Abstract

This review provides an overview of recent advances in the use of digital technologies in agri-food processing. With the increasing demand for food, the agri-food industry must produce more food with fewer resources while also addressing sustainability concerns. Digital technologies, such as the Internet of Things, artificial intelligence, blockchain, and robotics, are transforming the way food is produced, processed, and distributed. These technologies offer several benefits, including increased efficiency, improved product quality and safety, reduced waste, and environmental sustainability. Digital technologies enable real-time monitoring of critical parameters, such as temperature, pH, and moisture, which can help prevent spoilage, reduce food waste, and ensure that safe and high-quality food reaches consumers. The review covers the challenges and opportunities for the wider adoption of digital technologies in the sector, as well as potential future developments. The industry has the potential to undergo a revolutionary transformation and tackle significant challenges by embracing digital technologies.

Introduction

The agri-food industry is a complex, integrated production chain that spans from primary agriculture to the mature food and beverage sectors. This approach, known as “field to fork” (F2F), is considered one of the world’s most important sectors, contributing significantly to the economic progress of nations and having a major social impact.

This industry is strong and complex, presenting a wide range of process and operational challenges (Panetto et al., 2020). To improve agricultural production and product quality, and to satisfy the market demands of an ever-growing population, the agri-food industry must develop innovative and sustainable solutions. As with all industries, technology plays a key role in agri-food operations and decision-making.

The agricultural sector is undergoing a digital revolution. Computers are now used in all agriculture-related processes, from machinery to decision-making systems, through the use of robots, sensors and cyber-physical systems technologies. By using integrated decision-support systems in conjunction with advanced internet networks and services, the agri-food sector has great potential for radical improvement in terms of intelligence, efficiency, sustainability and performance. This potential is particularly relevant when considering the digital agri-food approach, which accelerates and supports agriculture in terms of sustainability, land management, quality of life and competitiveness (Panetto et al., 2020).

Conclusion

In conclusion, digital technologies present a transformative opportunity for the agri-food industry, offering significant advantages in efficiency, food safety, sustainability, and transparency. The increasing integration of IoT, AI, blockchain, and robotics in agri-food processing showcases successful implementations and foreshadows a promising future. However, to realize the full potential of these technologies, addressing key challenges is imperative. Cost, technological accessibility, technical expertise, and resistance to change pose critical barriers that demand concerted efforts from all stakeholders in the agri-food sector. In perspective, targeted advancements in specific digital technology domains, such as big data and analytics, autonomous systems, 3D printing, virtual and augmented reality, and blockchain, hold immense promise for the industry. Through continuous innovation and collaboration, the agri-food sector has the opportunity to cultivate sustainability, efficiency, and transparency for the benefit of farmers, food processors, and consumers.

Introduction

Functional foods

Importance of food texture

Impact of prebiotics

Impact of probiotics

Final considerations

References

ABSTRACT

Functional food is the trend of the future, since our current science allows the manufacturing of processed products with health benefits beyond that of the original food, which meets the demand of the modern consumers. However, many functional ingredients may affect the products characteristics, including the texture, which is very important to the consumer’s acceptance. Probiotics (Lactobacillus spp., Bifidobacterium spp., etc) and prebiotics (inulin, fructooligosaccharides, Galactooligosaccharides, etc) are widely studied functional ingredients and may change the texture of the food, improving it or not. Studies are then focusing on developing functional products with improved textural characteristics associating the healthy feature with the sensory one, thus, adding great value for these products.

INTRODUCTION

The feeding habits play a fundamental role in human’s health. That is why so many people are concerned about their health and wellness, being the life quality a reflex of a healthy and balanced eating plus the practice of physical exercises. An alternative to a better eating is to aggregate ingredients with functional value to the daily menu. Recently, the advances in food technology allows the manufacturing of several different products, both in relation to the nutritional point of view and the sensory pleasantness. The modern consumers had been very conscious about what they are consuming, then, there is an actual demand for the manufacturing of functional products, which provide additional health benefits beyond that of the original product. However, there is another trend nowadays by consumers, which associate a product with several ingredients with unhealthy characteristics, mainly artificial additives or unknown ingredients [1]; therefore, they look for “clean label” products, with reduced number of ingredients. In this way, the food industry needs to reduce the addition of stabilizers and thickeners without compromising the food texture and taste.

