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Padonou SW, Houngbédji M, Hounhouigan MH, Chadare FJ, Hounhouigan DJ. B-vitamins and heat processed fermented starchy and vegetable foods in sub-Saharan Africa: A review. J Food Sci 2023; 88:3155-3188. [PMID: 37458298 DOI: 10.1111/1750-3841.16697] [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: 02/08/2023] [Revised: 06/11/2023] [Accepted: 06/24/2023] [Indexed: 08/05/2023]
Abstract
Micronutrient deficiency still occurs in sub-Saharan Africa (SSA) despite the availability of several food resources, particularly fermented foods and vegetables, with high nutritional potential. Fermentation enhances the quality of food in several aspects. Organoleptically, certain taste, aroma, and textures are developed. Health and safety are improved by inhibiting the growth of several foodborne pathogens and removing harmful toxic compounds. Furthermore, nutrition is enhanced by improving micronutrient contents and bioavailability from the food, especially vitamin B content. However, during processing and before final consumption, many fermented foods are heat treated (drying, pasteurization, cooking, etc.) to make the food digestible and safe for consumption. Heat treatment improves the bioavailability of B-vitamins in some foods. In other foods, heating decreases the nutritional value because some B-vitamins are degraded. In SSA, cooked starchy foods are often associated with vegetables in household meals. This paper reviews studies that have focused fermented starchy foods and vegetable foods in SSA with the potential to provide B-vitamins to consumers. The review also describes the process of the preparation of these foods for final consumption, and techniques that can prevent or lessen B-vitamin loss, or enrich B-vitamins prior to consumption.
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Affiliation(s)
- Sègla Wilfrid Padonou
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Marcel Houngbédji
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Mênouwesso Harold Hounhouigan
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Flora Josiane Chadare
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Djidjoho Joseph Hounhouigan
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
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Çatak J, Çaman R, Yaman M, Ceylan Z. Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2060161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Jale Çatak
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Reyhan Çaman
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Mustafa Yaman
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Zafer Ceylan
- Gastronomy and Culinary Arts, Faculty of Tourism, van Yuzuncu Yil University, Turkey
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3
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Vargas L, Kapoor R, Nemzer B, Feng H. Application of different drying methods for evaluation of phytochemical content and physical properties of broccoli, kale, and spinach. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5. Nutrients 2022; 14:nu14030484. [PMID: 35276844 PMCID: PMC8839250 DOI: 10.3390/nu14030484] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 02/06/2023] Open
Abstract
This review summarizes the current knowledge on essential vitamins B1, B2, B3, and B5. These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can also be synthetized from amino acid tryptophan. All of these vitamins are water soluble, which determines their main properties, namely: they are partly lost when food is washed or boiled since they migrate to the water; the requirement of membrane transporters for their permeation into the cells; and their safety since any excess is rapidly eliminated via the kidney. The therapeutic use of B-complex vitamins is mostly limited to hypovitaminoses or similar conditions, but, as they are generally very safe, they have also been examined in other pathological conditions. Nicotinic acid, a form of vitamin B3, is the only exception because it is a known hypolipidemic agent in gram doses. The article also sums up: (i) the current methods for detection of the vitamins of the B-complex in biological fluids; (ii) the food and other sources of these vitamins including the effect of common processing and storage methods on their content; and (iii) their physiological function.
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Lugo-Morin DR, Bhat R. Restoring the values of traditional foods. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00010-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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6
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de Castro NT, de Alencar ER, Zandonadi RP, Han H, Raposo A, Ariza-Montes A, Araya-Castillo L, Botelho RBA. Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids. Foods 2021; 10:foods10081782. [PMID: 34441559 PMCID: PMC8391696 DOI: 10.3390/foods10081782] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 07/23/2021] [Accepted: 07/29/2021] [Indexed: 02/08/2023] Open
Abstract
Vegetable consumption is associated with increased health benefits, and vegetables are consumed both in cooked form and raw form in salads. All cooking techniques cause changes in a vegetable’s the nutrient content. Consumers are increasingly health-conscious and have less time to prepare meals, and they do not know which cooking times and cooking methods are best suited to preserve the nutrients. This study aimed to determine the best method of cooking vegetables to maintain minerals (potassium and sodium) and carotenoids. The studied vegetables were broccoli (Brassica oleracea, var. Italica), carrots (Daucus carota), and zucchini (Cucurbita moschata). The cooking methods were: boiling, steaming, combined oven, microwave steaming, and microwave cooking. Samples of organic and conventionally grown vegetables were prepared in triplicate. Samples were analyzed to determine the availability of target minerals and carotenoids in the raw food and in each recommended cooking situation according to technical standards. Only the carrot showed a higher concentration in organic cultivation for carotenoids in raw vegetables, with both zucchini and broccoli having higher concentrations when grown by conventional cultivation. The zucchini from organic cultivation presented a reduction of potassium and sodium, almost consistently, in all cooking techniques. Regarding the conventionally cultivated zucchini, potassium remained stable in boiling. Broccoli from organic and conventional cultivation showed similar potassium levels for boiling and traditional steam cooking. Organic carrots showed easier sodium extraction compared with conventional cultivation. Heat treatment, in general, improves the accessibility of carotenoids.
