Metabolomics for Rice Quality and Traceability: Feasibility and Future aspects
Publication date: Available online 5 September 2019Source: Current Opinion in Food ScienceAuthor(s): Umaporn Uawisetwathana, Nitsara KaroonuthaisiriRice traceability is one of major challenges to prevent illegal rice trading by adulterating with low quality rice and mislabeling low quality rice with the premium one. Current measures to protect illegal rice trading have been established, but more accurate and practical methods are still needed to detect rice traceability to assure quality and authenticity of rice. This review describes metabolomics approaches applicable for rice geographical origin classification and qualit...
Source: Current Opinion in Food Science - September 6, 2019 Category: Food Science Source Type: research
Aflatoxins in sugarcane production chain: what could be the source?`
Publication date: Available online 5 September 2019Source: Current Opinion in Food ScienceAuthor(s): Josué J Silva, Beatriz T Iamanaka, Maria Helena P Fungaro, Marta H TaniwakiReports on the occurrence of aflatoxin producing fungi and aflatoxins in the sugarcane value chain (juice, milled sugarcane, stalk, jaggery and dried yeast samples) have been published in some countries. A. parasiticus was identified as the main species isolated from the sugarcane system. However, with the introduction of polyphasic taxonomy, new species have been described in the Aspergillus section Flavi and a recent report revealed that A. novopa...
Source: Current Opinion in Food Science - September 6, 2019 Category: Food Science Source Type: research
Impact of mycotoxin contamination in the animal feed industry
Publication date: Available online 5 September 2019Source: Current Opinion in Food ScienceAuthor(s): Alejandra Paola Magnoli, Valeria Lorena Poloni, Lilia CavaglieriMycotoxin contamination generally affects a large number of raw materials and finished feed intended for animal production. The economic impact on livestock production encompasses both, the cost of eliminating contaminated feed and the reduction in animal productivity. Therefore, the increase in veterinary care costs and technical efforts aimed at reducing mycotoxins negative effects. Cereals and by-products constitute the main ingredients of finished feed in p...
Source: Current Opinion in Food Science - September 6, 2019 Category: Food Science Source Type: research
Metabolomics approaches for the determination of multiple contaminants in food
Publication date: Available online 3 September 2019Source: Current Opinion in Food ScienceAuthor(s): Rosalía López-Ruiz, Roberto Romero-González, Antonia Garrido FrenichIn the last decade metabolomics has become an important methodological approach in the field of food science. It combines analytical chemistry tools employed in food safety, as liquid chromatography and gas chromatography coupled to mass spectrometry, with sophisticated data analysis as multivariate statistics. This combination provides numerous applications in the study of contaminants and metabolites in food, and these approaches have been widely used ...
Source: Current Opinion in Food Science - September 4, 2019 Category: Food Science Source Type: research
Mycotoxin migration in moldy foods
Publication date: Available online 30 August 2019Source: Current Opinion in Food ScienceAuthor(s): Monika Coton, Philippe DantignyWhile the first studies on mycotoxin migration in moldy foods were carried out in the late 60’s to 80’s, this topic was less investigated in the next decades. With the current worldwide challenge to reduce food losses, including those due to potentially mycotoxigenic molds, while ensuring consumer safety, this topic has regained interest. Therefore, gathering data on mycotoxin migration in foods prone to mold contamination after retail is needed. To obtain robust data, use of shared methodol...
Source: Current Opinion in Food Science - August 31, 2019 Category: Food Science Source Type: research
Review on the Food Technological Potentials of Gas Hydrate Technology
Publication date: Available online 27 August 2019Source: Current Opinion in Food ScienceAuthor(s): T Claßen, P Seidl, S Loekman, B Gatternig, C Rauh, A DelgadoGas hydrate technology has been known for a long time, but has only recently gained interest in food technology field. A major advantage for food technology applications are the gentle conditions under which products can be refined using gas hydrates, therefor not altering or damaging valuable product contents. This review discusses recent developments of hydrate applications for different areas of food technology e.g. concentration and purification processes, the p...
Source: Current Opinion in Food Science - August 28, 2019 Category: Food Science Source Type: research
Biosensors for early detection of fungi spoilage and toxigenic and mycotoxins in food
Publication date: Available online 24 August 2019Source: Current Opinion in Food ScienceAuthor(s): Idjane Santana Oliveira, Alberto Galdino da Silva Junior, Cesar Augusto Souza de Andrade, Maria Danielly Lima OliveiraBiosensors represent technology that can be applied to several sectors of the food industry from the storage of grains and raw materials, food production/processing, security and protection, packaging of food. Diverse biosensors have emerged in the last decade as an alternative for analyzing microorganisms and toxins in food due to the capability for fast analysis, reproducibility, stability, and accuracy. A w...
Source: Current Opinion in Food Science - August 25, 2019 Category: Food Science Source Type: research
The fungal problem in thermal processed beverages
Publication date: Available online 23 August 2019Source: Current Opinion in Food ScienceAuthor(s): Emilia Rico-Munoz, Juliana Lane Paixão dos SantosFungal spoilage of thermally processed beverages by heat-resistant moulds (HRM), heat-sensitive moulds (HSM) and yeasts is a widespread problem for the beverage and juice industries. These beverages and juices can be classified as hot-filled and aseptically- or cold-filled. Since they are heat-processed, both groups can be spoiled by heat-resistant microorganisms such as the HRM. These fungi produce ascospores that can not only survive the heat treatment given to these beverag...
