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Wang RQ, Geng Y, Zhou NJ, Song JN, Yu HD, Liu YR, Yue ZG, Li RQ, Chang Q, Xu XJ, Yang CQ, Wang JK, Tang ZS. Quantifying chemical correlations between fruits and processed fruit products: A non-targeted analysis approach. J Chromatogr A 2024; 1720:464808. [PMID: 38471298 DOI: 10.1016/j.chroma.2024.464808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 03/06/2024] [Accepted: 03/07/2024] [Indexed: 03/14/2024]
Abstract
Juices and beverages are produced by industry for long-distance distribution and shelf-stability, providing valuable nutrients. However, their nutritional value is often underestimated due to insufficient analytical methods. We have employed non-targeted analysis through a standardized analytical protocol, taking advantage of Data Independent Acquisition (DIA) technique and a novel Chromatographic Retention Behavior (CRB) data deconvolution algorithm. After analyzing 9 fruits and their products, correlations between fruits and their juices are accurately digitalized by similarities of their LC-MS fingerprints. We also specify non-targeted molecules primarily associate with nutrient loss in these analyzed juice products, including nitrogenous nutrients, flavonoids, glycosides, and vitamins. Moreover, we unveiled previously unreported fruit-characteristic metabolites, of which reconstituted-from-concentrate (RFC) juices contain over 40% of the content found in their fresh counterparts. Conclusively, our method establishes a quantitative benchmark for rational selection of RFC juices to substitute natural fruits.
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Affiliation(s)
- Ren-Qi Wang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, PR China.
| | - Ye Geng
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, PR China
| | - Ni-Jing Zhou
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, PR China
| | - Juan-Na Song
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, PR China
| | | | - Yan-Ru Liu
- Shaanxi Collaborative Innovation Center Medicinal Resource Industrialization, Shaanxi University of Chinese Medicine, Xianyang, 712083, PR China
| | - Zheng-Gang Yue
- Shaanxi Collaborative Innovation Center Medicinal Resource Industrialization, Shaanxi University of Chinese Medicine, Xianyang, 712083, PR China
| | - Ruo-Qi Li
- Gansu Institute for Drug Control, Lanzhou, 730070, PR China
| | - Qi Chang
- Gansu Institute for Drug Control, Lanzhou, 730070, PR China
| | - Xiu-Juan Xu
- Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, PR China
| | - Chun-Qiang Yang
- Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, PR China
| | - Jian-Kang Wang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, PR China
| | - Zhi-Shu Tang
- Shaanxi Collaborative Innovation Center Medicinal Resource Industrialization, Shaanxi University of Chinese Medicine, Xianyang, 712083, PR China; China Academy of Chinese Medical Sciences, Beijing, 100700, PR China.
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Faqerah N, Walker D, Gerasimidis K. Review article: The complex interplay between diet and Escherichia coli in inflammatory bowel disease. Aliment Pharmacol Ther 2023; 58:984-1004. [PMID: 37771255 DOI: 10.1111/apt.17720] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 12/23/2022] [Accepted: 09/05/2023] [Indexed: 09/30/2023]
Abstract
BACKGROUND Although no causative microbe has been yet identified or successfully targeted in the treatment of inflammatory bowel disease (IBD), the role of Escherichia coli in the pathogenesis of Crohn's disease has attracted considerable interest. AIM In this review, we present a literature overview of the interactions between diet and E. coli and other Proteobacteria in the aetiology, outcomes and management of IBD and suggest future research directions. METHODS An extensive literature search was performed to identify in vitro studies and research in animal models that explored mechanisms by which dietary components can interact with E. coli or Proteobacteria to initiate or propagate gut inflammation. We also explored the effect diet and dietary therapies have on the levels of E. coli or Proteobacteria in patients with IBD. RESULTS Preclinical data suggest that the Western diet and its components influence the abundance, colonisation and phenotypic behaviour of E. coli in the gut, which may in turn initiate or contribute to gut inflammation. In contrast, the Mediterranean diet and specific dietary fibres may abrogate these effects and protect from inflammation. There are limited data from clinical trials, mostly from patients with Crohn's disease during treatment with exclusive enteral nutrition, with findings often challenging observations from preclinical research. Data from patients with ulcerative colitis are sparse. CONCLUSIONS Preclinical and some clinical trial data suggest that E. coli and other Proteobacteria interact with certain dietary components to promote gut inflammation. Well-designed clinical trials are required before dietary recommendations for disease management can be made.