1- Introduction

2- Experiment 1

3- Experiment 2

4- General discussion

References

Abstract

We conducted two event-related potentials (ERP) experiments to investigate consumers’ responses to different types of food bundles. In Experiment 1, the participants were instructed to indicate their wanting of a three-yogurt bundle when their neural activity was recorded. The results of self-report wanting scores revealed that the participants wanted bundles consisting of their favorite yogurt products more than those of disliked products. Such a difference in self-report scores was also indexed by the N2 in frontal brain and the P1 in the left hemisphere. By contrast, bundles consisting of three different yogurt products elicited a smaller amplitude of the N2 than bundles consisting of two favorite products and one disliked product, but these two types of bundles received comparable wanting scores. Moreover, we asked the participants in Experiment 2 to perform a visual discrimination task on these bundles, and did not found these effects on the N2 or the P1. Collectively, these results revealed neural activities underlying consumers’ responses to food rewards, and demonstrated the role of individuals’ variety-seeking tendency in wanting process.

GENERAL DISCUSSION

In summary, two major findings emerged from the present study. First, our results associated the N2 with wanting for food bundles, though this wanting effect was intertwined with liking (also see Goto et al., 2017; Telpaz et al., 2015). This result not only extended the scope from wanting for a single product to wanting for a bundle of multiple products, but also specifically linked people’s wanting for food bundles to smaller amplitude of the N2 in frontal region of the brain. Our results also associated wanting for food bundles with the posterior P1. To the best of our knowledge, the present study provides the first empirical evidence to link ERPs earlier than the N2 to wanting. This result associated the P1 to food-related cognitive processes (Becker et al., 2016), and is in line with the literature about that the P1 is sensitive to the influence of motivation (Cunningham et al., 2012; Hammerschmidt et al., 2017). Second, the results of this study revealed that the N2 may also index the differences in consumers’ responses to food rewards that cannot be easily captured by self-report ratings. That is, our results of self-report ratings did not reveal any significant difference between the 3M and 2F1D bundles, but our ERP results did reveal significant differences in the N2 elicited by these two types of food rewards. The dissociations between self-report ratings and ERPs we observed in this study are in line with the literature that people can generate motivation without conscious awareness (Winkielman, Berridge, & Wilbarger, 2005), and demonstrate that EEG signals are sensitive enough to capture the implicit processes of motivation processes (Jones, Childers, & Jiang, 2012; Pozharliev, Verbeke, van Strien, & Bagozzi, 2015).

1- Introduction

2- Materials and methods

3- Results and discussions

4- Conclusion

References

Abstract

With current global challenges such as population growth, climate change and water scarcity, it is critical to develop sustainable strategies to achieve food security. One way to tackle this is by developing new products that use alternative and more sustainable ingredients. Bambara groundnut is a low-impact African legume as it can be grown on marginal soils and is resistant to high temperatures. The aim of this study was to investigate UK consumer acceptability and emotional response to snack products containing Bambara groundnut flour as an alternative sustainable ingredient. A key objective was to understand the contribution that measuring emotional response would reveal. Additionally the impact of extrinsic information on consumer acceptability and emotional response to snack products was investigated by sharing information concerning Bambara groundnut’s sustainability and nutritional credentials. 100 UK participants were recruited to evaluate two biscotti and two cracker products. For each category a standard product made from standard ingredients sourced commercially, and one made replacing some of standard flour with Bambara flour were obtained. For each sample, participants were asked to rate their overall liking and emotional response based on sensory properties of the product (the blind condition). Participants were invited back for a second session, where they were informed about global resource challenges, and the sustainable features and nutritional value of Bambara, and which products contained this as an ingredient (informed condition). Under the blind condition, no significant differences in overall liking were observed between standard and Bambara products, indicating UK consumers accept the sensory properties of products that contain Bambara flour. Interestingly, the extrinsic information shifted consumer emotional response towards more positive emotions and less negative emotions when consuming products containing Bambara flour. It also made them felt less guilty when consuming the Bambara products, suggesting consumers engage with the idea of sustainable ingredients, and that this sustainable ingredient has potential for future new product development. It also highlighted the value of measuring emotional response for novel products to understand what may drive purchase behaviour when products are matched for liking. Food neophobia status did not impact product acceptability and emotional response between Bambara and standard products, however overall a lower emotional response was found for medium neophobic consumers in general who are more likely to evade novel products.

