The coffee of Arabica Kintamani is one of the most popular coffees in the world due to its specific taste. The quality of coffee beans depends on the post-harvest and processing method. Dry processing and wet processing are the most popular methods used and each process produces different quality coffee beans. The objective of this research was to study and analyze various processing methods of coffee beans and to determine the best processing method to apply by the farmers and processors. This research consisted of three processing methods for the coffee namely dried processing (natural); wet processing; and semi-wet processing (honey). The research used a randomized complete design with one factor and five replications. The study showed that dry processing (natural) produced good quality coffee beans compared with wet or semi-wet processing, with significantly higher polyphenols content of 40.80 ± 0.053 mg GAE g−1 , approximately the same caffeine content (1.19 ± 0.016 %), significantly higher antioxidant activity (% DPPH) 89.53 ± 0.229 % with an EC50 equal to 102.44 ± 0.130 mg L−1 , similar lightness 13.63 ± 8.281 and a significantly lower moisture content of 7.54 ± 0.474 %. This indicated that dry processing could be used as an alternative processing method by farmers and processors due to it being easier, cheaper, with more efficient water use as well as giving a product contained the highest levels of polyphenols and antioxidant activity that are good for human health.

Bromelain is a proteolytic enzyme that can be found in all parts of pineapple plant varieties. Pineapple crown (PC) has higher bromelain activity than other pineapple wastes such as peels and leaves. This study isolated bromelain from one variety of PC, namely Honi, and determined the optimum drying temperature as well as concentration of ammonium sulphate to obtain the best bromelain characteristics such as protein content, unit activity and specific activity. Honi PC was dried at various drying temperatures (35, 40, 45, 50, and 55 °C), and then extracted and purified using ammonium sulphate in various concentrations (20, 40, 60, and 80%), in order, to get bromelain. Furthermore, the yield of isolated bromelain was calculated and the protein content, unit activity and specific activity of bromelain characterised. The highest yield of crude bromelain (CB) was achieved at 35 °C. However, the highest protein level, unit activity and specific activity of CB were achieved at 55 °C (p < 0.05). Purification of CB using concentrations of ammonium sulphate in the range 40 to 80% resulted in a higher protein level (p < 0.05). The highest unit activity and specific activity of bromelain were achieved at a 60% concentration of ammonium sulphate (p < 0.05). 55 °C and 60% were the optimum drying temperature and concentration of ammonium sulphate respectively to achieve the best characteristics (2.16% protein level, 1.61 U/mL unit activity and 0.75 U/mg specific activity) for bromelain isolated from Honi PC. Honi PC isolated bromelain was shown to inhibit the browning reaction on apple fruits. The agroindustry waste product, Honi PC, has potential as a future alternative bromelain source.

Coffee is a popular beverage, and it contains caffeine, a psychoactive substance. Consuming coffee may reduce the risk of developing Alzheimer’s disease (AD). However, the association between the reduced risk of developing AD and the consumption of coffee is controversial. Therefore, we conducted a systematic literature review and quantitative synthesis meta-analysis that included dose-response analysis on the relationship between the consumption of coffee and the risk of developing AD. Based on PRISMA guidelines, we analysed standard databases of journals published between January 1999 and May 2020. We included the two population-based cohort studies and one case-control study. All studies included looked at the association between consuming many cups of coffee, the amount of coffee consumed in milligrams per day and the risk of developing AD. The systematic literature review and meta-analysis had 1670 participants with follow-up years that ranged from 5 to 21. The consumption of moderate or 3-5 cups per day reduces the risk of developing AD. The pooled relative risk and 95% confidence interval of the 3 included studies were 0.63 (0.3, 1.54). Dose-response curve analysis appears to be U-shaped. The results of the forest plot showed that there is low heterogeneity between the studies. Plotting the funnel plot and the Galbraith plot demonstrated publication bias of the three included studies. More prospective and long-term studies have to be conducted in other countries to determine the exact risk of developing AD.