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Affiliation(s)
- Nojoud Faqerah
- Human Nutrition, School of Medicine, Dentistry and Life Sciences, University of Glasgow, New Lister Building, Glasgow Royal Infirmary, Glasgow, UK
- School of Infection and Immunity, University of Glasgow, Glasgow, UK
- Microbiology, Rabigh Medical College, King Abdulaziz University, Jeddah, Kingdom of Saudi Arabia
| | - Daniel Walker
- School of Infection and Immunity, University of Glasgow, Glasgow, UK
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow, UK
| | - Konstantinos Gerasimidis
- Human Nutrition, School of Medicine, Dentistry and Life Sciences, University of Glasgow, New Lister Building, Glasgow Royal Infirmary, Glasgow, UK
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Maesaka E, Kukuminato S, Aonishi K, Koyama K, Koseki S. Antibacterial Effect of Melanoidins Derived From Xylose and Phenylalanine Against Bacillus cereus and Clostridium perfringens. J Food Prot 2023; 86:100140. [PMID: 37562514 DOI: 10.1016/j.jfp.2023.100140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 08/02/2023] [Accepted: 08/03/2023] [Indexed: 08/12/2023]
Abstract
Melanoidins produced from the combination of D-xylose and L-phenylalanine have been reported to exhibit strong antibacterial effects. This study investigated the influence of environmental factors, such as temperatures (10, 15, 20, 25, 30, 35, 40, and 45°C), pH (5.5, 6.0, 6.5, 7.0, 7.5, and 8.0), and water activity (aw: 0.99, 0.96, and 0.93), on the antibacterial effect of the melanoidins produced from the combination of D-xylose with L-phenylalanine against Bacillus cereus and Clostridium perfringens in culture media. Furthermore, freeze-dried powdered melanoidin was used to determine the minimum concentration for growth inhibition, to compare the antibacterial effect of the melanoidin with conventional food preservatives. The liquid melanoidins significantly inhibited the growth of B. cereus (up to 4 log CFU/mL at the maximum) and C. perfringens (up to 6.5 log CFU/mL at the maximum) regardless of the incubation temperatures. However, the remarkable difference between the presence and absence of the melanoidins was demonstrated in the range of 20-35°C as 4 log-cycle lower in B. cereus and 2 log-cycle lower in C. perfringens than those without the melanoidins. The antibacterial effect of the melanoidin on B. cereus was not influenced by pH from 5.5 to 7.0, which exhibited 2-3 log-cycle lower viable counts than those without the melanoidin. Only one log-cycle difference between with and without the melanoidin was shown in C. perfringens growth under the pH range of 5.5-7.0. Although there was no significant difference in the growth of B. cereus between three aw conditions, the melanoidin exhibited a significant antibacterial effect at aw 0.99 demonstrating 4 log-cycle lower viable numbers than those without the melanoidin. Minimum inhibitory concentration of the melanoidin powder for B. cereus and C. perfringens was 7 mg/mL and 15 mg/mL, respectively, regardless of the kind of foods. Furthermore, the melanoidin exhibited comparable antibacterial effect on B. cereus and C. perfringens to potassium sorbate and sodium benzoate under the same concentration as the minimum inhibitory concentration of the melanoidin, demonstrating 2 log-cycle reduction during 3 days of incubation period at 25°C. The results presented here suggest that the xylose- and phenylalanine-based melanoidin demonstrates the possibility to be an alternative food preservative.
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Affiliation(s)
- Eisuke Maesaka
- Graduate School of Agricultural Science, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo 060-8589, Japan
| | - Satoshi Kukuminato
- Graduate School of Agricultural Science, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo 060-8589, Japan
| | - Kazuho Aonishi
- Graduate School of Agricultural Science, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo 060-8589, Japan
| | - Kento Koyama
- Graduate School of Agricultural Science, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo 060-8589, Japan
| | - Shigenobu Koseki
- Graduate School of Agricultural Science, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo 060-8589, Japan.
