1
|
He Z, Rogers SI, Nam S, Klasson KT. The Effects of Oil Content on the Structural and Textural Properties of Cottonseed Butter/Spread Products. Foods 2023; 12:4158. [PMID: 38002215 PMCID: PMC10670118 DOI: 10.3390/foods12224158] [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: 10/23/2023] [Revised: 11/03/2023] [Accepted: 11/13/2023] [Indexed: 11/26/2023] Open
Abstract
Plant-based butters from nuts and seeds have steadily increased in consumer popularity due to their unique flavors and healthy nutritional properties. Oil content is a critical parameter to measure the proper consistency and stability of plant butter and spread products. Previous work has shown that glandless cottonseed can be used to formulate cottonseed butter products to increase the values of cottonseed. As part of the efforts made in the valorization of cottonseed, this work evaluated the effects of oil content on the microstructural and textural properties of cottonseed butter/spread products. While the oil content in the raw cottonseed kernels was 35% of the kernel biomass, additional cottonseed oil was added to make cottonseed butter products with six oil content levels (i.e., 36, 43, 47, 50, 53, and 57%). The values of three textural parameters, firmness, spreadability, and adhesiveness, decreased rapidly in an exponential mode with the increasing oil content. The particle size population in these butter samples was characterized by similar trimodal distribution, with the majority in the middle mode region with particle sizes around 4.5-10 μm. Higher oil content decreased the butter particle size slightly but increased oil separation during storage. The oxidation stability with a rapid oxygen measurement was gradually reduced from 250 min with 36% oil to 65 min with 57% oil. The results of this work provide information for the further optimization of formulation parameters of cottonseed butter products.
Collapse
Affiliation(s)
- Zhongqi He
- USDA-ARS, Southern Regional Research Center, 1100 Allen Toussaint Blvd., New Orleans, LA 70124, USA; (S.I.R.); (S.N.); (K.T.K.)
| | | | | | | |
Collapse
|
2
|
Plamada D, Teleky BE, Nemes SA, Mitrea L, Szabo K, Călinoiu LF, Pascuta MS, Varvara RA, Ciont C, Martău GA, Simon E, Barta G, Dulf FV, Vodnar DC, Nitescu M. Plant-Based Dairy Alternatives-A Future Direction to the Milky Way. Foods 2023; 12:foods12091883. [PMID: 37174421 PMCID: PMC10178229 DOI: 10.3390/foods12091883] [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: 01/27/2023] [Revised: 04/27/2023] [Accepted: 05/01/2023] [Indexed: 05/15/2023] Open
Abstract
One significant food group that is part of our daily diet is the dairy group, and both research and industry are actively involved to meet the increasing requirement for plant-based dairy alternatives (PBDAs). The production tendency of PBDAs is growing with a predictable rate of over 18.5% in 2023 from 7.4% at the moment. A multitude of sources can be used for development such as cereals, pseudocereals, legumes, nuts, and seeds to obtain food products such as vegetal milk, cheese, cream, yogurt, butter, and different sweets, such as ice cream, which have nearly similar nutritional profiles to those of animal-origin products. Increased interest in PBDAs is manifested in groups with special dietary needs (e.g., lactose intolerant individuals, pregnant women, newborns, and the elderly) or with pathologies such as metabolic syndromes, dermatological diseases, and arthritis. In spite of the vast range of production perspectives, certain industrial challenges arise during development, such as processing and preservation technologies. This paper aims at providing an overview of the currently available PBDAs based on recent studies selected from the electronic databases PubMed, Web of Science Core Collection, and Scopus. We found 148 publications regarding PBDAs in correlation with their nutritional and technological aspects, together with the implications in terms of health. Therefore, this review focuses on the relationship between plant-based alternatives for dairy products and the human diet, from the raw material to the final products, including the industrial processes and health-related concerns.
