Abstract As long as they are provided in appropriate proportions, probiotics can be beneficial to the host. These bacteria are increasingly used in food to balance intestinal microbiota and relieve gastrointestinal disorders. However after traveling through the gastrointestinal (GI) tract, surviving probiotic bacteria comprise 10 to 30 % of this population. It is a probiotic bacterium found in many probiotic foods. As a result of its inability to hydrolyze proteins and macromolecule carbs, L. acidophilus grows poorly in cereal products. The goal of the present investigation was a synbiotic beverage made from corn mash and Rhizopus oryzae-fermented corn mash. Starting culture concentration is one such element. Milk powder and Corn mash that had been fermented with Rhizopus oryzae were both researched in depth. Fermented cornflour with R. oryzae had just enough nutrients to support L. acidophilus' survival, but not its development. The proliferation of Lactobacillus acidophilus was not improved by adding sugar (1 or 2 %, w/v). However, once milk powder (1 % or 2 %, w/v) was put in, L. acidophilus developed rapidly. After 10 hours of fermentation using 5.5 % Rhizopus oryzae -fermented corn mash and 2 % Cell counts for skim milk powder were about. 9.0 log CFU/mL. During fermentation, the content of -glucans (approximately 781 mg/L) did not change considerably.

Abstract Fermentation is a popular food preservation process that improves nutritional and organoleptic qualities, shelf life, and food safety. Fermented fish is produced and consumed in many regions of the world, and it is an integral element of many cuisine traditions. Fermented fish is also a substantial industry in several countries and a rich source of intriguing bacteria. Most of the end product quality of wine and meat, including taste, texture, and nutritional content, is determined by the main and secondary microbial metabolism formed during fermentation. A standard procedure in the food industry is the addition of salt to thermally processed meat and fish products in order to avoid weight loss that may otherwise have occurred due to the decreased water retaining capability caused by heat treatment. This article aims to bring you up-to-date on the different varieties of fermented fish and their production processes around the world. As a result, new methods that focus on limiting or accelerating fish products' heating are essential. Alternative heat transfer technology, such as combi-steamers or water baths, is used in both situations to increase heat transfer, allowing for faster heating and minimizing excessively heavy heat loads on parts of the product.

Abstract This study aims to provide a summary of the most common procedures and how fish quality varies from harvest to plate. Fish is frequently seen as a challenging culinary product due to its proclivity for spoilage, oxidation, and the development of off-flavours as a result of improper treatment. Several variables have a major impact on the nutritional and sensory quality of fish preservation. In this study, the most widely utilized storing and preservation methods for fish will be discussed, as well as their influence on overall quality. It's critical to tailor processing to the unique needs of a product like fish, which is susceptible to bacterial deterioration and oxidation. However, items with excellent quality, good sensory characteristics, and a positive nutritional value may be obtained by combining and using preservation strategies in a creative way.

Abstract The food industry (FI) is one of the most important parts of any country's industry when it comes to food safety and security. A new approach that can be considered is the use of new technologies in this area. Given the rise in population and per capita food consumption, this sector of the industry should pursue sustainable development through the use of nanotechnologies and increased productivity. In the FI, a number of nanostructured materials (NSMs) have been used, ranging from inorganic metals, metal oxides, and their nanocomposites to nano-organic materials comprising bioactive agents. Given the various advantages of nanotechnology, there are increasing questions concerning its application, as the aggregation of nanoscale materials (NSMs) in human bodies and the atmosphere may pose a variety of health and safety risks. As a result, when producing, handling, intelligently and actively packaging, and using nano-processed food items, safety, and health risks, as well as regulatory policies, must be taken into account. The aim of this analysis is to provide a basic understanding of nanotechnology applications in the food packaging (FP) and processing industries, as well as to recognize possible opportunities and potential risks associated with the usage of NSMs.

Abstract Propylene glycol (PG) is a substance commonly used in many cosmetic products or as an additive in foods. Food officials in the United States and Europe have stated that oral consumption of this substance is generally safe. However, there is a lot of discussion about PG. Reports of PG poisoning are mostly related to inappropriate intravenous use or accidental overuse by children. Because of its low risk of food poisoning, it is recognized by the Food and Drug Administration (FDA) as a relatively safe substance as a food additive such as frozen desserts, ice cream and frozen foods. This article examines what is oral propylene glycol and why is it used? Also, in the current study, it was tried to answer this question: Is it dangerous for the body or not? It’s found that while there have been incidents of intoxication from this material due to the usage of extremely high doses, it is not regarded a harmful or poisonous substance in general.