Marination is one of the methods that are often used in beef processing in an attempt to obtain high quality of beef. Cashew apple extract marinade (CAM) improves the microbiological characteristics of meat by inhibiting the growth of meat bacteria. The effect of CAM on other aspects such as physical (microbiological, tenderness, cooking loss, water holding capacity and pH) and chemical (moisture, fat and protein content) characteristics of meat have not been evaluated, which would be beneficial for the utilisation of agroindustry waste in the meat industry. In this study, the effect of CAM on the physical and chemical characteristics of beef, including microbiological characteristics, tenderness, cooking loss and water holding capacity, was evaluated. CAM (0%, 10%, 20% and 30%) was used during beef processing for 4 h at refrigeration temperature. Significant effects of CAM were observed on the physical and chemical characteristics of beef. CAM increased beef tenderness and reduced total bacteria, cooking loss, moisture, fat, and protein content. The optimum concentration of CAM for which significant changes were observed in the physical and chemical characteristics of beef was 20%. Thus, cashew apple can be utilised as a promising marinade agent in beef processing with the criteria of food for specific health use. This approach will help reduce cashew apple waste and is an eco-friendly approach.

This research aimed to study the effect of sterility values on physical quality (drained weight, brown colour index, and texture) and sensory properties of canned Agaricus bisporus mushrooms processed at different retort temperatures (115, 121, and 130 °C) and processing times (2-97 minutes). Mushrooms in brine solution media packaged in 300x407 cans were heated in industrial-scale horizontal static retorts at different retort temperatures for specific processing times to reach different F0-values. The canning process was carried out following commercial production procedures in one of the mushroom canning factories. Measurement of heat penetration into the product was carried out using a protocol established by the Institute of Thermal Process Specialists (IFTPS), and the sterility values (F0) were calculated. Our results indicated that the physical and sensory properties of canned mushrooms were not only affected by sterility value but also by the combination of temperature and time used to process the product. At the same level of sterility, a higher retort temperature (130 °C) resulted in canned mushroom with a lower browning rate, an improved texture profile (decreased hardness, increased chewiness, and shear force), a sweeter taste, and increased intensity of umami taste. However, the canning process at a temperature of 130 °C resulted in a greater reduction of the drained weight as compared to that of canning at 115 °C and 121 °C.

The research aimed to study the effect of drying processes (spray and freeze drying), and feed concentrations (80%, 65% and 50% of plant in water, w/w) on physicochemical and microbiological characteristics of star gooseberry (Sauropus androgynus), ceylon spinach (Basella alba), and cowslip creeper (Telosma minor ). After drying, the powder recovery of herbal plant powders was up to 77.47%. The aw and moisture content of spray-dried powder (SDP) were lower than that of freeze-dried powder (FDP). The drying method did not significantly affect nutritional values of both powders, whereas the feed concentrations markedly affected the nutritional values of the powders. The fibre and fat contents of powder prepared from 80% feed concentration had the highest values (p<0.05). The dried star gooseberry powder was rich in protein (13.01-16.81%) and fibre (5.03-5.52%). The colour of FDP represented a smaller change than that of SDP. The dried powders prepared by 80% showed the highest solubility, up to 85.44%. The microbial counts of SDP were lower than that of FDP. The colour might well have been preserved by freeze drying, whereas a low moisture and microbial count were likely due to the spray drying.

This study produced fish mortadella from Mechanically Separated Meat (MSM) of Nile tilapia added with animal fat. Three formulations were developed: M1 (MSM - 89 % and 5 % pork fat), M2 (MSM - 84 % and 10 % pork fat) and M3 (MSM - 79 % and 15 % pork fat). The elaborated products were tested for technological, physical, physico-chemical, microbiological and sensory parameters. The results showed that the fish mortadella were microbiologically stable with a particular texture for an emulsified meat product, attractive colour and characteristic flavour. All formulations met the expected identity and quality requirements. They also achieved good acceptance by the judges, in which formulation M1 may be highlighted for presenting an emulsion stability of 97 %, higher protein content (18.09 %) and lower lipids (16.31 %). In addition, it also reached higher mean scores for texture attributes and purchase intent. Therefore, it is possible to prepare fish mortadellas from tilapia MSM using less animal fat.

