Abstract The Food Truck segment has become a food option with quality and reduced cost. The objective of the present work was to analyze the hygienic-sanitary quality of street foods sold in food trucks and to propose essential operational requirements for the control of hazards associated with this food sector. The cross-sectional descriptive study model was used with the application of a questionnaire to verify the hygienic-sanitary conditions of the food handlers of the trucks in the state of Rio de Janeiro, Brazil, and a checklist to evaluate the structural conditions and compliance with the standards provided for in legislation. Among the handlers, 60% did not wash their hands properly, 62.9% did not have a training course and 18% of the trucks did not have a sink with potable water. Non-conformities were also observed at the points of sale, mainly due to the absence of an exhaust system and protection gutter for lamps. Thus, a proposal of essential operational requirements for food trucks was elaborated. There is a clear need to recognize this segment as an integral part of the commercialization of street food, proposing a specific control, increasing inspection, and use of a training program.

Abstract The brewing of Chinese Baijiu is a microbial community fermentation system, in which there is a close and complex relationship between microorganisms and flavor quality, but the specific deep-seated mechanism still needs to be explored and interpreted continuously so far. In this review, Maotai flavor Baijiu was briefly introduced, and the microorganisms mainly affected by flavor substances, the main components of flavor substances, the factors affecting flavor formation and the application ways of functional microorganisms in Maotai flavor Baijiu were summarized. It provides a deeper understanding for the research of others flavor Baijiu.

Abstract Consumers are more demanding in relation to meat quality, developing new demands, such as increased shelf life and good sensory quality. The tenderness of the meat is one of the most important elements in the choice of the product, the modification in the intrinsic structure of the meat, for example, increase of the proteolysis and fragmentation of the myofibrils contribute to the improvement of the tenderness. However, it is necessary to develop technological strategies so that this ultrasound technology can be added to improve meat tenderness. Thus, the objective of this review was to know the main aspects of the use of ultrasound and acerola residue in meat tenderness. Overall, existing research demonstrates excellent prospects for this new redesign approach.

Abstract Icariin has low bioavailability and poor stability, which limits its wide application. The complexation of icariin and whey protein is expected to solve this problem, but there is no research on their interaction mechanism. In view of this, the related mechanism was studied systematically by spectrofluorimetry and molecular docking method in this study. The fluorescence analysis showed that icariin and whey protein could form a non-covalent complex driven by hydrophobic force, which led to the fluorescence quenching of whey protein. In this process, the microenvironment around the tyrosine residue and tryptophan residue of whey protein changed. The molecular docking analysis confirmed the existence of hydrophobic interaction and hydrogen bonding in the complex, which well confirmed fluorescence results. The obtained results can promote the application of icariin in food.

Abstract Phenols from wheat bran play an important role in improving the physiological function of human body because of their potential antioxidant capacity. However, most of the phenols in wheat bran exist in the form of insoluble binding, which limits their application in the field of food and medicine. In this paper, the modification of wheat bran by Penicillium solid-state fermentation (SSF) was studied. It was found that the content of free phenolic acids in wheat bran was significantly correlated with the activity of key hydrolytic enzymes in the fermentation process. On the fifth day of Penicillium fermentation, the content of free phenolic acids was the highest, which was 750.98 μg/g, which was 1.78 times higher than that of the control. The release of free phenolic acids was highest when wheat bran was treated with compound enzyme at 300 U/mL. Furthermore, the structure of wheat bran was significantly changed by fermentation with enzyme addition. On the 5th day of fermentation, the content of free phenolic acids was as high as 1500 μg/g, which was twice as much as that of fermented bran and 3.56 times that of unfermented bran.

Abstract Impacts of high hydrostatic pressure (HHP) pretreatment on the physicochemical, functional and antioxidant properties of soybean protein isolate (SPI) were investigated. Changes in the secondary and tertiary structures were determined by Fourier transform infrared spectra and fluorescence spectra. The particle sizes reduced from 217.20 nm to 192.70 nm while the zeta potential increased. It’s revealed by scanning electron microscopy that the HHP treatment could result in the formation of large aggregation, leaving the SPI with irregular and uneven surface. Moreover, hollow spheres were also observed in SPI by means of dynamic and static light scattering. As a result, the foaming capacity of HHP-treated SPI and antioxidant activity of the HHP-treated SPI hydrolysates were improved significantly.