Introduction

Food security is defined by the United Nations as where ‘all people, at all times have physical and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life’ (World Food Summit, 1995). With current global population growth and a prediction that this will reach over 10 billion people by 2050 (FAO, 2009), the goal of improving global food security faces a number of challenges including climate change (Cox, Betts, Jones, Spall, & Totterdell, 2000) and water scarcity (Butler, 2017). Sustainable strategies that enable agricultural production increase, waste reduction, and development of alternative sustainable novel ingredients for food processing are urgently needed. With increased public interest in sustainable food products, consumer attitude and acceptance of novel sustainable food products or ingredients is an important determinant of a novel product’s implementation and commercialisation.

1- Introduction

2- Description of the traditional process

3- Energy saving simulations and methods

4- Improvement of the desolventizer operation

5- Energy and environtal impacts of the improved process

6- Conclusions

References

Abstract

Soybean oil is widely used as cooking oil, whereas the soybean cake is a valuable ingredient for animal food. The extraction of soybean oil is an energy-intensive process, with additional significant impact on the environment via the wastewater and hexane emissions. The research investigated different ways to minimize the energy consumption. In a traditional process, both direct (live) steam and indirect steam heating (jackets, tubular exchangers) are used to deliver the required heat duty. Direct steam injection is restricted to the first evaporator and the stripper, for a total of 620 kg/h. Indirect steam is also applied in the evaporators for a total of 6.44 MW. The desolventizing process requires a steam energy input of 8.15 MW. Integration of a heat exchanger network in the evaporation and stripping part of the process reduces the amount of direct steam usage from 620 kg/h to 270 kg/h and of the indirect heat duty from 6.44 to 5.05 MW. In the cake desolventizing part of the process, the energy requirement is reduced from 8.15 to 2.12 MW. The overall gross energy saving is hence ∼50%. The improvements moreover reduce both the waste water loadings by 56.5% and the CO2 emissions by 62.5%. Hexane emissions are moreover significantly (>90%) reduced.

Introduction

Vegetable oils are commonly used for different end applications. Whereas edible vegetable oils, such as soybean, peanut, palm and sunflower oils are used in food commodities. (Alam et al., 2014), they also find applications in biodiesel or even bio-aviation fuel via transesterification and other secondary transformation processes. (Issariyakul and Dalai, 2014; Lin et al., 2009; Wang et al., 2017; Yun et al., 2013). There are also a number of oils, such as rice bran oil, palm kernel oil and sheanut butter, that are used in specific markets with added value for cosmetics and pharmaceuticals. (Cargill, n.d.) Soybeans are used worldwide for their oil and protein contents. In 2017, the world production of soybeans was 340 million ton (33.9% in America, 32.1% in Brazil, 16.2% in Argentina). The world production of soybean oil was 56 million ton. The high content of poly-unsaturated components in soya has positive effects on the human health, by e.g. reducing the blood lipids, preventing blood clots, and boosting immunity. The cultivation of soybeans moreover captures nitrogen from the air and transforms it into N-fertiliser. The main components of the soybean are proteins (36 wt%), carbohydrates (30 wt%), fat/oil (20 wt %) and water (9 wt%). The composition of the soybean oil is given in Table 1 (Carrín and Crapiste, 2008).

