Cutting tool parameters such as edge-sharpness and speed of cut directly influence the shape of final samples and the required cutting force and specific energy for slicing or cutting operations. Cutting force and specific energy studies on different vegetables help to design the appropriate slicing or cutting devices. Peak cutting force and specific energy requirements for the transverse cutting of nine vegetables, differing in their textural characteristics of rind and flesh, were determined at cutting speeds of 20, 30, 40 mm min−1 and single-cut knife-edge angles of 15, 20 and 25° using a Universal Testing Machine. Low speed (20 mm min−1 ) cutting with a sharper knife-edge angle (15°) required less peak force and specific energy than that of high-speed cutting (40 mm min−1 ) with a wider knife-edge angle (25°). The vegetables with the maximum and minimum variation in the average peak cutting force were aubergine, at 79.05 (for knife speed 20 mm min−1 and edge angle 15°) to 285.1 N (40 mm min−1 and 25°), and cucumber, at 11.61 (20 mm min−1 and 15°) to 21.41 N (40 mm min−1 and 25°), respectively. High speed (40 mm min−1 ), with a large knife-edge angle (25°), required the highest force and specific energy to cut the vegetables, however, low speed (20 mm min−1 ), with a small knife-edge angle (15°), is preferred. Effects of cutting speed and knife-edge angle on peak force and specific energy responses were found significant (p<0.05). Linear or quadratic regressions gave a good fit of these variables.

Senna occidentalis seeds were roasted at varying temperatures of 190, 210 and 230 °C each for 10, 15 and 20 min. Phytochemicals of the roasted seeds were determined using standard methods. The phytochemicals analysed were tannins, saponins, flavonoids, alkaloids, glycosides, oxalate and phenolics. Phytochemicals are compounds hypothesized for much of the disease-protection provided by diets high in fruits, vegetables, legumes, cereals and plant-based beverages. This study has clearly shown that roasting time and temperature have significant effects on the seed parameters analyzed. There was an increase in tannin, alkaloid, saponin and phenolic contents and a decrease in the contents of flavonoids and oxalates.

In order to investigate the solubility of Stevioside and Rebaudioside A in different solvents (ethanol, water, ethanol:water 30:70 and ethanol:water 70:30), supersaturated solutions of pre-crystalized steviol glycosides were maintained at different temperatures (from 5 °C to 50 °C) to reach equilibrium. Under these conditions significant differences were found in the extent of solubility. Rebaudioside A was poorly soluble in ethanol and water, and Stevioside was poorly soluble in water. Solvent mixtures more effectively promoted solubilisation, and a significant effect of temperature on solubility was observed. The two steviol glycosides showed higher solubilities and this behavior was promoted by the presence of the other sweetener. The polarity indices of the solvents were determined, and helped to explain the observed behavior. Several solute-solvent and solute-solute interactions can occur, along with the incidence of a strong affinity between solvents. The obtained results are in accordance with technological applications of ethanol, water and their binary mixtures for Stevioside and Rebaudioside A separations.

This study sought to evaluate the bioactive components (total phenolics, vitamin C and flavonoid), antioxidant properties (FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities) and inhibition of Fe2+-induced lipid peroxidation of the peel of mango fruit stored at refrigeration temperature and room temperature. The peel of mango fruit stored at room temperature had significantly (P ≤ 0.05) higher contents of total phenolic (13.61 mg GAE/g), vitamin C (12.98 mg AAE/g), total flavonoid (4.49 mg QE/g) and non-flavonoid (9.12 mg Qe/g) than the peel of freshly harvested mango fruit and the peel of mango fruit stored at refrigeration temperature. In consonance with the bioactive components, the peel of mango fruit stored at room temperature had a higher FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities than the others. The peel of mango fruit stored at room temperature showed stronger inhibition of Fe2+ induced lipid peroxidation by exhibiting the least IC50 (1.44 mg/ml in brain), (1.43 mg/ml in pancreas) and (1.88 mg/ml in kidney). Thus freshly harvested, matured, edible and just ripe mango fruit (Sheri Mango) could be stored at room temperature and be consumed with the peel.

Natural ingredients are an important trend in the present day food industry since manufacturers are demanding natural food dyes originating from concentrates of plant origin. However, if the use of plant extracts as technological additives is intended, their stability should be evaluated. This paper presents research on the stability of a 50% ethanolic extract of chokeberry (Aronia melanocarpa) from the Republic of Moldova. The extract was subjected to various thermal regimes, i.e. -2 °C for 12 hours; 4 °C for 12 hours; 40 °C for 15 minutes, 60 °C for 15 minutes, 80 °C for 15 minutes and 100 °C for 2 minutes, after which the antioxidant activity and the colour parameters (CIELab) were evaluated. Three sets of extracts were also stored for 2 weeks at -2 °C; 4 °C; and 25-30 °C and afterwards the parameters mentioned above were measured once again. Furthermore, total content of polyphenols was determined using the Folin-Ciocalteu method. The antioxidant activity was stable at temperatures under 0 °C and temperatures as high as 100°C, as well as during storage at -2 °C, 4 °C and 25-30 °C. High temperatures however decreased the value of luminosity, and increased the redness, the yellowness and the chroma value which reached a maximum value of 55.66 after the extract was subjected to 100 °C for 2 minutes. Storage at room temperature significantly affected the luminosity of the extract by increasing its value from 42.36 to 50.22. For most treatments, the colour was stable and was not significantly modified. 

