Heat penetration and quality analysis of retort processed vegetables for home meal replacement foods

Heat penetration characteristics of different vegetable products were investigated during retort processing. A custom-developed variable temperature retort-sterilizer allowed us to test the following target retort-temperatures; 120, 130, 140, and 150 °C, combined with the following holding times: 1, 3, 5, 7 min. Radish showed the highest heating rate (9.56 ± 0.21 °C/min) among the tested vegetables, including radish, carrot, and potato. Textural qualities of retort-processed vegetables showed a close correlation with thermal dose. Hardness of potato was 3.07 ± 0.07 N after retort processing at 120 °C for 7 min, with a thermal dose of 127 ± 7 k °C s. Better hardness (3.72 ± 0.06 N) was obtained after retort processing at 150 °C for 3 min, with a thermal dose of 122 ± 6 k °C s. The data reported herein indicate that retort temperature should be appropriately controlled for different vegetable products based on their specific heat-penetration characteristics.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-023-01247-8.

Association of plant-based diet index with inflammatory markers and sleep quality in overweight and obese female adults: A cross-sectional study

BACKGROUND

Inflammation and sleep disturbances increase the risk of multiple diseases, including cardiovascular disease, type 2 diabetes and dementia. Since diet plays a significant role in inflammatory responses and sleep quality, this study aimed to investigate the association of a plant-based diet index (PDI) with sleep quality and inflammatory markers in overweight and obese women.

METHODS

390 overweight and obese women aged 18-48 years participated in this cross-sectional study. A validated food frequency questionnaire (FFQ) was used to create an overall PDI, healthful plant-based diet index (hPDI) and unhealthful plant-based diet index (uPDI). Sleep quality was assessed by Pittsburgh Sleep Quality Index (PSQI). Higher scores on the PSQI were indicative of poor sleep. Anthropometric measurements and serum concentrations of high-sensitivity C-reactive protein (hs-CRP), interleukin 1 beta (IL-1β) and transforming growth factor-beta (TGF-β) were evaluated. Linear regression models were used to determine the association between exposure and outcomes.

RESULTS

After taking potential confounders into account, we found a significant inverse association between adherence to hPDI and hs-CRP (β = -0.14, 95% confidence interval [CI]: -0.22,0.06, P = .001) and a significant positive association between uPDI and hs-CRP (β = 0.13, 95% CI: 0.05,0.21, P = .001). Overall, PDI was significantly associated with TGF-β (β = 2.04, 95% CI: 0.54,3.55, P = .008). No association was detected between PDI indices and IL-1β. Higher adherence to uPDI was significantly associated with higher PSQI score (lower sleep quality) (β= 0.20, 95% CI:0.007,0.40, P = .04). A significant positive association was found between TGF-β (β = 0.05, 95% CI:0.005,0.10, P = .03) and hs-CRP (β = 0.32, 95% CI:0.02,0.62, P = .03) with PSQI.

CONCLUSION

Our findings indicated a significant association between adherence to a plant-based diet with inflammation and sleep quality in obese and overweight females. WHAT IS ALREADY KNOWN ABOUT THIS TOPIC?: Sleep is an essential part of life, and sleep quality has a significant impact on individual well-being and performance. There is a bidirectional relationship between disturbed sleep and elevated levels of inflammatory markers. Diet plays a major part in sleep quality and its related health consequences. Plant-based diets are associated with lower risk of chronic diseases such as coronary artery disease (CAD), type 2 diabetes, obesity and reduced level of inflammation. WHAT DOES THIS ARTICLE ADD?: Adherence to a healthful plant-based diet is associated with lower level of hs-CRP, while adherence to an unhealthful plant-based diet is associated with higher concentrations of hs-CRP. Adherence to an unhealthful plant-based diet is associated with lower sleep quality.

Study on the Relations between Hyperspectral Images of Bananas (Musa spp.) from Different Countries, Their Compositional Traits and Growing Conditions

Bananas are some of the most popular fruits around the world. However, there is limited research that explores hyperspectral imaging of bananas and its relationship with the chemical composition and growing conditions. In the study, the relations that exist between the visible near-infrared hyperspectral reflectance imaging data in the 400-1000 nm range of the bananas collected from different countries, the compositional traits and local growing conditions (altitude, temperature and rainfall) and production management (organic/conventional) were explored. The main compositional traits included moisture, starch, dietary fibre, protein, carotene content and the CIE L*a*b* colour values were also determined. The principal component analysis showed the preliminary separation of bananas from different geographical origins and production systems. The compositional and spectral data revealed positively and negatively moderate correlations (r around ±0.50, p < 0.05) between the carotene, starch content, and colour values (a*, b*) on the one hand and the wavelength ranges 405-525 nm, 615-645 nm, 885-985 nm on the other hand. Since the variation in composition and colour values were related to rainfall and temperature, the spectral information is likely also influenced by the growing conditions. The results could be useful to the industry for the improvement of banana quality and traceability.