Collapse
Affiliation(s)
- Diana Plamada
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Silvia Amalia Nemes
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Laura Mitrea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Lavinia-Florina Călinoiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Mihaela Stefana Pascuta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Rodica-Anita Varvara
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Călina Ciont
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Gheorghe Adrian Martău
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Elemer Simon
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Gabriel Barta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Francisc Vasile Dulf
- Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Maria Nitescu
- Department of Preclinical-Complementary Sciences, University of Medicine and Pharmacy "Carol Davila", 050474 Bucharest, Romania
- National Institute for Infectious Diseases "Prof. Dr. Matei Bals", 021105 Bucharest, Romania
| |
Collapse
|
3
|
Romero-Velarde E, Caro-Sabido É, Flores-Limón VA. [Early introduction of potentially allergenic foods in pediatric patients under six months of age]. REVISTA ALERGIA MÉXICO 2023; 69:183-194. [PMID: 37218046 DOI: 10.29262/ram.v69i4.1132] [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: 06/08/2022] [Accepted: 12/14/2022] [Indexed: 05/24/2023] Open
Abstract
OBJECTIVE To review the available evidence on the early introduction of allergenic foods and the possible protection in the development of food allergy in later stages. METHODS An exploratory review of randomized clinical trials whose study population included infants less than 6 months of age at enrollment with or without a diagnosis of food allergy was conducted. For the purposes of this review, eggs, peanuts, and wheat were included as potentially allergenic foods. The following databases were consulted: Medline, EBSCO, OVID, Science Direct and JSTOR (Journal Storage), Scielo, LILACS, Redalyc and Imbiomed from August to December 2021. RESULTS 429 articles were identified, 412 were excluded, and the final analysis included 9 studies that met the inclusion criteria. Six trials correspond to allergy to eggs, two to peanuts and one to wheat. The age of introduction differs in all trials. The earliest exposure was at 3.5 months and the latest at 5.5 months. The reduction in the risk of developing food allergy occurred in children at risk of allergy. Adverse reactions were common, particularly with the introduction of egg. CONCLUSIONS We found no evidence that early introduction (< 6 months of age) of allergenic foods reduces the risk of developing food allergy in infants without risk factors.
Collapse
Affiliation(s)
- Enrique Romero-Velarde
- División de Pediatría, Unidad de Soporte Metabólico y Nutriciona, Hospital Civil de Guadalajara Dr. Juan I. Menchaca, Jalisco, México.
- Universidad de Guadalajara, Centro Universitario de Ciencias de la Salud, Instituto de Nutrición Humana, Jalisco, México
| | - Érika Caro-Sabido
- Universidad de Guadalajara, Centro Universitario de Ciencias de la Salud, Instituto de Nutrición Humana, Jalisco, México
| | | |
Collapse
|
4
|
Novel high energy media mill produced macadamia butter: Effect on the physicochemical properties, rheology, nutrient retention and application. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
|
5
|
Initial Formulation of Novel Peanut Butter-like Products from Glandless Cottonseed. Foods 2023; 12:foods12020378. [PMID: 36673470 PMCID: PMC9858556 DOI: 10.3390/foods12020378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/05/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
Glandless (Gl) cottonseed is a unique cotton variety with only a trace content of toxic gossypol present. This new cottonseed raises the potential of its enhanced utilization as an agro-food for human consumption. In this work, Gl cottonseed kernels were used with additional cottonseed oil to produce novel peanut butter-like products. Kernels roasted at two temperatures (140 or 150 °C) for a given time (15 or 30 min) were first ground with different ratios of cottonseed oil and two other ingredients (i.e., salt and sugar) with a food blender, and then passed through a meat grinder with a 4-mm-hole grinding plate. Per the preliminary result, the butter-like products with Gl kernels roasted at 150 °C were subject to further structural and textural evaluation. The color of the two butter-like products was comparable to a commercial peanut butter, but the formers’ textural properties were significantly different (p ≤ 0.05) from the latter. Morphologic examination by Scanning Electron Microscopy (SEM) and cryo-SEM revealed that the butter product with a longer (30 min) roasting time possessed a smoother surface than the products with a shorter (15 min) roasting time. Oil stability test showed no substantial oil separation (<3%) from the butter products over 7 weeks at ambient temperature (22 °C). This work provides the basic information and parameters for lab cottonseed butter making so that optimization and characterization of cottonseed butter formation can be designed and performed in future research.
