determine how effective it is for a specific application. The interactions between these structured system's separate components and production process, however, have a substantial impact on their rheological imprint. Therefore, rational comprehension of interdependent elements, their structural configurations, and the resulting characteristics of a system are essential for accelerating our progress techniques as well as for fine-tuning the technological and functional characteristics of the finished product. This article presents a comprehensive overview of the mechanisms and procedures of producing EGs (i.e., cold-set and heat-set) in order to determine the ensuing rheological features for various commercial applications, such as food systems. It also describes the influence of these methods on the rheological and textural characteristics of the EGs. Diverse preparation methods are the cause of the rheological-property correlations between different EGs. In many ways, EGs can be produced using various matrix polymers, processing techniques, and purposes. This may lead to various EG matrix structures and interactions between them, which in turn may affect the composition of EGs and ultimately their textural and rheological characteristics.

Recent advances in probiotic breads; a market trend in the functional bakery products.

Although bread is the main consumed staple food worldwide containing essential micro- and macronutrients, incorporation of probiotics (PRO) into this nondairy product has been less documented. Due to the mechanical and thermal stresses during bread-making process, production of PRO bread (PRO-BR) is dependent on development of emerging strategies like edible coating, encapsulation, three-dimensional printing, and application of thermophilic PRO strains. In the present study, novel technological and formulation aspects of PRO-BR, as well as critical conditions for obtaining products with guaranteed PRO potential have been reviewed. The biological functionality of these products, their scale up, marketing and commercial success factors are also highlighted. Production of functional PRO-BR containing bioactive compounds, phytochemicals and prebiotic components as an emerging field also affects dough rheology and textural features, sensory attributes and shelf-life of the final product. Recent data has revealed the effect of PRO on acrylamide content and staling rate of the produced bread. Furthermore, there are clinical evidences confirming the effects of PRO and synbiotic breads on reduction of triacylglycerol, low-density lipoprotein, insulin level and malondialdehyde, along with the increase of nitric oxide in the patients with type II diabetes.

Electrospun Fibers Loaded with Probiotics: Fundamentals, Characterization, and Applications.

Increasing demand for safe, efficient, and eco-friendly solutions for pharmaceutical and food industries has led researchers to explore new approaches to bacterial storage. Several advantages make electrospinning (ES) a promising technique for food systems, including simple manufacturing equipment, a relatively low spinning cost, a wide variety of spinnable materials, and a mild process that is easily controlled, which allows continuous fabrication of ultrafine polymeric fibers at submicron or nanoscales without high temperatures or high pressures. This review briefly describes recent advances in the development of electrospun fibers for loading probiotics (PRB) by focusing on ES technology, its efficiency for loading PRB into fibers (viability, digestive stability, growth rate, release, thermal stability, and interactions of fibers with PRB), and the application of PRB-loaded fibers as active packaging (spoilage/microbial control, antioxidant effect, shelf life). Based on the literature reviewed, the incorporation of PRB into electrospun fibers is both feasible and functional. However, several studies have been limited to proof-of-principle experiments and the use of model biological products. It is necessary to conduct further research to establish the industrial applicability of PRB-loaded fibers, particularly in the fields of food and medicine.

Assessment of cheese frauds, and relevant detection methods: A systematic review.

Dairy products are widely consumed in the world due to their nutritional and functional characteristics. This group of food products are consumed by all age groups due to their health-giving properties. One of these products is cheese which has a high price compared to other dairy products. Because of this, it can be prone to fraud all over the world. Fraud in food products threatens the world's food safety and can cause serious damage to human health. There are many concerns among food authorities in the world about the fraud of food products. FDA, WHO, and the European Commission provide different legislations and definitions for fraud. The purpose of this review is to identify the most susceptible cheese type for fraud and effective methods for evaluating fraud in all types of cheeses. For this, we examined the Web of Science, Scopus, PubMed, and ScienceDirect databases. Mozzarella cheese had the largest share among all cheeses in terms of adulteration due to its many uses. Also, the methods used to evaluate different types of cheese frauds were PCR, Spectrometry, stable isotope, image analysis, electrophoretic, ELISA, sensors, sensory analysis, near-infrared and NMR. The methods that were most used in detecting fraud were PCR and spectrometry methods. Also, the least used method was sensory evaluation.

Advances in transglutaminase cross-linked protein-based food packaging films; a review.

