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Vargha S, Igual M, Miraballes M, Gámbaro A, García-Segovia P, Martínez-Monzó J. Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup. Foods 2024; 13:2405. [PMID: 39123597 PMCID: PMC11311475 DOI: 10.3390/foods13152405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 06/01/2024] [Accepted: 06/27/2024] [Indexed: 08/12/2024] Open
Abstract
Vegetables and legume soups contain various essential and bioactive constituents such as vitamin C, carotenoids, and phenolics. Antioxidant activity characteristics related to those compounds are well known to contribute profusely to human health. The cooking technique affects the bioavailability of nutrients and bioactive compounds, making it crucial to explore optimal alternatives to maximize them. The objective of this study was to explore the influence of different cooking techniques (boiling, pressure cooking, sous-vide, and cook-vide) on the physicochemical properties and bioactive characteristics of a ready-to-eat vegetable lentil soup. For this, the bioaccessibility of those compounds was assessed through an in vitro simulated gastrointestinal methodology. The firmness of vegetables was established to define treatments' cooking times, allowing subsequent comparison of the nutritional and functional properties of the soups. The color of vegetables was also evaluated as a quality parameter, which contributed to providing a global vision of the process impact. The results revealed that in vitro digestion (IVD) caused a decrease in all bioactive compound determinations for all cooking treatments of up to 72% for total phenols, 92% for lycopene, 98% for carotenoids, and 100% for vitamin C. Additionally, the antioxidant activity of the soups after thermal treatment improved up to 46% measured by the DPPH method. This study emphasizes the importance of considering the digestion process in the selection of the most adequate cooking technique. After IVD, traditional cooking (boiling) reached the maximum total carotenoid and lycopene contents; cook-vide and pressure-cooking techniques provided the highest total phenol content, showing these three techniques to have the maximum antioxidant capacity.
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Affiliation(s)
- Sofía Vargha
- Food Department, School of Nutrition, Universidad de la República (UdelaR), Montevideo 11800, Uruguay;
| | - Marta Igual
- Food Technology Department, Universitat Politècnica de València, 46022 Valencia, Spain; (M.I.); (P.G.-S.); (J.M.-M.)
| | - Marcelo Miraballes
- Food Science and Technology Department, School of Chemistry, Universidad de la República (UdelaR), Montevideo 11800, Uruguay;
| | - Adriana Gámbaro
- Food Science and Technology Department, School of Chemistry, Universidad de la República (UdelaR), Montevideo 11800, Uruguay;
| | - Purificación García-Segovia
- Food Technology Department, Universitat Politècnica de València, 46022 Valencia, Spain; (M.I.); (P.G.-S.); (J.M.-M.)
| | - Javier Martínez-Monzó
- Food Technology Department, Universitat Politècnica de València, 46022 Valencia, Spain; (M.I.); (P.G.-S.); (J.M.-M.)
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2
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Misu GA, Canja CM, Lupu M, Matei F. Advances and Drawbacks of Sous-Vide Technique-A Critical Review. Foods 2024; 13:2217. [PMID: 39063301 PMCID: PMC11275468 DOI: 10.3390/foods13142217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 07/10/2024] [Accepted: 07/13/2024] [Indexed: 07/28/2024] Open
Abstract
The sous-vide (SV) technique, notable for its precision and ability to preserve food quality, has become a transformative method in culinary arts. This review examines the technical aspects, applications, and limitations of SV, focusing on its impact on food safety, nutritional retention, and quality parameters across various food matrices such as meats, seafood, vegetables, and semi-prepared products. Through an extensive literature review, the study highlights the use of natural inhibitors and essential oils to enhance microbial safety and explores the nutritional benefits of SV in preserving vitamins and minerals. The findings suggest that while SV offers significant benefits in terms of consistent results and extended shelf life, challenges remain in terms of equipment costs and the necessity for specific training, and although sufficient for food preparation/processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, and vegetative and spore forms of bacteria, is limited. Overall, the research underscores SV's adaptability and potential for culinary innovation, aligning with modern demands for food safety, quality, and nutritional integrity.
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Affiliation(s)
- Georgiana Ancuta Misu
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Boulevard, District 1, 011464 Bucharest, Romania; (G.A.M.); (F.M.)
