Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing:a review

Food allergens are mainly naturally-occurring proteins with immunoglobulin E(IgE)-binding epitopes.Understanding the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether and how food processing techniques reduce allergenicity.We here discuss the impacts of food processing technologies on the modification of physicochemical,structural,and immunogenic properties of allergenic proteins.Detection techniques for characterizing changes in these properties of food allergens are summarized.Food processing helps to reduce allergenicity by aggregating or denaturing proteins,which masks,modifies,or destroys antigenic epitopes,whereas,it cannot eliminate allergenicity completely,and sometimes even improves allergenicity by exposing new epitopes.Moreover,most food processing techniques have been tested on purified food allergens rather than food products due to potential interference of other food components.We provide guidance for further development of processing operations that can decrease the allergenicity of allergenic food proteins without negatively impacting the nutritional profile.

Determination of Ten Kinds of Alpha-2 Agonists Residues in Animal Derived Food by UHPLC-Triple Quadrupole/Composite Linear Ion Trap Mass Spectrometry

[Objectives]The paper was to establish an ultra high performance liquid chromatography-quadrupole/linear ion trap complex mass spectrometry for the determination of 10 kinds ofα2-receptor agonists in animal derived food.[Methods]The samples were extracted with sodium carbonate buffer solution and ethyl acetate,and analyzed by mass spectrometry after solid phase extraction and high performance liquid chromatography separation.[Results]Ten kinds ofα2-receptor agonists showed a good linear relationship in the range of 1-100μg/mL,with the average recovery of over 69%and the relative standard deviation less than 8.32%.The detection limit of 10 kinds of α_(2)-receptor agonists was up to 1μg/kg.[Conclusions]The method has good selectivity and strong anti-interference ability,and can meet the requirements of 10 kinds ofα2-receptor agonists residues in animal derived food.

Cookie Baking Process Optimization and Quality Analysis Based on Food 3D Printing

In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the influences of baking process parameters, such as baking time, surface heating temperature and bottom heating temperature, on the quality of the cookie were studied to optimize the baking process parameters. The results showed that the baking process parameters had obvious effects on the texture, color, deformation, moisture content, and temperature of the cookie. All of the roasting surface heating temperature, bottom heating temperature and baking time had positive influences on the hardness, crunchiness, crispiness, and the total color difference(ΔE) of the cookie. When the heating temperatures of the surfac and bottom increased, the diameter and thickness deformation rate of the cookie increased. However,with the extension of baking time, the diameter and thickness deformation rate of the cookie first increased and then decreased. With the surface heating temperature of 180 ℃, the bottom heating temperature of 150 ℃, and baking time of 15 min, the cookie was crisp and moderate with moderate deformation and uniform color. There was no burnt phenomenon with the desired quality. Research results provided a theoretical basis for cookie manufactory based on food 3D printing technology.

Research on Detection of Food additives Based on Terahertz Spectroscopy and Analytic Hierarchy Process

Terahertz time-domain spectroscopy is a kind of far-infrared spectroscopy technology,and its spectrum reflects the internal properties of substances with rich physical and chemical information,so the use of terahertz waves can be used to qualitatively identify food additives containing nitrogen elements.Analytic hierarchy process(AHP)was originally used to solve evaluation-type problems,and this paper introduces it into the field of terahertz spectral qualitative analysis,proposes a terahertz time-domain spectral qualitative identification method combined with analytic hierarchy process,and verifies the feasibility of the method by taking four common food additives(xylitol,L-alanine,sorbic acid,and benzoic acid)and two illegal additives(melamine,and Sudan Red No.I)as the objects of study.Firstly,the collected terahertz time-domain spectral data were pre-processed and transformed into a data set consisting of peaks,peak positions,peak numbers and overall trends;then,the data were divided into comparison and test sets,and a qualitative additive identification model incorporating analytic hierarchy process was constructed and parameter optimisation was performed.The results showed that the qualitative identification accuracies of additives based on single factors,i.e.,overall trend,peak value,peak position,and peak number,were 80.23%,70.93%,67.44%,and 40.70%,respectively,whereas the identification accuracy of the analytic hierarchy process qualitative identification method based on multi-factors could be improved to 92.44%.In addition,the fuzzy characterisation of the absorption spectrum data was binarised in the data pre-processing stage and used as the base data for the overall trend,and the recognition accuracy was improved to 94.19%by combining the fuzzy characterisation method of such data with the hierarchical analysis qualitative recognition model.The results show that it is feasible to use terahertz technology to identify different varieties of additives,and this paper constructs a hierarchical analytical qualitative model with better effect,which provides a new means for food additives detection,and the method is simple in steps,with a small demand for samples,which is suitable for the rapid detection of small samples.

