Global nutritional challenges of reformulated food: A review.

Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats, sugars, and salts. Although this topic is broad, this review aims to shed light on the current challenges faced in the reformulation of food and to explore different approaches that can be taken to overcome these challenges. The review highlights the perception of consumer risk, the reasons for reformulating food, and the challenges involved. The review also emphasizes the importance of fortifying artisanal food processing and modifying microbial fermentation in order to meet the nutrient requirements of people in developing countries. The literature suggests that while the traditional reductionist approach remains relevant and yields quicker results, the food matrix approach, which involves engineering food microstructure, is a more complex process that may take longer to implement in developing economies. The findings of the review indicate that food reformulation policies are more likely to succeed if the private sector collaborates with or responds to the government regulatory process, and further research is conducted to establish newly developed reformulation concepts from different countries. In conclusion, food reformulation holds great promise in reducing the burden of noncommunicable diseases and improving the health of people around the world.

Nisin:Carboxymethylcellulose polyion complex (PIC) nanoparticles. Preparation and antimicrobial activity.

Nisin is a cationic antimicrobial peptide used as a natural food preservative against gram-positive bacteria. However, nisin is degraded following interaction with food components. Here, we report the first use of Carboxymethylcellulose (CMC), a versatile and affordable food additive, to protect nisin and extend its antimicrobial activity. First, we optimized the methodology by considering the effect of nisin:CMC ratio, pH, and, especially, the degree of substitution of CMC. In particular, we show here how these parameters affected the size, charge, and, notably, the encapsulation efficiency of these nanomaterials. This way, optimized formulations contained over 60 % w/w in nisin while encapsulating ∼90 % of the nisin used. We then show that these new nanomaterials inhibited the growth of Staphylococcus aureus, a major foodborne pathogen, using milk as a representative food matrix. Remarkably, this inhibitory effect was observed with one-tenth of the concentration of nisin currently used in dairy products. We believe that the combination of the affordability of CMC, flexibility and simplicity of preparation, and the ability to inhibit the growth of food pathogens, makes these nisin:CMC PIC nanoparticles an ideal platform to underpin new nisin formulations.

Pre-lab video demonstrations to enhance students' laboratory experience in a first-year chemical engineering class.

The limited capabilities of teaching laboratories, combined with an increasing number of students enrolled in university, require constant augmentation of instructional approaches. By enhancing laboratory demonstrations with digital technology, these structural issues can be addressed while at the same time enhancing student understanding and learning. Our case study focuses on the fermentation lab part of the Reaction Equilibria and Thermodynamics (RET) module, a first-year chemical engineering course at the University of Birmingham. Video demonstrations were used to introduce students to the laboratory set-ups and walk them through each step and technique. The video demonstrations allowed the students to attend the in-person lab sessions having established knowledge and understanding of the processes involved and the outcomes desired, which decreased the burden on the facilities and the staff. A knowledge-based quiz and a student survey conducted at the end of the module showed that the pre-lab videos encouraged more active participation in the laboratory sessions and reinforced learning. Approximately 70% of the students polled in the first survey conducted within this project felt more confident going into the laboratory sessions after watching the pre-lab videos and attempting the knowledge quiz, while 92% of the students polled in the second survey judged the pre-lab video sessions as beneficial to them. Overall, the teaching method has the potential to improve student participation and access, boost confidence and learning, and provided a more structured and flexible approach to laboratory learning outcomes.

The safety of nanomaterials in food production and packaging.

Nanotechnology involves developing, characterising, and applying structures ranging in size from 1 to 100 nm. As a key advanced technology, it has contributed to a substantial impact across engineering, medicine, agriculture and food. With regards to their application in food, nanomaterials posses the ability to lead the quantitative and qualitative development of high-quality, healthier, and safer foods by outperforming traditional food processing technologies for increasing shelf life and preventing contaminations. Although rapid progress has been made in nanotechnology in food products, the toxicity of nanoparticles and nanomaterials is not very well known. As a result, nanomaterials are potentially toxic, therefore, considering the constantly increasing employment in food science, they need to be further characterised, and their use must be better regulated. We may face a crisis of nanotoxicity if the molecular mechanisms by which nanoparticles and nanomaterials interact with food and within living organisms is not fully understood. Food safety can be guaranteed only if we are thoroughly aware of nanomaterial properties and potential toxicity. Therefore, it is urgently necessary to have in the food sector a regulatory system capable of managing nanofood risks and nanotechnology, considering the health effects of food processing techniques based on nanotechnology. This present review discusses the impact and role nanotechnology play in food science. The specific application of Nanomaterials in food science, their advantages and disadvantages, the potential risk for human health and the analysis to detect nanocomponents are also highlighted.

Application of supercritical fluid carbon dioxide in improving food shelf-life and safety by inactivating spores: a review.