Pushed by the environmental pollution and health hazards of plastic packaging, the development of biodegradable food packaging films (FPFs) is a necessary and sustainable trend for social development. Most protein molecules have excellent film-forming properties as natural polymer matrices, and the assembled films have excellent barrier properties, but show defects such as low water resistance and poor mechanical properties. In order to improve the performance of protein-based films, transglutaminase (TG) is used as a safe and green cross-linking (CL) agent. This work covers recent developments on TG cross-linked protein-based FPFs, mainly comprising proteins of animal and plant origin, including gelatin, whey protein, zein, soy proteins, bitter vetch protein, etc. The chemical properties and reaction mechanism of TG are briefly introduced, focusing on the effects of TG CL on the physicochemical properties of different protein-based FPFs, including barrier properties, water resistance, mechanical properties and thermal stability. It is concluded that the addition of TG can significantly improve the physical and mechanical properties of protein-based films, mainly improving their water resistance, barrier, mechanical and thermal properties. It is worth noting that the effect of TG on the properties of protein-based films is not only related to the concentration of TG added, but also related to CL temperature and other factors. Moreover, TG can also be used in combination with other strategies to improve the properties of protein-based films.

Recent advances in iron encapsulation and its application in food fortification.

Iron (Fe) is an important element for our body since it takes part in a huge variety of metabolic processes. However, the direct incorporation of Fe into food fortification causes a number of problems along with undesirable organoleptic properties. Thus, encapsulation has been suggested to alleviate this problem. This study first sheds more light on the Fe encapsulation strategies and comprehensively explains the results of Fe encapsulation studies in the last decade. Then, the latest attempts to use Fe (in free or encapsulated forms) to fortify foods such as bakery products, dairy products, rice, lipid-containing foods, salt, fruit/vegetable-based products, and infant formula are presented. Double emulsions are highly effective at keeping their Fe content and display encapsulation efficiency (EE) > 88% although it decreases upon storage. The encapsulation by gel beads possesses several advantages including high EE, as well as reduced and great Fe release in gastric and duodenal conditions, respectively. Cereals, particularly bread and wheat, are common staple foods globally; they are very suitable for food fortification by Fe derivatives. Nevertheless, the majority of Fe in flour is available as salts of phytic acid (IP6) and phytates, reducing Fe bioavailability in the human body. The sourdough process degrades IP6 completely while Chorleywood Bread Making Process and conventional processes decrease it by 75% in comparison with whole meal flour.

The influence of ionic polysaccharides on the physicochemical and techno-functional properties of soy proteins; a comprehensive review.

Since the world's population has surged in recent decades, the need for sustainable as well as environmentally friendly protein sources is growing. However, there are daunting challenges in utilizing these protein sources in the food industry due to their poor techno-functional properties compared with animal proteins. Numerous procedures have been introduced to improve plant protein functionalities with related pros and cons. Among them, complexation with polysaccharides is considered a safe and effective process for modulating plant proteins' technological and industrial applications. Notwithstanding the nutritional value of soy protein (SP) as a "complete protein," it is a crucial protein commercially because of its rank as the highest-traded plant-based protein worldwide. The current review deals with SP complexation with ionic polysaccharides, including chitosan, alginate, carrageenan, and xanthan gum, and their effects on the physicochemical and techno-functional properties of SP. Accordingly, the structure of SP and the abovementioned polysaccharides have been considered for a better understanding of the possible interactions. Then, the changes in the physicochemical and functional properties of SP and their potential applications in the formulation of plant-based food products have been discussed. Overall, ionic polysaccharides at optimum conditions would improve the functional properties of SP by altering its secondary structure, making it suitable for a wide range of applications in the food industry.

Control of release in active packaging/coating for food products; approaches, mechanisms, profiles, and modeling.

Antimicrobial or antioxidant active packaging (AP) is an emerging technology in which a bioactive antimicrobial or antioxidant agent is incorporated into the packaging material to protect the contained product during its shelf life from deterioration. The important issue in AP is making a balance between the deterioration rate of the food product and the controlled release of the bioactive agent. So, the AP fabrication should be designed in such a way that fulfills this goal. Modeling the controlled release is an effective way to avoid trial and error and time-consuming experimental runs and predict the release behavior of bioactive agents in different polymeric matrices and food/food simulants. To review the release of bioactive compounds from AP, in the first part of this review we present an introductory explanation regarding the release controlling approaches in AP. Then the release mechanisms are explained which are very important in defining the appropriate modeling approach and also the interpretation of the modeling results. Different release profiles that might be observed in different packaging systems are also introduced. Finally, different modeling approaches including empirical and mechanistic techniques are covered and the recent literature regarding the utilization of such approaches to help design new AP is thoroughly studied.

Encapsulation and delivery systems of cinnamon essential oil for food preservation applications.