Teaching Reform and Practice of Animal Products Processing under the Background of Intelligent Agriculture

Effective food professional personnel training strategies are explored and implemented,and interdisciplinary talents of food science and engineering in accordance with the background of intelligent agriculture are cultivated from the aspects of construction of teaching staff,reform of teaching content,upgrading of teaching model,construction of industry-education integration platform,which is of great significance to the modernization development of Chinese animal products processing industry.

Practical Exploration of Online Teaching of Animal Product Processing

Online teaching has become an important part of higher education due to the continuous effects of the global COVID-19. In this paper, the online teaching of Animal Product Processing was designed and implemented from three aspects of optimization of online teaching content, organization of teaching process and implementation of online assessment. According to the analysis of the questionnaire survey and the final evaluation results, the online teaching of Animal Product Processing is well received by the students and has achieved good teaching results, providing a useful reference for colleges and universities to carry out in-depth online teaching of Animal Product Processing.

Flavor release from traditional dry-cured pork during oral processing

The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.

The health benefits of selenium in food animals:a review

Selenium is an essential trace mineral important for the maintenance of homeostasis in animals and humans.It evinces a strong antioxidant,anti-inflammatory and potential antimicrobial capacity.Selenium biological function is primarily achieved by its presence in selenoproteins as a form of selenocysteine.Selenium deficiency may result in an array of health disorders,affecting many organs and systems;to prevent this,dietary supplementation,mainly in the forms of organic(i.e.,selenomethionine and selenocysteine)inorganic(i.e.,selenate and selenite)sources is used.In pigs as well as other food animals,dietary selenium supplementation has been used for improving growth performance,immune function,and meat quality.A substantial body of knowledge demonstrates that dietary selenium supplementation is positively associated with overall animal health especially due to its immunomodulatory activity and protection from oxidative damage.Selenium also possesses potential antiviral activity and this is achieved by protecting immune cells against oxidative damage and decreasing viral replication.In this review we endeavor to combine established and novel knowledge on the beneficial effects of dietary selenium supplementation,its antioxidant and immunomodulatory actions,and the putative antimicrobial effect thereof.Furthermore,our review demonstrates the gaps in knowledge pertaining to the use of selenium as an antiviral,underscoring the need for further in vivo and in vitro studies,particularly in pigs.

Food synthetic biology-driven protein supply transition: From animal-derived production to microbial fermentation

Animal-derived protein production is one of the major traditional protein supply methods,which continues to face increasing challenges to satisfy global needs due to population growth,augmented individual protein consumption,and aggravated environmental pollution.Thus,ensuring a sustainable protein source is a considerable challenge.The emergence and development of food synthetic biology has enabled the establishment of cell factories that effectively synthesize proteins,which is an important way to solve the protein supply problem.This review aims to discuss the existing problems of traditional protein supply and to elucidate the feasibility of synthetic biology in the process of protein synthesis.Moreover,using artificial bioengineered milk and artificial bioengineered eggs as examples,the progress of food protein supply transition based on synthetic biology has been systematically summarized.Additionally,the future of food synthetic biology as a potential source of protein has been also discussed.By strengthening and innovating the application of food synthetic biology technologies,including genetic engineering and high-throughput screening methods,the current limitations of artificial foods for protein synthesis and production should be addressed.Therefore,the development and industrial production of new food resources should be explored to ensure safe,high-quality,and sustainable global protein supply.

Nutritional impact of mycotoxins in food animal production and strategies for mitigation

Mycotoxins are toxic secondary metabolites produced by filamentous fungi that are commonly detected as natural contaminants in agricultural commodities worldwide.Mycotoxin exposure can lead to mycotoxicosis in both animals and humans when found in animal feeds and food products,and at lower concentrations can affect animal performance by disrupting nutrient digestion,absorption,metabolism,and animal physiology.Thus,mycotoxin contamination of animal feeds represents a significant issue to the livestock industry and is a health threat to food animals.Since prevention of mycotoxin formation is difficult to undertake to avoid contamination,mitigation strategies are needed.This review explores how the mycotoxins aflatoxins,deoxynivalenol,zearalenone,fumonisins and ochratoxin A impose nutritional and metabolic effects on food animals and summarizes mitigation strategies to reduce the risk of mycotoxicity.