- Faculty of Food Industry and Tourism, Transilvania University of Brașov, 148 Castelului St., 500014 Brasov, Romania;
| | - Cristina Maria Canja
- Faculty of Food Industry and Tourism, Transilvania University of Brașov, 148 Castelului St., 500014 Brasov, Romania;
| | - Mirabela Lupu
- Faculty of Food Industry and Tourism, Transilvania University of Brașov, 148 Castelului St., 500014 Brasov, Romania;
| | - Florentina Matei
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Boulevard, District 1, 011464 Bucharest, Romania; (G.A.M.); (F.M.)
- Faculty of Food Industry and Tourism, Transilvania University of Brașov, 148 Castelului St., 500014 Brasov, Romania;
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3
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Kačániová M, Vukovic NL, Čmiková N, Bianchi A, Garzoli S, Ben Saad R, Ben Hsouna A, Elizondo-Luévano JH, Said-Al Ahl HAH, Hikal WM, Vukic MD. Biological Activity and Phytochemical Characteristics of Star Anise ( Illicium verum) Essential Oil and Its Anti- Salmonella Activity on Sous Vide Pumpkin Model. Foods 2024; 13:1505. [PMID: 38790803 PMCID: PMC11121629 DOI: 10.3390/foods13101505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 04/27/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024] Open
Abstract
Illicium verum, commonly known as star anise, represents one of the notable botanical species and is recognized for its rich reservoir of diverse bioactive compounds. Beyond its culinary application as a spice, this plant has been extensively utilized in traditional medicine. Given the contemporary emphasis on incorporating natural resources into food production, particularly essential oils, to enhance sensory attributes and extend shelf life, our study seeks to elucidate the chemical composition and evaluate the antibacterial (in vitro, in situ) and insecticidal properties of Illicium verum essential oil (IVEO). Also, microbiological analyses of pumpkin sous vide treated with IVEO after inoculation of Salmonella enterica were evaluated after 1 and 7 days of study. GC/MS analysis revealed a significantly high amount of (E)-anethole (88.4%) in the investigated EO. The disc diffusion method shows that the antibacterial activity of the IVEO ranged from 5.33 (Streptococcus constellatus) to 10.33 mm (Citrobacter freundii). The lowest minimal inhibition concentration was found against E. coli and the minimum biofilm inhibition concertation was found against S. enterica. In the vapor phase, the best antimicrobial activity was found against E. coli in the pears model and against S. sonei in the beetroot model. The application of the sous vide method in combination with IVEO application decreased the number of microbial counts and eliminated the growth of S. enterica. The most isolated microbiota identified from the sous vide pumpkin were Bacillus amyloliquefaciens, B. cereus, B. licheniformis, and Ralstonia picketii. Modifications to the protein composition of biofilm-forming bacteria S. enterica were suggested by the MALDI TOF MS instigations. The IVEO showed insecticidal potential against Harmonia axyridis. Thanks to the properties of IVEO, our results suggest it can be used in the food industry as a natural supplement to extend the shelf life of foods and as a natural insecticide.
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Affiliation(s)
- Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (M.D.V.)
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01 043 Warszawa, Poland
| | - Nenad L. Vukovic
- Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia;
| | - Natália Čmiková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (M.D.V.)
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, P. le Aldo Moro, 5, 00185 Rome, Italy;
| | - Rania Ben Saad
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (R.B.S.); (A.B.H.)
| | - Anis Ben Hsouna
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (R.B.S.); (A.B.H.)
- Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia
| | - Joel Horacio Elizondo-Luévano
- Faculty of Agronomy, Universidad Autónoma de Nuevo León (UANL), Av. Francisco Villa S/N, Col. Ex Hacienda el Canadá, General Escobedo 66050, Nuevo León, Mexico;
| | - Hussein A. H. Said-Al Ahl
- Medicinal and Aromatic Plants Research Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre (NRC), 33 El-Behouth St. Dokki, Giza 12622, Egypt;
| | - Wafaa M. Hikal
- Department of Biology, Faculty of Science, University of Tabuk, Tabuk 71491, Saudi Arabia;
| | - Milena D. Vukic
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (M.D.V.)
- Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia;
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4
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Sidorova YS, Petrov NA, Perova IB, Kolobanov AI, Zorin SN. Physical and Chemical Characterization and Bioavailability Evaluation In Vivo of Amaranth Protein Concentrate. Foods 2023; 12:foods12081728. [PMID: 37107523 PMCID: PMC10137383 DOI: 10.3390/foods12081728] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 04/18/2023] [Accepted: 04/19/2023] [Indexed: 04/29/2023] Open
Abstract
Special attention is being paid to the study of amaranth proteins. They are characterized by a high biological value that significantly exceeds those of grain crops. The production of protein concentrate from amaranth flour includes preliminary enzymatic hydrolysis, extraction of the resulting mixture, protein precipitation, microfiltration, and freeze-drying. In our study, the obtained amaranth protein concentrate was limited by valine, with an amino acid score of 74%. The true digestibility of the amaranth protein concentrate determined in vivo was 97.6 ± 0.3%, which was significantly lower than that of casein (99.3 ± 0.2%). The protein digestibility-corrected amino acid score value of the concentrate was 72.2%. The obtained concentrate was a rich source of selenium, copper, magnesium, manganese, and iron. Ferulic acid was the only polyphenolic compound found in the amaranth protein concentrate, but its content was significantly greater compared to the original flour. Saponins were not removed completely during the process of obtaining the amaranth protein concentrate. We identified 15 saponins in the concentrate, mainly of the bidesmoside type, the sapogenins of which are related derivatives of oleanolic acid. Thus, the developed amaranth protein concentrate can be used as an ingredient in functional food products, with a high biological value.
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Affiliation(s)
- Yuliya S Sidorova
- Federal Research Centre of Nutrition and Biotechnology, 109240 Moscow, Russia
| | - Nikita A Petrov
- Federal Research Centre of Nutrition and Biotechnology, 109240 Moscow, Russia
| | - Irina B Perova
- Federal Research Centre of Nutrition and Biotechnology, 109240 Moscow, Russia
| | - Alexey I Kolobanov
- Federal Research Centre of Nutrition and Biotechnology, 109240 Moscow, Russia
| | - Sergey N Zorin
- Federal Research Centre of Nutrition and Biotechnology, 109240 Moscow, Russia
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5
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Shaw V, Anderson C, Desloovere A, Greenbaum LA, Haffner D, Nelms CL, Paglialonga F, Polderman N, Qizalbash L, Renken-Terhaerdt J, Stabouli S, Tuokkola J, Vande Walle J, Warady BA, Shroff R. Nutritional management of the infant with chronic kidney disease stages 2-5 and on dialysis. Pediatr Nephrol 2023; 38:87-103. [PMID: 35378603 PMCID: PMC9747855 DOI: 10.1007/s00467-022-05529-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 03/05/2022] [Accepted: 03/07/2022] [Indexed: 01/10/2023]
Abstract
The nutritional management of children with chronic kidney disease (CKD) is of prime importance in meeting the challenge of maintaining normal growth and development in this population. The objective of this review is to integrate the Pediatric Renal Nutrition Taskforce clinical practice recommendations for children with CKD stages 2-5 and on dialysis, as they relate to the infant from full term birth up to 1 year of age, for healthcare professionals, including dietitians, physicians, and nurses. It addresses nutritional assessment, energy and protein requirements, delivery of the nutritional prescription, and necessary dietary modifications in the case of abnormal serum levels of calcium, phosphate, and potassium. We focus on the particular nutritional needs of infants with CKD for whom dietary recommendations for energy and protein, based on body weight, are higher compared with children over 1 year of age in order to support both linear and brain growth, which are normally maximal in the first 6 months of life. Attention to nutrition during infancy is important given that growth is predominantly nutrition dependent in the infantile phase and the growth of infants is acutely impaired by disruption to their nutritional intake, particularly during the first 6 months. Inadequate nutritional intake can result in the failure to achieve full adult height potential and an increased risk for abnormal neurodevelopment. We strongly suggest that physicians work closely with pediatric renal dietitians to ensure that the infant with CKD receives the best possible nutritional management to optimize their growth and development.
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Affiliation(s)
- Vanessa Shaw
- University College London Great Ormond Street Hospital Institute of Child Health, 30 Guilford Street, London, WC1N 1EH, UK.