Gluten-free (GF) pasta has gained worldwide consumption, especially by people with various forms of gluten intolerance or suffering from celiac disease. The latter represent around 1% of the population in Europe and in the USA (Catassi et al. 2015). The demand for GF food has recently increased also in Africa, although the prevalence of celiac disease in Africa remains unknown (Catassi et al. 2015). Rice flour has been widely used as a raw material in the preparation of GF products, because of its bland taste, white color, high digestibility, and hypoallergenic properties (Fabian and Ju 2011). Compared to wheat, rice flour has low protein content and a relatively poor ability to develop a cohesive network, which impairs its technological performance (Marti and Pagani 2013). Several studies have recently emphasized the need for improving the nutritional quality of cereal-based GF products, highlighting the low content in essential micronutrients of these products when compared with their wheat-based counterparts (Pellegrini and Agostoni 2015). This has prompted a search for additional and/or alternative raw materials—including minor cereals, psudocereals, and pulses—with high nutritional profile, that have been formulated into GF staple foods such as bread (Caldero´n de la Barca et al. 2010; Marti et al. 2017) and pasta (CabreraCha´vez et al. 2012; Marengo et al. 2015). In this frame, the addition of egg albumen represents an effective strategy to improve GF pasta products (Marti et al. 2014; Phongthai et al. 2017). Addition of egg albumen provides a simple and effective way for forming within GF products a protein network capable of minimizing solid losses upon cooking and to improve some rheological traits (such as firmness) in the cooked pasta (Marti and Pagani 2013; Marti et al. 2014). Soybean is an excellent source of proteins that may provide a number of desirable functional and technological beneficial effects, along with a balanced amino acid intake (Meinlschmidt et al. 2016). Orange-fleshed sweet potato is also an interesting ingredient for GF foods. Sweet potato is widely used to prevent vitamin A deficiency in Africa, due to its high content in b-carotene (Gurmu et al. 2014; Christides et al. 2015), and provides satisfactory sensory attributes and appropriate physical properties (Mahmoud and El Anany 2014). Additionally, sweet potato shows a relatively low amount of phytates and a high content of ascorbic acid, that positively affect micronutrient bioavailability (La Frano et al. 2014). However, preparation of rice-based GF pasta incorporating materials other than cereals may present difficulties, and much attention should be paid to the use of proper ingredients and of proper procedures in the pasta-making process (CabreraCha´vez et al. 2012; Barbiroli et al. 2013; Phongthai et al. 2017).

Introduction

Probiotics are considered as being ‘live microorganism which administered in adequate amounts, can confer a beneficial physiological effect on the host’ (Rokka & Rantamaki, 2010). The potential health benefits of probiotics (most popular Lactobacillus acidophilus and Bifidobacteria) are such as antimutagenic and anticarcinogenic properties, anti-infection properties, immune system stimulation, serum cholesterol reduction, alleviation of lactose intolerance and nutritional enhancement (Macfarlane & Cummings, 1999; Mombelli & Gismondo, 2000). To satisfy health requirement of human, probiotics industry has developed a variety of new products. Most probiotics relevant products in food industry are dairy products, with yogurts, kefir and cultured drinks representing the major categories. The global market for probiotic ingredients, supplements and foods was worth $14.9 billion in 2007 and US$16 billion in 2008 respectively. Estimated sales target in 2013 will reach to US$19.6 billion. Presently, two largest probiotics markets are North America and Europe. Analysis of the North American Probiotics markets found that the probiotics sector earned revenues of US$ 698 million in 2006. It is expected to reach US$ 1.70 billion in 2013, with compound annual growth rate (CAGR) of 13.7% (Granato et al., 2010a). European food and beverage probiotics market is expected to rise from US$ 61.7 million in 2006 to US$ 163.5 million by 2013 (Granato et al., 2010b).

To exert their biological effects on the host, one of most important consideration is viability and activity of probiotic bacteria, even though non-viable probiotics can still have biological activity. Another concern for consumer and food producer is minimum beneficial dose per day or per gram of product. The International Dairy Federation has recommended a minimum number of 107 CFU g
1 of the product consumed. However, most probiotics are very sensitive to environmental conditions, such as processing including oxygen stress, freezing, temperature and drying, harsh action of gastrointestinal tract such as low pH and bile salt. Therefore, development of enhancing probiotic viability techniques is highly necessary (Siuta-Cruce & Goulet, 2001; Mattila-Sandholm et al., 2002).