Extending shelf-life of food, ensuring it is safe for consumers and meeting regulatory standards is the food industry's governing principle. Food safety is an essential aspect of food processing. Spores-forming microbes such as Bacillus spp. and Clostridium spp. are problematic in the food industry because of their ability to form endospores and survive processing conditions. Hence, their germination in food poses a threat to both shelf-life and safety of food. This paper reports on the current state of supercritical fluid carbon dioxide (SF-CO2) application in the inactivation of spores-forming microbes in food. Unlike high hydrostatic pressure and thermal processes which struggle to deactivate and destroy spores, and if they do, it impacts adversely on the food nutritional and quality attributes. This technique is viable to inactivate spores and maintain the foods structural and nutritional characteristics. The mechanisms of inactivation can be grouped into: (1) release of cellular content due to rupture of the cell wall, coat and cortex, and disruption of membranes, (2) degradation of proteins as a result of interaction with permeated and penetrated SF-CO2 and (3) deactivation of enzymatic activities. It was discovered that the synergistic effect of ultrasound another non-thermal technique or addition of co-solvent such as water, hydrogen peroxide and ethanol or antimicrobial peptide greatly enhanced inactivation of spores. This work harmonizes published perspectives on spores' inactivation mechanisms, and will help inform further research into the application of SF-CO2 in the sterilization of food products.

Sous vide processing: a viable approach for the assurance of microbial food safety.

As consumer needs change, innovative food processing techniques are being developed that have minimal impact on food quality and ensure its microbiological safety. Sous vide (SV) is an emerging technology of cooking foods in vacuum pouches at specific temperatures, which results in even heat distribution. Presented here is an overview of the current state of the art in the application of SV techniques for processing and preserving foods. Unlike the conventional thermal food processing approach, the precise nature of the SV method improves food quality, nutrition and shelf-life while destroying microorganisms. Foods processed by SV are usually subjected to temperatures between 50 and 100 °C. Although sufficient for food preparation/processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, vegetative and spore forms of bacteria, is limited. However, the inactivation of spore-forming microbes can be enhanced by combining the technique with other non-thermal methods that exert negligible impact on the nutritional, flavour and sensory characteristics of foods. In addition to exploring the mechanism of action of SV technology, the challenges related to its implementation in the food industry are also discussed. SV method potential, applications, and impacts on spore-forming microbes and spore inactivation are explored in this review. Through the debate and discussion presented, further research and industrial applications of this food processing method could be guided. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Recent Advances in the Application of the Antimicrobial Peptide Nisin in the Inactivation of Spore-Forming Bacteria in Foods.

Conventional thermal and chemical treatments used in food preservation have come under scrutiny by consumers who demand minimally processed foods free from chemical agents but microbiologically safe. As a result, antimicrobial peptides (AMPs) such as bacteriocins and nisin that are ribosomally synthesised by bacteria, more prominently by the lactic acid bacteria (LAB) have appeared as a potent alternative due to their multiple biological activities. They represent a powerful strategy to prevent the development of spore-forming microorganisms in foods. Unlike thermal methods, they are natural without an adverse impact on food organoleptic and nutritional attributes. AMPs such as nisin and bacteriocins are generally effective in eliminating the vegetative forms of spore-forming bacteria compared to the more resilient spore forms. However, in combination with other non-thermal treatments, such as high pressure, supercritical carbon dioxide, electric pulses, a synergistic effect with AMPs such as nisin exists and has been proven to be effective in the inactivation of microbial spores through the disruption of the spore structure and prevention of spore outgrowth. The control of microbial spores in foods is essential in maintaining food safety and extension of shelf-life. Thus, exploration of the mechanisms of action of AMPs such as nisin is critical for their design and effective application in the food industry. This review harmonises information on the mechanisms of bacteria inactivation from published literature and the utilisation of AMPs in the control of microbial spores in food. It highlights future perspectives in research and application in food processing.

Removal and recovery of copper and nickel ions from aqueous solution by poly(methacrylamide-co-acrylic acid)/montmorillonite nanocomposites.

Nanocomposite hydrogels based on poly(methacrylamide-co-acrylic acid) and nano-sized montmorillonite were prepared by aqueous dispersion and in situ radical polymerization. Optimum sorption conditions were determined as a function of montmorillonite content, contact time, pH, and temperature. The equilibrium data of Cu(2+) and Ni(2+) conformed to the Freundlich and Langmuir isotherms in terms of relatively high regression values. The maximum monolayer adsorption capacity of the nanocomposite hydrogel (with 3 wt% montmorillonite content), as obtained from the Langmuir adsorption isotherm, was found to be 49.26 and 46.94 mg g(-1) for Cu(2+) and Ni(2+), respectively, at contact time = 60 min, pH = 6.8, adsorbent dose = 100 mg/ml, and temperature = 318 K. Kinetic studies of single system indicated that the pseudo-second order is the best fit with a high correlation coefficient (R (2) = 0.97-0.99). The result of five times sequential adsorption-desorption cycle shows a good degree of desorption and a high adsorption efficiency.

In-situ visualisation of hyphal structure and arrangement in mycoprotein pastes.

A novel method to examine the morphology and structure of fungal hyphae in solid pastes used for the production of meat alternative product is presented. A sample of fermentation broth was fluorescently stained with Calcofluor White and added back to the broth, mixed and then a paste made using ultra-filtration. Fibre visualisation was by fluorescence microscopy and quantification by manual image analysis. This method enables the determination of fibre length and orientation within the paste. Imaging of the hypha fibre paste proved that its structure was 'isotropic', i.e. that fibres were randomly oriented in all directions. Processing of the paste altered the orientation of the fibres, the method was able to identify and quantify the changes in fibre position.