ABSTRACT
Sulforaphane is an isothiocyanate metabolite of cruciferous plants, which obtain antioxidant, anticancer and anti-COVID-19 functions. However, due to its unstable structure, it is easy to de-composite, thus the utilization of sulforaphane is difficult. With the advancement of the preparation of sulforaphane, the purpose of inhibiting sulforaphane inactivation and improving its utilization is expected to be realized. The existing preparation technologies are mainly myrosinase enzymatic hydrolysis, microbial transformation and chemical synthesis. Myrosinase enzymatic hydrolysis mainly utilizes endogenous myrosinase, exogenous myrosinase and heterologously expressed myrosinase. Myrosinase enzymatic hydrolysis technology not only obtain the advantage of high preparation efficiency, but also obtain the disadvantage that the activity of myrosinase cannot be stabilized. Microbial transformation mainly utilizes the function of microorganisms to convert glucosinolates to sulforaphane, and obtain the advantages of easy control of reaction conditions and low cost. Chemical synthesis mainly includes de novo synthesis and semi-synthesis, and semi-synthesis is the most widely used method at present. Chemical synthesis obtains the advantages of easy control of reaction conditions, but chemical synthesis techniques have the problems of high risk and low yield. This research reviews the preparation technology of sulforaphane, aiming to provide a reference for the efficient utilization of sulforaphane and its product development.
ABSTRACT
Amid the COVID-19 pandemic, mask-wearing has become a common practice in the foodservice industry to prevent the spread of respiratory diseases. Like kitchen utensils, a mask may serve as a vehicle for cross-contamination of pathogens during food handling. The objective of this study was to quantify cross-contamination between tasks of handling contaminated chicken and chopping lettuce. Chicken breasts were inoculated with a high or a low level of nonpathogenic Escherichia coli surrogates (ca. 6 or 4 log CFU/ml) and sliced for 1, 5, or 10 min. During slicing, duplicate, single-use medical masks were touched each minute. One mask was immediately sampled, but the second mask was used to contaminate lettuce by touching the mask each minute while chopping the lettuce for 5 min. E. coli were enumerated from the second mask and lettuce. Masks touched while slicing both high- and low-inoculated chicken showed significant contamination (0.8-4.9 log CFU/cm2) after each slicing scenario of 1, 5, or 10 min (P > 0.05). Lettuce was significantly contaminated regardless of inoculation level (1.0-3.2 log CFU/g). Slicing time was a significant factor in some cases (P < 0.05), whereas inoculation level was not (P > 0.05). Data indicate masks can be a source of cross-contamination if not replaced appropriately.
ABSTRACT
This study verified the influence of the addition of castanets almond flour (Terminalia catappa L.) in the fermentation process of bread, analyzing attributes such as volume, weight, color, and flavor. The actions were coordinated remotely, in a domestic environment, in the city of Fortaleza (Ceara, Brazil) due to the restrictions caused by the pandemic of the new coronavirus (SARS-CoV-2). About 2 kg of castanets were collected and the processing process included washing, pulp extraction, drying, roasting, and endocarp breaking. The ingredients were placed in a bowl and homogenized until completely incorporated, following the process of kneading, resting, kneading, shaping, fermentation and cooking. For the study, the evaluation was carried out in quadruplicate, with four samples of each dough, these being named Basic Bread (PB) and Chestnut Bread (PC). The dough showed growth between minutes 0 to 60, however, there was a regression between minutes 90 to 120. It is possible to observe that the dough reached its peak of fermentation between 30 and 60 minutes. The PB samples showed an external golden color and white crumb caused by the Maillard Reaction, possibly from the added butter, and had small alveoli. The PB sample had a neutral taste but was salty. No interference was observed in the bread fermentation process with the addition of castanets flour.