Research Progress on Analysis and Detection Techniques of Veterinary Drug Residues in Animal Foods

As an important guarantee for the prevention and control of animal diseases,veterinary drugs have important functions in improving animal production performance and product quality and maintaining ecological balance.They are an important guarantee for the healthy development of animal husbandry,food safety and public health.However,the irrational use and abuse of veterinary drugs and feed pharmaceutical additives are widespread,causing harmful substances in animal foods and damage to human health,and threatening the sustainable development of the environment and animal husbandry as well.In order to ensure human health,it is urgent to develop a simple,rapid,high-sensitivity,high-throughput and low-cost veterinary drug residue detection technology.In this paper,the sample pretreatment methods and detection techniques for the analysis of veterinary drug residues in animal foods were reviewed.

Applications of Microfluidization and High Pressure Processing in Food Industry and the Effect of Them on Food Products

With the development of technology, several new processing techniques are being introduced for the food industry. By applying those novel techniques to food systems, it has been found that the structural and functional properties of food could be altered. Microfluidization which is also known as high pressure homogenization is one of the novel technologies that could be applied in food industry to obtain many beneficial outcomes. High pressure processing is another novel technique that is mainly playing the microbicidal effect. This work is concerned on the possibility of using microfluidization and high pressure processing in food industry based on the experimental findings. These techniques could be used as useful tools in the field of food science and technology.

Situations and Countermeasures on Veterinary drug residues and Detection to Animal Material Food of Entry-Exit Trade

With the people's lives improving,the demands of livestock products on the import and export aspects were growing. Veterinary drug residues as the important factor which might influence animal products safety has become a major concern. In this paper,the status quo and inspection of the veterinary drug residue and the corresponding control measures were put forward.

Comprehensive analysis of advanced glycation end-products in commonly consumed foods:presenting a database for dietary AGEs and associated exposure assessment

Advanced glycation end-products(AGEs)are a group of heterogeneous compounds formed in heatprocessed foods and are proven to be detrimental to human health.Currently,there is no comprehensive database for AGEs in foods that covers the entire range of food categories,which limits the accurate risk assessment of dietary AGEs in human diseases.In this study,we first established an isotope dilution UHPLCQq Q-MS/MS-based method for simultaneous quantification of 10 major AGEs in foods.The contents of these AGEs were detected in 334 foods covering all main groups consumed in Western and Chinese populations.Nε-Carboxymethyllysine,methylglyoxal-derived hydroimidazolone isomers,and glyoxal-derived hydroimidazolone-1 are predominant AGEs found in most foodstuffs.Total amounts of AGEs were high in processed nuts,bakery products,and certain types of cereals and meats(>150 mg/kg),while low in dairy products,vegetables,fruits,and beverages(<40 mg/kg).Assessment of estimated daily intake implied that the contribution of food groups to daily AGE intake varied a lot under different eating patterns,and selection of high-AGE foods leads to up to a 2.7-fold higher intake of AGEs through daily meals.The presented AGE database allows accurate assessment of dietary exposure to these glycotoxins to explore their physiological impacts on human health.

Protein Quality Evaluation of Animal Food Proteins by <i>In-Vitro</i>Methodologies

Animal protein foods are undoubtedly among the most concentrated source of essential amino acids (AA) for the human diet. However, their high prices and diseases associated to their excessive consumption have fomented the consumption of other alternative sources of animal proteins such as those from marine or aquatic species. Sonora is a well recognized producer of animal foods in Mexico, both terrestrial and aquatic. In this study, the protein quality evaluation of these animal food sources, highly produced and consumed in Sonora, is proposed, using in-vitro methodologies. Four different species, from each aquatic and terrestrial origin, were selected. Samples of lean muscle were used in all cases. Various in-vitro methodologies for protein quality evaluation were selected, alternatives to the animal bioassays: % digestibility, Total amino acid analyses (HPLC), PDCAAS, computerized PER calculations (C-PER and DC-PER) and total collagen contents. % in-vitro digestibility presented significant differences among samples from terrestrial species, but muscle from aquatic species did not showed significant differences. All sources of proteins, both aquatic and terrestrial proved to be rich sources of essential amino acids. PDCAAS was unable to establish significant differences in protein quality among sources of protein from different origin. Both methods C-PER and DC-PER were more exact in their results and were able to detect significant differences among samples of different origin. An important finding was the great difference in the total collagen content between aquatic and terrestrial sources of proteins, where terrestrial muscle proteins had almost 10-time more collagen than aquatic protein sources. However, these collagen contents did not seem to have a significant influence in the protein quality of these animal proteins. These muscle proteins, from both aquatic and terrestrial species, confirmed to have a high protein quality and some of the in-vitro methodologies used in this study represent a valuable alternative to the animal bioassays.

