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14 pages, 528 KiB

Open AccessArticle

Changes in Carcass Composition, Meat Quality Traits, and Stress Levels in Culled Sows Exposed to Different On-Farm Rest Periods

by Kristina Gvozdanović, Ivona Djurkin Kušec, Mislav Đidara, Senka Blažetić, Miodrag Komlenić, Krešimir Kuterovac, Žarko Radišić and Goran Kušec

Processes 2023, 11(7), 1961; https://0-doi-org.brum.beds.ac.uk/10.3390/pr11071961 - 28 Jun 2023

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Abstract

The study investigated the effect of on-farm rest period (RP) on carcass composition, meat quality, and stress indicators of culled sows. The study was conducted on 84 Large White × Landrace culled sows, which were divided into seven groups (n = 12) with [...] Read more.

The study investigated the effect of on-farm rest period (RP) on carcass composition, meat quality, and stress indicators of culled sows. The study was conducted on 84 Large White × Landrace culled sows, which were divided into seven groups (n = 12) with respect to the duration of the on-farm rest period: no rest period (N-RP) group and 1 to 6 weeks of on-farm rest period (1–6 RP). After completion of the on-farm RP, each group of culled sows was slaughtered and the carcass and meat quality traits were determined. Sows from 6-RP had a significantly higher dressing percentage and backfat thickness and, together with sows from 5-RP, a higher shoulder weight. The highest shoulder percentage was found in the 3-RP and 4-RP groups, while 1-RP had the highest percentage for the belly–rib part. At the same time, RP influenced the final pH values (pH₂₄ SM and pH₂₄ LL) measured in the longissimus thoracis et lumborum (LT) and in the musculus semimembranosus (SM), as well as drip loss, thawing loss, cooking loss, and tenderness. As far as the stress indicators are concerned, statistical differences between groups were only found in the cortisol level, which was lowest in 6-RP. The results show that RP has a positive effect on meat quality traits and carcass composition. In addition, prolonged RP has a positive effect on the levels of stress indicators. Full article

(This article belongs to the Special Issue Food Safety Management and Quality Control Techniques)

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17 pages, 3201 KiB

Open AccessArticle

Nondestructive Technique for Identifying Adulteration and Additives in Lemon Juice Based on Analyzing Volatile Organic Compounds (VOCs)

by Nasim Mohammadian, Aman Mohammad Ziaiifar, Esmaeil Mirzaee-Ghaleh, Mahdi Kashaninejad and Hamed Karami

Processes 2023, 11(5), 1531; https://0-doi-org.brum.beds.ac.uk/10.3390/pr11051531 - 17 May 2023

Cited by 6 | Viewed by 1594

Abstract

In light of the frequent occurrence of counterfeit food sold in global commercial markets, it is necessary to verify the authenticity of tasty natural-plant-based products by checking their labels, as well as their pricing and quality control. Lemon juice has repeatedly been the [...] Read more.

In light of the frequent occurrence of counterfeit food sold in global commercial markets, it is necessary to verify the authenticity of tasty natural-plant-based products by checking their labels, as well as their pricing and quality control. Lemon juice has repeatedly been the victim of fraud attempts by manufacturers to lower the price of products. Electronic noses are used in many fields, including the beverage industry, for classification and quality control. This involves the detection and differentiation of volatile organic compounds (VOCs) released from food. This study evaluated pure lemon juice and 11 counterfeit samples (water, lemon pulp, and wheat straw) using an electronic nose equipped with 8 metal oxide sensors to detect fraud. Chemometric methods such as principal component analysis (PCA), linear and quadratic analysis (LDA), support vector machines (SVMs), and artificial neural networks (ANNs) were used to analyze the response patterns of the sensors. The outputs of eight sensors were considered as the input of the model and the number of lemon juice groups, and its adulterations were also considered as the output of the model. Of the total data, 60% (for training), 20% (for validation), and 20% (for testing) were used. According to the results, all models had an accuracy of more than 95%, and the Nu-SVM linear function method had the highest accuracy among all models. Hence, it can be concluded that the electronic nose based on metal oxide semiconductor sensors combined with chemometric methods can be an effective tool with high efficiency for rapid and nondestructive classification of pure lemon juice and its counterfeits. Full article