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Affiliation(s)
- Neide Torres de Castro
- Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil; (N.T.d.C.); (R.P.Z.); (R.B.A.B.)
| | | | - Renata Puppin Zandonadi
- Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil; (N.T.d.C.); (R.P.Z.); (R.B.A.B.)
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, 98 Gunja-Dong, Gwanjin-Gu, Seoul 143-747, Korea
- Correspondence: (H.H.); (A.R.)
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
- Correspondence: (H.H.); (A.R.)
| | - Antonio Ariza-Montes
- Social Matters Research Group, Universidad Loyola Andalucía, C/Escritor Castilla Aguayo, 4, 14004 Córdoba, Spain;
| | - Luis Araya-Castillo
- Facultad de Economía y Negocios, Universidad Andrés Bello, Santiago de Chile 7591538, Chile;
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Cobas N, Piñeiro-Lago L, Gómez-Limia L, Franco I, Martínez S. Vitamin retention during the canning of swordfish (Xiphias gladius) with different filling media. J Food Sci 2021; 86:1704-1713. [PMID: 33836097 DOI: 10.1111/1750-3841.15691] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 01/20/2021] [Accepted: 02/17/2021] [Indexed: 10/21/2022]
Abstract
Swordfish (Xiphias gladius) is an economically and nutritionally important fish. The aims of this study were to determine the effects of the various steps of the canning process and of different filling media (olive oil, corn oil, sunflower oil, and high oleic sunflower oil) on the fat- and water-soluble vitamin contents of swordfish. An HPLC-based method was used for this purpose. The canning process led to loss of some vitamins, particularly of vitamin D3 . Loss of this vitamin mainly occurred during storage and although important (89.34% to 91.36%), canned swordfish can be considered a good source of vitamin D3 , providing between 50% and 64% of the RDI. The frying process also caused significant loss of vitamin B9 (73.7%). However, the vitamin E content increased due to contributions from the frying and filling oils. The canned swordfish packed in olive oil had lower vitamin A (107.35 µg/100 g) and E (1.58 mg/100 g) contents than the fish packed in sunflower oil (193.28 µg/100 g and 2.28 mg/100 g, respectively). The swordfish packed in sunflower oil also had the highest B2 (0.036 mg/100 g) content. The swordfish packed in corn oil had the lowest vitamin A (80.17 µg/100 g) and B2 (0.012 mg/100 g) contents, while the samples packed in high oleic sunflower oil had the lowest contents of vitamins B9 (0.14 µg/100 g) and B12 (2.37 mg/100 g). PRACTICAL APPLICATION: Swordfish (Xiphias gladius) is consumed worldwide and is economically very important in the seafood industry. The canning process caused losses of some vitamins, particularly of vitamins D3 and B9 ; however, the vitamin E content increased due to the frying and filling oils. The study findings may contribute to increasing knowledge about how processing, storage and the filling medium influence the composition of canned fish.