| | - Caroline Anderson
- grid.430506.40000 0004 0465 4079University Hospital Southampton NHS Foundation Trust, Southampton, UK
| | - An Desloovere
- grid.410566.00000 0004 0626 3303University Hospital Ghent, Ghent, Belgium
| | | | - Dieter Haffner
- grid.10423.340000 0000 9529 9877Children’s Hospital, Hannover Medical School, Hannover, Germany
| | | | - Fabio Paglialonga
- grid.414818.00000 0004 1757 8749Fondazione IRCCS Ca’ Granda Ospedale Maggiore Policlinico, Milan, Italy
| | - Nonnie Polderman
- grid.414137.40000 0001 0684 7788British Columbia Children’s Hospital, Vancouver, Canada
| | - Leila Qizalbash
- grid.459561.a0000 0004 4904 7256Great North Children’s Hospital, Newcastle upon Tyne, UK
| | - José Renken-Terhaerdt
- grid.417100.30000 0004 0620 3132Wilhelmina Children’s Hospital, University Medical Center Utrecht, Utrecht, The Netherlands
| | - Stella Stabouli
- grid.4793.900000001094570051st Department of Pediatrics, Aristotle University Thessaloniki, Thessaloniki, Greece
| | - Jetta Tuokkola
- grid.7737.40000 0004 0410 2071Children’s Hospital and Clinical Nutrition Unit, Internal Medicine and Rehabilitation, University of Helsinki and Helsinki University Hospital, Helsinki, Finland
| | - Johan Vande Walle
- grid.410566.00000 0004 0626 3303University Hospital Ghent, Ghent, Belgium
| | - Bradley A. Warady
- grid.239559.10000 0004 0415 5050Children’s Mercy Kansas City, Kansas City, MO USA
| | - Rukshana Shroff
- grid.83440.3b0000000121901201University College London Great Ormond Street Hospital Institute of Child Health, 30 Guilford Street, London, WC1N 1EH UK
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6
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Onyeaka H, Nwabor O, Jang S, Obileke K, Hart A, Anumudu C, Miri T. Sous vide processing: a viable approach for the assurance of microbial food safety. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3503-3512. [PMID: 35218028 PMCID: PMC9313622 DOI: 10.1002/jsfa.11836] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 01/05/2022] [Accepted: 02/26/2022] [Indexed: 05/14/2023]
Abstract
As consumer needs change, innovative food processing techniques are being developed that have minimal impact on food quality and ensure its microbiological safety. Sous vide (SV) is an emerging technology of cooking foods in vacuum pouches at specific temperatures, which results in even heat distribution. Presented here is an overview of the current state of the art in the application of SV techniques for processing and preserving foods. Unlike the conventional thermal food processing approach, the precise nature of the SV method improves food quality, nutrition and shelf-life while destroying microorganisms. Foods processed by SV are usually subjected to temperatures between 50 and 100 °C. Although sufficient for food preparation/processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, vegetative and spore forms of bacteria, is limited. However, the inactivation of spore-forming microbes can be enhanced by combining the technique with other non-thermal methods that exert negligible impact on the nutritional, flavour and sensory characteristics of foods. In addition to exploring the mechanism of action of SV technology, the challenges related to its implementation in the food industry are also discussed. SV method potential, applications, and impacts on spore-forming microbes and spore inactivation are explored in this review. Through the debate and discussion presented, further research and industrial applications of this food processing method could be guided. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Helen Onyeaka
- School of Chemical EngineeringUniversity of BirminghamEdgbastonUK
| | - Ozioma Nwabor
- Natural Products Research Center of Excellence, Division of Biological Science, Faculty of SciencePrince of Songkla UniversityHat YaiSongkhlaThailand
| | - Siwon Jang
- School of Chemical EngineeringUniversity of BirminghamEdgbastonUK
| | - KeChrist Obileke
- Renewable and Sustainable EnergyUniversity of Fort HareAliceEastern CapeSouth Africa
| | - Abarasi Hart
- Department of Chemical and Biological EngineeringThe University of SheffieldSheffieldUK
| | | | - Taghi Miri
- School of Chemical EngineeringUniversity of BirminghamEdgbastonUK
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8
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Vici G, Perinelli DR, Camilletti D, Carotenuto F, Belli L, Polzonetti V. Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet. Foods 2021; 10:foods10061375. [PMID: 34198605 PMCID: PMC8232128 DOI: 10.3390/foods10061375] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/09/2021] [Accepted: 06/11/2021] [Indexed: 11/16/2022] Open
Abstract
Gluten-free diets are often characterized by an inadequate intake of nutrients and are generally monotonous for the limited number of products celiac patients can use. As rice is the most used cereal by celiac consumers, studying rice varieties nutritional characteristics is of interest to manage diet quality and variety. Proteins, total carbohydrates and amylose content of six rice varieties (Ribe, Vialone Nano, Carnaroli, Arborio, Basmati, and Fragrance) were analyzed. Analyses were performed in raw products and after boiling, stewing, and microwaving. A decrease of proteins and total carbohydrates amount was observed in cooked rice. The same was reported for amylose content with boiling showing the highest loss (average retained amylose 53%). Considering amylose percentage with respect to total carbohydrates, each variety showed either an increase or a decrease depending on cooking method. The highest values were obtained with stewing above all for Basmati rice and Arborio rice. However, exceptions can be underlined as Carnaroli rice, showing the highest percentage when boiled. In this context, nutritional characteristics of cooked rice varieties appear to be of great importance to increase specific nutritional knowledge to better manage gluten-free diets.