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Alemu M, Motbianor A, Birhanu D, Birara A. Food Safety Practice and Associated Factors of Food Handlers Working in Food Industries in Bahir Dar City, Amhara Regional State, Northwest Ethiopia, 2021. ENVIRONMENTAL HEALTH INSIGHTS 2023; 17:11786302231167742. [PMID: 37101764 PMCID: PMC10123882 DOI: 10.1177/11786302231167742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Accepted: 03/18/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Food safety has emerged as one of the 10 threats to global health. Ethiopia is among the developing countries with many food industries in recent times. Poor food handling procedures, a lack of basic infrastructure, lack of potable water, lack of financial resources to invest in safer equipment, and lack of training for food handlers have all been reported. OBJECTIVES To assess food safety practices and associated factors among food handlers working in food industries in Bahir Dar city administrations. METHODS A cross-sectional study was conducted from January to February 2021 among 422 food handlers working in food industries in Bahir Dar city, Ethiopia. A random sampling technique was used to select food industries and study participants. The sample size was proportionately allocated to the selected food industries. Data were collected through face-to-face interviews and observation methods using interviewer-administered questionnaires and an observational checklist respectively. Data was entered into Epi-data v 3.1 and exported to SPSS v 23 for analysis. Bi-variable binary logistic regression was carried out to identify candidate variables at p-value <.2 and was entered into the final multivariable binary logistic regression model to control the effect of confounding. Variables with p-values of less than .05 were declared as statistically significant and an odds ratio of 95% CI was used to measure the strength of the association. RESULT Food safety practice among food handlers working in food industries was 47.6% (95% CI: 42.8, 52.5). Sex [AOR: 2.92 (CI: 1.77, 4.82)], monthly salary [AOR: 2.02 (CI: 1.18, 3.44)], health supervision [AOR: 3.43 (CI: 1.97, 5.97)], working unit [AOR: 2.44, (CI: 1.45, 4.13], food safety training [AOR: 6.16 (2.97, 12.77)], attitude [AOR: 3.55 (CI: 1.14, 11.05)] were factors significantly associated with food safety practice. CONCLUSION Food safety practice among food handlers was low. Sex, working unit, monthly income, regulatory supervision, food safety training, and attitude toward food safety were factors associated with poor food safety practices. In-service training on good hygiene practices, good manufacturing practices, hazard analysis, critical control point, food safety management systems, and supportive supervision should be strengthened.
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Affiliation(s)
- Mekuriaw Alemu
- Bahir Dar City Administration Health Department, Shinbit Health Henter, Bahir Dar, Ethiopia
| | - Achenef Motbianor
- Department of Environmental Health, Bahir Dar University, College of Medicine and Health Sciences, School of Public Health, Bahir Dar, Amhara, Ethiopia
| | - Dereje Birhanu
- Department of Public Health Nutrition, Bahir Dar University, College of Medicine and Health Sciences, School of Public Health, Bahir Dar, Ethiopia
| | - Amsalu Birara
- Department of Environmental Health, Bahir Dar University, College of Medicine and Health Sciences, School of Public Health, Bahir Dar, Amhara, Ethiopia
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Fischer SW, Titgemeyer F. Protective Cultures in Food Products: From Science to Market. Foods 2023; 12:foods12071541. [PMID: 37048362 PMCID: PMC10094266 DOI: 10.3390/foods12071541] [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: 03/01/2023] [Revised: 04/01/2023] [Accepted: 04/03/2023] [Indexed: 04/14/2023] Open
Abstract
An ultimate goal in food production is to guarantee food safety and security. Fermented food products benefit from the intrinsic capabilities of the applied starter cultures as they produce organic acids and bactericidal compounds such as hydrogen peroxide that hamper most food pathogens. In addition, highly potent small peptides, bacteriocins, are being expelled to exert antibiotic effects. Based on ongoing scientific efforts, there is a growing market of food products to which protective cultures are added exclusively for food safety and for prolonged shelf life. In this regard, most genera from the order Lactobacillales play a prominent role. Here, we give an overview on protective cultures in food products. We summarize the mode of actions of antibacterial mechanisms. We display the strategies for the isolation and characterization of protective cultures in order to have them market-ready. A survey of the growing market reveals promising perspectives. Finally, a comprehensive chapter discusses the current legislation issues concerning protective cultures, leading to the conclusion that the application of protective cultures is superior to the usage of defined bacteriocins regarding simplicity, economic costs, and thus usage in less-developed countries. We believe that further discovery of bacteria to be implemented in food preservation will significantly contribute to customer's food safety and food security, badly needed to feed world's growing population but also for food waste reduction in order to save substantial amounts of greenhouse gas emissions.