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Affiliation(s)
- N Cobas
- Área de Tecnología de los Alimentos, Universidad de Vigo, Facultad de Ciencias, Campus de Ourense, Ourense, 32004, Spain
| | - L Piñeiro-Lago
- Área de Tecnología de los Alimentos, Universidad de Vigo, Facultad de Ciencias, Campus de Ourense, Ourense, 32004, Spain
| | - L Gómez-Limia
- Área de Tecnología de los Alimentos, Universidad de Vigo, Facultad de Ciencias, Campus de Ourense, Ourense, 32004, Spain
| | - I Franco
- Área de Tecnología de los Alimentos, Universidad de Vigo, Facultad de Ciencias, Campus de Ourense, Ourense, 32004, Spain
| | - S Martínez
- Área de Tecnología de los Alimentos, Universidad de Vigo, Facultad de Ciencias, Campus de Ourense, Ourense, 32004, Spain
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Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification. Foods 2021; 10:foods10030578. [PMID: 33801931 PMCID: PMC7999783 DOI: 10.3390/foods10030578] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 03/02/2021] [Accepted: 03/05/2021] [Indexed: 12/24/2022] Open
Abstract
The aim of the study is to explore the possibility of vegetables being used as carriers of thiamine. The influence of carrier type (thiamine hydrochloride—TCh and thiamine pyrophosphate—TP) for the thiamine stability were investigated. Two varieties of pumpkin, Muscat and Hokkaido, as well as Cauliflower and Broccoli, were used as a matrix for the thiamine applied. The impregnated and freeze-dried vegetables were stored (230 days) with changing access to light (access to and restriction of light) and temperature (21 °C and 40 °C). The analyzed carriers were also used in the production of gnocchi dumplings. The content of thiamine was analyzed using the thiochromium method. In the study, consumer tests (n = 199) and sensory profiling were used to assess the impact of thiamine carriers on the sensory quality of gnocchi dumplings. It was found that the introduction of dried vegetables at the level of 30% allows for high sensory desirability of analyzed products, as well as suggesting the possibility of their frequent consumption. Such a product could potentially become an alternative to pork meat as a good source of thiamine. However, it should be noted that the thiamine losses may occur during the storage of dried vegetables and their culinary preparation.
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Çatak J, Çaman R, Ceylan Z. Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1827113] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Jale Çatak
- Department of Nutrition and Dietetics, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Reyhan Çaman
- Department of Nutrition and Dietetics, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Zafer Ceylan
- Department of Seafood Processing Technology, Van Yuzuncu Yıl University, Van, Turkey
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10
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Feng X, Pan L, Wang Q, Liao Z, Wang X, Zhang X, Guo W, Hu E, Li J, Xu J, Wu F, Lu Y. Nutritional and physicochemical characteristics of purple sweet corn juice before and after boiling. PLoS One 2020; 15:e0233094. [PMID: 32392267 PMCID: PMC7213738 DOI: 10.1371/journal.pone.0233094] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Accepted: 04/28/2020] [Indexed: 11/25/2022] Open
Abstract
Sweet corn juice is becoming increasingly popular in China. In order to provide valuable health-related information to consumers, the nutritional and physicochemical characteristics of raw and boiled purple sweet corn juices were herein investigated. Sugars, antinutrients, total free phenols, anthocyanins, and antioxidant activity were analyzed by conventional chemical methods. The viscosity and stability of juices were determined by Ubbelohde viscosity meter and centrifugation, respectively. Boiling process could elevate viscosity, stability and sugar content, and reduce antinutrients, total free phenols, anthocyanins, and antioxidant activity in corn juice. In addition, short time boiling efficiently reduced the degradation of anthocyanins during subsequent refrigeration. The content of amino acids, vitamin B1/B2 and E were detected by High Performance Liquid Chromatography. Gas Chromatography Mass Spectrometry was used for the analysis of fatty acids and aroma compounds. Several aroma compounds not previously reported in corn were identified, including 1-heptanol, 2-methyl-2-butenal, (Z)-3-nonen-1-ol, 3-ethyl-2-methyl-1,3-hexadiene, and 2,4-bis(1,1-dimethylethyl)phenol. Interestingly, the boiling process had no apparent effect on the amino acids profile, but it caused a 45.8% loss of fatty acids in the juice by promoting the retention of fatty acids in the corn residue. These results provide detailed information that could be used for increasing consumers' knowledge of sweet corn juice, further development of sweet corn juice by food producers, and maize breeding programs.