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Affiliation(s)
- Giorgia Vici
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
- Correspondence:
| | - Diego Romano Perinelli
- School of Pharmacy, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy;
| | - Dalia Camilletti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
| | - Flora Carotenuto
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
| | - Luca Belli
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
| | - Valeria Polzonetti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
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9
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Desloovere A, Renken-Terhaerdt J, Tuokkola J, Shaw V, Greenbaum LA, Haffner D, Anderson C, Nelms CL, Oosterveld MJS, Paglialonga F, Polderman N, Qizalbash L, Warady BA, Shroff R, Vande Walle J. The dietary management of potassium in children with CKD stages 2-5 and on dialysis-clinical practice recommendations from the Pediatric Renal Nutrition Taskforce. Pediatr Nephrol 2021; 36:1331-1346. [PMID: 33730284 PMCID: PMC8084813 DOI: 10.1007/s00467-021-04923-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 11/18/2020] [Accepted: 01/05/2021] [Indexed: 02/07/2023]
Abstract
Dyskalemias are often seen in children with chronic kidney disease (CKD). While hyperkalemia is common, with an increasing prevalence as glomerular filtration rate declines, hypokalemia may also occur, particularly in children with renal tubular disorders and those on intensive dialysis regimens. Dietary assessment and adjustment of potassium intake is critically important in children with CKD as hyperkalemia can be life-threatening. Manipulation of dietary potassium can be challenging as it may affect the intake of other nutrients and reduce palatability. The Pediatric Renal Nutrition Taskforce (PRNT), an international team of pediatric renal dietitians and pediatric nephrologists, has developed clinical practice recommendations (CPRs) for the dietary management of potassium in children with CKD stages 2-5 and on dialysis (CKD2-5D). We describe the assessment of dietary potassium intake, requirements for potassium in healthy children, and the dietary management of hypo- and hyperkalemia in children with CKD2-5D. Common potassium containing foods are described and approaches to adjusting potassium intake that can be incorporated into everyday practice discussed. Given the poor quality of evidence available, a Delphi survey was conducted to seek consensus from international experts. Statements with a low grade or those that are opinion-based must be carefully considered and adapted to individual patient needs, based on the clinical judgment of the treating physician and dietitian. These CPRs will be regularly audited and updated by the PRNT.
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Affiliation(s)
| | - José Renken-Terhaerdt
- Wilhelmina Children's Hospital, University Medical Center Utrecht, Utrecht, The Netherlands
| | - Jetta Tuokkola
- Children's Hospital and Clinical Nutrition Unit, Internal Medicine and Rehabilitation, University of Helsinki and Helsinki University Hospital, Helsinki, Finland
| | - Vanessa Shaw
- UCL Great Ormond Street Institute of Child Health, London, UK.
- University of Plymouth, Plymouth, UK.
