The food preservation hypothesis as impacted by overall packaging applications is considered in this work. The objective was to devise a decision supportive method for the selection of “just-right” packaging materials, techniques and procedures. For that, food preservation was critically approached in order to identify the optimum outcome at experimental and packaging selection decision-making levels. A mathematically supported and proven knowledge classification, and the establishment of a straightforward coherence mode among the principles of the natural systemic phenomena, were used. The ultimate aim of this work was to justifiably surpass a simple description of packaging according to its measurable specifications, and instead, engage its inherent properties into a cyclic 8-steps-process for eventually understanding its potential to support any particular preservation hypothesis in question. The proposed methodology includes primarily, the consideration of the study hypothesis and, in parallel, the conclusive remarks and claims with respect to the experimental factors involved (properties, parameters, relations and conditions). Considering the experimentally controlled set-ups that a researcher has to expose the food system to and the role of packaging in obtaining its preservation potential, our method supports the experimenters in selecting the experimental conditions under which the preservation hypothesis can be disclaimed and furthermore, it could indicate the way to reduce experimentation research waste.

Acha is a less utilized cereal grain in Africa. Scaling up of the processing technology of acha seeds is desirable if accurate information on effect of processing on its properties is available. This study investigated the effect of cooking duration on the chemical and physical properties of acha seeds. Cooking times (2.5, 5, 7.5 and 10 minutes) at 100°C were used. The volume, length, breadth, thickness, porosity, density, sphericity, aspect ratio, specific heat capacity, thermal conductivity, thermal diffusivity, moisture, protein, fat, ash, crude fibre and carbohydrate were determined using standard methods. Data were analysed using ANOVA at p = 0.05. The results obtained revealed that varietal difference had a significant effect on volume, length, breadth, thickness, true density, bulk density, porosity, sphericity and aspect ratio. The moisture content, ash, protein, crude fibre, fat, carbohydrate, specific heat capacity, thermal conductivity and thermal diffusivity varied from 8.80 - 56.17 %, 0.32 - 1.87%, 1.92 - 11.50%, 0.29 - 1.58%, 0.32 - 2.81%, 40.94 - 76.26%, 1.66 -2.97 kJkg−1K −1 , 0.26 -0.43 Wm−1K −1 and 0.85 x 10−7 - 1.17 x 10−7 ms−2 respectively, as significantly influenced by cooking time. Cooking for 7.5 minutes was appropriate using the moisture uptakes and thermal properties as criteria.

This review is a presentation of data gathered on the interactions of several polyphenolics (i.e., phenolic acids, stilbenes, flavonoids) with lipid bilayers of different lipid compositions. These polyphenolics have been investigated through a combination of fluorescence spectroscopy, electron paramagnetic resonance spectroscopy, and differential scanning calorimetry, to detect changes in membrane fluidity. Among the investigated phenolic acids, the least polar phenolic acid, p-coumaric acid, has the greatest effect on lipid membrane structure. It appears to have a greater ability to cross membranes by passive transport than more polar phenolic acids. On the other hand, among the flavonoids that have been studied, the anthocyanins cyanidin-3-glucoside and its aglycone are inactive. All of the flavonols tested, except for epigallocatechin-3-gallate, promote small decreases in membrane fluidity. Computer simulation of electron paramagnetic resonance spectra for flavonoids indicated two or three regions in the phosphatidylcholine/ phosphatidylserine (2.4:1) membrane with different fluidity characteristics. The effects of the different flavonoids are correlated to their structural characteristics, whereby even the difference in one -OH group can be important, as can the number of H-bonds they form. The role of membrane composition and flavonoid structure in these interactions with lipid membranes are of great importance for bioavailability of these compounds and for their biological effects in an organism.

Food Scientists and Technologists (FS&T) need diverse skills in the globalized food and drink sector: Food-specific or scientific / technical skills and generic or intuitive soft skills. This study determined how satisfied FS&T students were with overall improvement, and in key technical and soft skills, based on their university work; and if satisfaction was linked to geography, degree in progress, anticipated degree, anticipated work place or anticipated job responsibility. An on-line survey was completed by 267 students in over 20 countries using a 5-point Likert scale to evaluate satisfaction. Responses were analyzed by the Friedman or Kruskal Wallis tests for more than two groups, otherwise by the Wilcoxon Signed Rank or Mann-Whitney tests. There were no differences in Overall Satisfaction with technical and soft skills training. Among soft skills, training in Working with Others and Being Responsible were more often rated “Excellent” and students were more satisfied with their training than with Solving Problems, Communication and Positive Attitude. Students anticipating a job with high responsibility were more satisfied with overall soft skill training and with 3 of the 5 specific soft skills. Among technical skills, students were more satisfied with improvement in basic sciences (Microbiology, Chemistry, Processing, Safety), and those in Northern Europe were more satisfied with overall technical training. These data show variations in perception and/or efficacy of technical and soft skill training in Food Science programmes and underline the need for separate attention to the incorporation of soft skill training into the design of FS&T courses.

Nowadays, consumers demand high quality food products with an extended shelf-life without chemical additives. Edible coatings (EC) containing natural compounds are a promising preservation technology for raw seafood without compromising fresh-like appeal and nutritional content. The aim of this work was to evaluate the effect of Thunnus obesus skin gelatin-based EC containing Codium spp. or Fucus vesiculosus extracts on raw tuna preservation. Three gelatin-based EC (gelatin (5 %) + glycerol (25 %); gelatin (5 %) + Codium spp. (1 %) + glycerol (25 %); gelatin (5 %) + Fucus vesiculosus (1 %) + glycerol (25 %)) were applied directly on the surface of tuna fillets. Functional properties of gelatin and gelatin-based EC containing seaweed extracts were also studied. The gelatin was extracted by an acid-swelling process in the presence/absence of pepsin, followed by subsequent heating/refrigeration, after a pre-treatment with NaOH. The type of acid, temperature and concentration of NaOH greatly influence the process yield. The higher extraction yield was achieved using acetic acid in the presence of pepsin by subsequent refrigeration, especially when skins were previously treated with NaOH (0.2 M). Tuna quality was assessed over 12 days of storage at 4 ± 1 °C in terms of chemical and microbial indices. Results showed that tuna skin gelatin-based EC avoids tuna deterioration. Microbial growth, assessed by total viable counts, and total volatile basic nitrogen were maintained below the maximum limits recommended, contrarily to the control. Additionally, the use of EC increased the stability of red colour during storage.