Our purpose with this article is to show the importance of assessing trends and promoting innovation in a real business context, through a cluster ecosystem, mainly composed of micro-enterprises in the agro-industrial Portuguese sector. As many studies show, Inovcluster (which has 158 associates, from which 120 are enterprises) is also a geographic region cluster, which improves innovation performance of businesses seeking to gain competitiveness and ability to improve their exportations in the agro-industrial Portuguese sector. The role of the cluster is fundamental to creating a model for knowledge transfer of innovation capacity, interconnecting its institutional, scientific and business associates. This model has to be adapted to the sector and enterprise characteristics, relying in an interconnecting structure which is more or less decentralized according to the mentioned features. Here we present an experience and case study of the Inovcluster ecosystem and its trends and innovation transfer to business value creation, contextualized within the regional strategy for smart specialization. We have shown how, through the establishment of an Inovcluster network, it is possible to integrate the contribution of different research and academic centres, channelled to assist micro-enterprises by innovating within a geographical constraint.

Food spoilage organisms were isolated using standard procedures on Nutrient Agar, Cetrimide Agar and Pseudomonas Agar Base (supplemented with CFC). The samples were categorized as animal products (raw fish, egg, raw chicken, corned beef, pasteurized milk) and plant products (vegetable salad, water leaf (Talinium triangulare), boiled rice, tomatoes and pumpkin leaf (Teifairia occidentalis).They were characterised as Pseudomonas putida, Pseudomonas aeruginosa, Pseudomonas stutzeri, Burkholderia pseudomallei, Serratia rubidaea, Corynebacterium pilosum, Bacillus subtilis, Bacillus mycoides, Bacillus laterosporus, Bacillus laterosporus, Serratia marcescens, Bacillus cereus, Bacillus macerans, Alcaligenes faecalis and Alcaligenes eutrophus. Preliminary screening for biosurfactant production was done using red blood haemolysis test and confirmed by slide test, drop collapse and oil spreading assay. The biosurfactant produced was purified using acetone and the composition determined initially using Molisch’s test, thin layer chromatography and gas chromatography mass spectrometry. The components were found to be ethanol, amino acids, butoxyacetic acid, hexadecanoic acid, oleic acid, lauryl peroxide, octadecanoic acid and phthalic acid. The producing organisms grew readily on several hydrocarbons such as crude oil, diesel oil and aviation fuel when used as sole carbon sources. The purified biosurfactants produced were able to cause emulsification of kerosene (19.71-27.14%) as well as vegetable oil (16.91-28.12%) based on the emulsification index. This result suggests that the isolates can be an asset and further work can exploit their optimal potential in industries.

Changes in consumer attitudes, behaviours and purchasing preferences towards different types of food highlight the increased demand for better quality information on safety, quality and provenance of food products and on sustainability of food production processes. These changes offer both new opportunities and risks for food producers who require mechanisms to better understand and respond to changing consumers’ decision-making trends on food. In the area of food safety, investigation of consumer and producer responses during recall incidents provide an opportunity to holistically understand existing information flows and elicit user requirements necessary for the development of more effective consumer food safety applications. This paper reports on a case study conducted with an Australian premium manufacturing company that experienced a food recall in 2014. The investigation confirms that current Australian food recall response mechanisms do not guarantee a closed loop of communication with all purchasers of a recalled product. It also highlights that producers still face difficulties in understanding how best to effectively understand and respond to different types of consumers. It emerges that recovery from a food incident relies on many factors including pre-existing brand reputation, effective information management, control mechanisms and supply chain partner response. From a consumer perspective, it is evident that consumers’ responses are influenced by various factors that require sensitivity around the choice of information modality and information platform adopted to enhance communications during food recall. The paper highlights the need for further research into understanding consumer food safety behaviours post-purchase to improve the development of consumer food safety applications.

Fermented cassava products like fufu and usi are important staple foods in many African homes. Natural fermentation time is usually long resulting in slower acidification and inconsistent nutritional composition of products which could be overcome with the use of starter culture. However, most available starters are used for single food fermentation and are uneconomical. This necessitates the development of a starter culture for multiple related food products to reduce cost. Hence, this study aimed at screening for potential starters in the development of a common starter culture for fufu and usi. Fresh, peeled, chipped and grated cassava tubers were spontaneously fermented and lactic acid bacteria were isolated from the fermenting mash at 24 hour intervals. Ninety eight (98) isolates were randomly picked. Lactobacillus plantarum had highest occurrence (50.0%) in both fermentations. All selected isolates did not hydrolyze starch, but produced linamarase and pectinase. Fermenting pH ranged between 6.50 and 3.58 during 72 hours fermentation. Lactic acid concentration ranged from
1.10 g/L to 1.78 g/L at 24 hours, 1.22 g/L to 2.45 g/L at 48 hours and 0.57 g/L to 2.55 g/l at 72 hours. The highest hydrogen peroxide concentration produced was 629 µg/L at 24 hours while the least was 136 µg/L at 72 hours. 1.08 g/L of diacetyl was the least concentration produced at 24 hours while the highest was 2.86 g/L at 48 hours. Five potential starters were identified as Lactobacillus pentosus F2A, L. plantarum subsp. argentolarensis F2B, L. plantarum F2C, L. plantarum U2A and L. paraplantarum U2C.