Association of vegetarian diet with inflammatory biomarkers: a systematic review and meta-analysis of observational studies

OBJECTIVE

Vegetarian diets contain various anti-inflammatory components. We aimed to investigate the effects of vegetarianism on inflammatory biomarkers when compared with omnivores.

DESIGN

Systematic review and meta-analysis.

SETTING

Literature search was conducted in Science Direct, Proquest, MEDLINE and Google Scholar up to June 2016. Summary estimates and corresponding 95 % CI were derived via the DerSimonian and Laird method using random effects, subgroup analyses were run to find the source of heterogeneity and a fixed-effect model examined between-subgroup heterogeneity.

SUBJECTS

Studies were included if they evaluated effects of any type of vegetarianism compared with omnivores on circulating levels of inflammatory biomarkers. No restriction was made in terms of language or the date of study publications.

RESULTS

Eighteen articles were included. Pooled effect size showed no difference in high-sensitivity C-reactive protein (hs-CRP) levels in vegetarians v. omnivores (Hedges' g=-0·15; 95 % CI -0·35, 0·05), with high heterogeneity (I 2=75·6 %, P<0·01). A subgroup analysis by minimum duration of vegetarianism showed that a minimum duration of 2 years vegetarianism was associated with lower hs-CRP levels v. omnivores (Hedges' g=-0·29; 95 % CI -0·59, 0·01), with moderate heterogeneity (I 2=68·9 %, P<0·01). No significant effect was found in studies using a minimum duration of 6 months of vegetarianism, with low heterogeneity. Vegetarianism was associated with increased IL-6 concentrations (0·21 pg/ml; 95 % CI 0·18, 0·25), with no heterogeneity (I 2=0·0 %, P=0·60).

CONCLUSIONS

The meta-analysis provides evidence that vegetarianism is associated with lower serum concentrations of hs-CRP when individuals follow a vegetarian diet for at least 2 years. Further research is necessary to draw appropriate conclusions regarding potential associations between vegetarianism and IL-6 levels. A vegetarian diet might be a useful approach to manage inflammaging in the long term.

Carrot juice ingestion attenuates high fructose-induced circulatory pro-inflammatory mediators in weanling Wistar rats

BACKGROUND

Adipose tissue, an endocrine organ, plays a vital role not only in energy homeostasis, but also in the development and/or progression of various metabolic diseases, such as insulin resistance, type 2 diabetes and non-alcoholic fatty liver disease (NAFLD), via several factors and mechanisms, including inflammation. This study tested, whether carrot juice administration affected the adipose tissue development and its inflammatory status in a high fructose diet-induced rat model. For this purpose, male weanling Wistar rats were divided into four groups and fed either control or high fructose diet of AIN-93G composition with or without carrot juice ingestion for an 8 week period.

RESULTS

Administration of carrot juice did not affect the adiposity and cell size of visceral fat depot; retroperitoneal white adipose tissue (RPWAT), which was corroborated with unaltered expression of genes involved in adipogenic and lipogenic pathways. However, it significantly reduced the high fructose diet-induced elevation of plasma free fatty acid (FFA) (P ≤ 0.05), macrophage chemoattractant protein 1 (MCP1) (P ≤ 0.01) and high sensitive C-reactive protein (hsCRP) (P ≤ 0.05) levels.

CONCLUSION

Carrot juice administration attenuated the high fructose diet-induced elevation of levels of circulatory FFA and pro-inflammatory mediators; MCP1 and hsCRP without affecting the adiposity and cell size of visceral fat depot; RPWAT. © 2016 Society of Chemical Industry.

Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices

BACKGROUND

The main objective of the current study was to reduce the fat content of fried carrot slices with a hot air pre-drying step before frying. In this regard the effects of hot air drying and deep-fat-frying conditions on moisture and oil contents, breaking force and colour parameters of pre-dried and fried carrot slices were investigated.

RESULTS

Statistical analysis with response surface methodology showed that there was a significant correlation between investigated responses and process variables (P ≤ 0.05). Based on the optimal conditions (63.4 °C for drying temperature, 16% for weight loss, 152 °C for frying temperature, and 207 s for frying time) produced by the optimisation of process conditions, more than 50% reduction in fat content of fried carrot slices was achieved by hot air pre-drying before frying.

CONCLUSION

The results presented indicated that the proposed cooking method is useful to control final oil content of fried carrot slices, so indirectly limiting the daily calorie intake by consumers without spectacular losses in quality attributes. © 2016 Society of Chemical Industry.