| | - Larry A Greenbaum
- Emory University, Atlanta, GA, USA
- Children's Healthcare of Atlanta, Atlanta, GA, USA
| | - Dieter Haffner
- Children's Hospital, Hannover Medical School, Hannover, Germany
| | - Caroline Anderson
- University Hospital Southampton NHS Foundation Trust, Southampton, UK
| | | | - Michiel J S Oosterveld
- Emma Children's Hospital, Amsterdam University Medical Center, Amsterdam, The Netherlands
| | - Fabio Paglialonga
- Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, Milan, Italy
| | | | | | | | - Rukshana Shroff
- UCL Great Ormond Street Institute of Child Health, London, UK
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10
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Chondroprotection and Molecular Mechanism of Action of Phytonutraceuticals on Osteoarthritis. Molecules 2021; 26:molecules26082391. [PMID: 33924083 PMCID: PMC8074261 DOI: 10.3390/molecules26082391] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 04/16/2021] [Accepted: 04/17/2021] [Indexed: 02/06/2023] Open
Abstract
Osteoarthritis (OA) is a degenerative joint disease and an important cause of incapacitation. There is a lack of drugs and effective treatments that stop or slow the OA progression. Modern pharmacological treatments, such as analgesics, have analgesic effects but do not affect the course of OA. Long-term use of these drugs can lead to serious side effects. Given the OA nature, it is likely that lifelong treatment will be required to stop or slow its progression. Therefore, there is an urgent need for disease-modifying OA treatments that are also safe for clinical use over long periods. Phytonutraceuticals are herbal products that provide a therapeutic effect, including disease prevention, which not only have favorable safety characteristics but may have an alleviating effect on the OA and its symptoms. An estimated 47% of OA patients use alternative drugs, including phytonutraceuticals. The review studies the efficacy and action mechanism of widely used phytonutraceuticals, analyzes the available experimental and clinical data on the effect of some phytonutraceuticals (phytoflavonoids, polyphenols, and bioflavonoids) on OA, and examines the known molecular effect and the possibility of their use for chondroprotection.
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11
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Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11073189] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets cooked at twelve different combinations of temperature (60, 70, and 80 °C) and time (60, 90, 120, and 150 min). The results showed that cooking temperature played a major role in the moisture content, cooking loss, pH, a* color value, shear force, and thiobarbituric acid reactive substances (TBARS). Increasing cooking temperature caused an increase in cooking loss, lipid oxidation, TBARS, and pH, while moisture content was reduced (p < 0.05). Cooking time played a minor role and only moisture content, cooking loss, and a* color value were affected by this parameter (p < 0.05). Total mesophilic aerobic bacteria, Psychrotrophic bacteria, and Enterobacteriaceae were not detected during 21 days of storage at 4 °C. Cooking at 60 °C for 60 min showed the optimum combination of temperature and time for sous vide cooked chicken breast fillets. The result of this study could be interesting for catering, restaurants, ready-to-eat industries, and homes to select the optimum combination of temperature and time for improving the eating quality characteristics and ensuring microbiological safety.
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12
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Cui Z, Yan H, Manoli T, Mo H, Bi J, Zhang H. Advantages and challenges of sous vide cooking. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.25] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- ZhenKun Cui
- School of Food Science, Henan Institute of Science and Technology
- Faculty of Food Technologies, Sumy National Agrarian University
| | - Han Yan
- School of Food Science, Henan Institute of Science and Technology
| | - Tatiana Manoli
- Faculty of Food Technologies, Sumy National Agrarian University
- Faculty of Technology and Commodity Science of Food Products and Food Business, Odessa National Academy of Food Technologies
| | - HaiZhen Mo
- School of Food and Bioengineering, Shaanxi University of Science and Technology, Weiyang University Campus
| | - JiCai Bi
- School of Food Science, Henan Institute of Science and Technology
| | - Hao Zhang
- School of Food Science, Henan Institute of Science and Technology
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13
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Cui Z, Yan H, Manoli T, Mo H, Li H, Zhang H. Changes in the volatile components of squid ( illex argentinus) for different cooking methods via headspace-gas chromatography-ion mobility spectrometry. Food Sci Nutr 2020; 8:5748-5762. [PMID: 33133576 PMCID: PMC7590335 DOI: 10.1002/fsn3.1877] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 08/21/2020] [Accepted: 08/23/2020] [Indexed: 11/09/2022] Open
Abstract
Squid products are becoming more and more popular with consumers because of their high yields and nutrition, including novel textures with desirable sensory properties. However, it has not been determined whether the cooking method has effects on the flavor of the squid. In this study, the aroma and volatile substances of squid samples from different cooking methods (boiled, steamed, sous vide) were determined and analyzed by headspace-gas chromatography-ion mobility spectrometry and differentiated by using, as well, an electronic nose and sensory evaluation. A total of 43 characteristic flavor compounds were identified. Based on the signal intensity of the identified violate compounds, we established a fingerprint of heat-treated squid from different cooking methods. Due to the long-term low-temperature heating conditions under vacuum, the flavor of sous vide squid is different from steamed and boiled squid, and it has unique special flavor compounds. Different cooking methods can affect the aroma of squid, providing support for the industrial production of squid.