Collapse
|
6
|
Sithole TR, Ma YX, Qin Z, Liu HM, Wang XD. Influence of Peanut Varieties on the Sensory Quality of Peanut Butter. Foods 2022; 11:3499. [PMID: 36360111 PMCID: PMC9656606 DOI: 10.3390/foods11213499] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 10/07/2022] [Accepted: 10/11/2022] [Indexed: 10/20/2023] Open
Abstract
Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut cultivars. Most of these breed improvement programs have been targeting attributes that involve peanut growth, productivity, drought and disease tolerance, and oil quality and content, with only a few articles focusing directly on improvements in peanut butter organoleptic qualities. There are numerous peanut cultivars on the market today, with widely differing chemical compositions and metabolite profiles, about which little is known concerning their suitability for making peanut butter. In this review, we detail how the numerous peanut varieties on the market today, with their genetically conferred physiochemical attributes, can significantly affect the sensory quality attributes of peanut butter, even in peanut butter processing lines with optimized processes. If other peanut butter processing parameters are held constant, variations in the chemical composition and metabolite profiles of peanuts have a significant impact on peanut butter color, flavor, texture, storage stability, shelf life, and overall product acceptance by consumers. Further research on breeding programs for peanut varieties that are specifically tailored for peanut butter production, and even more comprehensive research on the synergetic relationship between peanut chemical composition and peanut butter organoleptic quality, are still required.
Collapse
Affiliation(s)
| | | | | | | | - Xue-De Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| |
Collapse
|
7
|
Assessment of Natural Waxes as Stabilizers in Peanut Butter. Foods 2022; 11:foods11193127. [PMID: 36230203 PMCID: PMC9562660 DOI: 10.3390/foods11193127] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 09/30/2022] [Accepted: 10/03/2022] [Indexed: 11/21/2022] Open
Abstract
Manufacturers add sugar and fully hydrogenated vegetable oils to peanut butter to avoid its oil separation during storage. Unfortunately, hydrogenated oils are significant sources of saturated fats, and reducing their consumption is challenging for food scientists without affecting the desired characteristics of food products. Therefore, in a preliminary study, 1%, 1.5%, and 2% of three natural waxes (rice bran, carnauba, and beeswax) were added to the natural peanut butter to test their efficacy as a stabilizer. Rice bran and carnauba wax added to peanut butter presented a higher elastic modulus (G’) and lower oil separation percentages than beeswax. However, no significant differences were found between the different percentages of waxes. Thus, in the final experiments, 1% of these selected waxes (rice bran and carnauba waxes) were added directly to the roasted ground peanut. Due to the difficulty of adding high melting point waxes to the peanut butter, a second experiment added wax oleogel (rice-bran and carnauba wax) to defatted peanut flour. After four weeks of storage, all of the samples were examined for their texture (TPA) and oil separation. The sample with directly added bran wax had the highest values for spreadability and firmness, and the lowest oil separation, which was 11.94 ± 0.90 N·s−1, 19.60 ± 0.71 N·s−1, and 0.87 ± 0.05%, respectively. In the peanut flour sample, the spreadability, firmness, and separated oil of the rice bran wax oleogel added sample were 46.95 ± 0.99 N·s−1, 66.61 ± 0.93 N, and 1.57 ± 0.07%, respectively. However, the textural properties of the rice bran wax oleogel added sample were close to the commercial peanut butter (natural and creamy). Therefore, the results indicate that the rice bran wax oleogel could be the potential replacement of the fully hydrogenated oil as a stabilizer.