Food is an impressionable commodity bound to decompose timely (Gram et al. 2002). Usually, apart from the concerned factors (e.g., physicochemical alterations, variety of food, environment, etc.), microbial growth is critical for food spoilage. At the onset of spoilage, the product contains some bacteria that are involved in spoilage, the socalled specific spoilage organism, which produce a variety of extracellular enzymes (proteases, lipases, etc.) and other metabolites role in the food matrix. The SSOs are not only involved in the food spoilage, but also are the organisms responsible for the food spoilage to occur (Loureiro 2000; Ragaert et al. 2007). Pseudomonas is a sort of Gram negative bacterium, a psychrotroph bacterium which causes the spoilage of high-protein food, and it plays a key role in aquatic products spoilage (Lund et al. 2000). Various Gram negative bacteria have been reported to result in the decay of foodstuffs, and N-acylhomoserine lactones (AHLs) have been found in decomposed food (Bruhn et al. 2004; Pinto et al. 2007). Quorum sensing (QS), intercellular communication system in bacteria, was used as a tool to monitor microbial population density and to control their physiological process (Ferkinghoff-Borg and Sams 2014). The supervision of specific behaviors depends on the production of the signaling molecule (Autoinducer, AI). In the present research, some kinds of AI have been reported. Gram negative bacteria usually utilize AHLs as AI-1 whereas the oligopeptide is the most common AI-2 in Gram positive bacteria (Chen et al. 2012; Kalia 2013; Papenfort and Bassler 2016), and the AI-3/epinephrine/norepinephrine and diketopiperazines (DKPs) signaling system. Various biological habits and physiological processes are controlled by QS system, including biofilm formation, bioluminescence, production of antibiotics and expression of virulence factors (Kim et al. 2008; Reading and Sperandio 2006; Wang et al. 2013). The autoinducers-1(AHLs) system was the first time to be discovered in the bioluminescence in Vibrio fischeri (Nealson et al. 1970). AHL signal molecule has a conserved homoserine lactone ring whereas the acyl side chain length varies from four to eighteen carbons and the substituent pattern (carbonyl group, hydroxyl or fully reduced) at the third position in the acyl side chain. AHL system is regulated by two proteins, LuxI, which is an AHL synthase, LuxR, which is the AHL receptor protein (Li Ying Tan and Chan 2012). AHL is a small molecular mass which can penetrate the cytomembrane and accumulate in the environment. When the density of signal molecules reaches a critical threshold, it combines with the LuxR-Type proteins and regulates the transcription genes in a variety of phenotypes (Reading and Sperandio 2006). These actions include anti-resistance, virulence factors in Pseudomonas aeruginosa, and swarming migration in Rhizobium, Bacillus subtilis and Serratia liquefaciens (Daniels et al. 2004; Schuster and Greenberg 2006; Høiby et al. 2010).

