0
selected
-
1.
Factors controlling the fate of pyrethroids residues during post-harvest processing of raw agricultural crops: An overview.
Albaseer, SS
Food chemistry. 2019;:58-63
Abstract
Control of residual levels of synthetic pyrethroids in fresh fruits and vegetables as well as in foodstuff made of fresh agricultural produces is of utmost importance. Apart from the need to more control on application of pesticides by farmers, simple and effective postharvest practices by consumers and/or manufacturers usually applied to produces before consumption may enhance food safety from potentially harmful pesticide residues. The present review discusses the underline factors that control the effectiveness of crops postharvest treatments and the possible mechanisms of loss of pesticides during food processing. It is shown that the effectiveness of postharvest processes is controlled by various factors and that understanding such factors is essential for more control of residual pesticides. Though postharvest processes may lead to substantial reduction of residual pesticides, metabolites of broken pesticides are of great concern.
-
2.
Current and future prospects for the use of pulsed electric field in the meat industry.
Bhat, ZF, Morton, JD, Mason, SL, Bekhit, AEA
Critical reviews in food science and nutrition. 2019;(10):1660-1674
Abstract
Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the attention of meat scientists and technologists due to its ability to modify membrane structure and enhance mass transfer. Several studies have confirmed the potential of pulsed electric field for improving meat tenderness in both pre-rigor and post-rigor muscles during aging. However, there is a high degree of variability between studies and the underlying mechanisms are not clearly understood. While some studies have suggested physical disruption as the main cause of PEF induced tenderness, enzymatic nature of the tenderization seems to be the most plausible mechanism. Several studies have suggested the potential of PEF to mediate the tenderization process due to its membrane altering properties causing early release of calcium ions and early activation of the calpain proteases. However, experimental research is yet to confirm this postulation. Recent studies have also reported increased post-mortem proteolysis in PEF treated muscles during aging. PEF has also been reported to accelerate curing, enhance drying and reduce the numbers of both pathogens and spoilage organisms in meat, although that demands intense processing conditions. While tenderization, meat safety and accelerated curing appears to be the areas where PEF could provide attractive options in meat processing, further research is required before the application of PEF becomes a commercial reality in the meat industry. It needs to deal with carcasses which vary biochemically and in composition (muscle, fat, and bones). This review critically evaluates the published reports on the topic with the aim of reaching a clear understanding of the possible applications of PEF in the meat sector in addition to providing some insight on critical issues that need to be addressed for the technology to be a practical option for the meat industry.
-
3.
Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) - opportunities for enhancing food quality and health attributes.
Xia, Q, Green, BD, Zhu, Z, Li, Y, Gharibzahedi, SMT, Roohinejad, S, Barba, FJ
Critical reviews in food science and nutrition. 2019;(20):3349-3370
Abstract
Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.
-
4.
[Nutrition, gastronomy and health in the community of Castilla y León].
Mauriz García, E, González Fernández, MJ, García Fernández, MC
Nutricion hospitalaria. 2019;(Spec No1):56-64
Abstract
Introduction: gastronomy and eating habits are key factors that determine a population's health and nutritional status. The geographical and climatic peculiarities of Castilla y León (CyL) contribute to the development of its cultural and gastronomic wealth. Objectives: to evaluate the gastronomic characteristics of CyL and assess the population's health and nutritional needs. Methods: this study is a narrative review. Results: in CyL there are more than 50 foods with various figures of quality, from vegetables, meats, cheeses and fruits to pasties and sweets. CyL has also the highest ratio of dining options from Spain. The caloric profile analysis reveals the trend towards an unbalanced diet with excess intake of lipids and proteins to the detriment of the consumption of complex carbohydrates. The assessment of food consumption shows higher values than the average national in all the food groups, with special attention to the meat and derivatives, milk and derived, eggs, cereals and legumes. With regard to lifestyle, best values in indicators of sedentarism, physical activity and obesity are observed in comparison with the rest of Spain. Conclusions: the region of Castilla y León has its own geographical and cultural characteristics that make it a region of reference at the national level in relation to the production and marketing of local products of quality. Eating habits are associated with gastronomy and contribute to the promotion of a good nutritional status and standard of living of the population.
-
5.
Processing methods for reducing alpha-galactosides in pulses.