Collapse
|
8
|
Kent G, Kehoe L, McNulty BA, Nugent AP, Flynn A, Walton J. A standardised methodological approach for characterising the plant-based component of population or individual diets. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
9
|
Ghosal S, Bhattacharyya D, Bhowal J. Production, characterization, and storage stability of nutritionally enriched flaxseed‐based spread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16574] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Saheli Ghosal
- School of Community Science and Technology Indian Institute of Engineering Science and Technology Shibpur Howrah ‐711103 West Bengal India
| | - D.K. Bhattacharyya
- School of Community Science and Technology Indian Institute of Engineering Science and Technology Shibpur Howrah ‐711103 West Bengal India
| | - Jayati Bhowal
- School of Community Science and Technology Indian Institute of Engineering Science and Technology Shibpur Howrah ‐711103 West Bengal India
| |
Collapse
|
10
|
Sithole TR, Ma Y, Qin Z, Liu H, Wang X. Technical aspects of peanut butter production processes: Roasting and grinding processes review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16430] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tapiwa Reward Sithole
- College of Food Science and Technology & Institute of Special Oilseed Processing and Technology, Henan University of Technology Zhengzhou China
| | - Yu‐Xiang Ma
- College of Food Science and Technology & Institute of Special Oilseed Processing and Technology, Henan University of Technology Zhengzhou China
| | - Zhao Qin
- College of Food Science and Technology & Institute of Special Oilseed Processing and Technology, Henan University of Technology Zhengzhou China
| | - Hua‐Min Liu
- College of Food Science and Technology & Institute of Special Oilseed Processing and Technology, Henan University of Technology Zhengzhou China
| | - Xue‐De Wang
- College of Food Science and Technology & Institute of Special Oilseed Processing and Technology, Henan University of Technology Zhengzhou China
| |
Collapse
|
11
|
Dhankhar J, Yadav M, Kundu P, Indumathi KP. Storage stability of almond paste fortified with almond skin as antioxidant. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jyotika Dhankhar
- Department of Food Technology Maharishi Dayanand University Rohtak Haryana India
| | - Meenu Yadav
- Department of Food Technology Maharishi Dayanand University Rohtak Haryana India
| | - Preeti Kundu
- Department of Food Technology Maharishi Dayanand University Rohtak Haryana India
| | | |
Collapse
|
12
|
Chemical Composition and Thermogravimetric Behaviors of Glanded and Glandless Cottonseed Kernels. Molecules 2022; 27:molecules27010316. [PMID: 35011547 PMCID: PMC8747074 DOI: 10.3390/molecules27010316] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 12/28/2021] [Accepted: 01/02/2022] [Indexed: 11/17/2022] Open
Abstract
Common “glanded” (Gd) cottonseeds contain the toxic compound gossypol that restricts human consumption of the derived products. The “glandless” (Gl) cottonseeds of a new cotton variety, in contrast, show a trace gossypol content, indicating the great potential of cottonseed for agro-food applications. This work comparatively evaluated the chemical composition and thermogravimetric behaviors of the two types of cottonseed kernels. In contrast to the high gossypol content (3.75 g kg−1) observed in Gd kernels, the gossypol level detected in Gl kernels was only 0.06 g kg−1, meeting the FDA’s criteria as human food. While the gossypol gland dots in Gd kernels were visually observed, scanning electron microcopy was not able to distinguish the microstructural difference between ground Gd and Gl samples. Chemical analysis and Fourier transform infrared (FTIR) spectroscopy showed that Gl kernels and Gd kernels had similar chemical components and mineral contents, but the former was slightly higher in protein, starch, and phosphorus contents. Thermogravimetric (TG) processes of both kernels and their residues after hexane and ethanol extraction were based on three stages of drying, de-volatilization, and char formation. TG-FTIR analysis revealed apparent spectral differences between Gd and Gl samples, as well as between raw and extracted cottonseed kernel samples, indicating that some components in Gd kernels were more susceptible to thermal decomposition than Gl kernels. The TG and TG-FTIR observations suggested that the Gl kernels could be heat treated (e.g., frying and roasting) at an optimal temperature of 140–150 °C for food applications. On the other hand, optimal pyrolysis temperatures would be much higher (350–500 °C) for Gd cottonseed and its defatted residues for non-food bio-oil and biochar production. The findings from this research enhance the potential utilization of Gd and Gl cottonseed kernels for food applications.