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Affiliation(s)
- Sebastian W Fischer
- Department of Food, Nutrition and Facilities, FH Muenster, Correnstr. 25, 48149 Münster, Germany
| | - Fritz Titgemeyer
- Department of Food, Nutrition and Facilities, FH Muenster, Correnstr. 25, 48149 Münster, Germany
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Zavistanaviciute P, Klementaviciute J, Klupsaite D, Zokaityte E, Ruzauskas M, Buckiuniene V, Viskelis P, Bartkiene E. Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat. Foods 2023; 12:foods12071391. [PMID: 37048209 PMCID: PMC10093910 DOI: 10.3390/foods12071391] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.
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Affiliation(s)
- Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-655-06461
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Institute of Microbiology and Virology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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Athinarayanan J, Khaibary AAL, Periasamy VS, Alatiah KA, Shamlan G, Alsawmahi ON, Alshatwi AA. Co-exposure to commercial food product ingredient E341 and E551 triggers cytotoxicity in human mesenchymal stem cells. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:33264-33274. [PMID: 36474033 DOI: 10.1007/s11356-022-24497-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Accepted: 11/27/2022] [Indexed: 06/17/2023]
Abstract
Several nano-toxicological studies have assessed the prospective health risks of engineered nanostructures. Still, nanoscale ingredients from food products are not explored well, and only a few have attended to the possible effects of food additive-based nanoparticles in food. The physicochemical properties of food additives and their fate on human health are still unknown. To fill this knowledge gap, we examined the physicochemical characteristics of food product isolate E341/E551. Additionally, we assessed the consequence of these nanoscale E341 and E551 as co-exposure on human mesenchymal stem cells (hMSCs). The transmission electron microscope (TEM) images revealed that food product isolate (E341/E551) consists of nanoscale particles. The E551 and E341 have 20-50 nm and 70-200 nm diameters, respectively. Co-exposure of food additives SiO2 (E551) and Tricalcium phosphate (E341) effect on the cell viability, morphology, mitochondrial membrane potential, and reactive oxygen species (ROS) level of hMSCs were studied. The cell viability reduction, mitochondrial membrane potential loss, and ROS generation in E341/E551 co-exposed cells were observed. Our study suggests that E341/E551 co-exposure elevated the ROS level and mitochondrial membrane potential depletion at a high dose. The oxidative stress-related genes MDM3, TNFSF10, and POR have exhibited significant upregulation in the E341/E551 treatment group. These results conclude that long-term over-exposure to E341/E551 may be triggers health risks in a human. Further in vivo studies are required for food industry implications due to nanoscale ingredients in E341 and E551.
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Affiliation(s)
- Jegan Athinarayanan
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, P.O. Box 2460 , Riyadh, 11451, Kingdom of Saudi Arabia
| | - Amjad A L Khaibary
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, P.O. Box 2460 , Riyadh, 11451, Kingdom of Saudi Arabia
| | - Vaiyapuri Subbarayan Periasamy
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, P.O. Box 2460 , Riyadh, 11451, Kingdom of Saudi Arabia
| | - Khalid A Alatiah
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, P.O. Box 2460 , Riyadh, 11451, Kingdom of Saudi Arabia
| | - Ghalia Shamlan
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, P.O. Box 2460 , Riyadh, 11451, Kingdom of Saudi Arabia
| | - Omer N Alsawmahi
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, P.O. Box 2460 , Riyadh, 11451, Kingdom of Saudi Arabia
| | - Ali A Alshatwi
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, P.O. Box 2460 , Riyadh, 11451, Kingdom of Saudi Arabia.