Carrot Juice Administration Decreases Liver Stearoyl-CoA Desaturase 1 and Improves Docosahexaenoic Acid Levels, but Not Steatosis in High Fructose Diet-Fed Weanling Wistar Rats

Non-alcoholic fatty liver disease (NAFLD) is one of the most prevalent liver diseases associated with an altered lifestyle, besides genetic factors. The control and management of NAFLD mostly depend on lifestyle modifications, due to the lack of a specific therapeutic approach. In this context, we assessed the effect of carrot juice on the development of high fructose-induced hepatic steatosis. For this purpose, male weanling Wistar rats were divided into 4 groups, fed either a control (Con) or high fructose (HFr) diet of AIN93G composition, with or without carrot juice (CJ) for 8 weeks. At the end of the experimental period, plasma biochemical markers, such as triglycerides, alanine aminotransferase, and β-hydroxy butyrate levels were comparable among the 4 groups. Although, the liver injury marker, aspartate aminotransferase, levels in plasma showed a reduction, hepatic triglycerides levels were not significantly reduced by carrot juice ingestion in the HFr diet-fed rats (HFr-CJ). On the other hand, the key triglyceride synthesis pathway enzyme, hepatic stearoyl-CoA desaturase 1 (SCD1), expression at mRNA level was augmented by carrot juice ingestion, while their protein levels showed a significant reduction, which corroborated with decreased monounsaturated fatty acids (MUFA), particularly palmitoleic (C16:1) and oleic (C18:1) acids. Notably, it also improved the long chain n-3 polyunsaturated fatty acid, docosahexaenoic acid (DHA; C22:6) content of the liver in HFr-CJ. In conclusion, carrot juice ingestion decreased the SCD1-mediated production of MUFA and improved DHA levels in liver, under high fructose diet-fed conditions. However, these changes did not significantly lower the hepatic triglyceride levels.

Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β -Carotene Content of Arachis Oil

This study sought to investigate the effect of thermal oxidation on the physicochemical properties, malondialdehyde, and β-carotene content of arachis oil. Pure arachis oil was heated for 20 mins with a corresponding temperature of 220°C. Thereafter, changes in the physicochemical properties (acid, iodine, and peroxide values) of the oil samples were determined. Subsequently, the level of lipid peroxidation was determined using change in malondialdehyde content. Then, the total carotenoid and β-carotene contents were evaluated using spectrophotometric method and high performance liquid chromatography, respectively. The results of the study revealed a significant increase (P < 0.05) in the acid and peroxide values and malondialdehyde concentration of the heated oil when compared with the fresh arachis oil. In contrast, a significant decrease (P < 0.05) was observed in the iodine value, total carotenoid, 13-cis-, 15-cis-, trans-, and 9-cis-β-carotene, and total β-carotene content of the heated oil. Hence, thermal oxidation induced lipid peroxidation and caused changes in the physicochemical properties and carotenoid contents of arachis oil, thereby reducing its nutritive value and health benefit. Therefore, cooking and frying with arachis oil for a long period might not be appropriate as this might lead to a loss of significant amount of the insignificant β-carotene in arachis oil.

Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)

This study examined the influences of domestic processing conditions applied by consumers on firmness, colour and amount of phytochemicals and liking and sensory attributes intensity rating of carrots. The aim was to identify a cooking method and time that yields carrots with higher amount of β-carotene while maintaining consumer liking. Instrumentally measured firmness and colour showed comparable degradation trends between cooking methods. While boiling showed a significant decrease in the amount β-carotene after 20 min (-19%), steaming maintained the amount (+40%). Cooking method did not show a significant effect on liking and intensity ratings for the majority of the sensory attributes. Medium firm carrots were liked the most and low firm carrots the least. This study demonstrates that for optimum liking, carrots should be in the range of medium firmness. This can be obtained through either cooking methods but steamed carrots possess a higher amount of β-carotene and maintains liking.

Using numerical analysis to develop and evaluate the method of high temperature sous-vide to soften carrot texture in different-sized packages

The high-temperature sous-vide (HTSV) method was developed to prepare carrots with a soft texture at the appropriate degree of pasteurization. The effect of heating conditions, such as temperature and time, was investigated on various package sizes. Heating temperatures of 70, 80, and 90 °C and heating times of 10 and 20 min were used to evaluate the HTSV method. A 3-dimensional conduction model and numerical simulations were used to estimate the temperature distribution and the rate of heat transfer to samples with various geometries. Four different-sized packages were prepared by stacking carrot sticks of identical size (9.6 × 9.6 × 90 mm) in a row. The sizes of the packages used were as follows: (1) 9.6 × 86.4 × 90, (2) 19.2 × 163.2 × 90, (3) 28.8 × 86.4 × 90, and (4) 38.4 × 86.4 × 90 mm. Although only a moderate change in color (L*, a*, and b*) was observed following HTSV cooking, there was a significant decrease in carrot hardness. The geometry of the package and the heating conditions significantly influenced the degree of pasteurization and the final texture of the carrots. Numerical simulations successfully described the effect of geometry on samples at different heating conditions.

Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips

Investigation was carried out to study kinetics of moisture loss, oil uptake and tristimulus colour during deep fat frying of Gethi (Dioscorea kamoonensis kunth) strips. Deep fat frying of Gethi strips of size 6 × 6 × 40 mm was carried out in a laboratory scale fryer at different temperatures ranging from 120 to 180 °C. The investigation showed that the moisture loss and oil uptake followed the first order kinetics equation (r > 0.95, p < 0.05). The kinetic coefficients for moisture loss and oil uptake increased significantly (p < 0.05) with temperature from 0.166 to 0.889 min(-1) and 0.139 to 0.430 min(-1) respectively. The temperature dependency of rate constants for moisture loss and oil uptake values was described using Arrhenius equation (r > 0.99, p < 0.01). The activation energies for moisture loss and oil uptake were found to be 41.53 KJ/mol and 27.12 KJ/mol respectively. The hunter colour parameters were significantly affected by frying temperature and frying time. The hunter lightness (L) value increased with respect to frying time initially, followed by decline and same trend was observed at higher temperatures of frying with elevated rate, whereas hunter redness (a) value increased significantly (p < 0.01) with time as well as temperature of frying and obeyed zero order rate equation. The temperature dependency kinetic coefficients of Hunter (a) value were described by Arrhenius equation and the energy of activation for change in hunter redness was found to be 42.41 KJ/mol (r > 0.99, p < 0.01). The other hunter colour parameters such as chroma, hue angle and total colour difference were markedly affected by frying temperature as well as frying time.

Chemical composition, functional properties and processing of carrot-a review

Carrot is one of the important root vegetables rich in bioactive compounds like carotenoids and dietary fibers with appreciable levels of several other functional components having significant health-promoting properties. The consumption of carrot and its products is increasing steadily due to its recognition as an important source of natural antioxidants having anticancer activity. Apart from carrot roots being traditionally used in salad and preparation of curries in India, these could commercially be converted into nutritionally rich processed products like juice, concentrate, dried powder, canned, preserve, candy, pickle, and gazrailla. Carrot pomace containing about 50% of β-carotene could profitably be utilized for the supplementation of products like cake, bread, biscuits and preparation of several types of functional products. The present review highlights the nutritional composition, health promoting phytonutrients, functional properties, products development and by-products utilization of carrot and carrot pomace along with their potential application.

Carotenoids: actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans

Carotenoids are one of the major food micronutrients in human diets and the overall objective of this review is to re-examine the role of carotenoids in human nutrition. We have emphasized the attention on the following carotenoids present in food and human tissues: beta-carotene, beta-cryptoxanthin, alpha-carotene, lycopene, lutein and zeaxanthin; we have reported the major food sources and dietary intake of these compounds. We have tried to summarize positive and negative effects of food processing, storage, cooking on carotenoid content and carotenoid bioavailability. In particular, we have evidenced the possibility to improve carotenoids bioavailability in accordance with changes and variations of technology procedures.

Mongolian gerbils can utilize provitamin-A carotenoids in deep-fried carrot chips

Deep-fried carrot chips, containing provitamin-A carotenes, were developed as an alternative mode of dietary intervention to combat vitamin A deficiency. The biological use of carotenoids in this product as vitamin A precursors was evaluated in Mongolian gerbils. Male 4-wk-old gerbils were fed a diet containing all essential nutrients for 1 wk. Then six gerbils were killed, and the remaining gerbils were fed the diet without vitamin A for 6 wk to produce marginal vitamin A deficiency. After depletion, six gerbils were killed and the remainder divided into four groups of 12 gerbils each and fed vitamin A-containing diet (+VA), beta-carotene-containing diet (BC), carrot chip-containing diet (CC), or diet containing no vitamin A/provitamin-A carotenes (-VA). The first three diets contained approximately 6 microg RE/g. Six gerbils from each group were killed after 2 wk of consuming these diets, and 6 after 4 wk. Final body weight and weekly food consumption did not differ among groups after 2 or 4 wk of repletion. Total liver vitamin A stores of BC and CC gerbils killed after 4 wk of repletion were not different from those of gerbils killed before depletion, but those of -VA gerbils were significantly lower (P < 0.05) and those of +VA gerbils were significantly higher (P < 0.05). Plasma retinol levels of gerbils killed after 4 wk of repletion, including the -VA group, did not differ. Total liver alpha- and beta-carotenes and 9-cis beta-carotene contents of the CC group were significantly higher (P < 0.05) than in the BC group after 4 wk of repletion. This carrot chip product effectively reversed vitamin A deficiency in gerbils.