Collapse
|
13
|
Gore AJ, Bhagwat SS, Mhaskar S, Saxena S. Determination of required HLB value and emulsifiers for the preparation of water in coconut oil emulsions for application in food process industries. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.2016438] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Amol Jayavant Gore
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga, India
| | - Sunil Subhash Bhagwat
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga, India
| | - Sudhakar Mhaskar
- Research and Development Department, Marico Limited, Andheri, India
| | - Sachin Saxena
- Research and Development Department, Marico Limited, Andheri, India
| |
Collapse
|
14
|
He Z, Zhang D, Olanya OM. Antioxidant activities of the water-soluble fractions of glandless and glanded cottonseed protein. Food Chem 2020; 325:126907. [PMID: 32387953 DOI: 10.1016/j.foodchem.2020.126907] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 03/19/2020] [Accepted: 04/23/2020] [Indexed: 12/15/2022]
Abstract
To promote application of cottonseed protein products in food industry, this work measured antioxidant activities of two water soluble protein samples (Gl-L and Gd-L) isolated in a lab scale from glandless and common glanded cottonseed meal, respectively, and one soluble protein samples (Gd-P) in a pilot scale from glanded cottonseed meal. SDS-gel electrophoresis showed that the distribution patterns of the peptide fragments in Gl-L and Gd-L were similar, but more fragments and higher molecular mass bands were observed in the Gd-P gel image. While Gd-P showed the highest activities, Gl-L and Gd-L exhibited comparable 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical-scavenging activities in most cases. In contrast, Gd-P showed lower capability of inhibition of linoleic acid autoxidation than Gl-L and Gd-L. It would be of great interest in further research on these protein fractions in food products and processes (such as roasting) involved in the protective effects of food spoilage.
Collapse
Affiliation(s)
- Zhongqi He
- USDA-ARS, Southern Regional Research Center, New Orleans, LA, USA.
| | - Dunhua Zhang
- USDA-ARS, Aquatic Animal Health Research Unit, Auburn, AL, USA
| | | |
Collapse
|
15
|
Rubino FM, Dei Cas M, Bignotto M, Ghidoni R, Iriti M, Paroni R. Discovery of Unexpected Sphingolipids in Almonds and Pistachios with an Innovative Use of Triple Quadrupole Tandem Mass Spectrometry. Foods 2020; 9:foods9020110. [PMID: 31972966 PMCID: PMC7074565 DOI: 10.3390/foods9020110] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 01/15/2020] [Accepted: 01/19/2020] [Indexed: 01/29/2023] Open
Abstract
The densely packed storage of valuable nutrients (carbohydrates, lipids, proteins, micronutrients) in the endosperm of nuts and seeds makes the study of their complex composition a topic of great importance. Ceramides in the total lipid extract of some ground almonds and pistachios were searched with a systematic innovative discovery precursor ion scan in a triple quadrupole tandem mass spectrometry, where iso-energetic collision activated dissociation was performed. Five descriptors were used to search components with different C18 long chain bases containing different structural motifs (d18:0, d18:1, d18:2, t18:0, t18:1). The presence of hexoside unit was screened with a specific neutral loss experiment under iso-energetic collision activated dissociation conditions. The discovery scans highlighted the presence of two specific hexosyl-ceramides with a modified sphingosine component (d18:2) and C16:0 or C16:0 hydroxy-fatty acids. The hexosyl-ceramide with the non-hydroxylated fatty acid seemed specific of pistachios and was undetected in almonds. The fast and comprehensive mass spectrometric method used here can be useful to screen lipid extracts of several more seeds of nutraceutical interest, searching for unusual and/or specific sphingosides with chemically decorated long chain bases.