The importance of long chain polyunsaturated fatty acids (PUFA) in human nutrition and disease prevention was scientifically recognized many years ago. Research have proved their prominent potential functions in preventing cardiovascular diseases, inflammation, cancer, and neurological disorders (Li et al., 2016; Liu et al., 2013; Simopoulos, 2002; Sun, Pigott, & Herwig, 2010). These health-promoting effects have been linked to the family of x-3 PUFA, mainly to eicosapentenoic acid (EPA, 20:5 x-3) and docosahexaenoic acid (DHA, 22:6 x-3).The traditional source of x-3 PUFA is fish oil. However, it has been reported that fish oil has negative aspects such as typically fishy smell, high content of cholesterol, and poor oxidative ability. Hence, it is of great significance to find new sources of x-3 PUFA (Deng et al., 2011; Renyao et al., 2017; Shen et al., 2012). The seal is one kind of marine mammals, which is widely distributed in countries near the polar region such as Canada, Norway, and Russia. Due to the cold living conditions, the fat layer of the seal is usually thicker than other mammals. Moreover, PUFA account for a reasonable part in the seal oil to keep the liquidity of the cell under the extremely cold environment. Therefore, seal is one of the new materials for the x-3 PUFA products. Besides, the seal oil is also rich in docosapentaenoic acid (DPA), which is seldom found in fish oil. DPA is the intermediate of metabolism and biosynthesis of PUFA and researches have indicated that DPA has different pharmaceutical functions from DHA and EPA. Studies had showed that seal oil was more effective than fish oil in reducing the risk of heart disease and diabetes due to the function of DPA (Conquer, Cheryk, & Chan, 1999; Lin, Wu, & Yue, 2014; Mu, Jin, & Xie, 2016). Some common procedures used to obtain PUFA concentrates are enzymatic purification, argentation silica gel chromatography, low temperature crystallization, supercritical fluid extraction, and urea complexation (Mu et al., 2016). However, only few are suitable for large-scale production (Ratnayake, Olsson, & Matthews, 2010; Senanayake & Shahidi, 2000; Shimada, Sugihara, & Tominaga, 2001). Urea complexation method has many advantages such as low cost, simple equipment, and mild conditions, which is an effective way to concentrate fatty acids with different degrees of unsaturation. The tetragonal conformation of urea in the natural state is converted to the hexagonal crystalline structure by forming a spiral-shaped channel with an average diameter of approximately 5.5–5.8 Å, thus making it possible to entrap smaller-sized linear chain-length molecules (Eaton, Vasanthan, & Shin, 1996; Vasanthan, Shin, & Huang, 1997). With this method, saturated and monounsaturated fatty acids can be easily removed as urea complexation compounds while leaving PUFA in the nonurea complexation fraction (NUCF). The main variables controlling urea complexation are —(i) oil composition, (ii) oil : urea ratio, (iii) temperature of crystallization, and (iv) time of crystallization. The oil composition refers not only to degree of unsaturation but also the class of lipids, that is, triacylglycerols, free fatty acids, or esters.

In slaughterhouses, official veterinarians (OVs) bear the primary responsibility for official control comprising meat and food safety inspections (European Union [EU], 2004a). The goal of meat inspection, which may be performed with assistance from official auxiliaries (OAs), is to ensure safe meat for consumers, secure the welfare of animals, and prevent transmissible animal diseases ACCEPTED MANUSCRIPT 3 (Alban, Steenberg, Stephensen, Olsen, & Petersen, 2011; European Food Safety Authority [EFSA], 2011; EU, 2004a). Meat inspection consists of the inspection of food chain information, live animals (ante-mortem inspection), and carcasses and offal (post-mortem inspection). In Finland, OAs 60 perform post-mortem inspection under the supervision of the OVs in red meat and poultry slaughterhouses. Food safety inspections are performed to verify slaughterhouses’ compliance with food safety legislation including proper implementation of slaughterhouses’ obligatory self-checking 63 systems (SCSs). These SCSs are based on basic hygiene and hazard analysis and critical control point (HACCP) principles (EU, 2004c). A well-implemented SCS ensures, for instance, adequate process hygiene (Blagojevic & Antic, 2014; Food and Agriculture Organization, 2004), thus contributing to meat safety (Blagojevic & Antic, 2014; Nørrung & Buncic, 2008). In practice, food safety inspections entail a comprehensive examination of various areas, such as maintenance and hygiene of premises and equipment, temperature control, and employee practices. In Finland, OVs perform food safety inspections, but OAs could participate by collecting information regarding good 70 hygienic practices and HACCP-based procedures (EU, 2004a).