Thirunathan, P, Manickavasagan, A
Critical reviews in food science and nutrition. 2019;(20):3334-3348
Abstract
Pulses are an excellent source of protein and dietary fiber and are consumed around the world. Their consumption has been recommended as part of a healthy diet. However, they contain various antinutrients such as tannins and trypsin inhibitors, as well as indigestible carbohydrates called alpha-galactosides. These oligosaccharides are fermented by the microorganisms in the gut, producing gas and causing flatulence in healthy individuals. While this flatulence is undesirable (and results in their low acceptance in the Western diet), alpha-galactosides have also been hypothesized to increase susceptibility to bowel diseases, and their presence in the gut worsens the symptoms of patients with irritable bowel syndrome. The elimination of alpha-galactosides by breeding is difficult as they play a vital role in maintaining seed viability through periods of drought and cold. There is a critical need to evaluate the various post-harvest processing methods, and their effect on alpha-galactoside removal to facilitate commercialization. This paper reviews the effectiveness of methods and processing conditions in alpha-galactoside removal from a variety of pulses.
-
6.
A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications.
Ozkan, G, Franco, P, De Marco, I, Xiao, J, Capanoglu, E
Food chemistry. 2019;:494-506
Abstract
Bioactivities and numerous health benefits against a number of oxidative stress related diseases have been attributed to the role of dietary antioxidants. The development of physical (spray drying, lyophilization, supercritical fluid precipitation and solvent evaporation), physico-chemical (coacervation, liposomes and ionic gelation) and chemical encapsulation techniques (interfacial polymerization and molecular inclusion complexation) enable to obtain healthier and acceptable bioactive compounds. This review focuses on the impacts of microencapsulation techniques on the encapsulation characteristics of food antioxidants. Additionally, this study also provides detailed information on the principles, effective parameters, advantages, disadvantages and applications of microencapsulation techniques.
-
7.
The effects of the addition of starter cultures and stevioside on technological low-fat fermented sherbet ice-cream without sugar.
Arseneva, TP, Evstigneeva, TN, Iakovchenko, NV, Vitalevna, LM, Kurganova, EV
Acta scientiarum polonorum. Technologia alimentaria. 2019;(4):361-371
Abstract
BACKGROUND The maintenance and strengthening of public health and the prevention of diseases associated with the malnutrition of children and adults is an urgent and acute problem facing the population of the whole world. Diabetes type 2 has become a serious problem for modern medicine. This disease is widespread throughout the world among children and adolescents. There are substantial grounds to believe that this global incidence is related to obesity and physical inactivity. There is a diverse assortment of ice-creams and frozen desserts available all around the world. Even with the development of the ice-cream industry, frozen desserts for people suffering from diabetes type I and II have not been sufficiently developed. Therefore, this study aims to select low-calorie components for use in the manufacture of sherbet ice-cream without sucrose in their composition, with a low glycemic index and with a high content of protein and vitamins. METHODS Tо develop the technology and formulation of the product, a combination of appropriate starter cultures and their ratios were determined. The most suitable fruit mix with a low glycemic index was chosen to maintain the product with properties desirable to consumers. RESULTS Combined starter cultures, consisting of CHN-22 and St-Body 1 at a ratio of 7:3 were selected experimentally. The best thixotropic properties were shown by the test samples with a titratable acidity of 60–65°Т at a fermentation temperature of 33 ±1°C. The fruit mixture for the sherbet ice-cream was made from fruits and berries recommended for people with diabetes, including cherries, blueberries and lingonberries at a ratio of 3:4:3, respectively. The part of the mixture that was inserted into the sherbet ice-cream was evaluated as 25% of the weight of the final mixture. Stevioside and syrup of Jerusalem artichoke were selected at amounts of 0.05% and 7.5% by weight of the mixture respectively. The resulting sherbet was not inferior in sweetness to the control sample with 21% sucrose. The shelf life of the low-fat fermented sherbet ice-cream without sugar was obtained according to the results of research on organoleptic, physicochemical and microbiological properties and was substantiated as 3 months at 18°С. CONCLUSIONS The presented production procedure enables the manufacture of a low-fat, sugar-free product with preventive and therapeutic properties for people who suffer from diabetes and obesity. Studies were conducted on the influence of the introduced starter cultures and sweeteners on the organoleptic, physicochemical and rheological parameters of the developed low-fat frozen sherbet. Starter cultures and doses of stevioside which had a favorable effect on the indicators of the finished product were selected.
-
8.
Chocolate-based Ink Three-dimensional Printing (Ci3DP).
