Shelf life prediction and food safety risk assessment of an innovative whole soybean curd based on predictive models

Wang, Chenzhi; Zhou, Siyi; Du, Qinling; Qin, Wen; Wu, Ding‐Tao; Raheem, Dele; Yang, Wenyu; Zhang, Qing

doi:10.1007/s13197-019-03893-5

Cited by 5 publications

(3 citation statements)

References 38 publications

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“…It could be used in the selection of high‐quality soybeans. There has been some preliminary results published along these lines (Lee, Kwon, Chai, & Oh, 2017; Wang, Meng, et al., 2020; Wang, Zhang, et al., 2019). ML and AI can be leveraged to improve all aspects of tofu research, and thus has a great potential to help the community. Development of environmental‐friendly and healthy packaging material to extend the shelf life of tofu.…”

Section: Discussionmentioning

confidence: 99%

Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.

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Section: Discussionmentioning

confidence: 99%

Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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“…The importance of multi-stakeholder discussions to advance food safety aspects of NFPS is discussed further in Section 4.5. (Ng et al, 2023) Potential deposition of hazardous materials, such as asbestos and microplastics (Buscaroli et al, 2021) 3D food printing Potential biofilm-forming pathogenic bacteria, such as E. coli, S. aureus, Klebsiella pneumoniae, and Pseudomonas aeruginosa (Hall et al, 2021;Jackson et al, 2023) Potential microbial contamination if food processing side streams are used (Wang et al, 2019) Potential hazards if food processing side streams are used (e.g., solanine from potato peels) (Maga & Fitzpatrick et al, 1980) Potential migration of chemicals from food contact materials (Formlabs, 2019) Potential migration of small particles from food contact materials (Formlabs, 2019) Potential food products that may be too sharp or hard (Zhang et al, 2022) Abbreviations: LED, light emitting diode; POPs, persistent organic pollutants.…”

Section: Risk Communicationmentioning

confidence: 99%

“…Due consideration should be given to potential risks arising from the use of food processing side streams. For example, potato peels contain significantly higher levels of solanine than the flesh, whereas improperly stored okara can harbor toxigenic microorganisms (Maga & Fitzpatrick, 1980; Wang et al., 2019). In a 3D food printer, it is important to use food grade contact materials that are physically and chemically robust so as to reduce the probability of introducing food safety hazards in the forms of small particle deposition or chemical migration (Formlabs, 2019).…”

Section: Nfps Food Safety Considerationsmentioning

confidence: 99%

Addressing the safety of new food sources and production systems

Tan,

Ong,

Yong

et al. 2024

Comp Rev Food Sci Food Safe

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New food sources and production systems (NFPS) are garnering much attention, driven by international trade, changing consumer preferences, potential sustainability benefits, and innovations in climate‐resilient food production systems. However, NFPS can introduce new challenges for food safety agencies and food manufacturers. Most food safety hazards linked to new foods have been identified in traditional foods. However, there can be some food safety challenges that are unique to new foods. New food ingredients, inputs, and processes can introduce unexpected contaminants. To realize the full potential of NFPS, there is a need for stakeholders from governments, the food industry, and the research community to collectively work to address and communicate the safety of NFPS products. This review outlines known food safety hazards associated with select NFPS products on the market, namely, plant‐derived proteins, seaweeds, jellyfish, insects, microbial proteins, as well as foods derived from cell‐based food production, precision fermentation, vertical farming, and 3D food printing. We identify common elements in emerging NFPS regulatory frameworks in various countries/regions. Furthermore, we highlight current efforts in harmonization of terminologies, use of recent scientific tools to fill in food safety knowledge gaps, and international multi‐stakeholder collaborations to tackle safety challenges. Although there cannot be a one‐size‐fits‐all approach when it comes to the regulatory oversight for ensuring the safety of NFPS, there is a need to develop consensus‐based structured protocols or workflows among stakeholders to facilitate comprehensive, robust, and internationally harmonized approaches. These efforts increase consumers’ confidence in the safety of new foods and contribute toward fair practices in the international trade of such foods.

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Antibacterial peptides from seafood: A promising weapon to combat bacterial hazards in food

Tong

Zhang

et al. 2021

Food Control

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Shelf life prediction and food safety risk assessment of an innovative whole soybean curd based on predictive models

Cited by 5 publications

References 38 publications

Tofu products: A review of their raw materials, processing conditions, and packaging

Tofu products: A review of their raw materials, processing conditions, and packaging

Addressing the safety of new food sources and production systems

Antibacterial peptides from seafood: A promising weapon to combat bacterial hazards in food

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