Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.info:eu-repo/semantics/publishedVersio

Birth of dairy 4.0: opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivative

Embracing innovation and emerging technologies is becoming increasingly important to address the current global challenges facing many food industry sectors, including the dairy industry. Growing literature shows that the adoption of technologies of the fourth industrial revolution (named Industry 4.0) has promising potential to bring about breakthroughs and new insights and unlock advancement opportunities in many areas of the food manufacturing sector. This article discusses the current knowledge and recent trends and progress on the application of Industry 4.0 innovations in the dairy industry. First, the “Dairy 4.0” concept, inspired by Industry 4.0, is introduced and its enabling technologies are determined. Second, relevant examples of the use of Dairy 4.0 technologies in milk and its derived products are presented. Finally, conclusions and future perspectives are given. The results revealed that robotics, 3D printing, Artificial Intelligence, the Internet of Things, Big Data, and blockchain are the main enabling technologies of Dairy 4.0. These advanced technologies are being progressively adopted in the dairy sector, from farm to table, making significant and profound changes in the production of milk, cheese, and other dairy products. It is expected that, in the near future, new digital innovations will emerge, and greater implementations of Dairy 4.0 technologies is likely to be achieved, leading to more automation and optimization of this dynamic food sector

Seafood processing, preservation, and analytical techniques in the age of industry 4.0

Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.José S. Câmara and Rosa Perestrelo acknowledge FCT-Fundação para a Ciência e a Tecnologia through the CQM Base Fund—UIDB/00674/2020, and Programmatic Fund—UIDP/00674/2020, Madeira 14–20 Program, project PROEQUIPRAM—Reforço do Investimento em Equipamentos e Infraestruturas Científicas na RAM (M1420-01-0145-FEDER-000008), and ARDITI—Agência Regional para o Desenvolvimento da Investigação Tecnologia e Inovação, through M1420-01-0145- FEDER-000005—Centro de Química da Madeira—CQM+ (Madeira 14–20 Program) for their support. The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia for supporting the program EXCELENCIAED431F 2020/12; and the pre-doctoral grant of P. Garcia-Oliveira (ED481A-2019/295); and by the program BENEFICIOS DO CONSUMO DAS ESPECIES TINTORERA-(CO-0019-2021).info:eu-repo/semantics/publishedVersio

Use of Industry 4.0 technologies to reduce and valorize seafood waste and by-products: a narrative review on current knowledge

Fish and other seafood products represent a valuable source of many nutrients and micronutrients for the human diet and contribute significantly to global food security. However, considerable amounts of seafood waste and by-products are generated along the seafood value and supply chain, from the sea to the consumer table, causing severe environmental damage and significant economic loss. Therefore, innovative solutions and alternative approaches are urgently needed to ensure a better management of seafood discards and mitigate their economic and environmental burdens. The use of emerging technologies, including the fourth industrial revolution (Industry 4.0) innovations (such as Artificial Intelligence, Big Data, smart sensors, and the Internet of Things, and other advanced technologies) to reduce and valorize seafood waste and by-products could be a promising strategy to enhance blue economy and food sustainability around the globe. This narrative review focuses on the issues and risks associated with the underutilization of waste and by-products resulting from fisheries and other seafood industries. Particularly, recent technological advances and digital tools being harnessed for the prevention and valorization of these natural invaluable resources are highlighted

Suivi en ligne par spectroscopie proche infrarouge des opérations de structuration de systèmes céréaliers à base de farine et d'eau

MONTPELLIER-SupAgro La Gaillarde (341722306) / SudocSudocFranceF

Dynamic NIR spectroscopy to monitor wheat product processing: a short review

Contact: A.A.Kaddour; UMR IATE Axe 2The aim of this short review is to present the different applications of NIR spectroscopy to monitor and describe physical and chemical modifications during wheat products processing. The dynamic NIR spectroscopy for cereal products concerns mostly in-line monitoring of unit operations involved in transformation of wheat flour to food products. NIR spectroscopy has been mainly investigated as an in-line method to monitor bread dough mixing. Other applications such as flour agglomeration process, pasta extrusion and lamination process, dough proofing, thermal treatments and product storage have also been investigatedLe but de cette courte revue est de présenter les différentes applications de la spectroscopie NIR pour surveiller et décrire les modifications physiques et chimiques lors de la transformation des produits de blé. La spectroscopie NIR dynamique pour les produits céréaliers concerne principalement la surveillance en ligne des opérations de l'unité impliquée dans la transformation de farine de blé à des produits alimentaires. La spectroscopie PIR été principalement étudié comme une méthode en ligne pour surveiller la pâte à pain de mélange. D'autres applications comme un processus d'agglomération de la farine, l'extrusion de pâtes et processus de laminage, de vérification de la pâte, des traitements thermiques et de stockage de produits ont également été étudié