Abstract One of the appeals of the rising organic market is the guarantee of offering healthier foods with less impact on the environment, from a more sustainable production method. Dairy market is one of the most popular in the sector but studies on organic dairy products safety are still scarce. The objective of this study was to evaluate the microbiological quality of organic and conventional Minas Frescal cheese samples, and the antimicrobial sensitivity of isolated strains of Escherichia coli and coagulase-positive Staphylococcus to different antimicrobials. Listeria spp. and Salmonella spp. was not detected in any of the samples analyzed. Regarding coagulase-positive Staphylococcus, 70% showed higher counts than that is established by Brazilian legislation, but with no significant difference between the systems. In the determination of the Most Probable Number of E. coli was observed significant difference between the systems, with a higher contamination index in cheeses derived from the organic system. All strains isolated showed 100% resistance to β-lactams and both in the conventional and organic systems were observed multiple resistance characteristics. Considering the similarity of the results obtained, it is necessary to analyze other parameters such as production system, herd health and good manufacturing practices to compare deeply both systems.

Abstract Ficus hirta Vahl chicken soup (FHV+C-S) powder is one of the most popular Chinese-style soup powders due to its high nutritional value and special flavor. In this study, infrared spectroscopy was used to investigate the compatibility between FHV and chicken after decoction, and result showed new absorption peaks (1871 and 1522 cm-1) generated in the mixed soup of FHV-chicken, indicating the interaction between FHV and chicken. The storage stability and shelf life of FHV+C-S powder were also estimated, and results indicated that storage temperature and time greatly influenced the acid value (AV) and peroxide value (POV) of FHV+C-S powder. The regression equations of FHV+C-S powder simulated by the first-order kinetic equation and the Arrhenius equation showed a high fit coefficient (R2 > 0.9), and the shelf-life of the powder was predicted to be 568 days. Gas chromatography-ion mobility spectrometry (GC-IMS) was employed to analyze the changes in volatile compounds in FHV+C-S powder during storage, and results indicated the fluctuation of flavor compounds, with some decreased with storage time prolonged, such as 2-phenylethanol, hexanal, butanone, butyraldehyde, while some other increased, such as amyl alcohol, valeraldehyde, 2-octanone, 2-heptanone. This demonstrated GC-IMS as a visualized tool for flavor compounds and stability analysis.

Abstract This research aims to optimize the extraction yield of total phenolic compounds (TPC) and quantify flavonoids by mass spectrometry in peel and kernel of mango (Mangifera indica L.), varieties: Edward, Kent, Haden, and Criollo from the department of Lambayeque, Peru, which resulted in eight samples. Mango peels and kernels were manually separated, frozen at -20 °C, freeze-dried, and ground (300 μm). For the extraction, the Central Composite Design was applied with the factors of ethanolic solution, time, and sample/volume ratio. The extracts determined TPCs by Folin-Ciocalteu and UV-Vis spectrophotometry expressed as gallic acid equivalent. Optimization was performed by the desirability function; Quercetin was also quantified by liquid chromatography-mass spectrometry (m/z). The highest yield of TPC content for Criollo mango kernel was obtained with 67.99% ethanolic solution, 89.94 min, and 0.343 g sample/10 mL ethanolic solution with R2 of 0.8966, and for Edward mango peel with 73.996% ethanolic solution, 58.5 min, and 0.432 g sample/10 mL ethanolic solution with R2 of 0.8020. For peel, the methanolic extract from Criollo mango peel had the highest Quercetin value at (23.28 ± 2.35 mg QE/100 g) (p < 0.05), and for kernels, in both extractions (ethanolic and methanolic), the four varieties did not present differences (p > 0.05).

Abstract The objective of this study was to present information on the impacts resulting from Covid-19 on the artisanal coalho cheese production chain about: access to information; socioeconomic; income and government support; healthcare. The interviews were conducted using the Google Forms tool, with milk and artisanal coalho cheese producers in Rio Grande do Norte, Brazil. The producers obtained a lot of information transmitted on television (66%); the majority to adhere to health protocols. There was instability in the production, with an initial need to reduce production resulting from prohibitive measures to trade. The level of demand with regard to the consumer market increased with the quality of milk and cheeses. An allegation of lack of support from the government to maintain the activity was also verified in 78.7% of the interviewees, but 83% had resorted to emergency aid. Therefore, it can be concluded that the challenges imposed by the pandemic are not just sanitary. The study confirmed the need to restructure public services and policies. These results can provide compelling evidence about the rural context in the country.