(This article belongs to the Special Issue Food Safety Management and Quality Control Techniques)

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15 pages, 4370 KiB

Open AccessArticle

Design of an Artificial Intelligence of Things Based Indoor Planting Model for Mentha Spicata

by Hao-Hsiang Ku, Cheng-Hsuan Liu and Wen-Cheng Wang

Processes 2022, 10(1), 116; https://0-doi-org.brum.beds.ac.uk/10.3390/pr10010116 - 07 Jan 2022

Cited by 4 | Viewed by 2233

Abstract

In recent years, many large-scale plantings have become refined small-scale or home plantings. The rapid progress of agriculture technologies and information techniques enables people to control the growth of agricultural products well. Hence, this study proposes an Artificial Intelligence of Things (AIoT) based [...] Read more.

In recent years, many large-scale plantings have become refined small-scale or home plantings. The rapid progress of agriculture technologies and information techniques enables people to control the growth of agricultural products well. Hence, this study proposes an Artificial Intelligence of Things (AIoT) based Plant Pot Design for planting edible mint in an office setting, which is called APPD. APPD is composed of intelligent gardens and a cloud-based service platform. An intelligent garden is deployed an Arduino with multiple sensors to monitor and control plant pots of the edible mint, Mentha spicata. The cloud-based service platform provides a Case-Based Reasoning (CBR) inference engine with a database for adjustment influence factors. This study discusses eight growing statuses of Mentha spicata with different illumination, photometric exposure, and moisture content, designed for an office environment. Evaluation results indicate that Mentha spicata with 16 h red–blue lighting and 50% moisture content makes a maximum 5% mint extract of the total weight of the mint leaves. Finally, APPD can be a reference model for researchers and engineers. Full article

(This article belongs to the Special Issue Food Safety Management and Quality Control Techniques)

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19 pages, 5816 KiB

Open AccessArticle

Design of an IOTA Tangle-Based Intelligent Food Safety Service Platform for Bubble Tea

by Hao-Hsiang Ku, Ching-Ho Chi and Min-Pei Ling

Processes 2021, 9(11), 1937; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9111937 - 28 Oct 2021

Viewed by 2439

Abstract

Many food safety incidents have occurred in the world in the past 20 years, causing major threats and harm to human life and health. Each country or region has established different food safety management systems (FSMSs) in response, to increase food safety and [...] Read more.

Many food safety incidents have occurred in the world in the past 20 years, causing major threats and harm to human life and health. Each country or region has established different food safety management systems (FSMSs) in response, to increase food safety and to reduce food safety risks. Hence, it is important to develop an FSMS service platform with convenience, consistency, effectiveness, scalability, and lightweight computing. The aim of this study is to design and propose an IOTA Tangle-based intelligent food safety service platform for bubble tea—called IF4BT—which modularizes and integrates hazard analysis and critical control point (HACCP) principles to increase data transparency. The deep learning inference engine is based on long short-term memory and Siamese networks to check and extract significant rare data of high-risk factors, exception factors, and noises, depending on daily check and audit. IF4BT can ensure the correctness of the information of food manufacturers, so as to increase food safety and to reduce food safety issues such as allergen cross-contamination, food expiration, food defense, and food fraud. Full article

(This article belongs to the Special Issue Food Safety Management and Quality Control Techniques)

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13 pages, 4853 KiB

Open AccessEditor’s ChoiceArticle

Effects of Geniposide and Geniposidic Acid on Fluoxetine-Induced Muscle Atrophy in C2C12 Cells

by Shang-Ming Huang, Shuan-Ying Lin, Ming-Kai Chen, Chiung-Chi Peng and Chiu-Lan Hsieh

Processes 2021, 9(9), 1649; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9091649 - 13 Sep 2021

Cited by 1 | Viewed by 2052

Abstract

Fluoxetine, an antidepressant known as a selective 5-hydroxytryptamine reuptake inhibitor (SSRI), can cause side effects such as muscle atrophy with long-term use, but the mechanism is not fully understood. Geniposide (GPS) and geniposidic acid (GPSA), the main components of Gardenia jasminoides fruit, have [...] Read more.

