ISSN (Print): 1573-4013
ISSN (Online): 2212-3881
Volume 17, 9 Issues, 2021
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ISSN (Print): 1573-4013
ISSN (Online): 2212-3881
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Special Issue Submission
Thank you very much for accepting and publishing our research work in your reputed journal "Current Nutrition and Food Science". We are really pleased for the quick and time bound response of Bentham Science Team.
Devendra Pratap (National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India - Food Science and Technology Sonepat, Haryana, India.)
Has contributed: Studies on Physico-chemical and Organoleptic Properties of Soymilk Blended Dahi (Curd) with Toned Milk (Cattle Milk)
12 Abstract Ahead of Print are available electronically
34 Articles Ahead of Print are available electronically
The special issue “Multi-element analyses and chemical-physical investigations of food samples” was dedicated to collect
original papers from eminent researchers in the field of food authenticity and contamination, discussing chemometric multivariate
statistical analysis, chemical and physical investigations.
In particular, chemometric multi-element analyses are used for the evaluation of food authenticity, correlating botanical
and geographical origins with food chemical composition. In particular, it is possible to correlate unambiguously investigated
samples to the geographic area of origin, according to their elements and compounds concentration, adding to the knowledge
provided by the determination studies of the botanical origin.
Chemical analyses through spectroscopic techniques also provide the possibility to assess any possible contamination by
comparison with the limits set in the International Legislation.
Physical investigations of foodstuffs in terms of anthropogenic and natural radionuclides specific activity are used to estimate
annual effective doses due to the ingestion of investigated samples in order to evaluate if they are under allowable levels
to exclude the risk of ionizing radiation effects on humans.
The main topic of the article titled “Radioactivity measurements in water: an overview of the actual technologies” is that,
among the most significant matrices in the field of environmental radioactivity, water is certainly included, being subject to
monitoring and controls to safeguard the environment from possible anthropogenic contamination. The presence of radionuclides
in water also constitutes a health risk to humans because their consumption increases the likelihood of incurring cancer.
In the laboratory, different experimental techniques were employed to measure the radioactive content of surface and drinking
water, according to the Italian Legislation and the Italian Institute for the Environmental Protection and Research (ISPRA)
guidelines . Gamma spectrometry was employed to quantify the specific activity of gamma-emitters anthropogenic contaminants
and natural radionuclides; liquid scintillation counting (LSC) was used to measure the activity concentration of tritium,
radon, and gross alpha and beta; total alpha/beta counting, with the thick source method, was carried out to detect gross
alpha and beta specific activity; emanometry was used to estimate gas radon activity concentration .
The article titled “Association of wheat allergy and coeliac disease trough pediatric and adult age: a review of the literature“
reports that, in recent years, the prevalence of a large spectrum of gluten-related disorders (GRDs) has increased. Gluten is
one of the most widely distributed components of food in both industrialized and developing countries. It is the main structural
protein complex of wheat, and its proteins are classified into albumins, salt-soluble globulins, and insoluble prolamins (gliadins
and glutenins). Gluten is also included in other cereals, including rye and barley.
GRDs can be classified based on their pathogenic mechanism into (i) Autoimmune disorders, (ii) Allergic disorders, (iii)
No autoimmune, not allergic disorders.
Coeliac disease (CD) is an autoimmune disorder that occurs in genetically predisposed individuals who develop an immune
reaction to gluten . It affects about 1% of people in most populations. The disease primarily targets the small intestine,
but it is characterized by a wide range of clinical presentations, with both intestinal and extra-intestinal symptoms.
Wheat allergy (WA) is an adverse immunologic reaction to wheat proteins. In the large field of WA, further classification
can be made, distinguishing IgE-dependent WA, triggered by ingestion, inhalation or cutaneous and/or mucosal contact of
wheat, and IgE-non-dependent WA. Its prevalence varies depending on the age and region, from 0.4% to 4% . Urticaria
and/or angioedema, and anaphylaxis with or without exercise as a trigger, appear typically during childhood; asthma and/or
rhinitis (Baker’s asthma) are more common during adulthood.
Non-coeliac gluten sensitivity (NCGS) is a condition in which gluten ingestion leads to one or more of a variety of immunological,
morphological, or symptomatic (both gastrointestinal or extra gastrointestinal) manifestations in people in whom
CD has been excluded. It is due to an activated innate immune response .
