Thermal technologies in food processing

[Excerpt] Introduction: Thermal processing is probably the most important process in food industry that has been used since prehistoric times, when it was discovered that heat enhanced the palatability and the life of the heat-treated food. Thermal processing comprehends the heating of foods at a defined temperature for a certain length of time. However, in some foods, the high thermotolerance of certain enzymes and microorganisms, their physical properties (e.g.,highviscosity),ortheircomponents(e.g.,solidfractions) require the application of extreme heat treatments that not only are energy intensive, but also will adversely affect the nutritional and organoleptic properties of the food. Technologies such as ohmic heating, dielectric heating (which includes microwave heating and radiofrequency heating), inductive heating, and infrared heating are available to replace, or complement, the traditional heat-dependent technologies (heating through superheated steam, hot air, hot water, or other hot liquid, being the heating achieved either through direct contact with those agents – mostly superheated steam – or through contact with a hot surface which is in turn heated by such agents). Given that the “traditional” heatdependent technologies are thoroughly described in the literature, this text will be mainly devoted to the so-called “novel” thermal technologies. (...)

Antibiofilm strategies in the food industry

Biofilms in food processing plants represent not only a problem to human health but also cause economic losses by technical failure in several systems. In fact, many foodborne outbreaks have been found to be associated with biofilms. Biofilms may be prevented by regular cleaning and disinfection, but this does not completely prevent biofilm formation. Besides, due to their diversity and to the development of specialized phenotypes, it is well known that biofilms are more resistant to cleaning and disinfection than planktonic microorganisms. In recent years, a considerable effort has been made in the prevention of microbial adhesion and biofilm formation on food processing surfaces and novel technologies have been introduced. In this context, this chapter discusses the main conventional and emergent strategies that have been employed to prevent bacterial adhesion to food processing surfaces and thus to efficiently maintain good hygiene throughout the food industries.

Compositional analysis of biofilms formed by Staphylococcus aureus isolated from food sources

The Supplementary Material for this article can be found online at: http://journal.frontiersin.org/article/10.3389/fmicb. 2016.00390

Bacteriophage-encoded depolymerases: their diversity and biotechnological applications

Bacteriophages (phages), natural enemies of bacteria, can encode enzymes able to degrade polymeric substances. These substances can be found in the bacterial cell surface, such as polysaccharides, or are produced by bacteria when they are living in biofilm communities, the most common bacterial lifestyle. Consequently, phages with depolymerase activity have a facilitated access to the host receptors, by degrading the capsular polysaccharides, and are believed to have a better performance against bacterial biofilms, since the degradation of extracellular polymeric substances by depolymerases might facilitate the access of phages to the cells within different biofilm layers. Since the diversity of phage depolymerases is not yet fully explored, this is the first review gathering information about all the depolymerases encoded by fully sequenced phages. Overall, in this study, 160 putative depolymerases, including sialidases, levanases, xylosidases, dextranases, hyaluronidases, peptidases as well as pectate/pectin lyases, were found in 143 phages (43 Myoviridae, 47 Siphoviridae, 37 Podoviridae, and 16 unclassified) infecting 24 genera of bacteria. We further provide information about the main applications of phage depolymerases, which can comprise areas as diverse as medical, chemical, or food-processing industry.

Development of nanohydrogels as a vehicle for the release of bioactive compounds in food matrices

PhD in Chemical and Biological Engineering

In-line rheo-optical characterization during small-scale polymer processing and compounding

As increasingly more sophisticated materials and products are being developed and times-to-market need to be minimized, it is important to make available fast response characterization tools using small amounts of sample, capable of conveying data on the relationships between rheological response, process-induced material structure and product characteristics. For this purpose, a single / twin-screw mini-extrusion system of modular construction, with well-controlled outputs in the range 30-300 g/h, was coupled to a in- house developed rheo-optical slit die able to measure shear viscosity and normal-stress differences, as well as performing rheo-optical experiments, namely small angle light scattering (SALS) and polarized optical microscopy (POM). In addition, the mini-extruder is equipped with ports that allow sample collection, and the extrudate can be further processed into products to be tested later. Here, we present the concept and experimental set-up [1, 2]. As a typical application, we report on the characterization of the processing of a polymer blend and of the properties of extruded sheets. The morphological evolution of a PS/PMMA industrial blend along the extruder, the flow-induced structures developed and the corresponding rheological characteristics are presented, together with the mechanical and structural characteristics of produced sheets. The application of this experimental tool to other material systems will also be discussed.

Nutritional status and food intake at workplace as health indicators for industrial workers

This study aimed to verify the correlation among the nutritional composition of the food consumed in the work environment, the energy expenditure and the nutritional status of workers from different sectors (administration and production) in different industries. The anthropometric data, in addition to the energy expenditure and food intake at lunch were evaluated for 292 workers, all of them included in the Brazilian Worker Food Program (also called PAT). The food consumption was assessed from the direct observation of the meal, for five consecutive days. The obtained data were analyzed by Pearson correlation test and by a Principal Components Analysis. Prevalence of overweight was detected in the studied population, according to the Body Mass Index (BMI). A statistically significant difference was found in terms of the energy expenditure of physical activity and daily energy expenditure in relation to gender and the working sector. The obtained results indicate that there is significant positive correlation (p < 0.01) between the following variables: body weight and BMI (r = 0.84), weight and daily energy expenditure (DEE) (r = 0.52), BMI and DEE (r = 0.27), DEE and energy (r = 0.38), and energy and lipid intake (r = 0.50). These findings seems to indicate the importance of ensuring an adequate balance of nutrients at meals, due to the heterogeneity of workers, in particular in the case of those workers who perform tasks or functions requiring less energy expenditure.