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Saulais L, Corcuff R, Boonefaes E. Natural and healthy? Consumers knowledge, understanding and preferences regarding naturalness and healthiness of processed foods. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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9
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Osaili TM, Obaid RS, Alkayyali SAI, Ayman H, Bunni SM, Alkhaled SB, Hasan F, Mohamad MN, Cheikh Ismail L. Consumers' knowledge and attitudes about food additives in the UAE. PLoS One 2023; 18:e0282495. [PMID: 36877679 PMCID: PMC9987778 DOI: 10.1371/journal.pone.0282495] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Accepted: 02/15/2023] [Indexed: 03/07/2023] Open
Abstract
The use of food additives (FAs) in food manufacturing is a well-accepted practice worldwide. Inadequate knowledge concerning their safety may cause negative attitude surrounding their use. This would potentially impact the purchase of foods that the consumer perceives as containing FAs. This study aimed to assess knowledge and attitudes of consumers towards the use and safety of FAs in the UAE. A cross-sectional study was conducted using an online survey distributed via social media platforms (n = 1037). Less than one-third of the participants (26.7%) in this study stated that they knew what FAs are. About half the respondents believed that organic products did not contain FAs. The proportion of respondents who reported that the purpose of adding FAs is to extend shelf life, better the taste and aroma of food, enhance nutritional value, improve consistency and texture, and boost appearance and color was 92.1%, 75.0%, 23.5%, 56.6%, and 69.4%, respectively. Around 61% believed that all FAs were harmful to human health. The level of FA knowledge increased with age and education level. About 60% of the respondents reported that food labels did not provide sufficient information about FAs. The most preferred platforms for consumers to receive information about FAs were social media (41.1%), followed by brochures (24.6%). Overall, the UAE population had inadequate knowledge and a hesitant attitude concerning FAs. The municipalities and food industry should play an active role in educating the public to prevent and reduce any possible adverse attitudes towards processed food products.
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Affiliation(s)
- Tareq M. Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
- * E-mail:
| | - Reyad S. Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Sanaa A. I. Alkayyali
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates
| | - Hind Ayman
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates
| | - Sara M. Bunni
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates
| | - Shaema B. Alkhaled
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
- Department of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University (UAEU), United Arab Emirates
| | - Maysm N. Mohamad
- Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Leila Cheikh Ismail
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
- Nuffield Department of Women’s & Reproductive Health, University of Oxford, Oxford, United Kingdom
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Javaheri-Ghezeldizaj F, Ghaffari M, Nazhad Dolatabadi JE, Dehghan P. In vitro safety assessment of alkyl lactate esters in human umbilical vein endothelial cells (HUVECs). Toxicol Rep 2023; 10:11-16. [DOI: 10.1016/j.toxrep.2022.11.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 11/07/2022] [Accepted: 11/25/2022] [Indexed: 12/12/2022] Open
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11
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Dumandan NG, Kagaoan ACT, Acda RDP, Tumambing CR, Pham LJ. Extraction, Profiling, and Characterization of Phytosterols and Triterpenoids from Pili ( Canarium ovatum Engl.) Pulp Oil Exhibiting Antioxidant and Antibacterial Properties. Biochem Res Int 2022; 2022:6604984. [PMID: 36606186 PMCID: PMC9810395 DOI: 10.1155/2022/6604984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/01/2022] [Accepted: 12/02/2022] [Indexed: 12/28/2022] Open
Abstract
Pili (Canarium ovatum Engl.), an indigenous tree found in the Philippines, is highly regarded for its fruit due to its high economic value. During processing, the pulp is often discarded as waste but contains considerable amounts of oil and bioactive minor lipid components. The present study explored the antioxidant and antibacterial properties of saponified diethyl ether extract of pili pulp oil and related this activity to the nature of compounds present in the extract through GCMS. The extract indicated the elution of 18 major compounds which are mostly cyclic triterpenic (α-and β-amyrin, lupenone, and β-amyrone) and phytosterol (β-sitosterol, brassicasterol, and stigmasterol) class of compounds. Characterization of the bioactivity of the extract showed high antioxidant activities measured by DPPH radical scavenging (EC50: 74.45 ± 1.29 μg/mL) and lipid peroxidation inhibition (EC50: 3.02 ± 0.06 μg/mL) activities that were comparable with that of α-tocopherol. Moreover, an observed bactericidal activity was demonstrated by the extract against E. coli and S. typhi with MIC values of 40 and 35 μg/mL, respectively. The observed bioactivity of the pili pulp oil extract can be attributed to these compounds which may provide desirable health benefits.
