This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected  orange fleshed sweet potato (OFSP) varieties from Kenya.  Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical [pH, titratable acidity (TA), lactic acid (LA), starch, total sugar, reducing sugar (g/kg roots), texture (N/m2), β-carotene (mg/kg roots)] and sensory (texture, taste, flavour and after taste) attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05) in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration) of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m2, 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic acid fermentation using L. plantarum is a novel method of producing Lacto pickles from Zapallo OFSP, with 93.97% β-carotene retention and adequate shelf life.

A shelf-life study on cupua¸cu nectar (Theobroma grandiflorum) was carried out in two parts. Part I studied the microbial stability of the regular nectar (batch R) and the same nectar fortified with synthetic ascorbic acid (AA) (batch F), pasteurized at 90 ◦C for 3 min and hot filled in glass bottles. Total Plate Count (TPC), yeast and molds as well as pH, total soluble solids (TSS), titratable acidity and hidroxymethylfurfural (HMF) were followed along 43 storage days at 4, 25 and 35 ◦C. At the end of the storage period neither TPC nor molds or yeast had recovered the initial loads observed before pasteurization, for both R and F batches. Right after pasteurization, acidity increased slightly, pH decreased from 3.52 to 3.3, and TSS increased from 18.7 to 19.0 ◦Brix, with all stabilizing afterwards. Part II evaluated ascorbic (AA) and dehydroascorbic (DHAA) acids’ stabilization in the two batches, R and F, and dissolved oxygen (DO) was monitored. Both batches were stored at the same temperatures as in Part I for two months. For batch R, the AA degradation results followed a reversible first order reaction (EaAA(R) =-34±6 kJ/mol, k AA(R)25◦C =0.006±0.003 days−1 , C0AA(R)=0.92±0.01 and C ∞AA(R)= 0.43±0.19). For the (F) nectar, the experimental data fitted a first order model well (EaAA(F )=30±17 kJ/mol, k AA(F )25◦C =0.0016±0.0004 days−1 ). DO was modeled as a fractional conversion model (EaDO= 67±17 kJ/mol, kDO25◦C = 1.94±0.94 days−1 , C0DO=0.97±0.03 and C ∞DO= 0.55±0.01). For both nectars, storage at environmental temperatures was preferred (AA retention above 80%) to refrigeration, due to the slower rate of diffusion of DO at lower temperatures. 

Two different pre-treatments were applied to grapes prior to drying in a mixed mode solar dryer. Grapes were blanched in water and in a 0.1% sunflower oil water emulsion, both at 99◦C and for approximately 15 seconds. Several models were tested to fit the experimental data of drying curves but the normalized Newton model gave the best fit results. Samples blanched in hot water or in the 0.1% edible oil emulsion had faster drying rates than untreated samples. Contrary to what was expected, pre-treating with the 0.1% edible oil emulsion did not increase the drying rate to a higher extent than blanching. Pre-treatments did not give a noteworthy difference in the total drying time. However, they had an important role in accelerating initial drying rates, thus preventing moulds and bacterial growth and consequently increasing farmers’ income

This paper describes the author’s experience over the last several years of implementing an alternative Food Chemistry laboratory practical model for a group of third-year BSc Nutraceuticals students. The initial main objectives were to prepare students for the more independent final-year research project; to incorporate innovative approaches to feedback; and to integrate key employability skills into the curriculum. These were achieved through building the skills required to ultimately allow students working in groups to research, design and run a laboratory for their class. The first year of the project involved innovative approaches to feedback, including weekly feedback sessions, report checklists and audio feedback podcasts. Student evaluation after one year suggested the case group felt more prepared for final-year research projects and work placement owing to the redesign of the laboratory assessment. This, together with general positive feedback across several indicators, was proof of concept, and was a foundation for an improved model. The improvements related to the organisation and management of the project, but the same pedagogical approach has been retained. The second year saw the introduction of a more rigorous and easier to manage peer evaluation through use of the online Comprehensive Assessment for Team-Member Effectiveness (CATME) tool. The most recent revision has included a Project Wiki hosted on Blackboard™to facilitate the organisation, communication, assessment and feedback of student-generated resources. More recently, the final-year students who had participated in the peer-teaching Food Chemistry labs when in third year have been evaluated. This evaluation took place following their research projects, and suggests that the peer-teaching model better prepared them for these activities, compared to traditional laboratories.

Date seeds are a major waste product of the date industry that could offer potentially valuable material for the production of useful food ingredients. The aim of the present study was to investigate the seeds of three date varieties of the UK market (Deglet Nour, Khouat Allig, and Zahidi) for their proximate composition, total phenolic (TPC), total flavonoid (TFC) contents and total antioxidant capacity (TAC) with a view to their eventual industrial application. Carbohydrates were present in the highest concentrations varying between 74.13 and 76.54 g 100 g-1 of date seed powder (DSP) on dry weight (DW) basis, followed in descending order by fats (7.64-8.84 g 100 g-1) and proteins (4.35-5.51 g 100 g-1). Potassium was found in high amounts with values ranging between 280.55 and 293.13 mg 100 g-1. The majority of the total phenolic content (2058-2984 mg GAE 100 g-1) was assumed to be composed of flavonoids (1271-1932 mg CAE 100 g-1). These families of dietary phenolics may be the major ones responsible for the high antioxidant capacity reported in date seeds, which varied from 12540 and 27699 µmol TE 100 g-1. These results suggest that date seeds can be considered a potential raw material for natural, active ingredients for food applications as well as an unexplored source of novel nutraceuticals and dietary supplements.