Food safety threats and deterioration due to the invasion of microorganisms has led to economic losses and food-borne diseases in the food industry; so, development of natural food preservatives is urgently needed when considering the safety of chemically synthesized preservatives. Because of its outstanding antioxidant and antibacterial properties, cinnamon essential oil (CEO) is considered a promising natural preservative. However, CEO's low solubility and easy degradability limits its application in food products. Therefore, some encapsulation and delivery systems have been developed to improve CEO efficiency in food preservation applications. This work discusses the chemical and techno-functional properties of CEO, including its key components and antioxidant/antibacterial properties, and summarizes recent developments on encapsulation and delivery systems for CEO in food preservation applications. Since CEO is currently added to most biopolymeric films/coatings (BFCs) for food preservation, most studies have shown that encapsulation systems can improve the food preservation performance of BFCs containing CEOs. It has been confirmed that various delivery systems could improve the stability and controlled-release properties of CEO, thereby enhancing its ability to extend the shelf life of foods. These encapsulation techniques include spray drying, emulsion systems, complex coacervation (nanoprecipitation), ionic gelation, liposomes, inclusion complexation (cyclodextrins, silica), and electrospinning.

The bioavailability, metabolism and microbial modulation of curcumin-loaded nanodelivery systems.

Curcumin (Cur), the major bioactive component of turmeric (Curcuma longa) possesses many health benefits. However, low solubility, stability and bioavailability restricts its applications in food. Recently, nanocarriers such as complex coacervates, nanocapsules, liposomes, nanoparticles, nanomicelles, have been used as novel strategies to solve these problems. In this review, we have focused on the delivery systems responsive to the environmental stimuli such as pH-responsive, enzyme-responsive, targeted-to-specific cells or tissues, mucus-penetrating and mucoadhesive carriers. Besides, the metabolites and their biodistribution of Cur and Cur delivery systems are discussed. Most importantly, the interaction between Cur and their carriers with gut microbiota and their effects of modulating the gut health synergistically were discussed comprehensively. In the end, the biocompatibility of Cur delivery systems and the feasibility of their application in food industry is discussed. This review provided a comprehensive review of Cur nanodelivery systems, the health impacts of Cur nanocarriers and an insight into the application of Cur nanocarriers in food industry.

Effect of the controlled fermented quinoa containing protective starter culture on technological characteristics of wheat bread supplemented with red lentil.

Selected antifungal lactic acid bacteria (LAB) isolated from mature spontaneous quinoa sourdough was used as potential starter culture to produce loaf wheat bread containing controlled fermented quinoa (CFQ) supplemented with red lentil (RL) flour. Phylogenetic evolutionary tree led to the identification of Enterococcus hirae as the selected LAB isolate. Furthermore, there was no significant difference (P > 0.05) between bread containing CFQ and control in terms of hardness. The highest loaf specific volume and overall acceptability were also observed in control sample and wheat bread containing CFQ + RL, respectively. Meanwhile, the rate of surface fungal growth on wheat bread enriched with CFQ was significantly lower than the other samples. In accordance with a non-linear multivariable model, positive and negative correlations were observed between porosity and specific volume (+ 0.79), and also specific volume and crumb hardness (- 0.70), respectively. Accordingly, CFQ can be used as bio-preservative to produce clean-label supplemented wheat bread.

Influence of different nano/micro-carriers on the bioavailability of iron: Focus on in vitro-in vivo studies.

Anemia resulting from iron (Fe) deficiency is a global public health problem. The deficiency of Fe is usually due to insufficient dietary intake of iron, interaction of Fe with other food components, and thus low bioaccessibility/bioavailability. Fe encapsulation has the potential to tackle some major challenges in iron fortification of foods. Various nano/micro-carriers have been developed for encapsulation of Fe, including emulsions, liposomes, hydrogels, and spray-dried microcapsules. They could reduce the interactions of Fe with food components, increase iron tolerance and intestinal uptake, and decrease adverse effects. This article review covers the factors affecting the bioavailability of Fe along with emerging carriers that can be used as a solution of this issue. The application of Fe-loaded carriers in food supplements and products is also described. The advantages and limitations associated with the delivery efficiency of each carrier for Fe are highlighted.

Plant protein-based emulsions for the delivery of bioactive compounds.

Emulsion-based delivery systems (EBDSs) can be used as effective carriers for bioactive compounds (bioactives). Recent studies have shown that plant proteins (PLPs) have the potential to be utilized as stabilizers of emulsions for loading, protection and delivery of bioactives. Different strategies combining physical, chemical and biological techniques can be applied for alteration of the structural characteristics and improving the emulsification and encapsulation performance of PLPs. The stability, release, and bioavailability of the encapsulated bioactives can be tailored via optimizing the processing conditions and formulation of the emulsions. This paper presents cutting-edge information on PLP-based emulsions carrying bioactives in terms of their preparation methods, physicochemical characteristics, stability, encapsulation efficiency and release behavior of bioactives. Strategies applied for improvement of emulsifying and encapsulation properties of PLPs used in EBDSs are also reviewed. Special emphasis is given to the use of PLP-carbohydrate complexes for stabilizing bioactive-loaded emulsions.