ABSTRACT
Pempek is a food that contains a lot of protein from fish meat in the form of a homogeneous protein gel, white in color, chewy and elastic texture. Improvement of pempek production skills for people of Javanese descendants in sumber Rahayu Village, south sumatera can to be a provision for the community as a side-home business in the midst of economic difficulties due to the Covid 19 pandemic. The methods in this activity are survey to get 15 person participants, pre-test and post-test of knowledge participant, discussion, demonstration producing of pempek and organoleptic test. Before training, a number of 53.8% of participants had ever made pempek and 38.5% of participants had knowledge about nutritional value of pempek. The average pre-test score is 38 points while the post-test score is 96 points. This shows that there is an increase in the knowledge and abilities of participants before and after being given the training. The average participant's assessment of the color, taste, and aroma of pempek is between 2.54 - 2.67. This shows that the participants like the color, taste, and aroma of pempek.
ABSTRACT
Food supply chains (FSCs) have long been exposed to environmental variability and shock events caused by various economic, political, and infrastructural factors. The outbreak of the COVID-19 pandemic has further exposed and identified the vulnerability of FSCs, and promoted integrated optimization approaches for building resilience. However, existing works focusing on general supply chains (SCs) and FSCs have not been fully aware of the distinct characteristics of FSCs in green logistics, i.e., the expiration of fresh products. In reality, perishable food materials can be processed into products of different processing levels (i.e., multi-level processing) for longer shelf lives, which can serve as a timely and economic strategy to increase safety stocks for mitigating disruption risks. Motivated by this fact, we study the problem of enhancing FSC with a multi-level processing strategy. An integrated location, inventory, and distribution planning model for a multi-echelon FSC under COVID-19-related disruptions is formulated to maximize the total profit over a finite planning horizon. Specifically, a two-stage stochastic programming model is presented to hedge against disruption risks, where scenarios are generated to characterize geographical impact induced by source-region disruptions. For small-scale problems, the model can be solved with commercial solvers. To exactly and efficiently solve the large-scale instances, we design an integer L-shaped method. Numerical experiments are conducted on a case study and randomly generated instances to show the efficiency of our model and solution method. Based on the case study, managerial insights are drawn.
ABSTRACT
Online teaching has become an important part of higher education due to the continuous effects of the global COVID-19. In this paper, the online teaching of Animal Product Processing was designed and implemented from three aspects of optimization of online teaching content, organization of teaching process and implementation of online assessment. According to the analysis of the questionnaire survey and the final evaluation results, the online teaching of Animal Product Processing is well received by the students and has achieved good teaching results, providing a useful reference for colleges and universities to carry out in-depth online teaching of Animal Product Processing.
ABSTRACT
Good Practices in Food Manipulation are procedures applied in food services to guarantee the consumer the quality and safety of food following current health legislation. Good practices are essential to reduce the risk of contamination from Foodborne Diseases (FDAs) and, therefore, the training of food handlers must be an ongoing process. Considering the current context resulting from the COVID-19 pandemic, alternatives in the offer model for training these professionals should be proposed so that the process is not interrupted. The "Good Manufacturing Practices in Food Handling" course, offered annually by the IFPR - Campus Colombo since 2015, was remodeled to remotely guide food handlers about good hygiene practices and procedures in the workplace. The training was carried out through a free platform and made available on a Youtube channel. The meetings took place weekly for five weeks, totaling a workload of twenty hours. Each meeting lasted three hours, plus one hour for asynchronous activities. Forty students completed the course and thirty-two answered the satisfaction questionnaire. All responded that they would use the knowledge obtained from the course in their professional routine, indicating that, with training, it is possible to improve to ensure the production of food with more quality, safety and with less risk of contamination for consumers.
ABSTRACT
The development of Chinese edible fungus industry in recent years not only had favorable policy environment such as targeted poverty alleviation and a large health industry, but also was suffered the temporary impact of COVID-19. Under this situation, this paper analyzes the fundamentals of Chinese edible mushroom development, and its stability and internality, considering the countermeasures to meet the transfer of the global edible mushroom innovation center and recognizing the importance of independent innovation and original innovation in the science and technology of edible mushroom industry. It hoped to realize the reform of Chinese edible mushroom industry in terms of innovation mechanism, talent training and R&D investment, and joint efforts to achieve a strong edible mushroom country.