Ergonomic analysis in a food packaging workplace

Work-related musculoskeletal disorders (WMSD) became one of the biggest health problems in the workplace and one of the main concerns of ergonomics and despite all the technical improvements manual handling is still an important risk factor for WMSD. The current study was performed with the main objective of conducting an ergonomic analysis in a workplace that consists in packaging products in a pallet, in a food distribution industry, also called picking. In this perspective, the aim of the study is to identify if the tasks performed by operators present any risk of WMSD and, if so, to suggest proposals for minimizing the associated effort. The methodologies of ergonomic risk assessment that were initially applied were the Risk Reckoner and the Manual Handling Assessment Chart (MAC). Subsequently, in order to, on the one hand, complement the analysis performed using the two methods previously mentioned, and, on the other hand, allow an assessment of two important risk factors associated with this activity (work postures and loads handling), two additional methodologies were also selected: the Revised NIOSH Lifting Equation and the Rapid Entire Body Assessment (REBA). In all the performed approaches, the tasks of palletizing at lower levels were identified as the ones that most penalize workers in what regards the risk of development of WMSD. All methodologies identified levels of risk that require an immediate or short-term ergonomic intervention, aiming at ensuring the safety and health of workers performing such activity. The implementation of measures designed to eliminate or minimize the risk may involve the allocation of significant human and material resources that is increasingly necessary to manage efficiently. Taking into account the complexity and variability of the developed tasks, it is recommended that such a decision can be preceded by a new study using more accurate risk assessment methodologies, such as those that use monitoring tools.

Enzymatic processing of protein-based fibers

Wool and silk are major protein fiber materials used by the textile industry. Fiber protein structure-function relationships are briefly described here, and the major enzymatic processing routes for textiles and other novel applications are deeply reviewed. Fiber biomodification is described here with various classes of enzymes such as protease, transglutaminase, tyrosinase, and laccase. It is expected that the reader will get a perspective on the research done as a basis for new applications in other areas such as cosmetics and pharma.

The role of social cognition and motor imagery in gesture processing: a patients' study

Dissertação de mestrado integrado em Psicologia

The role of deviant-letter position in cognate word processing

Dissertação de mestrado integrado em Psicologia

Use of a polyphasic approach including MALDI-TOF MS for identification of Aspergillus section Flavi strains isolated from food commodities in Brazil

Brazil is one the largest producers and exporters of food commodities in the world. The evaluation of fungi capable of spoilage and the production mycotoxins in these commodities is an important issue that can be of help in bioeconomic development. The present work aimed to identify fungi of the genus Aspergillus section Flavi isolated from different food commodities in Brazil. Thirty-five fungal isolates belonging to the section Flavi were identified and characterised. Different classic phenotypic and genotypic methodologies were used, as well as a novel approach based on proteomic profiles produced by matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS). Type or reference strains for each taxonomic group were included in this study. Three isolates that presented discordant identification patterns were further analysed using the internal transcribed spacer (ITS) region and calmodulin gene sequences. The data obtained from the phenotypic and spectral analyses divide the isolates into three groups, corresponding to taxa closely related to Aspergillus flavus, Aspergillus parasiticus, and Aspergillus tamarii. Final polyphasic fungal identification was achieved by joining data from molecular analyses, classical morphology, and biochemical and proteomic profiles generated by MALDI-TOF MS.

On the routines of wild-type silk fibroin processing toward silk-inspired materials: a review

For years, silk fibroin of a domestic silkworm, Bombyx mori, has been recognized as a valuable material and extensively used. In the last decades, new application fields are emerging for this versatile material. Those final, specific applications of silk dictate the way it has been processed in industry and research. This review focuses on the description of various approaches for silk downstream processing in a laboratory scale, that fall within several categories. The detailed description of workflow possibilities from the naturally found material to a finally formulated product is presented. Considerable attention is given to (bio-) chemical approaches of silk fibroin transformation, particularly, to its enzyme-driven modifications. The focus of the current literature survey is exclusively on the methods applied in research and not industry.

Editorial overview: food mycology

[Excerpt] Food mycology has expanded beyond recognition over the past 10 years. The field of study is now considered in its own right rather than an offshoot of food microbiology. I am discussing here the subject in terms of biodeterioration rather than the use of fungi to produce food. Also, the special issue (SI) considers filamentous fungi (ff) but not yeasts, although these are very important. (...)

A review of mycotoxins in food and feed products in Portugal and estimation of probable daily intakes

Mycotoxins are toxic secondary metabolites produced by filamentous fungi that occur naturally in agricultural commodities worldwide. Aflatoxins, ochratoxin A, patulin, fumonisins, zearalenone, trichothecenes and ergot alkaloids are presently the most important for food and feed safety. These compounds are produced by several species that belong to the Aspergillus, Penicillium, Fusarium and Claviceps genera and can be carcinogenic, mutagenic, teratogenic, cytotoxic, neurotoxic, nephrotoxic, estrogenic and immunosuppressant. Human and animal exposure to mycotoxins is generally assessed by taking into account data on the occurrence of mycotoxins in food and feed as well as data on the consumption patterns of the concerned population. This evaluation is crucial to support measures to reduce consumer exposure to mycotoxins. This work reviews the occurrence and levels of mycotoxins in Portuguese food and feed to provide a global overview of this issue in Portugal. With the information collected, the exposure of the Portuguese population to those mycotoxins is assessed, and the estimated dietary intakes are presented.