Fluoxetine, an antidepressant known as a selective 5-hydroxytryptamine reuptake inhibitor (SSRI), can cause side effects such as muscle atrophy with long-term use, but the mechanism is not fully understood. Geniposide (GPS) and geniposidic acid (GPSA), the main components of Gardenia jasminoides fruit, have been shown to have biological activity in disease prevention, but their role in preventing FXT-related side effects such as muscle atrophy remains unclear. The process of muscle atrophy is a complex physiological mechanism involving the balance of protein synthesis and catabolism. In this study, we hypothesized that FXT may suppress hypertrophy signaling and activate the atrophy mechanisms, resulting in proteolysis and reduced protein synthesis, while geniposide (GPS) and geniposide acid (GPSA) may be beneficial in improving muscle weakness caused by FXT. The C2C12 cell model was used to examine the expression of hypertrophy signaling (PI3K, Akt, and mTOR) and protein break signals (FOXO, MuRF-1, and MyHC). Our data indicated that FXT inhibited MyHC and promoted MuRF-1 protein expression by downregulating the signaling pathways of p-ERK1/2, p-Akt, p-mTOR, and p-FOXO, resulting in a decrease in differentiation and myotube formation in C2C12 muscle cells, which further resulted in muscle atrophy. However, GPS and GPSA can positively regulate the atrophy mechanism induced by FXT in muscle cells, thereby ameliorating the imbalance in muscle synthesis. In conclusion, GPS and GPSA have the potential to attenuate the muscle loss caused by long-term FXT administration, diseases, or the aging process. Full article

(This article belongs to the Special Issue Food Safety Management and Quality Control Techniques)

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12 pages, 3687 KiB

Open AccessArticle

Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring

by Muhammad Heikal Ismail, Hii Ching Lik, Winny Routray and Meng Wai Woo

Processes 2021, 9(8), 1309; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9081309 - 29 Jul 2021

Cited by 3 | Viewed by 2787

Abstract

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the [...] Read more.

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying, heat pump drying, and freeze drying was investigated. Texture, color, oil content, and starch gelatinization of the dried noodle was further evaluated. Results revealed that there were significant differences (p < 0.05%) in texture, color, oil content, and starch gelatinization in rice noodle subjected to pre-treatment. Furthermore, the texture, color, oil content, and starch gelatinization demonstrated a significant difference (p < 0.05%) in freeze drying rather than hot air drying and heat pump drying. The findings indicate that the qualitative features of the dehydrated noodle are synergistic to pretreatment and drying temperature. Despite superior quality shown by freeze drying, the hierarchical scoring has proven that rice noodle undergoing hot air drying at 30 °C to produce comparable quality attributes. The hierarchical scoring can be a useful tool in quality determination for the food industry. Full article

(This article belongs to the Special Issue Food Safety Management and Quality Control Techniques)

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15 pages, 2683 KiB

Open AccessArticle

Making Concentrated Pterostilbene Highly Bioavailable in Pressure Processed Phospholipid Nanoemulsion

by Fu-Min Sun, Yu-Jou Chou, Qingrong Huang, Jing-Yu Hu and Yuwen Ting

Processes 2021, 9(2), 294; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9020294 - 03 Feb 2021

Cited by 4 | Viewed by 2683

Abstract

Pterostilbene, a dimethylether analog of resveratrol, has been found to have potent biological activity. However, the bioavailability of pterostilbene in the biological system is limited due to its poor solubility in an aqueous environment. A nanoemulsion system was designed for this purpose. Lecithin-based [...] Read more.