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Affiliation(s)
- Nico G. Dumandan
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños College, Los Baños 4031, Laguna, Philippines
| | - Annie Cita T. Kagaoan
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños College, Los Baños 4031, Laguna, Philippines
| | - Ranelle D. P. Acda
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños College, Los Baños 4031, Laguna, Philippines
| | - Caren R. Tumambing
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños College, Los Baños 4031, Laguna, Philippines
| | - Laura J. Pham
- Biozym Systems Enterprises, Bay 4033, Laguna, Philippines
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12
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Bayram HM, Ozturkcan A. Intake and risk assessment of nine priority food additives in Turkish adults. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Isolation, Characterization, and Effect on Biofilm Formation of Bacteriocin Produced by Lactococcus lactis F01 Isolated from Cyprinus carpio and Application for Biopreservation of Fish Sausage. BIOMED RESEARCH INTERNATIONAL 2022; 2022:8437926. [DOI: 10.1155/2022/8437926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 10/18/2022] [Accepted: 11/03/2022] [Indexed: 11/23/2022]
Abstract
The aim of this work was the screening of bacteriocin-producing LABs isolated from fish, the selection of promising/prominent strain(s), the characterization of the bacteriocin produced, and the evaluation of its potential to be used as biopreservative(s). Amplification and sequencing of the 16S rRNA gene of the bacteriocin-producing strain was performed. Then a partial purification of the produced bacteriocin, using a combination of ammonium sulfate and chloroform-methanol precipitation, was done. Its molecular weight was determined by SDS-PAGE. In addition, the action spectrum, the hemolysis test, and its ability to inhibit biofilm formation were analyzed. A total of 88 isolates of lactic acid bacteria (LAB) including one bacteriocin producer, which was identified as Lactococcus lactis F01, were collected. The bacteriocin was partially purified with an estimated yield of 40%. Regarding the SDS-PAGE profile, the secreted bacteriocin has molecular weight of about 3.5 kDa and was identified as class I bacteriocin. The antimicrobial test showed that the bacteriocin inhibits pathogenic and/or spoilage bacteria, 10 Gram-positive and 16 Gram-negative bacterial species. Moreover, it can inhibit biofilm formation from 1.3% (Escherichia coli) to 63.92% (Pseudomonas aeruginosa ATCC15692) depending on the strain. The hemolytic activity of novel bacteriocin was observed at the concentration of 10 μg/ml of bacteriocin crude extract, which was
. In addition, it exhibited good thermal and pH stability with retained antibacterial activity of 85.25% after treatment at 121°C for 20 min, as well as at a pH range between 2.0 and 10.0. Moreover, this bacteriocin showed the ability to inhibit the growth of bacterial culture load in fish sausage stored at 8°C for 28 days. Considering the results obtained, bacteriocin could be potentially exploited as an alternative to chemical preservatives or as a substitute for antibiotics.
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Association between Ultra-Processed Food Consumption and Diabetes in Chinese Adults-Results from the China Health and Nutrition Survey. Nutrients 2022; 14:nu14204241. [PMID: 36296925 PMCID: PMC9609918 DOI: 10.3390/nu14204241] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 10/04/2022] [Accepted: 10/10/2022] [Indexed: 11/17/2022] Open
Abstract
Aims: We aimed to assess the association between ultra-processed food (UPF) consumption with diabetes in Chinese adults. Methods: This study included 12,849 eligible adults aged 20 years and over attending at least two surveys in the China Nutrition and Health Survey during 1997−2011. Food intake at each survey was assessed by a 3-day 24-h dietary recall method. UPF was defined based on the NOVA classification. Diabetes was obtained from questionnaires and/or ascertained by fasting blood tests. The association of diabetes with UPF was examined using mix effect logistic regression adjusting for potential confounding factors. Results: The mean age of the participants was 43.3 (SD 14.8) years. The age and gender adjusted mean UPF intake increased four times and the prevalence of diabetes increased eight times in 1997−2011. Compared with non-consumers, the odds ratios (95% CI) of diabetes for those with mean UPF consumption of 1−19 g/day, 20−49 g/day, and ≥50 g/day were 1.21 (0.98, 1.48), 1.49 (1.19, 1.86), and 1.40 (1.08, 1.80), respectively (p trend < 0.001) after adjusted for the measured covariates including lifestyle factors (smoking, alcohol drinking, and physical activity), BMI and hypertension. Conclusions: both UPF consumption and prevalence of diabetes increased among adults in China during 1997−2011. Higher UPF consumption was positively associated with diabetes.
