Globalisation of Food Science and Technology 2020 Onwards
The year 2020 has presented many new challenges for all of us, and we have come to realise the importance of our friendships and networks with regards to work, social life and our research activities. Many of us have been unable to complete experimental activities. However, we have been able to take more time to evaluate our data, expand our networks, and keep up to date with advances in our particular fields of research. This special issue celebrates the role of our colleagues in disseminating their research for the benefit of academia and industry alike. This collection of papers reflects my perception of key global food research.
The globalisation of food science and technology has never been so much at the front line of research agendas, as mentioned in the editorial from Rhom and Aschemann‐Witzel (2019) in the special issue of the International Journal of Food Science and Technology covering the impact of food wastes in the future of the food sector. The utilisation of food by-products remains at the forefront of interest, exemplified by the potential of creating added value commodities from bio-refinery processes (Esteban and Ladero, 2018), or co-products from the meat industry to improve human nutrition (O'Flaherty et al., 2019). Indeed, the link between food and human nutrition has been an active topic for IJFST authors ranging from controlling the glycaemic impact of gluten-free foods (Giuberti, and Gallo, 2018), to the phytochemical manipulation of enzyme activity involved in nutrient release (Wadhawan, Tripathi, and Gautam, 2018), or protein digestion to create functional peptides (Spiric et al., 2018). Another popular research area has been food safety in terms of evaluation of potential contaminants such as glyphosates in foods (Gelinas, Fleur and Carole, 2018), the control of microbial foodborne pathogens (Rubio et al., 2018), biofilm production from lactobacilli (Olszewska, Nynca, and Białobrzewski, 2019), or food authenticity through novel mass spectrometry procedures (ElMasry et al., 2019).
Many researchers have also discussed innovations in food science, be it in food processing techniques such as thermal or non-thermal processes (Zhang et al., 2019), encapsulation technologies (Nizori et al., 2018), functional food ingredients including legume and cereal based components (Duta, Culetu and Sozer, 2019) or alternative algal material in food products (Dang et al., 2018). Chemical composition of these ingredients has proved essential in our appreciation of the role of phenolic compounds (Quan et al., 2018), protein composition (Bravo‐Nuñez et al., 2018) and antioxidant properties (Haileslassie, Henry, and Tyler, 2019) on consumer perception of a range of foods (Harrison, 2018).
All of these articles are available in this special virtual issue and will be free to view until the end of 2020. I hope that you can celebrate the research activities of these authors representing research from 17 countries, illustrating the global reach of food science and technology. It may be that this selection encourages you to focus your research, reach out to your colleagues throughout the world, and even start your latest submission for the International Journal of Food Science and Technology.
My kind regards,
Professor Charles Brennan
Editor in Chief of International Journal of Food Science and Technology,
Professor of Food Science and Human Nutrition, Lincoln University, New Zealand
Table of Contents
Second generation biorefinery: prospective chemicals and materials from food waste.
The main nonthermal technologies were used in the food processing, and the combining non-thermal technologies will become the research direction.
This review reported the main strategies currently adopted in gluten free cereal-based food recipes to formulate products with appreciable slowly digestible starch properties. The effects of inclusion of alternative ingredients along with the utilisation of technological treatments are presented and discussed.
The ability to influence the relative extraction and subsequent reaction of skin and seed phenolics is important to the production of full colour, aromatic and long-lived wines. In this review, current knowledge concerning phenolic compounds and their influence on wine sensory attributes is presented, followed by a discussion of factors whereby producers can influence wine composition.
Investigation of bioactive compounds of brown algae and their antioxidant activities.
The methodology of the study for the stability and antioxidant ability of five fruit juices during in vitro digestion model.
Obtaining and analysing gluten-free oat and faba pasta.
The suggested method detailed in this article could be directly used to recognise the identity of the honey and the presence of unexpected compounds in honey such as sugar syrups. In essence, the ideal scenario should start first by identifying the key volatile compounds using GC-MS system and then utilize their corresponding fragment ions in selected-ion mode for real-time analysis on the APCI-MS system.
Biofilm formation and physiological heterogeneity within the stressed lactobacilli population.
Antimicrobial activity (Log CFU mL?1) of 789 kDa and 1017 kDa chitosans dissolved into acetic acid (AC) or aspartic acid (AS) against selected Gram-positive bacteria: Bacillus cereus and Gram-negative bacteria: Vibrio parahaemolyticus. Numbers (1, 2, 3 and 4) indicate concentration, %v/v or %w/v.
Fenugreek microgreen and mint leaves displayed antidiabetic effect by inhibiting ?-amylase and ?-glucosidase respectively, increasing glucose uptake in L6 rat myotubes and by inhibiting nonenzymatic glycation of protein
If present in wheat flour, glyphosate residues are not degraded after bread-baking.
Both percentage and hydrolysis affects the characteristics of sugar-snap cookies enriched with high levels of gluten protein.
Purification and digestion of pecan 2S albumin.
Impact of pretreatment on nutrient and anti-nutrient contents, cooking time and acceptability of cooked red dry bean and chickpea.
Response surfaces for the effect of binding agent (rice starch) and core loading (Ascorbic acid/AA) rates of microencapsulation AA on yield, moisture content, aw and AA recovery by spray drying.
Bovine co-products (kidney, lung, heart) have a lower market value than beef. To potentially improve economic performance and environmental impact of this co-product "waste-stream", these bovine offal were screened in combination with an iron fortified rice cereal to determine whether they were sources of the "meat factor" and could potentiate non-haem iron uptake. An in vitro digestion and caco-2 ferritin uptake assay revealed that these co-products have the potential to improve iron uptake from non-haem sources and this may add value to these "waste" products of beef processing.