Source: Current Opinion in Food Science - August 25, 2019 Category: Food Science Source Type: research
Insights into existing and future fungal and mycotoxin contamination of cured meats
Publication date: October 2019Source: Current Opinion in Food Science, Volume 29Author(s): Giancarlo Perrone, Alicia Rodriguez, Donato Magistà, Naresh MaganCured meats are widely consumed in various regions of the world and, as for other foods, consumers are increasingly aware of the need for better quality and safety. Various fungal communities can colonise meat products during their curing with beneficial or detrimental effects depending on the dominant species. Some contribute to flavour, anti-oxidative and protective effects, while others cause spoilage, including undesirable off-flavours/odours and mycotoxin contamin...
Source: Current Opinion in Food Science - August 22, 2019 Category: Food Science Source Type: research
Fermentation in fish and by-products processing: An overview of current research and future prospects
Publication date: Available online 19 August 2019Source: Current Opinion in Food ScienceAuthor(s): Francisco J Marti-Quijal, Fabienne Remize, Giuseppe Meca, Emilia Ferrer, María-José Ruiz, Francisco J BarbaFish industry has been growing continuously over the last decades and generates huge amounts of by-products. These by-products come from fish head, skin, bones, thorns and viscera. Part of them are processed for feed, collagen and oil production, and to a lesser extend to produce biofuels and fertilizers, but many other high-value bioactive compounds can be recovered. Fish fermentation, which is traditionally used to i...
Source: Current Opinion in Food Science - August 19, 2019 Category: Food Science Source Type: research
Fungi and mycotoxin problems in the apple industry
Publication date: Available online 17 August 2019Source: Current Opinion in Food ScienceAuthor(s): Andrea PatriarcaApple is highly susceptible to fungal contamination in the pre-harvest, harvest and post-harvest stages. Fungal postharvest diseases are responsible for great economic losses in apple production. Mycotoxins accumulation in fruit represent a high risk when mouldy apples are destined to processing. Some fungal diseases incidence and severity increase during storage in refrigerated chambers as well as mycotoxin accumulation. Penicillium and Alternaria are major apple pathogens with the capacity of synthesising my...
Source: Current Opinion in Food Science - August 19, 2019 Category: Food Science Source Type: research
Fungal and mycotoxin problems in the nut industry
Publication date: Available online 6 August 2019Source: Current Opinion in Food ScienceAuthor(s): Ariane Mendonça KluczkovskiThe industry of tree nuts has an important impact on the economy of several countries and the raw materials are obtained by cultivating or extracting the nuts from forests. Tree nuts are excellent sources of nutrients and preventing diseases. On the other hand, they are affected by environmental factors, the nut species, varieties or cultivar and processing temperatures. They can favor some mycotoxin fungi producers, such as, Aspergillus and Penicillium species, common in some nuts and their by-prod...
Source: Current Opinion in Food Science - August 7, 2019 Category: Food Science Source Type: research
From DNA barcoding to personalized nutrition: the evolution of food traceability
Publication date: Available online 2 August 2019Source: Current Opinion in Food ScienceAuthor(s): Andrea Galimberti, Maurizio Casiraghi, Ilaria Bruni, Lorenzo Guzzetti, Pierluigi Cortis, Nadia Berterame, Massimo LabraA genuine nutritional product is pivotal for getting proper health benefits and preventing pathologies. However, with the increase in global trading of raw and processed food products, reliable authentication is essential for correct labelling to ensure consumer safety. The use of DNA-based tools has become a prospective solution in the near future to solve this problem. Currently, technologies exploiting DNA ...
Source: Current Opinion in Food Science - August 3, 2019 Category: Food Science Source Type: research
Context in food behavior and product experience - A review
Publication date: Available online 1 August 2019Source: Current Opinion in Food ScienceAuthor(s): Catherine Dacremont, Carole SesterFood behavior is modulated by a large variety of contextual effects linked to variables related to physical, social and temporal environments, intrinsic properties of food, and variables characterizing the individual. The effect of environmental variables is modulated by individual variables through a variety of processes including perceptual, attentional, and decisional processes. This review focuses on three main underlying processes at play in contextual effects: cross-modal correspondences...
Source: Current Opinion in Food Science - August 2, 2019 Category: Food Science Source Type: research
The Use of Starter Cultures in Traditional Meat ProInsights into existing and future fungal and mycotoxin contamination of cured meats
Publication date: Available online 31 July 2019Source: Current Opinion in Food ScienceAuthor(s): Giancarlo Perrone, Alicia Rodriguez, Donato Magistà, Naresh MaganCured meats are widely consumed in various regions of the world and, as for other foods, consumers are increasingly aware of the need for better quality and safety. Various fungal communities can colonise meat products during their curing with beneficial or detrimental effects depending on the dominant species. Some contribute to flavour, anti-oxidative and protective effects, while others cause spoilage, including undesirable off-flavours/odours and mycotoxin co...
Source: Current Opinion in Food Science - August 2, 2019 Category: Food Science Source Type: research