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15
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Ilie-Mihai RM, Ion BC, van Staden J(KF. Sodium Metabisulfite in Food and Biological Samples: A Rapid and Ultra-Sensitive Electrochemical Detection Method. MICROMACHINES 2022; 13:1707. [PMID: 36296060 PMCID: PMC9611616 DOI: 10.3390/mi13101707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/03/2022] [Accepted: 10/08/2022] [Indexed: 06/16/2023]
Abstract
The primary benefit of using sulfites as a food additive is their antimicrobial and antioxidant properties, which stop fungi and bacteria from growing in a variety of foods. The application of analytical methods is necessary to ensure food quality control related to the presence of sulfites in a variety of foods. For the detection of sodium metabisulfite in food and urine samples, two sensors based on reduced graphene oxide doped with Pd paste and modified with 5,10,15,20-tetraphenyl-21H,23H-porphyrin and 5,10,15,20-tetrakis (pentafluorophenyl chloride)-21H,23H-iron (III) porphyrin were proposed. The new sensors were evaluated and characterized using square wave voltammetry. The response characteristics showed that the detection limits for the sensors were 3.0 × 10-12 mol L-1 for TPP/rGO@Pd0 based sensors and 3.0 × 10-11 mol L-1 for Fe(TPFPP)Cl/rGO@Pd0 based sensors while the quantification limits were 1.0 × 10-11 mol L-1 for TPP/rGO@Pd0 based sensors and 1.0 × 10-10 mol L-1 for Fe(TPFPP)Cl/rGO@Pd0 based sensors. The sensors can be used to determine sodium metabisulfite in a concentration range between 1.0 × 10-11 and 1.0 × 10-7 mol L-1 for TPP/rGO@Pd0 based sensors and between 1.0 × 10-10 mol L-1 and 1.0 × 10-6 mol L-1 for Fe(TPFPP)Cl/rGO@Pd0 based sensors. A comparison between the proposed methods' results and other analytical applications is also presented.
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16
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Chang MY, Huang CC, Du YC, Chen HS. Choice Experiment Assessment of Consumer Preferences for Yogurt Products Attributes: Evidence from Taiwan. Nutrients 2022; 14:nu14173523. [PMID: 36079781 PMCID: PMC9460311 DOI: 10.3390/nu14173523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/23/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
Previous studies on consumer yogurt preferences have mainly focused on added sugar, nutrient content, and health claims, leaving several knowledge gaps that should be filled through in-depth research. In this study, a more complete multi-attribute preference model was developed using the number of probiotic types, type of milk source, presence of edible gels (GEL), and usage of health food labels as the main yogurt attributes. A choice experiment (CE) was then conducted to investigate the relationship between multiple attribute preferences and willingness-to-pay (WTP). A total of 435 valid questionnaires were collected by the convenience sampling method. The results show that (1) respondents highly value the health food label (HEA), followed by the number of probiotic types (PRO); (2) the highest WTP in the conditional logit (CL) model was New Taiwan Dollar (NTD) (USD 10.5 for HEA, and the lowest was NTD 1.0 for 100% milk powder (MLK2); (3) in the random-parameter logit (RPL) model, the highest WTP was NTD 14.6 for HEA, and the lowest was NTD 2.8 for GEL; (4) the most preferred attribute combination of yogurt was “8 or more probiotic types”, “a blend of raw milk and milk powder”, “the absence of edible gels”, “the presence of a health food label”, and “a price premium of NTD 6–10”; (5) married respondents with children were more willing to pay extra for yogurt products with a higher number of probiotic types and a health food label. The results may help the food industry understand and pay attention to consumer needs, which will, in turn, provide a reference for future product development and marketing strategies.
