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1.
Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review.
Al Daccache, M, Koubaa, M, Maroun, RG, Salameh, D, Louka, N, Vorobiev, E
Molecules (Basel, Switzerland). 2020;(16)
Abstract
Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in fermentation. A well-defined composition of apples is, therefore, required to produce cider with good quality. In addition, ferment and its metabolism are important factors in the fermentation process. The producers of cider and other alcoholic beverages are looking in general for novel yeast strains or for the use of native strains to produce "authentic" and diversified beverages that are distinct from each other, and that attract more and more consumers. Research articles on cider production are infrequent compared to wine production, especially on the impact of the chemical composition and microbial diversity of apples on fermentation. Even though the processing of fermented beverages is close in terms of microbial interactions and production, the study of the specific properties of apples and the production challenges of cider production is advantageous and meaningful for cider producers. This review summarizes the current knowledge on apple composition and the impact of the must composition on fermentation and yeast growth. In addition, the microbial diversity of cider, activities, and its influence on fermentation are reviewed.
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2.
Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries.
Alwazeer, D
Food research international (Ottawa, Ont.). 2020;:109108
Abstract
There are many intrinsic and extrinsic factors affecting the nutritional, organoleptic, microbial-enzymatic and physicochemical characteristics of food products. Some of these factors are commonly considered by food processors such as the temperature, water activity, pH, dissolved oxygen and chemical composition, while others are less considered such as the oxidoreduction potential (Eh). This latter factor is an intrinsic electrochemical parameter expressing the tendency of the substance/medium to give or receive electrons. Contrary to what is expected, the important role of Eh is not limited to inorganic chemistry, metallic chemistry, natural water, and wastewater treatment fields but it also covers many domains in biology such as metabolic engineering, enzymatic functions, food safety, and biotechnology. Unfortunately, although the critical roles of Eh in several key reactions occurred in biological media such as food and biotechnological products, its application or controlling is still uncommon or mis-considered by food processors. The lack of specific studies and reviews concerning the Eh and its influences on the quality parameters of products could be a reason for this lack of interest from the side of food processors. Recent studies reported the potential application of this parameter in novel food processing techniques such as reducing atmosphere drying (RAD) of food products and reducing atmosphere packaging (RAP) of fresh food products for preserving the quality attributes and extending the shelf-life of food products. This paper aims to help the technical and operational personnel working in food industry sectors as well as the scientific community to have an updated and a comprehensible review about the Eh parameter permitting its consideration for potential applications in food industries.
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3.
Association between processed meat intake and asthma symptoms in the French NutriNet-Santé cohort.
Andrianasolo, RM, Hercberg, S, Touvier, M, Druesne-Pecollo, N, Adjibade, M, Kesse-Guyot, E, Galan, P, Varraso, R
European journal of nutrition. 2020;(4):1553-1562
Abstract
PURPOSE Processed meat intake may adversely affect lung health, but data on asthma remains sparse. The magnitude of the processed meat-asthma association may also depend on other unhealthy behaviors. We investigated the association between processed meat intake and the asthma symptom score, and the combined role of unhealthy weight, smoking, low diet quality, and high processed meat intake on the asthma score. METHODS In 2017, 35,380 participants to the NutriNet-Santé cohort answered a detailed respiratory web-questionnaire. Asthma was defined by the asthma symptom score (sum of 5 questions; continuous variable). Based on repeated 24-h dietary records collected on a dedicated website, processed meat consumption was classified as 0, < 2, 2-5, > 5 servings/week. We examined the combined role of body mass index (BMI) (< 25 vs. ≥ 25 kg/m2), smoking (never vs. ever), diet quality score (highest vs. lowest), and processed meat (≤ 5 vs. > 5 servings/week) on the asthma symptom score. RESULTS Participants were aged 54 on average (women: 75%, smokers: 49%, BMI ≥ 25: 32%, ≥ 1 asthma symptoms: 27%). After adjustment for confounders, processed meat intake was positively and significantly associated with asthma symptom score: odds ratios (ORs) (95% CI) for > 5 vs. 0 servings/week were 1.15 (1.04-1.27) in women; 1.23 (1.01-1.50) in men. Compared to participants with 0 unhealthy behaviors, ORs for the asthma symptom score among participants with the 4 combined unhealthy behaviors were 2.18 (1.91-2.48) in women; 2.70 (2.10-3.45) in men. CONCLUSION High processed meat consumption was associated with higher asthma symptoms, and combining overweight/obesity, smoking, low diet quality, with high processed meat intake was strongly associated with asthma symptoms.
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4.
Fermented foods in a global age: East meets West.