Collapse
Affiliation(s)
- Federico Maria Rubino
- Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy; (F.M.R.); (M.D.C.); (M.B.); (R.G.)
| | - Michele Dei Cas
- Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy; (F.M.R.); (M.D.C.); (M.B.); (R.G.)
| | - Monica Bignotto
- Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy; (F.M.R.); (M.D.C.); (M.B.); (R.G.)
| | - Riccardo Ghidoni
- Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy; (F.M.R.); (M.D.C.); (M.B.); (R.G.)
- Aldo Ravelli Center for Neurotechnology and Experimental Brain Therapeutics, Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy
| | - Marcello Iriti
- Dipartimento di Scienze Agrarie e Ambientali—Produzione, Territorio, Agroenergia, Universita’ degli Studi di Milano, I-20133 Milano, Italy;
| | - Rita Paroni
- Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy; (F.M.R.); (M.D.C.); (M.B.); (R.G.)
- Correspondence:
| |
Collapse
|
16
|
Hassan R, Seelman S, Peralta V, Booth H, Tewell M, Melius B, Whitney B, Sexton R, Dwarka A, Vugia D, Vidanes J, Kiang D, Gonzales E, Dowell N, Olson SM, Gladney LM, Jhung MA, Neil KP. A Multistate Outbreak of E Coli O157:H7 Infections Linked to Soy Nut Butter. Pediatrics 2019; 144:peds.2018-3978. [PMID: 31519792 PMCID: PMC6774848 DOI: 10.1542/peds.2018-3978] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 07/02/2019] [Indexed: 01/28/2023] Open
Abstract
BACKGROUND In 2017, we conducted a multistate investigation to determine the source of an outbreak of Shiga toxin-producing Escherichia coli (STEC) O157:H7 infections, which occurred primarily in children. METHODS We defined a case as infection with an outbreak strain of STEC O157:H7 with illness onset between January 1, 2017, and April 30, 2017. Case patients were interviewed to identify common exposures. Traceback and facility investigations were conducted; food samples were tested for STEC. RESULTS We identified 32 cases from 12 states. Twenty-six (81%) cases occurred in children <18 years old; 8 children developed hemolytic uremic syndrome. Twenty-five (78%) case patients ate the same brand of soy nut butter or attended facilities that served it. We identified 3 illness subclusters, including a child care center where person-to-person transmission may have occurred. Testing isolated an outbreak strain from 11 soy nut butter samples. Investigations identified violations of good manufacturing practices at the soy nut butter manufacturing facility with opportunities for product contamination, although the specific route of contamination was undetermined. CONCLUSIONS This investigation identified soy nut butter as the source of a multistate outbreak of STEC infections affecting mainly children. The ensuing recall of all soy nut butter products the facility manufactured, totaling >1.2 million lb, likely prevented additional illnesses. Prompt diagnosis of STEC infections and appropriate specimen collection aids in outbreak detection. Child care providers should follow appropriate hygiene practices to prevent secondary spread of enteric illness in child care settings. Firms should manufacture ready-to-eat foods in a manner that minimizes the risk of contamination.