Karyappa, R, Hashimoto, M
Scientific reports. 2019;(1):14178
Abstract
Recent advances in three-dimensional (3D) printing technology has enabled to shape food in unique and complex 3D shapes. To showcase the capability of 3D food printing, chocolates have been commonly used as printing inks, and 3D printing based on hot-melt extrusion have been demonstrated to model 3D chocolate products. Although hot-melt extrusion of chocolates is simple, the printing requires precise control over the operating temperature in a narrow range. In this work, for the first time, we directly printed chocolate-based inks in its liquid phase using direct ink writing (DIW) 3D printer to model complex 3D shapes without temperature control. We termed this method as chocolate-based ink 3D printing (Ci3DP). The printing inks were prepared by mixing readily available chocolate syrup and paste with cocoa powders at 5 to 25 w/w% to achieve desired rheological properties. High concentrations of cocoa powders in the chocolate-based inks exhibited shear-thinning properties with viscosities ranging from 102 to 104 Pa.s; the inks also possessed finite yield stresses at rest. Rheology of the inks was analyzed by quantifying the degree of shear-thinning by fitting the experimental data of shear stress as a function of shear rate to Herschel-Bulkley model. We demonstrated fabrication of 3D models consisting of chocolate syrups and pastes mixed with the concentration of cocoa powders at 10 to 25 w/w%. The same method was extended to fabricate chocolate-based models consisting of multiple type of chocolate-based inks (e.g. semi-solid enclosure and liquid filling). The simplicity and flexibility of Ci3DP offer great potentials in fabricating complex chocolate-based products without temperature control.
-
9.
[Nutrition and gastronomy in the region of Valencia].
Bernabeu-Mestre, J, Quiles Izquierdo, J, Galiana Sánchez, ME, Trescastro López, EM, Tormo Santamaría, M
Nutricion hospitalaria. 2019;(Spec No1):86-91
Abstract
Objectives: to analyze the historical development of the Valencian dietary model, establish the relationship between gastronomy and nutrition and explore the role that reclaiming and adapting culinary and gastronomic traditions could play in the promotion of healthy eating. Methods: literature search and content analysis of studies on the subjects under study. Results: traditional Valencian cuisine is characterized by its variety and diversity at local and regional level; however, the extensive use of vegetables in its dishes and recipes renders it unique and was a crucial aspect of the Valencian population's successful food and nutrition transition in the 1960s. Westernization of the Valencian diet and loss of the heritage of the Mediterranean diet in the late 20th century led to a deterioration in the population's nutritional status and the emergence of problems such as overweight and obesity. Faced with this scenario, the modern cuisine spearheaded by the food sector in the Region of Valencia offers an opportunity to reverse this situation, reclaim the region's gastronomic heritage through dialogue between tradition and innovation and help restore healthier eating habits. Conclusions: the culinary grammar of traditional Valencian gastronomy can improve the population's nutrition by providing a healthy, attractive and tasty diet, besides offering a sustainable alternative for production and consumption through its commitment to regional produce.
-
10.
Reduction of βN-alkanoyl-5-hydroxytryptamides and diterpenes by yeast supplementation to green coffee during wet processing.
Tinoco, NAB, Pacheco, S, Godoy, RLO, Bizzo, HR, de Aguiar, PF, Leite, SGF, Rezende, CM
Food research international (Ottawa, Ont.). 2019;:487-492
Abstract
Coffee is one of the most consumed non-alcoholic beverages in the world. It is well known that some compounds present in coffee beans have important biological activities. In this study, evidence was turned to βN-alkanoyl-5-hydroxytryptamides (C-5HTs) and to the furokaurane diterpenes cafestol and kahweol, associated with gastric irritation and increasing of blood cholesterol, respectively. Fermentation in coffee post-harvest wet process was induced by three Saccharomyces cerevisiae yeasts (for bakery, white and sparkling wines) as starter cultures. Variations in mass, time, temperature and pH (56 experiments under fractional factorial and mixture experimental designs) were tested. Substantial reductions for C-5HTs (up to 38% reduction for C20-5HT and 26% for C22-5HT) as well as for diterpenes (54% for cafestol and 53% for kahweol) were obtained after treating green coffee beans with 0.6 g of a 1:1:1 mixture the three yeasts for 12 h at 15 °C and pH 4. Caffeine and 5-CQA content, monitored in the green coffee beans, did not change. Therefore, the use of starter cultures during coffee post-harvest wet process has influence on the amount of some important compounds related to health and improves the sensory quality of the beverage.