In a review titled “The Use of Time Domain NMR in Food Analysis: a Review,” authors present the recent developments
in time domain Nuclear Magnetic Resonance (TD-NMR). The introduction section describes the methods usually adopted for
the assessment of food quality, whereas the second paragraph presents the basic physical principles of the TD-NMR technique.
In the third section, the authors present the principal application of the TD-NMR method in food science. In fact, in the
last decades, the TD-NMR has become one of the most efficient and advanced techniques for the analysis of food products. In
the TD-NMR technique, the proton relaxation (transversal relaxation, T2) is monitored, providing information about the mobility
of the nuclei.TD-NMR is principally used for monitoring the fat composition of food products, which represents a crucial
parameter to be considered for controlling the food properties and improving its quality. This paper will summarize the most important applications of the low field TD-NMR technique in food science and the results of the most important research
In an article titled “Spectroscopic Technique on added-value products in the food industry,” the results of a Fourier Transform
Infrared spectroscopy analysis on Bacillus clausii and Bacillus clausii in the presence of trehalose are reported. More
precisely, in order to characterize the thermal response of such systems, the InfraRed technique was employed to collect the
spectra from 25°C to 80°C in the 400 cm-1÷ 4000 cm-1 spectral range. The data analysis was performed, focusing on the intramolecular
OH stretching vibrational region by means of evaluating the spectral distance as a function of temperature. From
this analysis, it emerges that the thermal restraint of Bacillus clausii in the presence of trehalose is higher in respect to Bacillus
clausii. Such a result, which confirms the bioprotective role of trehalose against external temperature changes, provides useful
information for applications of disaccharides in the food industry .
The global food security challenge is straightforward and by 2050, about 9 billion people are to be fed. The demand for food will
be 60% greater than it is today. The United Nations has set “Zero Hunger” as the second of its 17 Sustainable Development Goals
(SDGs) for 2030. This goal aims to end hunger globally, achieve food security and improved nutrition, and promote sustainable agriculture
[1, 2]. To achieve these goals, it is vital to explore the advancement in food science and technology. The current Industry 4.0,
which is also called a “smart industry”, aims to integrate cyber and physical systems to minimize waste and maximize productivity.
Therefore, food science and technology can be identified as key components in Industry 4.0 to overcome the food security issue.
There is a great interest in how conventional food science and technologies can be part of the smart industries, leading to less waste
generation while maximizing productivity . This can be done through optimizing the processes and creating a better flow of the
processes to allow automation.
The extraction and recovery of functional food compounds can be attained by various methods. Many of these methods are
adapted stably in industries, however, these processes can be further improved and improvised in order to create a system that is more
efficient and sustainable. This will involve the consideration of factors that affects the cost of operation, the complexity of feedstock,
demand for high-quality products and the potential yield of final products . There are also the possibilities of integrating automation
into the food processing industry, where this will involve proper planning and management of the production system to ensure smooth
automated processing . These advancements utilizing the novel processes and automation processes are part of the uprising Industrial
Revolution 4.0 that is being implemented across the industries. All these actions may not be completed within a short period, but
progressively, the gradual adoption and advocacy of sustainable strategies in food production will ultimately shape an automation
food production line.
The aim of this thematic issue is to assemble the ground-breaking knowledge in food science and technology in order to improve
the current food industrial processes. From the issue, there are reports on integrated processes that contribute to better recovery and
extraction of products from raw materials. One study investigated the effects of three types of methods on the quality of organoleptic
attributes from red fruit juices, these techniques are thermosonication, sonication and mild heating, which presents a more rapid and
effective method to preserve the quality of the final products . Another study focused on the preparation of fresh cheese using enzymes.
Wrightia tinctoria Proteases were used to make cheese and the produced cheese products were analysed . The use of biological
processes to enhance food production will contribute to a cost effective method that is environmentally friendly. There is also a
study on the use of microwave assisted extraction to recover Andrographolide from Andrographis paniculata . An optimization
study was carried out to obtain the most suitable conditions for maximal production. The advanced extraction techniques for bioactive
compounds from papaya fruits are also reviewed and potential ideas for creating more sustainable extraction systems are discussed in
a review for this thematic issue . These works showed the developments of current technologies and propose new ideas on how we
can transform conventional practices to newer and more efficient technologies for nutritional food production.
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