Agro-waste could provide nano-fibres for probiotics encapsulation
Waste fibres from the agricultural and food processing industry could be used for the nano-encapsulation of bioactives such as probiotics, according to new research.
The study, published in the Journal of Agricultural and Food Chemistry, explored the potential for using soluble dietary fibre from agro-wastes such as okara (soybean solid waste), oil palm trunk, and oil palm frond (leaf and foliage) for the nano-encapsulation of the probiotic Lactobacillus acidophilus.
“In view of sustainable development, there is aggressive research in transforming the high-volume wastes which cause disposal and environmental problems to natural resources for the production of sustainable products, such as liquid bio-fuel, fertilizer, fodder, and even human food products,” said the research team, led by Min-Tze Liong, from the School of Industrial Technology at the Universiti Sains Malaysia, Malaysia.
“To our knowledge, this is the first study to investigate the potential of agro-waste fibres as functional nano-materials, which may provide some indications for a potential alternative encapsulation technique for the selected beneficial bacteria,” they added.
Waste products
Liong and colleagues noted that oil palm and soybean are the two largest oil crop commodities in the world, cumulatively contributing more than half of the world’s total oil production of 163.9 million tonnes in 2009.
“The expansion of these commodities is resulting in overproduction of biomass wastes, because only a small fraction of the plants is commercially valuable,”they explained.
The authors said that around 90 per cent of the oil palm is made up of trunk, leaf (frond), and other fibrous wastes which contain large amounts of soluble fibres such as lignin, cellulose, and hemicelluloses. They added that okara, the main solid waste from soy- and tofu-processing industries, contains up to 49 per cent total dietary fibre.
Liong and co-workers suggested that such waste could be used in the production of other food and nutraceutical products in order to reduce waste production in the food industry.
Encapsulation
The authors noted that the incorporation of the beneficial bacteria is often challenged with the preservation of viability during processing, storage, and gastrointestinal transit.
Previous researchers have used encapsulation techniques to enhance the delivery of probiotics into the gut. The authors said that the use of nano-encapsulation techniques may offer many advantages compared to other encapsulation methods.
They added that biopolymers that are biocompatible, biodegradable, and nontoxic “are favoured for nano-encapsulation of bioactives for food and biomedical applications.”
The new study built on a previous study suggesting that agrowastes from oil palm and soybean contained dietary fibers that could be spun into nanofibers using electrospinning technology, by developing and evaluating an agrowaste-based nanofiber encapsulation of the probiotic Lactobacillus acidophilus.
The research team produced nanofibres from the soluble dietary fibre fractions of okara and oil palm which showed “good potential as a nano-encapsulant for probiotics.”
“Viability studies showed good bacterial survivability of 78.6–90 per cent under electrospinning conditions and retained viability at refrigeration temperature during the 21 day storage study,” said Liong and colleagues.
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Human Behavior's Role in Food Safety
Looking out for those who misunderstand their training but have confidence in their knowledge.
Through using the right certified equipment and designing sound quality manufacturing systems, many food processing facilities are able to significantly reduce food safety risks and develop sanitary environments suitable for food processing. However, one rogue element will always remain. Humans, regardless of the sanitary environment in which they are working, still contribute the greatest risk to food processing environments.
The prescribed solution to mitigating this risk is to ensure these individuals are given the time, tools and training necessary to facilitate proper food handling practices. However, our assessment of nearly 10,000 trained food handlers to date revealed that 41 percent of these workers still demonstrate a dangerous gap between their knowledge of food safety handling practices and their actual application of these principles in the workplace.
How can we close the gap?
People are dynamic. We don't simply do what we are told, and we can't be programmed like a computer to perform perfectly at all times. Our research and experience to date, and that of the food companies we work with, confirms our belief that sustainable safe practices within the food sector are best achieved when we go with the grain of human behavior. Only by effecting change in food handler behaviors will we be successful in embedding food safety within organizational culture, bring about meaningful improvement.
NSF International combined leading research on human behavior and psychology with the organization's expertise in food safety to design an intelligent behavior-based food safety assessment model that helps companies build a culture of food safety. The model uses a range of assessments and interventions that were developed in conjunction with workplace psychologists and are designed to achieve sustainable safe behaviors at the lowest possible cost.
“Only by effecting change in food handler behaviors will we be successful in embedding food safety within organizational culture, bring about meaningful improvement.”
One of the main components of the model includes a multi-response online assessment survey. Food handlers are surveyed to evaluate their understanding of safe food handling practices and how confident they are in their knowledge. By using this tool, we are able to identify:
•Those food handlers who understand what they have been trained in.
•Those who do not understand certain areas (and what areas those are).
•Most importantly, those who misunderstand their training but have confidence in their knowledge.
The last group are those food handlers who follow incorrect food handling practices with complete confidence and influence those around them to do the same. Food handlers who fall into this category are more pervasive than previously thought. Our research on nearly 10,000 trained food handlers revealed that one-third fall into this category, posing a great risk to food safety systems throughout the supply chain.
The online assessment tool allows us to understand what factors are shaping food handler behaviors (e.g., cultural, attitudinal, lack of knowledge). Nearly three years of research, which included understanding key theories on human behavior (e.g., Social Cognitive Theory, Reason's Barriers, etc.) led us to the understanding that people will follow correct behaviors if they understand implications of getting it wrong and are confident in their knowledge.
With the data we collected on food handlers, we can pinpoint bad food safety behaviors and then develop systems to reinforce the right food safety behaviors consistently and in the long term. Instead of applying a blanket food safety training program that may or may not work for all employees, we are able to intelligently apply strategic behavior-based programs in the specific areas where they are needed. This allows processors to get the most value out of their food safety training resources, while also making the greatest impact on food handler behavior
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