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Affiliation(s)
- Zhenkun Cui
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
- Faculty of Food TechnologiesSumy National Agrarian UniversitySumyUkraine
| | - Han Yan
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Tatiana Manoli
- Faculty of Technology and Commodity Science of Food Products and Food BusinessOdessa National Academy of Food TechnologiesOdessaUkraine
| | - Haizhen Mo
- School of Food and BioengineeringShaanxi University of Science and TechnologyWeiyang University CampusXi'anChina
| | - Hongbo Li
- School of Food and BioengineeringShaanxi University of Science and TechnologyWeiyang University CampusXi'anChina
| | - Hao Zhang
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
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14
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Gómez I, Ibañez FC, Beriain MJ. Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1666869] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Inmaculada Gómez
- Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain
| | - Francisco C. Ibañez
- Research Institute for Innovation & Sustainable Development in Food Chain, (IS-FOOD), Universidad Pública de Navarra, Pamplona, Spain
| | - María José Beriain
- Research Institute for Innovation & Sustainable Development in Food Chain, (IS-FOOD), Universidad Pública de Navarra, Pamplona, Spain
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15
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Baugreet S, Hamill RM, Allen P, Kerry JP. Application of novel PiVac technology for the development of fortified restructured beef steaks targeted at older consumers. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13498] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Sephora Baugreet
- Food Quality and Sensory Science DepartmentTeagasc Ashtown Food Research CentreDublin 15 Ashtown Ireland
- Food Packaging Group, School of Food and Nutritional Sciences, Food Science BuildingUniversity College Cork Ireland
| | - Ruth M. Hamill
- Food Quality and Sensory Science DepartmentTeagasc Ashtown Food Research CentreDublin 15 Ashtown Ireland
| | - Paul Allen
- Food Quality and Sensory Science DepartmentTeagasc Ashtown Food Research CentreDublin 15 Ashtown Ireland
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, Food Science BuildingUniversity College Cork Ireland
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16
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Rondanelli M, Daglia M, Meneghini S, Di Lorenzo A, Peroni G, Faliva MA, Perna S. Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products. Food Sci Nutr 2017; 5:827-833. [PMID: 28572974 PMCID: PMC5448368 DOI: 10.1002/fsn3.469] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2016] [Revised: 01/09/2017] [Accepted: 01/16/2017] [Indexed: 12/12/2022] Open
Abstract
In order to guarantee the highest quality of ready‐to‐eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous‐vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, peas, Borlotti beans, pearl barley, and cereals soup. All the samples cooked with sous‐vide showed a significant increase in the content of minerals with the exception of potassium in cereal soup, iron in Borlotti beans, and magnesium in pearl barley. Ash content increased in legumes and in cereal soup cooked with sous‐vide method. The higher different ashes concentration between total samples cooked with traditional cooking and with sous‐vide was registered in zinc (+862 mg), iron (+314 mg), potassium (+109 mg), and copper (+95 mg). Sous‐vide is preferred as it provides products with a higher concentration of metals compared to the ones cooked with traditional cooking.
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Affiliation(s)
- Mariangela Rondanelli
- Department of Public Health, Experimental and Forensic Medicine School of Medicine, Endocrinology and Nutrition Unit University of Pavia Azienda di Servizi alla Persona di Pavia Pavia Italy
| | - Maria Daglia
- Department of Drug Sciences, Medicinal Chemistry and Pharmaceutical Technology Section University of Pavia Pavia Italy
| | - Silvia Meneghini
- Department of Drug Sciences, Medicinal Chemistry and Pharmaceutical Technology Section University of Pavia Pavia Italy
| | - Arianna Di Lorenzo
- Department of Drug Sciences, Medicinal Chemistry and Pharmaceutical Technology Section University of Pavia Pavia Italy
| | - Gabriella Peroni
- Department of Public Health, Experimental and Forensic Medicine School of Medicine, Endocrinology and Nutrition Unit University of Pavia Azienda di Servizi alla Persona di Pavia Pavia Italy
| | - Milena Anna Faliva
- Department of Public Health, Experimental and Forensic Medicine School of Medicine, Endocrinology and Nutrition Unit University of Pavia Azienda di Servizi alla Persona di Pavia Pavia Italy
| | - Simone Perna
- Department of Public Health, Experimental and Forensic Medicine School of Medicine, Endocrinology and Nutrition Unit University of Pavia Azienda di Servizi alla Persona di Pavia Pavia Italy
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