Collapse
Affiliation(s)
- Rashida Hassan
- Centers for Disease Control and Prevention, Atlanta, Georgia; .,Caitta, Inc, Herndon, Virginia
| | - Sharon Seelman
- United States Food and Drug Administration (FDA), College Park, Maryland
| | - Vi Peralta
- California Department of Public Health, Richmond & Sacramento, California
| | | | | | - Beth Melius
- Washington State Department of Health, Shoreline, Washington
| | - Brooke Whitney
- United States Food and Drug Administration (FDA), College Park, Maryland
| | - Rosemary Sexton
- United States Food and Drug Administration (FDA), College Park, Maryland
| | - Asha Dwarka
- United States Food and Drug Administration (FDA), College Park, Maryland
| | - Duc Vugia
- California Department of Public Health, Richmond & Sacramento, California
| | - Jeff Vidanes
- California Department of Public Health, Richmond & Sacramento, California
| | - David Kiang
- California Department of Public Health, Richmond & Sacramento, California
| | | | - Natasha Dowell
- Centers for Disease Control and Prevention (CDC), Atlanta, Georgia,Eagle Medical Services, Huntsville, Alabama
| | - Samantha M Olson
- Centers for Disease Control and Prevention (CDC), Atlanta, Georgia,GS Corporation, San Antonio, Texas
| | - Lori M Gladney
- United States Food and Drug Administration (FDA), College Park, Maryland
| | - Michael A Jhung
- Centers for Disease Control and Prevention (CDC), Atlanta, Georgia
| | - Karen P Neil
- Centers for Disease Control and Prevention (CDC), Atlanta, Georgia
| |
Collapse
|
17
|
Rogers A, Hahn L, Pham V, Were L. Greening in sunflower butter cookies as a function of egg replacers and baking temperature. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:1478-1488. [PMID: 29606762 PMCID: PMC5876218 DOI: 10.1007/s13197-018-3064-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/13/2018] [Accepted: 02/02/2018] [Indexed: 11/30/2022]
Abstract
Chlorogenic acid (CGA) binding to proteins in alkaline conditions results in the production of green trihydroxy benzacradine (TBA) derivatives. The formation of TBA derivatives could decrease product quality due to the potential losses in soluble protein and antioxidants and the production of an undesirable green color. To determine how cookie formulation affected the formation of TBA derivatives in sunflower butter cookies, two egg replacers (chia and banana) and two baking temperatures (162.8 and 190.6 °C) were used. Moisture, greening intensity, CGA content and antioxidant capacity were measured. Cookies made with egg and baked at 162.8 °C had the highest moisture, internal greening intensity, and TBA derivative formation, in addition to lower CGA content and antioxidant capacity. Cookies made with banana baked at 190.6 °C produced the opposite outcome with 35, 4, and 23% less internal greening, moisture, and TBA derivatives, respectively, and 90 and 76% higher CGA and antioxidant capacity. Internal greening was positively correlated with moisture and adduct concentration, and negatively correlated with spread factor and CGA content. Moisture had a significant impact on greening, which indicates that baking temperature and cookie dough formulation can be modified to produce a less green cookie with more unreacted antioxidants and protein.
Collapse
Affiliation(s)
- Amanda Rogers
- Food Science Program, Chapman University, Hashinger Science Building, 1 University Dr, Orange, CA 92688 USA
| | - Lan Hahn
- Food Technology Program, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Vu Pham
- Food Technology Program, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Lilian Were
- Food Science Program, Chapman University, Hashinger Science Building, 1 University Dr, Orange, CA 92688 USA
| |
Collapse
|
18
|
|
19
|
Grundy MML, Lapsley K, Ellis PR. A review of the impact of processing on nutrient bioaccessibility and digestion of almonds. Int J Food Sci Technol 2016; 51:1937-1946. [PMID: 27642234 PMCID: PMC5003169 DOI: 10.1111/ijfs.13192] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Accepted: 06/02/2016] [Indexed: 11/29/2022]
Abstract
Almond kernels contain phytochemicals and nutrients that potentially have positive health benefits in relation to heart disease, diabetes and obesity. One important mechanism associated with these benefits is an imposed limit on bioaccessibility (release) of nutrients, such as lipids, from almond tissue during mastication and digestion. Recent studies have demonstrated the importance of food structure during the digestion of plant foods. In particular, in the almond kernel, depending on its structure and degree of processing, the amount of lipid released from the almond tissue matrix and the fatty acids produced from lipolysis has been found to vary substantially. This review aims at discussing the commercial methods of almond processing and the different almond forms produced for human consumption, mainly with respect to their impact on nutrient composition, digestion and metabolism.
Collapse
Affiliation(s)
- Myriam Marie-Louise Grundy
- Diabetes and Nutritional Sciences King's College London Franklin-Wilkins Building, 150 Stamford Street London SE1 9NH UK
| | - Karen Lapsley
- Almond Board of California 1150 Ninth Street Ste.1500 Modesto CA 95354 USA
| | - Peter Rory Ellis
- Diabetes and Nutritional Sciences King's College London Franklin-Wilkins Building, 150 Stamford Street London SE1 9NH UK
| |
Collapse
|