Pterostilbene, a dimethylether analog of resveratrol, has been found to have potent biological activity. However, the bioavailability of pterostilbene in the biological system is limited due to its poor solubility in an aqueous environment. A nanoemulsion system was designed for this purpose. Lecithin-based nanoemulsion was formed after 3 cycles through a high-pressure homogenizer at 500 psi. The rheological properties and particle size were measured using dynamic light scattering and a viscometer. The storage stabilities of the prepared formulation were determined based on its ability to maintain its particle size and loading concentration. According to the experimental results, the lecithin-based nanoemulsion system contained approximately 9.5% of pterostilbene. Over the 28-day stability test, the particle size, zeta potential, and encapsulation of pterostilbene in the nanoemulsion did not change significantly, indicating good storage stability. The positive effect of the prepared nanoemulsion system on bioavailability was studied and confirmed using in vitro lipolysis and a caco-2 monolayer model. Full article

(This article belongs to the Special Issue Food Safety Management and Quality Control Techniques)

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Review

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22 pages, 1073 KiB

Open AccessFeature PaperReview

Inline Inspection of Packaged Food Using Microwave/Terahertz Sensing—An Overview with Focus on Confectionery Products

by Mohieddine Jelali and Konstantinos Papadopoulos

Processes 2024, 12(4), 712; https://0-doi-org.brum.beds.ac.uk/10.3390/pr12040712 - 30 Mar 2024

Viewed by 578

Abstract

Electromagnetic systems, in particular microwave/terahertz sensing technologies, are the newest among nondestructive sensing technologies. Currently, increased attention is pointed towards their use in various applications. Among these, food inspection stands out as a primary area due to its potential risk to human safety. [...] Read more.

Electromagnetic systems, in particular microwave/terahertz sensing technologies, are the newest among nondestructive sensing technologies. Currently, increased attention is pointed towards their use in various applications. Among these, food inspection stands out as a primary area due to its potential risk to human safety. As a result, substantial efforts are currently focused on utilizing microwave/terahertz imaging as a tool to enhance the efficacy of food quality assessments. This paper deals with the exploitation of microwave/terahertz imaging technology for food quality control and assessment. In particular, the work aims at reviewing the latest developments regarding the detection of internal quality parameters, such as foreign bodies, i.e., plastic, glass, and wood substances/fragments, as well as checking the completeness of the packaged food under consideration. Emphasis is placed on the (inline) inspection of wrapped/packaged food, such as chocolates, cookies, pastries, cakes, and similar confectionery products, moving along production conveyor belts. Moreover, the paper gives a recent overview of system prototypes and industrial products and highlights emerging research topics and future application directions in this area. Full article

(This article belongs to the Special Issue Food Safety Management and Quality Control Techniques)

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27 pages, 6932 KiB

Open AccessFeature PaperReview

Recent Advances in Nanomaterial-Based Sensing for Food Safety Analysis

by Xiujuan Qiao, Jingyi He, Ruixi Yang, Yanhui Li, Gengjia Chen, Sanxiong Xiao, Bo Huang, Yahong Yuan, Qinglin Sheng and Tianli Yue

Processes 2022, 10(12), 2576; https://0-doi-org.brum.beds.ac.uk/10.3390/pr10122576 - 03 Dec 2022

Cited by 4 | Viewed by 2093

Abstract

The increasing public attention on unceasing food safety incidents prompts the requirements of analytical techniques with high sensitivity, reliability, and reproducibility to timely prevent food safety incidents occurring. Food analysis is critically important for the health of both animals and human beings. Due [...] Read more.

The increasing public attention on unceasing food safety incidents prompts the requirements of analytical techniques with high sensitivity, reliability, and reproducibility to timely prevent food safety incidents occurring. Food analysis is critically important for the health of both animals and human beings. Due to their unique physical and chemical properties, nanomaterials provide more opportunities for food quality and safety control. To date, nanomaterials have been widely used in the construction of sensors and biosensors to achieve more accurate, fast, and selective food safety detection. Here, various nanomaterial-based sensors for food analysis are outlined, including optical and electrochemical sensors. The discussion mainly involves the basic sensing principles, current strategies, and novel designs. Additionally, given the trend towards portable devices, various smartphone sensor-based point-of-care (POC) devices for home care testing are discussed. Full article

(This article belongs to the Special Issue Food Safety Management and Quality Control Techniques)

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