ABSTRACT
Most of the research on migration has focused on the scale and effects of people exodus from rural to urban areas rather than on rural areas as recipients of migrants, especially foreign migrants. This study aims to analyse employment of foreigners in agriculture and food processing sectors of selected developed countries, with particular emphasis on the time of the COVID-19 pandemic. It first reviews existing literature on ideas and theories about human migration through the history of economic and social thought. This theoretical background lies in the economic, social, health, demographic and integrated theories and concepts of migration that help understand the pull and push causes as well consequences of current international migration processes. Next, this article presents some facts about the employment of foreigners in agriculture and food processing in developed countries traditionally affected by severe labour shortages in these sectors, as well as the impact of the COVID-19 crisis on employers and workers. The results reveal that labour shortages and labour exploitation are amongst the most frequent and relatively consistent issues associated with immigrant workers in the agri-food industry. During COVID-19, these problems were exacerbated and complemented with the workers' health risk due to coronavirus clusters on farms and at food-processing plants.
ABSTRACT
Promoting local food systems is crucial to providing a more viable economy, eco-friendly production, and equal opportunities for producers, consumers, and communities. Meat processors are critical to local meat producers and the meat supply chain. However, various barriers have restricted small-scale meat processors and challenged the lo-cal meat supply chain. Although local food systems have gained enormous scholarly attention, little attention has been devoted to specifically exploring the meat processing sector. This study investigated the characteristics and challenges of small-scale (<750 employees) and very-small-scale (<200 employees) meat processors in Missouri. Twenty-six meat processors participated in an online survey through Qualtrics, a mail survey, or a structured phone interview between May 2021 and March 2022. We identified the characteristics and constraints related to their businesses. The analysis revealed that 76% of meat processors perceived that their business was in better or much better condition than before the COVID-19 pandemic, reflecting their adaptability to the disrupted meat supply chain. However, small-scale meat processing facilities were limited by the labor shortage, complicated regulations and high regulatory compliance costs, a lack of consistent supply, and limited access to tools and equipment. More integrated work is needed to aid smaller processors in positively impacting the local community and environment through locally sourced meat production. This study contains helpful implications for state-level policymaking, extension programs, and future re-search directions.
ABSTRACT
These proceedings contain over 100 articles discussing the latest developments and challenges facing the vine and wine industry, focusing on 4 major themes such as viticulture, oenology, economy and law, and safety and health. Specific topics discussed include the adaptation and optimization of viticultural resources, the characterization of different microclimate to improve grape quality, the validation of new oenological techniques, and the resilience of the wine sector after the COVID-19 pandemic. Other topics included the impact of climate change on viticulture, the market competitiveness of the wine sector, and public health aspects wine consumption.
ABSTRACT
The COVID-19 pandemic has been one of the most unprecedented crises of recent decades with a global effect on society and the economy. It has triggered changes in the behavior and consumption patterns of both final consumer and industrial consumers. The consumption patterns of industrial consumers are also influenced by changes in consumer values, environmental regulations, and technological developments. One of the technological highlights of the last decade is biocomposite materials being increasingly used by the packaging industry. The pandemic has highlighted the problems and challenges of the development of biocomposites to adapt to new market conditions. This study aims to investigate the industrial consumption of biocomposite materials and the influence of the COVID-19 pandemic on the main stages of the value chain of sustainable industrial consumption of biocomposites. The research results reveal there is a growing interest in the use of biocomposites. Suppliers and processors of raw materials are being encouraged to optimize and adapt cleaner production processes in the sustainable transition pathway. The study highlights the positive impact of COVID-19 on the feedstock production, raw material processing, and packaging manufacturing stages of the value chain as well as the neutral impact on the product manufacturing stage and negative impact on the retail stage. The companies willing to move toward the sustainable industrial chain have to incorporate economic, environmental, social, stakeholder, volunteer, resilience, and long-term directions within their strategies.