Tamang, JP, Cotter, PD, Endo, A, Han, NS, Kort, R, Liu, SQ, Mayo, B, Westerik, N, Hutkins, R
Comprehensive reviews in food science and food safety. 2020;(1):184-217
Abstract
Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These foods are often well-preserved and serve as stable and significant sources of proteins, vitamins, minerals, and other nutrients. Despite these common features, however, many differences exist with respect to substrates and products and the types of microbes involved in the manufacture of fermented foods and beverages produced globally. In this review, we describe these differences and consider the influence of geography and industrialization on fermented foods manufacture. Whereas fermented foods produced in Europe, North America, Australia, and New Zealand usually depend on defined starter cultures, those made in Asia and Africa often rely on spontaneous fermentation. Likewise, in developing countries, fermented foods are not often commercially produced on an industrial scale. Although many fermented products rely on autochthonous microbes present in the raw material, for other products, the introduction of starter culture technology has led to greater consistency, safety, and quality. The diversity and function of microbes present in a wide range of fermented foods can now be examined in detail using molecular and other omic approaches. The nutritional value of fermented foods is now well-appreciated, especially in resource-poor regions where yoghurt and other fermented foods can improve public health and provide opportunities for economic development. Manufacturers of fermented foods, whether small or large, should follow Good Manufacturing Practices and have sustainable development goals. Ultimately, preferences for fermented foods and beverages depend on dietary habits of consumers, as well as regional agricultural conditions and availability of resources.
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5.
Plant carotenoids evolution during cultivation, postharvest storage, and food processing: A review.
Ngamwonglumlert, L, Devahastin, S, Chiewchan, N, Raghavan, V
Comprehensive reviews in food science and food safety. 2020;(4):1561-1604
Abstract
Carotenoids in nature are predominantly C40 hydrocarbons that may contain oxygenated functional groups. Although they are well-recognized to exhibit key human health benefits, they cannot be synthesized in the human body and must be obtained from the diet. Fruit and vegetables are the primary dietary sources of carotenoids because plants automatically synthesize these compounds to protect cells from oxidative damage that may occur upon photosynthesis due to light. Biosynthesis and accumulation of carotenoids in plants begin during cultivation through postharvest storage. However, these compounds naturally degrade upon plant senescence and also during food processing (e.g., blanching, pasteurization, and drying). In this article, evolution of carotenoids during cultivation, postharvest storage, and food processing is comprehensively reviewed. Appropriate conditions and methods to cultivate, store, and process fruit and vegetables to help retard carotenoid degradation and enhance carotenoid biosynthesis are also reviewed and identified.
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6.
Sanitization of Oak Barrels for Wine-A Review.
Stadler, E, Fischer, U
Journal of agricultural and food chemistry. 2020;(19):5283-5295
Abstract
Oak barrels form an integral part of wine production, especially that of high-quality wines where they are implemented as fermentation and aging vessels. Insufficient cleaning and sanitization of barrels can result in microbial spoilage which may have a detrimental impact on wine quality. To date, no review has been published on the various sanitization methods for wine barrels. The objective of this review is to provide an overview of the sanitization methods used in wineries from conventional techniques like the use of sulfur dioxide and steam to alternative and new approaches using ozone and high-power ultrasound. The methods' efficacies are outlined in terms of their ability to eradicate spoilage microorganisms such as Brettanomyces and acetic or lactic acid bacteria. Furthermore, their advantages and drawbacks are described together with their influence on physicochemical properties of the wood. Finally, limitations in existing knowledge are discussed and areas that merit further research are identified.
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7.
Priority Actions to Advance Population Sodium Reduction.
Ide, N, Ajenikoko, A, Steele, L, Cohn, J, J Curtis, C, Frieden, TR, Cobb, LK
Nutrients. 2020;(9)
Abstract
High sodium intake is estimated to cause approximately 3 million deaths per year worldwide. The estimated average sodium intake of 3.95 g/day far exceeds the recommended intake. Population sodium reduction should be a global priority, while simultaneously ensuring universal salt iodization. This article identifies high priority strategies that address major sources of sodium: added to packaged food, added to food consumed outside the home, and added in the home. To be included, strategies needed to be scalable and sustainable, have large benefit, and applicable to one of four measures of effectiveness: (1) Rigorously evaluated with demonstrated success in reducing sodium; (2) suggestive evidence from lower quality evaluations or modeling; (3) rigorous evaluations of similar interventions not specifically for sodium reduction; or (4) an innovative approach for sources of sodium that are not sufficiently addressed by an existing strategy. We identified seven priority interventions. Four target packaged food: front-of-pack labeling, packaged food reformulation targets, regulating food marketing to children, and taxes on high sodium foods. One targets food consumed outside the home: food procurement policies for public institutions. Two target sodium added at home: mass media campaigns and population uptake of low-sodium salt. In conclusion, governments have many tools to save lives by reducing population sodium intake.
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8.
Amino Acid Digestibility of Extruded Chickpea and Yellow Pea Protein is High and Comparable in Moderately Stunted South Indian Children with Use of a Dual Stable Isotope Tracer Method.
