Israel Saguy

Unveiling Health Attitudes and Creating Good-For-You Foods: The Genomics Metaphor, Consumer Innovative Web-Based Technologies

This article presents an integrated analysis of three emerging knowledge bases in the nutrition and consumer products industries, and how they may effect the food industry. These knowledge bases produce new vistas for corporate product development, especially with respect to those foods that are positioned as ‘good for you.’ Couched within the current thinking of state-of-the-art knowledge and information, this article highlights how todays thinking about accelerated product development can be introduced into the food and health industries to complement these three research areas. The 3 knowledge bases are: the genomics revolution, which has opened new insights into understanding the interactions of personal needs of individual consumers with nutritionally relevant components of the foods; the investigation of food choice by scientific studies; the development of large scale databases (mega-studies) about the consumer mind. These knowledge bases, combined with new methods to understand the consumer through research, make possible a more focused development. The confluence of trends outlined in this article provides the corporation with the beginnings of a new path to a knowledge-based, principles-grounded product-development system. The approaches hold the potential to create foods based upon peoples nutritional requirements combined with their individual preferences. Integrating these emerging knowledge areas with new consumer research techniques may well reshape how the food industry develops new products to satisfy consumer needs and wants.

The performance of a dynamic stability test for moisture sensitivity

Abstract The quality of parameter estimates evaluated by the authors from dynamic stability tests which identify kinetic models in the presence of a continually changing moisture environment, is evaluated with respect to their static test counterparts using computer simulated tests. For both the static and dynamic tests, the results show that to gain statistical confidence in the parameter estimates, the relative experimental noise must be minimized (minimize the measurement error and maximize the extent of degradation). The dynamic test procedure yields parameter estimates with less confidence than the static test, because the total extent of degradation encountered within the test is less, hence the relative noise is higher. Therefore, the dynamic stability test is inferior to its static counterpart when all of the assumptions about the system are met, but since the dynamic test evaluates the model parameters under conditions similar to the real system, factors unconsidered in the model are minimized.

Optimization methods and available software. Part 1

Optimization theories and generally applied optimization techniques are reviewed. The versatility and the complexity anticipated in actual problems are simplified to enable the food practitioners interested in the subject to overcome some of the barriers which prevented full utilization of optimization. The paper summarizes the various mathematical methods available for solving problems of product and process optimization and provides information and advice concerning the advantages and limitations of each technique. A compiled list of optimization subroutines, guidelines and criteria for choosing the proper software are furnished.

Thermal Stability of Pomegranate Juice

ZusammenfassungDas Ziel dieser Arbeit war die Bestimmung der Farbbeständigkeit von Granatapfelsaft unter den Bedingungen der hohen Temperaturen, wie sie bei der Lebensmittelverarbeitung (z. B. Pasteurisierung, Verdampfung, Trocknen) vorkommen. Die Ergebnisse zeigen, daß die roten Anthocyanine des Granatapfels eine genügende Beständigkeit während der Verarbeitung zeigen. Die Bräunung dagegen ist ein Problem für die weitere Forschung.SummaryThis investigation was aimed primarily at determining the color stability of pomegranate juice under high-temperature conditions, representative of processing conditions such as pasteurization, evaporation and dehydration. Results indicate that the red pomegranate anthocyanins are sufficiently stable. Browning is a significant problem requiring further investigation.

Microbiology of spoilage of a perishable pomegranate product

Abstract Pomegranate kernels were stored in plastic pouches in a modified gas atmosphere under refrigeration. The storage life of this product (3–4 weeks at 1°C) was limited by off-flavours produced by microbial metabolism; yeasts and acetic acid bacteria were the predominant spoilage organisms.

Oxygen effect on nonenzymatic browning and vitamin C in commercial citrus juices and concentrate

Oxygen effects on nonenzymatic browning and vitamin C was investigated in commercially concentrated orange juice and reconstituted single strength orange juice and grapefruit juice. Oxygen depletion in the presence of added copper (0.02 g/kg) was twice as fast in orange juice than in grapefruit juice. Copper promoted nonenzymatic browning only in grapefruit juice and not in concentrate or single strength orange juice. No significant differences were found between nonenzymatic browning values of orange juice and concentrate under anaerobic and aerobic conditions typical for commercial aseptic packaging, indicating that oxygen was not accelerating nonenzymatic browning. Addition of copper followed by an immediate decrease in Vitamin C and its concentration was markedly affected by the catalyst. A recovery period where an increase in Vitamin C was also observed. Vitamin C recovery was more prominent in grapefruit juice than in single strength or concentrate orange juice.