The regulation of a profession is justified when it improves consumer protection and public health. Higher education food science and technology (FST) degrees, widely offered in many universities in Europe open to a wide range of jobs in the food sectors where the employees could cover different positions, roles and carry out diverse activities dealing with the food production and the quality and safety of the food products.This work reviews the state of the art of the FST regulated professions requiring higher education qualifications in the European countries. The research was carried out by collecting specific information on regulated professions by contacting unions, professional associations, public servant categories/professions, and by visiting national and EU websites.  The data collected for each regulated profession were: country, training/education required, date of implementation of regulation, professional training (if required), capability test (if required) and acts required by law to be signed by a regulated professional. Only professions that required a higher education diploma were included in this search.Few countries were found to have a regulated profession in FST, in particular: Food Engineering (Turkey), Food Technologist (Greece, Iceland, Italy and Slovenia), and Oenologist (Italy, Portugal and Spain). FST regulated professions in Europe are thus scarce and have a rather limited history. The Food Technologist in Italy and the Food Engineer in Turkey were found to be the only completely regulated professions found in Europe. Food and professional regulation have been evolved over the years and raised the debate on the regulation of FST professions. Academia as well as other policymakers has to further contribute to this discussion to keep high the standards for quality of education and training of the qualified workforce and professionals in the food sector.

This study investigated the ability of Lactobacillus plantarum strains (NGL5 and NGL7) and Candida tropicalis (NGY1) previously identified from akamu-a Nigerian fermented maize food with probiotic L. plantarum LpTx and Saccharomyces boulardii SB20 to ferment ground maize slurries based on pH, acidity, microbial biomass, levels of sugars and organic acids, and their antimicrobial activity against Salmonella enterica serovar Enteritidis NCTC 5188, Escherichia coli NCTC 11560, Bacillus cereus NCIMB 11925, Staphylococcus aureus NCTC 3750 and Listeria monocytogenes NCTC 7973 using an agar spot assay. L. plantarum strains either as single or mixed starter cultures with the yeasts had growth rates ≥0.15 h−1 , with pH significantly (p≤0.05) decreased to ≤3.93 after 12 h and then to ≤3.52 after 72 h and lactic acid >84 mmol L−1 . The yeasts had growth rates ≥0.18 h−1 but pH was ≥4.57 with lactic acid levels ≤20.23 mmol L−1 after 72 h in the single culture fermentation. There was no inhibition in modified MRS agar: 0.2% glucose and 0.2% glucose without Tween 80. Inhibition halos in MRS agar varied from 10.6 to 23.9 mm. S. bourladii was more inhibitory towards L. monocytogenes (8.6 mm) and B. cereus (5.4 mm ) than was C. tropicalis (1.1 and 3.3 mm for L. monocytogenes NCTC 7973 and B. cereus NCIMB 11925 respectively) (0.9 mm) in malt extract agar. This study showed that C. tropicalis was less inhibitory to the pathogens while antimicrobial activities of the L. plantarum strains were mainly due to acidity and the L. plantarum strains either as single or mixed cultures with the yeasts demonstrated strong fermentation ability, with significant decrease in pH which is vital in the choice of starter for product safety

The characteristics of the thermal gelation of squid mantle paste and the effect of protease inhibitors on them were investigated. Pastes in the absence and presence the protease inhibitors, ethylendiaminetetracetic acid (EDTA) and phenylmethylsulfonyl fluoride (PMSF), were formulated. Pastes were made by the respective one or two step thermal treatments: direct heating at 85°C for 20 min and preincubation at 27 or 40 °C for 3 or 2 hours, followed by heating at 85 °C for 20 min. The gel strength, water holding capacity (WHC) and whiteness of gelled pastes were analyzed. The tricloroacetic acid (TCA) soluble peptides in homogenate of the muscle were determined. Gel strength decreased when heating was made in two steps. EDTA and PMSF were effective in avoiding that decrease when pre-incubation was made at 40 °C. Maximum gel strength was observed for the gels in presence of EDTA, giving values of 255 and 219 g x cm for the samples made by direct heating and pre-incubated at 40 °C  respectively. TCA soluble peptides increased between 20 and 60 °C, with maximum values reached at 30 and 60 °C. No significant differences (p>0.05) were observed in gel whiteness, neither with the thermal treatment nor with the inhibitors. The WHC was higher (p<0.05) in the gelated paste formulated with EDTA. These results show a good gelation capacity of I argentinus pastes and improvements with protease inhibitors. 

Microwave popping characteristics of a particular variety of paddy were studied using a domestic microwave oven. The experiments were carried out at 4 levels of moisture content (around 13%, 14%, 15% and 16% wb), 3 levels of power (600 W, 850 W and 1000 W) and 5 levels of heating time (40 s, 60 s, 80 s, 100 s and 120 s). A general factorial experiment design was followed, and effect of different treatment combinations on popping percentage and expansion ratio of the paddy was evaluated. The maximum popping percentage of 63.47% was obtained at a moisture content of 14.15% and energy level of 80 kJ (1000 W and 80 s) while the maximum expansion ratio of 4.42 was obtained at 14.94% moisture content and energy level of 68 kJ (850 W and 80 s). Optimum values of microwave power, time of heating and moisture content of paddy were achieved at 1000 W, 80 s and 15%, respectively, corresponding to popping percentage and expansion ratio of 58.73 and 3.58.