ABSTRACT
Due to the growing demand for instant food and lifestyle change after the COVID-19, aquatic pre-made products become popular. The unique nutritional and functional characteristics and processing suitability of aquatic products make them suitable for the development of ready-to-eat, instant heat, instant cooked and ready-to-use pre-made products. However, due to their unique fishy taste, texture and perishable characteristics, appropriate pretreatment technology, flavor and quality improvement and maintenance technology as well as storage technology in the processing and storage process need to be adopted so as to improve the quality of pre-made products. The main factors affecting the quality and safety of aquatic product pre-made products include biological hazards, chemical hazards and physical hazards. Therefore, quality control technologies of aquatic pre-made products including the raw material collection, processing process and the cold chain transportation process are necessary. In the future, aquatic pre-made products should be more nutritious, high-quality and diversified because of the improvement of nutrition and quality control technology.
ABSTRACT
The Babussalam Al-Firdaus Islamic Boarding School is located in the village of Bocek, Karangploso, Malang Regency, East Java. The owner of the boarding has been produced pasteurized milk which is performed by the students. Some of the obstacles faced by the students are the short shelf life of pasteurized milk about 5-7 days at 4 degrees C storage temperature, non-standard packaging, and the limitations of product distribution and marketing. The owner of the Babussalam Al-Firdaus Islamic Boarding School has a plan to develop dairy and bakery products. However, the students have limitation of knowledge and skills in processing those products, and the boarding school has limitation of processing equipment. To overcome these problems, our team, initiate the establishment of SMEs involving students at the Babussalam Al-Firdaus Islamic Boarding School through diversification of dairy-based processed products and bakery products. Firstly, introduction of some lectures including bakery products technology, milk processing technology, packaging and storage technology, food quality assurance and Good Manufacturing Practice (GMP). Secondly, product trials and training activities are carried out offline by implementing health protocols due to the Covid-19 pandemic at the Food Production and Training Center (FPTC), Universitas Brawijaya. Some processing equipment was given to Islamic boarding schools to facilitate the production of bakery and dairy products. The new SMEs in the field of bakery and dairy products can be executed through the empowerment of students so as to provide additional income for the Babussalam Al-Firdaus Islamic Boarding School to be financial independence.
ABSTRACT
The aim of the article is to present changes in the bilateral trade in agri-food products between Poland and China, and to identify the main opportunities and threats to the development of Polish agri-food exports to this market. The article is based on data received from the Central Statistical Office, WITS-Comtrade and Eurostat-Comext databases. The analysis covers the value and commodity structure of bilateral trade in agri-food products as well as indicators of the degree of adjustment of Polish agri-food exports to China's import demand. The research results indicate that Polish trade in agri-food products with China is characterized by a constant deficit, and the export of agri-food products from Poland to China focuses on several groups of products. Sales of Polish food on the Chinese market reached a record value of EUR 207 million in 2019, but it constituted only 0.7% of the total Polish agri-food exports. The outbreak of the COVID-19 pandemic caused additional logistical difficulties, increased production and transport costs, which directly translated into lower profitability and a decrease in exports in the next two years.
ABSTRACT
Since the beginning of the Covid-19 pandemic, meat processing plants in Brazil and the United States have become centers of contagion for the disease. From a geographical point of view, the chronology of the contagion suggests that the plants acted in the subsequent spatialization of Covid-19 in their territories, reaching communities of immigrant workers, indigenous people and neighboring municipalities. Specific sanitary characteristics, added to corporate pressures, the non-compliance or absence of sanitary norms for the prevention and control of Covid-19 and the definition of the meat processing industry as an essential activity by governments are the main factors for the spread of Covid-19 in meat plants. This paper analyzes the role of animal protein industry in the emergence and production of the space of the contagio of Covid-19 in plants controlled by BRF in the Brazilian municipality of Concordia, in Santa Catarina and the municipalities of Cold Spring and Worthington in the state of Minnesota, in the United States. We analyze the spatialization of contagion through a multidimensional and multiscale perspective, considering the correlations between political, economic, health and epidemiological aspects. We suggest that meat plants acted as accelerating spaces for the Covid-19 contagion on their territories, impacting the scale and internalization of the pandemic both in Brazil and in the US.