Abstract This study was investigated the effects of hot-air temperature and slice thickness on drying characteristics of Crabapple slices. Drying experiments were carried out in the ranges of 60-90 °C. The thickness conditions of Crabapple slices for thin layer drying were 3mm and 5mm. The increase in the temperature of the hot-air and the decrease in the thickness of the slicing causes the drying time to be significantly shortened. Fick’s diffusion model was applied to describe the water transfer of the Crabapple slices, and the effective diffusion coefficients varied from 0.6142 × 10-8m2/s to 1.9867 × 10-8m2/s in a given range of drying temperature. The effective diffusivity increases with increasing temperature. The activation energy values of Crabapple were 17.46 and 23.82 kJ/mol for the thickness of 3 and 5 mm, respectively. The Page model was revealed to be a better fit to describe the drying curve of Crabapple compared to other models.

Abstract The aim of this study is to investigate the effect of salep species grown in different regions of Turkey on the rheological and microstructural properties of ice cream mix and the thermal and sensory properties of ice cream. For this purpose, ten different types of salep grown in different regions (Mersin, Yozgat, Muğla, Kahramanmaraş, Adana, Van, Muş) in the natural microflora of Turkey were used in a formulation of an ice cream mix. The flow behavior, frequency sweep, and 3-ITT rheological properties of ice cream mixes were studied. All samples showed shear thinning, viscoelastic solid-like, and recoverable character. The K and n values for the ice cream mixes were determined as 0.03-35.08 Pasn and 0.33-0.80, respectively, and significantly differed according to salep varieties (p < 0.05). The zeta potential values of ice cream mix samples ranged from -25.87 mV to -33.95 mV and were significantly affected by salep varieties (p < 0.05). The use of different salep varieties significantly affected the thermal properties of ice cream such as freezing point temperature (Tf), temperature range (ΔT), and enthalpy of fusion (ΔHf). In conclusion, the results of this study showed that the use of different salep varieties can significantly affect the rheological, thermal, and sensory properties of ice cream, and the selection of salep varieties may be vital for the desired quality of ice cream.

Abstract Chronic inflammation plays a key role in the development and progression of several chronic diseases. Inhibiting the inflammatory cascade, thereby minimising the damage caused by the inflammatory mediators, can be one of the strategies in chronic disease management. In addition, inflammation is closely related to apoptosis, and inflammation can cause apoptosis. Lemon peel has been reported to have antioxidant and anti-inflammatory biological activities. This study aimed to investigate the antioxidant activity of fermented lemon peel (FLP) by Lactobacillus plantarum PNU and the effect of its extract (FLPE) on LPS-induced inflammatory response in RAW 264.7 cells. The results show that FLP has better antioxidant activity than unfermented lemon peel (UFLP). Compared with UFLP extract, FLPE more effectively inhibited the release of NO and pro-inflammatory cytokines (IL-1β, IL-6, TNF-α and IFN-γ) and down-regulated pro-inflammatory genes (IL-1β, IL-6, NF-κB p65, COX-2, IFN-γ, iNOS, IL-5), and pro-apoptotic genes (caspase-3, caspase-9, p53, p21 and Bax), meanwhile, promoted the release of anti-inflammatory cytokine (IL-10) and up-regulated anti-inflammatory genes(IL-10 and IL-4), and anti-apoptotic gene (Bcl2) in LPS-induced RAW 264.7 cells. Therefore, this study elucidates the anti-inflammatory activity mechanism of fermented lemon peel by studying the balance of inflammatory response and the inhibition of apoptosis. It provides an important reference for the future research and treatment of chronic inflammation and related diseases, as well as the development of fermented foods with anti-inflammatory effects.

Abstract Food processing allows a wide variation in the final quality of the product, which directly depends on the quality of the raw material used, the processing conditions, storage and commercialization. Salting, for example, is one of the oldest methods used to preserve meat. In the meat industry, the incorporation of salts into products is commonly used to improve dietary functionality and ensure food safety. Thus, the objective of this review was to understand that the discarded matrix meat can be used to make jerky meat, adding value to the final product. The processing of jerked beef is based on the osmotic dehydration process in counter flow, promoted by the penetration of salt with consequent exit of water from the inter and extra fibrillar compartments to the surface, with subsequent drying. At the same time, myosin denaturation occurs as a result of high temperatures, as well as myoglobin oxidation, promoted by salt, increasing the susceptibility to protein oxidation. The use of discarded animal meat to make jerky adds value to the by-product, improving sensory quality.