Abstract One of the most significant nanobiotechnology and nanomaterial science areas today is the production of novel sensors and biosensors with applications in the food industry. Carbon quantum dots (CQDs) are a new generation of carbon nanoparticles with a lot of potential for food analysis. CQDs with robust physicochemical properties are one of the most recently researched carbon nanomaterials. This material has outstanding optical properties such as light persistence, photobleaching tolerance, photoluminescence, and the advantages of fast functionalization and strong biocompatibility, rendering it an excellent raw material for sensing devices. Thanks to its considerable features such as fast result outputs, low expense, ease of service, and high sensitivity, fluorescence analysis has tremendous potential for food protection. The aim of this article is to familiarise yourself with carbon points, their synthesis methods, and their optical properties. Finally, fluorescence sensors can be used to detect food additives, heavy metals, bacteria, insecticide residues, antibiotics, and nutritional components in food samples. CQDs' problems and opportunities in the area of food safety were also addressed.

Abstract Due to its environmental efficacy and economic effectiveness, a unique approach for extracting functional thermally sensitive bioactive components from food was recently developed. Cloud point extraction is one of the most effective alternative methods for extracting a wide range of organic and inorganic components from green surfactants. The extraction method is cloud point extraction by phase separation, which is a quick and easy approach that requires very little solvent and just a small amount of very non-flammable and non-volatile surfactant that is environmentally benign. The theoretical results of cloud point extraction's application in the food industry are summarized in this article. While presenting a series of introductions on how to extract cloud points, the benefits and applications of cloud points have been studied. The method of using cloud point extraction in food samples has been explained in this article. This method is simple, safe, cost-effective, and widely used to measure a variety of tissue samples, and it can detect analytes down to nanograms per millimeter. Spectrophotometric measurement of low levels of cadmium in some vegetables was also developed in the current study as one of the most important applications of the cloud point extraction method in the food industry.

Abstract Due to the high capacity of food factories, a lot of waste is generated. Due to the presence of nutrients in them can increase pollution in the sewerage network and cause environmental problems. To animal feed, grain waste can be used to produce fertilizer, compost, fuel, soil cover, etc. The natural pigment lycopene, thickeners, proteins, etc., can be produced from the seeds and skin of the tomato paste factory waste. In the present paper, soybean oil residue was used to remove cadmium, zinc, and lead ions from aqueous solutions. Discontinuous experiments to investigate the effect of initial concentration (100-300 ppm), solution pH (1-5), contact time (1-60 min), adsorbent amount (0.02-2 g) on the uptake of cadmium, zinc, and lead ions by soybean oil residues. The results showed that with increasing the pH, the value of the contact time, the amount of adsorbent, and the adsorption rate increases with increasing the initial concentration of metal ions, the adsorption rate decreases. According to the results, the best pH for adsorption of metal ions is about 3-5, and the equilibrium time for cadmium ions is 40 minutes, for zinc ions is 20 minutes, and for lead, the ion is 10 minutes.

Abstract Yeasts are widely used as cellular factors in the production of bread and, more recently, various metabolic products such as vitamins, ethanol, citric acid, and lipids. Lipids synthesized by microorganisms are used in the pharmaceutical industry for technical purposes or as feed. The ability of the superior microorganism to grow on the xylose and the amount of fat production in this area were measured under optimal conditions. Xylose is one of the most abundant 5-carbon sugars in nature, and microorganisms that can grow on it are important. In this paper, the effect of different values of ammonium sulfate concentration, glucose concentration, temperature, aeration, incubation time, and pH are investigated. The results showed that with increasing ammonium sulfate concentration, glucose concentration, Incubation time, and pH, values of production of lipids, dry biomass, and percentage of lipid production by dry weight increased. Also, increasing the values of temperature and aeration has reduced the mentioned values. Finally, it can be said that the values for the studied parameters are: Concentration 1 g/L for ammonium sulfate, concentration 100 g/L for glucose, temperature 2 °C, aeration 150 rpm, incubation time 72 h, and pH equal to 6.5.

Abstract Antioxidants are the body's defense system against the damage caused by reactive oxygen species, formed naturally during many physiological activities. In vegetables and fruits, various antioxidant compounds such as vitamin C, polyphenols, flavonoids, and carotenoids have been identified. Because fruits and vegetables are the primary antioxidant sources in our daily diet, it is necessary to determine their antioxidant capacity. Citrus fruit consumption per capita has steadily increased over the world over the last 30 years. Citrus fruits are high in vitamin C as well as other active ingredients like phenols and flavonoids that are beneficial to human health. Using carotenoid complement and pigmentation genetic diversity, the objective of this research was to see how vitamin C and carotenoids contributed to the capacity of hydrophilic antioxidants of the citrus fruits’ pulp. Six citrus cultivars were chosen for this purpose: two sweet orange genotypes, Valencia Ruby and Valencia Late; two grapefruit genotypes, Star Ruby and Marsh; and two mandarin genotypes, Nadorcott and Clemenules. In proportion to their color singularity, total carotenoid composition and content in fruit pulp differed dramatically. A good and clear connection was found between hydrophilic antioxidant capacity and vitamin C concentration in the pulp of various fruit species, as measured by DPPH and ABTS tests. The proportion of vitamin C to the total HAC was calculated to be between 15% and 30%.