Insight on Current Advances in Food Science and Technology for Feeding the World Population

Valoppi, Fabio; Agustin, Melissa B.; Abik, Felix; Carvalho, Danila Morais de; Sithole, Jaison; Bhattarai, Mamata; Varis, Jutta; Arzami, Anis; Pulkkinen, Elli Eva; Mikkonen, Kirsi S.

doi:10.3389/fsufs.2021.626227

Cited by 49 publications

(34 citation statements)

References 120 publications

(143 reference statements)

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“…Food production systems, mainly the production of animal-sourced food through livestock farming, have been a significant contributor to climate change and unsustainable development. Therefore, a search is underway worldwide to find alternative technologies and production methods that provide food with a lower environmental footprint while nutritional and sensory characteristics are similar or even better than that of animal products (4)(5)(6)(7)(8).…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

Hassoun¹,

Cropotova

Trif

et al. 2022

Front. Nutr.

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The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food trends. Some of these trends have been strengthened by the emergence of the fourth industrial revolution (or Industry 4.0), and its innovations and technologies that have fundamentally reshaped and transformed current strategies and prospects for food production and consumption patterns. In this review a general overview of the industrial revolutions through a food perspective will be provided. Then, the current knowledge base regarding consumer acceptance of eight traditional animal-proteins alternatives (e.g., plant-based foods and insects) and more recent trends (e.g., cell-cultured meat and 3D-printed foods) will be updated. A special focus will be given to the impact of digital technologies and other food Industry 4.0 innovations on the shift toward greener, healthier, and more sustainable diets. Emerging food trends have promising potential to promote nutritious and sustainable alternatives to animal-based products. This literature narrative review showed that plant-based foods are the largest portion of alternative proteins but intensive research is being done with other sources (notably the insects and cell-cultured animal products). Recent technological advances are likely to have significant roles in enhancing sensory and nutritional properties, improving consumer perception of these emerging foods. Thus, consumer acceptance and consumption of new foods are predicted to continue growing, although more effort should be made to make these food products more convenient, nutritious, and affordable, and to market them to consumers positively emphasizing their safety and benefits.

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Section: Introductionmentioning

confidence: 99%

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

Hassoun¹,

Cropotova

Trif

et al. 2022

Front. Nutr.

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“…У нашій країні нова концепція індустрії корисних продуктів почала розвиватись порівняно недавно. Комплексний підхід до розробки і створення функціонального продукту полягає у цільовому підборі функціональних інгредієнтів; виборі продукту, що забезпечує легку засвоюваність інгредієнтів; визначенні технологічних властивостей функціональних інгредієнтів; створенні образу продукту через візуальне сприйняття і сенсорні властивості (Valoppi et al, 2021).…”

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Development of kefir technology with celery pure

Tsisaryk

Musii

Dronyk³

et al. 2022

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The creation of new types of functional food products is an actual direction of the development of the food industry at the present time. The purpose of the work was to develop the technology, to investigate the properties and quality indicators of kefir using celery puree. Experimental studies of organoleptic, physicochemical and microbiological indicators of kefir were conducted in the laboratory of the department of technology of milk and dairy products. For the production of kefir we used a fermentation culture directly applied by DVS company “CHR Hansen” (Denmark) Kefir-1, which includes Debaryomyces hansenii yeast and meso- and thermophilic lactococci: Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Lactococcus lactis subsp. lactis, Leuconostoc, Streptococcus thermophilus. Stalks of celery were used to prepare puree in laboratory conditions. Stalks celery were washed, cut into small cubes. Chopped celery cubes were placed in a vessel, a small amount of water was added, brought to a boil. After that, the water was drained, and the celery cubes were carefully ground with a blender to a smooth puree-like consistency. At the first stage, kefir recipes were developed using different amounts of celery puree. We produced 3 samples of kefir: sample 1 – use of celery puree in the amount of 20 % to the weight of the normalized mixture; sample 2 – 30 %; sample 3 – 35 %. Kefir was made by the tank method. The cooled milk was sent for normalization. After normalization, the milk mixture was sent for pasteurization at a temperature of (95 ± 1) °C with a holding time of 5 minutes. Fermentation culture Kefir-1 was added to the milk mixture cooled to a temperature of (30 ± 1) ºС. To evenly distribute the culture, mixing was used for 10-15 minutes. The mixture was subjected to fermentation at a temperature of (30 ± 1) ºС. After fermentation, celery puree was added to the milk mixture in the amount of 20, 30 and 35 % to the product weight. The mixture was thoroughly mixed and the product was immediately cooled to a temperature of 8 °C and sent to maturation for 12 hours. Organoleptic, physical and chemical and microbiological indicators were studied in the finished product in accordance with DSTU 4417:2005 “Kefir. Specifications”. The titrated acidity was determined according to GOST 3624-92 “Milk and dairy products. Titrometric methods of determining acidity”. Active acidity was measured using an electronic pH meter “Muttler Toledo MP220”. The total number of lactic acid cultures was determined by parallel inoculation of dilutions of yogurt samples in Petri dishes on Lactobacagar medium followed by incubation in a thermostat at a temperature of (37 ± 1) ºС for 3 days under anaerobic conditions. According to organoleptic parameters, in particular, better appearance and consistency, it is recommended to use celery puree in the amount of 35 % of the product weight in kefir technology. The physical and chemical parameters of the milk-vegetable product after maturation are as follows: titrated acidity 75–80 ºT, active acidity 4.8–4.7 units pH, mass fraction of fat 2.5 %. During storage for 14 days, acidity changed the least in milk-vegetable kefir with celery puree in a sample with 35 % puree, which is caused, in our opinion, by the presence of essential oils in celery puree, which suppress the development of lactic acid microflora. The results of determining the number of viable lactic acid bacteria in kefir during storage at a temperature of (4 ± 2) ºС for 14 days indicate the intensification of the growth of lactic acid bacteria. Their development was more active in the sample using the smallest amount of celery puree.

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“…There is also an increasing societal demand for clean-label food products that are derived naturally from biomass instead of relying on synthetic materials . While there have been technological efforts to reduce food waste and make the food industry more circular, as well as the booming development of plant-based food, it is also possible to obtain edible material from seemingly inedible sources . One such promising alternative source is lignocellulosic biomass, in particular, wood, which contains hemicelluloses that can be developed into functional food ingredients.…”

Section: Introductionmentioning

confidence: 99%

Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients

Abik

Palasingh

Bhattarai

et al. 2023

J. Agric. Food Chem.

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A holistic utilization of all lignocellulosic wood biomass, instead of the current approach of using only the cellulose fraction, is crucial for the efficient, ecological, and economical use of the forest resources. Use of wood constituents in the food and feed sector is a potential way of promoting the global economy. However, industrially established food products utilizing such components are still scarce, with the exception of cellulose derivatives. Hemicelluloses that include xylans and mannans are major constituents of wood. The wood hemicelluloses are structurally similar to hemicelluloses from crops, which are included in our diet, for example, as a part of dietary fibers. Hence, structurally similar wood hemicelluloses have the potential for similar uses. We review the current status and future potential of wood hemicelluloses as food ingredients. We include an inventory of the extraction routes of wood hemicelluloses, their physicochemical properties, and some of their gastrointestinal characteristics, and we also consider the regulatory route that research findings need to follow to be approved for food solutions, as well as the current status of the wood hemicellulose applications on that route.

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Insight on Current Advances in Food Science and Technology for Feeding the World Population

Cited by 49 publications

References 120 publications

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

Development of kefir technology with celery pure

Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients

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