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Affiliation(s)
- Xuanjun Feng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Liteng Pan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Qingjun Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Zhengqiao Liao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Xianqiu Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Xuemei Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Wei Guo
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Erliang Hu
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Jingwei Li
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Jie Xu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Fengkai Wu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Yanli Lu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
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Infante-Rodríguez F, Bautista-Martínez Y, Reyes-Cabrera B, Granados-Rivera LD, Efrén-Ramírez Bribiesca J, Ruiz-Albarrán M, Salinas-Chavira J. Use of propolis as a supplement in the diet of broiler chickens to increase shelf-life of breast muscle. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1840445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Fidel Infante-Rodríguez
- Facultad de Medicina Veterinaria y Zootecnia, “Norberto Treviño Zapata” Universidad Autónoma de Tamaulipas, Ciudad Victoria, México
| | - Yuridia Bautista-Martínez
- Facultad de Medicina Veterinaria y Zootecnia, “Norberto Treviño Zapata” Universidad Autónoma de Tamaulipas, Ciudad Victoria, México
| | - Bernardo Reyes-Cabrera
- Facultad de Medicina Veterinaria y Zootecnia, “Norberto Treviño Zapata” Universidad Autónoma de Tamaulipas, Ciudad Victoria, México
| | - Lorenzo Danilo Granados-Rivera
- Campo Experimental, General Terán, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), General Terán, México
| | | | - Miguel Ruiz-Albarrán
- Facultad de Medicina Veterinaria y Zootecnia, “Norberto Treviño Zapata” Universidad Autónoma de Tamaulipas, Ciudad Victoria, México
| | - Jaime Salinas-Chavira
- Facultad de Medicina Veterinaria y Zootecnia, “Norberto Treviño Zapata” Universidad Autónoma de Tamaulipas, Ciudad Victoria, México
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12
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Taşkıran M, Olum E, Candoğan K. Changes in chicken meat proteins during microwave and electric oven cooking. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14324] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Melike Taşkıran
- Department of Food and Feed Sakarya Directorate of Provincial Food Agriculture and Livestock Ministry of Agriculture and Forestry Sakarya Turkey
| | - Emine Olum
- Department of Gastronomy and Culinary Arts Faculty of Fine Arts, Design and Architecture Istanbul Medipol University Istanbul Turkey
| | - Kezban Candoğan
- Department of Food Engineering Faculty of Engineering Ankara University Gölbaşı Campus Ankara Turkey
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Weegels PL. The Future of Bread in View of its Contribution to Nutrient Intake as a Starchy Staple Food. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:1-9. [PMID: 30637605 DOI: 10.1007/s11130-019-0713-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The growing, ageing, more urbanized and more sedentary global population urges for increased, more nutritious and more secure food supply. To combat undernutrition, adequate nutrient intake is required. Staple foods, especially starch based ones, like (pseudo)cereals, roots and tubers, are by definition contributing for a very large extent to our nutrient intake. It is important therefore that the contribution of ready to consume staple foods to the recommended intakes of nutrients are compared. This can be done in a transparent and simple way by calculating the nutrient contribution of ready to eat staple foods to the recommended daily allowances (RDA) or daily reference intakes (DRI). By using online nutrition tables from the USA and Europe, and DRI by USA and RDA by European food authorities, the potential nutrient contributions of staple foods were calculated. It can be concluded that consumption of ready to eat staple foods from the bread category and lentils overall contribute most to the recommended nutrient intakes. In view of its convenience, bread, especially whole grain bread is the staple food of choice to combat the future food supply challenges ahead.
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Affiliation(s)
- Peter L Weegels
- European Bakery Innovation Centre, Rietgorsweg 1-3, 3356 LJ, Papendrecht, The Netherlands.
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14
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Kondjoyan A, Portanguen S, Duchène C, Mirade P, Gandemer G. Predicting the loss of vitamins B3 (niacin) and B6 (pyridoxamine) in beef during cooking. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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15
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Sobral MMC, Cunha SC, Faria MA, Ferreira IM. Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants. Compr Rev Food Sci Food Saf 2018; 17:309-333. [PMID: 33350087 DOI: 10.1111/1541-4337.12327] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 11/20/2017] [Accepted: 11/24/2017] [Indexed: 01/16/2023]
Abstract
Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.