A second nutrition transition seems to be emerging towards more plant-based diets, curbing meat consumption in developed countries at the beginning of the 21st century. This shift suggests that rational arguments tend to influence an increasing number of individuals to adopt vegetarian diets. This work aimed to understand and simulate the impact of different types of messages on the choice to change food diets at the individual level, and the impact of the diffusion of opinions at the collective level. It provided two results: (1) a network of arguments around vegetarian diets is modelled using an abstract argumentation approach. Each argument, formalized by a node, was connected with other arguments by arrows, thus formalizing relationships between arguments. This methodology made it possible to formalize an argument network about vegetarian diets and to identify the importance of health arguments compared to ethical or other types of arguments. This methodology also identified key arguments as a result of their high centrality in being challenged or challenging other arguments. The results of constructing this argument network suggested that any controversy surrounding vegetarian diets will be polarized around such high centrality arguments about health. Even though few ethical arguments appeared in our network, the health arguments concerning the necessity or not of animal products for humans were indirectly connected with ethical choices towards vegetarian diets; (2) an agent-based simulation of the social diffusion of opinions and practices concerning meat consumption is then introduced. The purpose of this simulation was to capture the balance of vegetarian vs. meat-based diets. It contributes to modelling consumer choices by exploring the balance between individual values and external influences such as social pressure, communication campaigns and sanitary, environmental or ethical crises.

The aim of this study was to investigate the influence of raw chicken meat content on the rheological properties and 3D printability of minced meat mixtures using different concentrations of raw and cooked chicken meat. The meat mass contained yolk, crushed ice, lean raw meat and cooked meat with a high concentration of connective tissue. The concentrations of raw meat added to cooked meat as a percentage of the total weight of meat were 0; 30; 40; 50; 60; 70 and 100. To determine the rheological properties, amplitude sweep and frequency sweep were carried out with a Rheostress RS 300 (Thermo Fisher Scientific Inc.). Cubes were printed, and the printability and optical impression were evaluated using grades from 1-5. The results showed that rheological properties had a strong influence on the printability of meat mass and it is necessary for G' (storage modulus) at the LVR (linear viscoelastic region) to be higher than 7000 Pa. The complex viscosity |η*| should be higher than 170 Pa, at a shear stress τ = 10 Pa, and a frequency f = 10 Hz used to guarantee sufficient solidity.

Other than the edible oils extracted from the Acrocomia aculeata fruit, there is a growing interest in the palm to generate other high value-added products. Relatively high amounts of carotenoids (up to 378 mg kg-1) have been found in the esculent oils mechanically obtained from the fruit mesocarp. From industrial application perspectives, several processes have been proposed to modify native vegetable oils to yield high functional properties of structured lipids. For interesterified products, the thermal effects of industrial reactors are crucial in reaction mechanisms. The present study has taken into account previously estimated kinetic parameters for the overall disappearances of all-trans β-carotene in the Acrocomia aculeata oil (ko= 2.6 x 10-4 min-1; Ea = 105.0003 kJ mol-1; ΔH = 9.8 x 104 J kg-1) to develop a continuous stirred tank reactor (CSTR) kinetic treatment that obeys first-order kinetics. A system of ordinary dierential equations - mass and energy balances - was solved by the 4th order Runge-Kutta method (GNU Octave software). Under research conditions related to interesterification processing (2 h; 393.15 K), the initial concentration of carotenoids (around 11%) showed no significant decrease. Overall, realistic processing effects and conditions have been assessed, integrating results and knowledge, improving prospects of Acrocomia aculeata as a promising source of high-quality raw material, for producing functional ingredients and food with nutraceutical properties.