Devi, S, Varkey, A, Dharmar, M, Holt, RR, Allen, LH, Sheshshayee, MS, Preston, T, Keen, CL, Kurpad, AV
The Journal of nutrition. 2020;(5):1178-1185
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Abstract
BACKGROUND Legumes are an excellent plant source of the limiting indispensable amino acid (IAA) lysine in vegetarian, cereal-based diets. However, their digestibility is poor largely because of their antiprotease content. Extrusion can enhance digestibility by inactivating trypsin inhibitors and thus potentially improve the protein quality of legumes. OBJECTIVE We measured the digestibility of extruded chickpea and yellow pea protein with use of a dual stable isotope method in moderately stunted South Indian primary school children. METHODS Twenty-eight moderately stunted children (height-for-age z scores <-2.0 SD and >-3.0 SD) aged 6-11 y from low to middle socioeconomic status were randomly assigned to receive a test protein (extruded intrinsically [2H]-labeled chickpea or yellow pea) along with a standard of U-[13C]-spirulina protein to measure amino acid (AA) digestibility with use of a dual stable isotope method. Individual AA digestibility in the test protein was calculated by the ratios of AA enrichments in the test protein to the standard protein in the food and their appearance in blood plasma collected at 6 and 6.5 h during the experiment, representing a plateau state. RESULTS The mean AA digestibility of extruded chickpea and yellow pea protein in moderately stunted children (HAZ; -2.86 to -1.2) was high and similar in both extruded test proteins (89.0% and 88.0%, respectively, P = 0.83). However, lysine and proline digestibilities were higher in extruded chickpea than yellow pea (79.2% compared with 76.5% and 75.0% compared with 72.0%, respectively, P < 0.02). CONCLUSION Extruded chickpea and yellow pea protein had good IAA digestibility in moderately stunted children, which was 20% higher than an earlier report of their digestibility when pressure-cooked, measured by the same method in adults. Higher digestibility of lysine and proline highlights better retention of these AA in chickpea during extrusion-based processing. Extrusion might be useful for developing high-quality protein foods from legumes. This trial was registered at www.ctri.nic.in as CTRI/2018/03/012439.
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Phenolic acids from vegetables: A review on processing stability and health benefits.
Rashmi, HB, Negi, PS
Food research international (Ottawa, Ont.). 2020;:109298
Abstract
Phenolic acids are the most prominent group of bioactive compounds present in various plant sources. Hydroxybenzoic acids and hydroxycinnamic acids, the aromatic secondary metabolites imparting typical organoleptic characteristics to food are the major phenolic acids, and they are linked to several health benefits. Fruit and beverage crops being the richer sources of phenolic acids have been studied in depth, but phenolic acids from vegetables are largely overlooked. Though lesser in quantity in many vegetables, there is a need to explore the health benefits of the phenolic acids present in them. In this review, the importance of vegetables as a significant source of phenolic acids is emphasized. Vegetables being easily accessible throughout the year and consumed in larger quantities compared to fruits in our daily diet will probably contribute to significant health benefits. Since vegetables are often processed before consumption, the changes in phenolic acids as influenced by processing methods are highlighted. Best processing methods, pre-treatments and storage conditions for higher retention of phenolic acids have been highlighted to minimize their losses. The phenolic acids in vegetables and their health benefits have been cluster mapped, which may facilitate further research for nutraceutical development for specific health concerns. The processing stability of phenolic acids coupled with higher consumption indicates that they may be a potential source of phenolic acids in the diet. It is expected that the popularization of vegetables as a source of phenolic acids in daily diet will help in ameliorating the adverse effect of some of the lifestyle diseases.
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10.
Food consumption by degree of processing and cardiometabolic risk: a systematic review.
Silva Meneguelli, T, Viana Hinkelmann, J, Hermsdorff, HHM, Zulet, MÁ, Martínez, JA, Bressan, J
International journal of food sciences and nutrition. 2020;(6):678-692
Abstract
Processed and ultra-processed foods (UPF) consumption has been associated with development of noncommunicable chronic diseases (NCD). This systematic review aims to summarise and discuss evidence of the relationship between food consumption according to degree of food processing and cardiometabolic risk. Data search was conducted in databases as PubMed, Bireme and Science Direct until July 2018. Studies have shown a positive association of UPF consumption with excess body weight, hypertension, dyslipidemia and metabolic syndrome features. However, disparities found in the studies analysed regarding dietary assessment, confounding factors and differences in food classifications makes comparisons between studies difficult. In conclusion, current evidences indicate the need to monitor UPF intake in global population. However, more studies are necessary to interpret better these associations with similar methodologies used in the studies. As well as longitudinal analyses can help to improve comparisons between outcomes and establish cause-effect relationship between UPF intake and cardiometabolic risk.