ABSTRACT
This note assesses the impacts of COVID-19 on the processing sector of Myanmar's agri-food system. We focus on the milling of rice, Myanmar's most important staple, which accounts for more than half of calories consumed and serves as one of the country's leading export commodities. Using unique data collected from telephone surveys with more than 400 medium- and large-scale rice mils, we highlight the major disruptions caused by the pandemic. Key findings: The COVID-19 pandemic caused significant disruptions for medium- and large-scale rice mills, including lower milling throughput, employee layoffs, and lower credit availability. Despite these issues, we find significant resilience in the sector. COVID-19 has been associated with relatively small changes in processing margins. Any changes in rice prices during the pandemic were mostly transmitted to rice farmers. Modern mills pay higher prices to their suppliers and sell rice more expensively due to extra processing. Modern and traditional mills were similarly affected by the COVID-19 crisis, as seen in similar changes in the prices each paid to buy paddy and the prices they received for their milled rice. Byproducts are very important for milling margins both before and during the COVID-19 pandemic. Without byproduct sales there would be a need for much higher margins between paddy producer and rice consumer prices to assure the profitability of the mills. Recommended actions: Access to international markets has seemingly contributed to price stability in local markets, indicating the importance of continued trade, albeit in a safe way, during shocks. Monitoring crucial processing nodes in agricultural value chains through high-frequency inexpensive telephone interviews has allowed us to track a large sector of Myanmar's economy that has strong and wide links to producers and consumers. Similar survey set-ups should be pursued in other sectors. Modernization of mills is associated with higher prices for farmers and, therefore, should be encouraged. Further relaxation of restrictions on investments in agro-processing and on international trade in the sector will foster increased modernization.
ABSTRACT
Post COVID-19 pandemic realization and expanding consumer demand for functional nutrition have compelled the food industry to focus on one, clean-label technologies to improve energy expenditure, microbial inactivation, shelf stability, and retention of functional nutrients, and second on the systematic evaluation of food matrices for bioactive potential (functionality) and designing novel food matrices and products healthier than the existing formats. The food industry is rapidly heading toward a "technological convergence" with the goal of establishing highly efficient processing technologies for safe, shelf-stable functional products. Novelty impact statement: In this review, we evaluated the utility and efficiency of various non-thermal processing technologies (cold plasma, ultra-sonication, high pressure, pulsed electric field, pulsed light processing) with respect to their capabilities to retain phytonutrient functionality and antioxidant potential in processed foods. The review also discusses existing gaps in current non thermal processing techniques and explores potential improvements necessary to foster reliable next-generation processing technologies.
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The aim of the article was to provide an update on recommendations made in a IUFoST study on the contribution of food science and technology to sustainable nutrition. The added immediate impact of the COVID-19 pandemic is also examined, as well as providing update of the previous recommendations for action within the food chain to improve global diet and health via innovation in food manufacture and distribution. The arrival of the global COVID-19 pandemic has changed the expected routes for their implementation but has accelerated the need for these actions. However, they do not believe that their long-term overall importance has been changed. Global harmonisation will be necessary and should probably relate to the nutrient availability within foods, not just their type or brand. Like manufacturing, distribution also benefits from economies of scale and responds to consumer demand. There are already signs that manufacturers and retailers of finished foods will drive future branding via health benefits as well as the eating quality and cost. The pandemic is accelerating these trends, and it is likely that legislation will devote greater attention to nutrient values.
ABSTRACT
Low self-sufficiency rate and the higher foreign dependence rate of about 87% have seriously threatened the soybean safety in China. In recent years, with the changes of the international situation and the COVID-19 epidemic, soybean production, processing and consumption in China have attracted more attention at home and abroad. China unveiled "No. 1 central document" proposed a soybean revitalization plan in 2019, putting forward the goal of "one expansion and two improvements" to strengthen the competitiveness of China's soybean industry in the international agricultural market. This paper reviewed the current situation of soybean production, processing, trade and consumption in China in recent years, and upgraded strategies to enhance China's soybean industry and enhanced the self-sufficiency rate according to China's national conditions.