Advances in Optimization of Food Dehydration with Respect to Quality Retention

Feasibility of optimization of dehydration processes with respect to quality factors such as nutrient content, and organoleptic quality has been demonstrated for several cases typical of food dehydration. For the case of air-dehydration of potatoes, a simulation-optimization procedure based on the complex method was used to find the optimal dryer-temperature control for minimizing vitamin C loss for a given drying time. Optimal dryer-temperature control was also determined for minimizing drying time given a specified extent of vitamin loss. The procedures used kinetic models of ascorbic acid degradation and of heat and mass transfer during drying of the potatoes.

Open Innovation Opportunities Focusing on Food SMEs

Abstract The food industry, especially small and medium enterprises (SMEs), is facing increasingly complex challenges, more regulation, as well as fierce local and global competition. Open innovation (OI) can enhance innovation options by accessing external assets and collaborations with unique opportunities, facilitating partnerships, and alleviating hurdles such as limited resources, R&D expertise, skills, etc. Highlighted topics include: adapting OI for the food industry’s special needs, with a focus on SMEs’ unique challenges, and the roles of academia and intellectual property. Examples provided depict SMEs with typical OI utilization and the steps required to initiate and develop new concepts. Specific recommendations include: collaboration, creation of a four-helix innovation ecosystem (industry, academia, government, and private sector), metrics to quantify academias social responsibility, and revised curricula promoting OI to encourage SMEs involvement. OI presents a unique opportunity for all stakeholders, especially for SMEs, to proactively engage in meeting future challenges and opportunities.

Spektralcharakteristik israelischer Orangenerzeugnisse

ZusammenfassungIsraelischer Orangensaft, -Pulp und -Schalen, aus handelsüblichen Herstellungsanlagen während der Verarbeitungszeit 1981/82 wurden auf ihre Spektralcharakteristik untersucht. Die im UV sichtbare Absorption alkoholischer Lösungen wurde erfaßt. Die Absorptionskurven für die drei Produkte waren ähnlich, ausgenommen die Absorptionintensitäten und das Fehlen eines deutlichen Maximums bei 280 nm für Orangensaft. Die hohe Variabilität der Absorptionscharakteristik bei Orangensaft zeigte, daß israelischer Orangensaft stark durch Umwelt- und landtechnische Faktoren beeinflußt wird.SummaryIsraeli orange juice, orange pulp and orange peel obtained from commercial processing plants during the 1981/82 processing season were analyzed for their spectral characteristics. UV-visible absorption of ethanolic solutions were analyzed. The absorption curves for the three products were similar, except for absorption intensities and lack of a distinct maximum at 280 nm for orange juice. The high variability in absorption characteristics observed in orange juice indicated that Isreali orange juice is strongly affected by environmental and agrotechnical factors.Israelischer Orangensaft, -Pulp und -Schalen, aus handelsublichen Herstellungsanlagen wahrend der Verarbeitungszeit 1981/82 wurden auf ihre Spektralcharakteristik untersucht. Die im UV sichtbare Absorption alkoholischer Losungen wurde erfast. Die Absorptionskurven fur die drei Produkte waren ahnlich, ausgenommen die Absorptionintensitaten und das Fehlen eines deutlichen Maximums bei 280 nm fur Orangensaft. Die hohe Variabilitat der Absorptionscharakteristik bei Orangensaft zeigte, das israelischer Orangensaft stark durch Umwelt- und landtechnische Faktoren beeinflust wird.

Spectral Characteristics of Citrus Products

In recent years, consumption of citrus products, mainly those of premium quality, has grown markedly. Total EEC imports of frozen concentrated orange juice in 1984 and 1985 was above 560 and 503 thousand tonnes, estimated at more than 785 and 874 million US dollars, respectively. However, although market performance in 1985 compared to the previous year reflects a decrease in total tonnage, its values jumped by more than 10% (Foodnews 1986). This significant trend is universal and not limited to the European market. In the USA the retail sales of orange juice is a 3.3 billion US dollars-a-year market (Cohen 1987). Thus, the substitution of less costly ingredients in brands claiming contain “100% pure orange juice” is of great economic significance and is of great concern to the citrus industry and consumers. Citrus juice authenticity is therefore a serious regulatory problem.