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Affiliation(s)
- M Madalena C Sobral
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Sara C Cunha
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Miguel A Faria
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Isabel Mplvo Ferreira
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
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Karimian-Khosroshahi N, Hosseini H, Rezaei M, Khaksar R, Mahmoudzadeh M. Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1039028] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | - Hedayat Hosseini
- Department of Food Sciences and Technology, National Nutrition and Food TechnologyResearch Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Masoud Rezaei
- Department of Fisheries, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran
| | - Ramin Khaksar
- Department of Food Sciences and Technology, National Nutrition and Food TechnologyResearch Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Maryam Mahmoudzadeh
- Department of Food Sciences and Technology, National Nutrition and Food TechnologyResearch Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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17
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Bernaś E, Jaworska G. Vitamins profile as an indicator of the quality of frozen Agaricus bisporus mushrooms. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.03.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Ponka R, Fokou E, Kansci G, Beaucher E, Piot M, Leonil J, Gaucheron F. Amino acids, major carotenoids and vitamin A activity of some traditional sauces consumed in the Far North Region of Cameroon. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.05.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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19
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Hosseini H, Mahmoudzadeh M, Rezaei M, Mahmoudzadeh L, Khaksar R, Khosroshahi NK, Babakhani A. Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum). Food Chem 2014; 148:86-91. [DOI: 10.1016/j.foodchem.2013.10.012] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2012] [Revised: 09/14/2013] [Accepted: 10/01/2013] [Indexed: 10/26/2022]
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20
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Plant amino acid-derived vitamins: biosynthesis and function. Amino Acids 2013; 46:809-24. [PMID: 24368523 DOI: 10.1007/s00726-013-1653-3] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2013] [Accepted: 12/14/2013] [Indexed: 02/06/2023]
Abstract
Vitamins are essential organic compounds for humans, having lost the ability to de novo synthesize them. Hence, they represent dietary requirements, which are covered by plants as the main dietary source of most vitamins (through food or livestock's feed). Most vitamins synthesized by plants present amino acids as precursors (B1, B2, B3, B5, B7, B9 and E) and are therefore linked to plant nitrogen metabolism. Amino acids play different roles in their biosynthesis and metabolism, either incorporated into the backbone of the vitamin or as amino, sulfur or one-carbon group donors. There is a high natural variation in vitamin contents in crops and its exploitation through breeding, metabolic engineering and agronomic practices can enhance their nutritional quality. While the underlying biochemical roles of vitamins as cosubstrates or cofactors are usually common for most eukaryotes, the impact of vitamins B and E in metabolism and physiology can be quite different on plants and animals. Here, we first aim at giving an overview of the biosynthesis of amino acid-derived vitamins in plants, with a particular focus on how this knowledge can be exploited to increase vitamin contents in crops. Second, we will focus on the functions of these vitamins in both plants and animals (and humans in particular), to unravel common and specific roles for vitamins in evolutionary distant organisms, in which these amino acid-derived vitamins play, however, an essential role.
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21
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Processing of food legumes: a boon to human nutrition. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2010. [DOI: 10.1007/s12349-010-0017-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Randrianatoandro VA, Avallone S, Picq C, Ralison C, Trèche S. Recipes and nutritional value of dishes prepared from green-leafy vegetables in an urban district of Antananarivo (Madagascar). Int J Food Sci Nutr 2010; 61:404-16. [DOI: 10.3109/09637480903563345] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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23
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Food composition is fundamental to the cross-cutting initiative on biodiversity for food and nutrition. J Food Compost Anal 2009. [DOI: 10.1016/j.jfca.2009.05.003] [Citation(s) in RCA: 107] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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25
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The influence of cooking and fat trimming on the actual nutrient intake from meat. Meat Sci 2009; 81:148-54. [DOI: 10.1016/j.meatsci.2008.07.012] [Citation(s) in RCA: 120] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2008] [Revised: 07/04/2008] [Accepted: 07/11/2008] [Indexed: 11/23/2022]
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26
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Danowska-Oziewicz M, Karpińska-Tymoszczyk M, Borowski J. The effect of cooking in a steam-convection oven on the quality of selected dishes. ACTA ACUST UNITED AC 2007. [DOI: 10.1111/j.1745-4506.2007.00065.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Rigault C, Mazué F, Bernard A, Demarquoy J, Le Borgne F. Changes in l-carnitine content of fish and meat during domestic cooking. Meat Sci 2007; 78:331-5. [PMID: 22062286 DOI: 10.1016/j.meatsci.2007.06.011] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2006] [Revised: 06/01/2007] [Accepted: 06/01/2007] [Indexed: 11/24/2022]
Abstract
Human adults store around 20g of l-carnitine. In the human body, l-carnitine is not metabolized but excreted through the kidney. Lost l-carnitine has to be replenished either by a biosynthetic mechanism or by the consumption of foods containing l-carnitine. Today, there is no "official" recommended daily allowance for l-carnitine but the daily need for l-carnitine intake has been estimated in the wide range of 2-12μmol/day/kg body weight for an adult human. In this study we evaluated the effect of freezing and of different cooking methods on the l-carnitine content of red meat and fish. l-carnitine was abundantly present in all beef products analyzed. The amounts in the various cuts were similar and our data showed that freezing or cooking did not modify l-carnitine content. Salmon contained about 12 times less l-carnitine than beef but except in smoked salmon, cooking or freezing did not alter l-carnitine content. This study confirms the important role that meet products play for providing adequate amount of l-carnitine to the human body.
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Affiliation(s)
- Caroline Rigault
- Inserm U866, Dijon F-21079, France; University of Dijon, Laboratoire de Biochimie Métabolique et Nutritionnelle, 6 blvd Gabriel, 21000 Dijon, France
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