On the Processing and Utilization of Cassava Food in China

Cassava is a vital food crop in the world,and its tuberous roots and leaves have abundant starch,proteins and flavonoids. We can develop multi-functional,multi-purpose cassava food. In China,the food-based processing and utilization of cassava roots and leaves started late in China,but the development is very promising,and the market has great potential. In this paper,we analyze the utilization of cassava roots and leaves in China,and point out the development direction of cassava food processing and utilization in the future,in order to provide a reference for the research and development of cassava processing and utilization technology.

Recovery of Unsold Food from Three Agri-Food Industries (SOCOCE, COQUIVOIRE and SCB) for the Feeding of the Abidjan Zoo Animals

The waste of foodstuffs is increasing in the agri-food industries. This is reflected in the increasing volume of their waste. Food is thrown away on criteria that have nosthing to do with its nutritional quality. In most cases, the criteria are shape, color and stains. In order to reduce this waste, a way of valorization was investigated. This paper focuses on waste reduction through feeding the Abidjan zoo animals with the unsold products of three agro-industries. The unsold products collected by the zoo were characterized over an 8-year period (2011 to 2019). Deaths and births were recorded. The food needs met by the unsold products harvested were evaluated and the economic gains estimated. The results showed that the food recovered by the Abidjan Zoo at SOCOCE contained 34.94% fruit, 38.58% vegetable and 23.47% meat products. At SCB and Coquivoire the donations are estimated at 2 tons of bananas and 1.5 tons of chickens (smoked and cold chicken) respectively. These donations allowed the Zoo to save 25.94% of its budget allocated to animal feed. The diversity of the food collected has a positive impact on the quality of life of the animals at the Zoo. This is reflected in an increase in the number of births from 0 to 12 per year and a decrease in mortality of 90%.

The Animal Health Law-Regulation EU 2016/429 and the Future of Food Safety and Free Commerce in Europe

The aim of this study was to analyze the contents of Reg.(EU)No.429/2016,and to assess its role in guaranteeing the efficient application of the disease prevention and control rules into member state.Furthermore,the authors evaluated the impact of the abovementioned Regulation on the legislation on public health and food safety already in force in Europe(Regulations EC No.178/2002,No.882/2004,No.853/2004)and considered the global impact of the new rules on the effective functioning of the internal market.The study pays attention also to the TFEU(treaty of lisbon on the functioning of the European union)procedure to delegate to the commission the power to adopt non-legislative acts of general application that supplement or amend certain non-essential elements of a legislative act.

The detection and regulation advances of food allergens

Food allergy has become an important food quality and safety issue,posing a challenge to the food industry and affecting consumer health.On the one hand,from the perspective of food processing industry,the diversity of food raw material ingredients,exogenous additives,and processing forms make the presence of allergens in modern food processing more complex.In addition,due to the lack of allergen identification,effective detection and allergenicity evaluation systems,there are serious deficiencies in the current theories and techniques for food allergen screening and detection,tracking and prediction,intervention and control;On the other hand,from the perspective of public health,meeting consumers'right to know whether there are raw materials containing food allergens in processed foods,and improving the credibility of government and people's satisfaction have become urgent matters;In addition,as people come into contact with more and more new borne novel foods,the probability of food allergy is also increasing.The food safety and health problems induced by increasingly complex,widespread and severe food allergy are difficult to avoid.In view of this,in response to the increasingly serious food allergy issues,this paper introduced the detection methods of food allergens,summarized the reduction and control techniques of food allergens,and elaborated hypoallergenic foods,which aims to provide the basis for preventing and controlling food allergy and ensuring the physical health of food allergy patients.