در مقاله پیش رو که از دیدگاه غذایی و بیماری شناسی بحث می کند، ممکن است چنین به نظر برسد که افزایش وقوع بیماری های مزمن غیر واگیر و همچنین التهابی با عادت های غذایی بد، کمبود فیبر در مواد غذایی، پر چرب و سرشار از کربوهیدرات های ساده و فراوری شده، در ارتباط است. این موضوع تاکیدی بر افزایش گسترش بیماری، اهمیت فلور میکروبی روده و مکانیزم کنترل فعال فرایندهای میکروبی و مدلسازی پاسخ های ایمنی است. بنابراین، این نگرانی از دوره بازسازی و حفظ فلور روده و ذخیره مواد پروبیوتیک همواره وجود داشته که موجب بقا و استفاده از مزایای روده سالم می شود. به این ترتیب، محققان و فعالان صنایع غذایی از گسترش تولید محصولات پریبیوتیک حمایت می کنند و سوای از قدرت رقابت بازار همواره به دنبال ارتقای مزایای سلامت، درمان و جلوگیری از بیماری آن ها هستند. این مقاله در برگیرنده مباحثی در رابطه با اثرات فیزیولوژیکی پروبیوتیک های شناخته شده، و قابلیت آن ها در تخمیر باکتریایی، محصولات جدید و ارائه روش هایی برای شناسایی عملکردهای پری و پروبیوتیک است.

مقدمه
تولید غذاهای کاربردی حاوی مواد پریبیوتیک، در زمانی که صنایع غذایی در سال های اخیر پیشرفت زیادی داشته و یک بازار بسیار امیدوار کننده است، نه تنها به دلایل اقتصادی بلکه از نظر علمی نیز مزایای زیادی دارد. مصرف کنندگان از رابطه بین تغذیه مناسب آگاه هستند و بطور فزاینده ای در جستجوی افزودنی های غذایی طبیعی و بهره مندی از مزایای سلامتی آن ها هستند. با هدف رضایتمندی بازار، برخی مواد پریبیوتیک، بخصوص اینولین و فروکتولیگوساکارید ، با دامنه وسیعی از مواد غذایی و نوشیدنی ها که بخش بزرگی از یک وعده غذایی روزانه هستند مشارکت می کنند از جمله آن ها می توان نان ها، غلات، رژیم های مکمل و غیره را نام برد. این مصرف کنندگان رو به رشد، می توانند در درک طعم این مواد غذایی و افزایش مزایای این مواد در سلامتی آن ها شریک باشند.

تقاضای مصرف کنندگان برای محصولات طبیعی و نیاز به فرآیندهای سازگار با محیط زیست، توسعه فرایندهای نوآورانه را برای سنتز طعم از طریق بیوتکنولوژی توسعه می دهد. در این راستا، کشت مخلوط مخمر صنعتی برای تخمیر حالت جامد پوست پرتقال (OP) انتخاب و مورد بررسی قرار گرفت. برای این منظور، از اتوکلاو استریل OP برای حذف D -limonene استفاده شد و میکروفلور طبیعی با توجه به قابلیت انقباض مخمر، مصرف مواد مغذی و توانایی سلول برای تولید ترکیبات طعم دهنده مورد بررسی قرار گرفت. OP غیر استریل نیز برای پیگیری جوانب مثبت و منفی به فرآیند استریلیزاسیون استفاده شد. سلول های مخمر عملکرد رشد بهتری را در شرایط فرآیند استریلیزه ، نسبت به موارد غیر استریلیزه نشان دادند. در اولین مورد، سنتز پیشرفته استرهای “میوه ای” بعد از 72 ساعت به ترتیب (48.7، 25.2، 9.3، 6.3 و 4.5) میلی گرم بر کیلوگرم از OP برای تهیه ایزوآمیل استات، اتیل دودکانوات، دکانوات، اکتانوات و فنیل اتیل استات تخمیر نمودند. سلولهای مخمر، سنتز اتیل هگزانوات (mg / kg 154.24 کیلوگرم در 48 ساعت) را سرعت بخشیدند. در این فرآیند، ممکن است تبدیل زیستی ترکیبات طعم دهنده به وسیله مخمر در نظر گرفته شود. فرایند پیشنهادی منجر به بازدهی صنعتی بالای استرهای مهم فرار طعم (کل 250 ~ میلی گرم بر کیلوگرم OP) می شود که می تواند به یک پالاینده زیستی پایدار برای ارزش گذاری مواد زائد OP به کار گرفته شود.

Innovative Food Science and Emerging Technologies