Delineation of salts, ripening and gentle heating effects on molecular structure of Cantal-type cheese by Mid-infrared spectroscopy

International audienceIn this study, five Cantal-type cheeses with different salts (NaCl and KCl) and two ripening times (5 and 15 days) were analyzed for their physicochemical characteristics, their structure at a molecular level and their rheological properties during heating (20 to 60 degrees C). The analysis of the molecular structure of cheeses was investigated by MIR spectroscopy coupled with ICA (Independent Components Analysis) and rheological properties by small-amplitude oscillatory rheology. ICA on physicochemical characteristics showed a good discrimination of the cheeses as a function of their chemical characteristics and ripening time. ICA applied to MIR spectra gave Independent Components (ICs) that were attributed to the molecular characteristics of protein, water and fat. Signal proportions of each IC depicted information regarding changes in those ICs with salts, heating and ripening. In addition, similar fat melting temperatures were obtained, regardless the technique used (oscillatory rheology and MIR) for all cheeses. This study demonstrated that MIR spectroscopy coupled with ICA is a promising tool to monitor and characterize modification of cheeses at a molecular level depending on temperature, salt content, and ripening time

In line monitoring of wet agglomeration of wheat flour using near infrared spectroscopy

National audienceThe aim of this work was to investigate the ability of the NIR spectroscopy method to describe the physical and chemical changes occurring during wet agglomeration of wheat flour. The NIR spectra were analysed as raw spectra and after second derivative treatment by using principal components analysis (PCA). The results are discussed in terms of physical and chemical changes involved in wet agglomeration. The results confirm the ability of NIR spectroscopy to identify the wet agglomeration time of wheat flour (time necessary to obtain an homogenous distribution of particle size) and the possibility to propose physical and chemical analysis of NIR spectra. The spectra show that the most important physical and chemical modifications occurring during crumbly dough mixing are associated to the modifications of the glutenin depolymerisation, flour particle hydration and changes in particle size

Classification of raw meat based on their sensory and mechanical features by multispectral images coupled with multi-layer feed-forward neural network trained with back-propagation algorithm

National audienc

Application of two-dimensional cross-correlation spectroscopy to analyse infrared (MIR and NIR) spectra recorded during bread dough mixing

Correspondance: fax: +33 (0) 4 9961 3076, [email protected] audienceDuring dough mixing chemical, biochemical and physical transformations occur that allow dough formation to be characterized by common chemical and biochemical methods. Recently, spectrometric methods were used to characterize the dough mixing. The Mid-infrared (MIR) and the Near-infrared (NIR) spectroscopy allow information concerning chemical content and composition of food products to be obtained. The aim of this study is to apply FT-NIR and FT-MIR spectroscopy to monitor dough chemical changes, and to correlate those signals by the 2D Cross-Correlation (2D CORR) method. The 2D CORR was used to emphasize chemical assignment of the NIR band modifications (particularly for protein) during dough mixing. The 2D CORR analysis of the raw NIR and MIR spectra demonstrated that five NIR regions are highly correlated to protein vibrations. The 2D CORR analysis of the NIR and MIR spectra after second derivative demonstrated that the amide bands present high R2 for the NIR bands at (1189–1216), (1351–1474) and (1873) nm. A low R2 is obtained between the amide I and amide II bands and the (2026–2123) and (2280–2325) nm regions. The amide III band presents a slightly higher R2 for those NIR regions. The 2D CORR analysis of NIR and MIR spectra allow more specific NIR regions associated to chemical modifications of protein structure to be identified. The 2D CORR analysis of the second derivative spectra is more precise for the identification of the NIR regions implied in dough mixing compared to the 2D CORR analysis of raw NIR and MIR spectr