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Affiliation(s)
- Min-Yen Chang
- Department of Accounting, Jiaxing University, Jiaxing 314001, China
| | - Chien-Cheng Huang
- Department of Health Industry Technology Management, Chung Shan Medical University, Taichung City 40201, Taiwan
| | - Ying-Chi Du
- Division of Forest Protection, Taiwan Forestry Research Institute, 53 Nan-Hai Road, Taipei 10066, Taiwan
| | - Han-Shen Chen
- Department of Health Industry Technology Management, Chung Shan Medical University, Taichung City 40201, Taiwan
- Department of Medical Management, Chung Shan Medical University Hospital, No. 110, Sec. 1, Jianguo N. Rd., Taichung City 40201, Taiwan
- Correspondence: ; Tel.: +886-4-2473-0022 (ext. 12225)
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Samad A, Makhbar S, Sharifulazar H, Basri AM, Abdullah Lim S. The effects of Diplazium esculentum Retz. and Stenochlaena palustris incorporated with sodium alginate as edible coating on packaged figs (Ficus carica L.): A preliminary study. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Afiqah Samad
- Food Science and Technology School of Applied Sciences and Mathematics Universiti Teknologi Brunei, Jalan Tungku Link, Mukim Gadong A, BE1410 Brunei Darussalam
| | - Shukri Makhbar
- Department of Agriculture and Agrifood, Old Airport Road, Berakas Bandar Seri Begawan Brunei Darussalam
| | - Hazimah Sharifulazar
- Food Science and Technology School of Applied Sciences and Mathematics Universiti Teknologi Brunei, Jalan Tungku Link, Mukim Gadong A, BE1410 Brunei Darussalam
| | - Aida Maryam Basri
- Food Science and Technology School of Applied Sciences and Mathematics Universiti Teknologi Brunei, Jalan Tungku Link, Mukim Gadong A, BE1410 Brunei Darussalam
| | - Syazana Abdullah Lim
- Food Science and Technology School of Applied Sciences and Mathematics Universiti Teknologi Brunei, Jalan Tungku Link, Mukim Gadong A, BE1410 Brunei Darussalam
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18
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Brown SM, Nguyen-Viet H, Grace D, Ty C, Samkol P, Sokchea H, Pov S, Young MF. Understanding how food safety risk perception influences dietary decision making among women in Phenom Phnom Penh, Cambodia: a qualitative study. BMJ Open 2022; 12:e054940. [PMID: 35338057 PMCID: PMC8961151 DOI: 10.1136/bmjopen-2021-054940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
Abstract
OBJECTIVES To determine women's perception of the risk of food safety and how it relates to diet, health and decision making as part of formative research for a market-based intervention that aims to improve the safety of animal-source foods sold in informal markets. DESIGN Qualitative study including in-depth personal interviews with 24 caregivers were conducted and complemented with a second follow-up PhotoVoice interview, which allowed the women to photograph their meals and perceptions of food safety and nutrition. Interview data were analysed using thematic analysis in MAXQDA. Participants were purposively sampled from a larger Safe Food, Fair Food for Cambodia study, conducted from May to August 2018. SETTING Urban and periurban neighborhoods of Phnom Penh, Cambodia. PARTICIPANTS 24 female caregivers (mothers and grandmothers) of children under age 5, each interviewed twice. FINDINGS A primary food safety concern expressed was that chemicals (pesticides and other agricultural additives) in animal-source foods, fruits and vegetables may impact the health of their families by causing diarrhoea and problems during pregnancy. This fear created a lack of trust in markets, which influenced their food purchasing behaviours and strategies for making the food safer for their families. These mitigation strategies, including food selection and cleaning, vary among the women but are perceived as important to be able to provide their families with what they define as safe meals. CONCLUSIONS Interventions that wish to decrease rates of foodborne illness and increase animal source food consumption should also address the belief that the food system has been compromised by the addition of pesticides and agricultural additives.
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Affiliation(s)
- Sydney Morgan Brown
- Hubert Department of Global Health, Rollins School of Public Health, Emory University, Atlanta, Georgia, USA
| | | | - Delia Grace
- International Livestock Research Institute, Nairobi, Kenya
| | - Chhay Ty
- Livestock Development for Community Livelihood-LDC (CelAgrid), Phnom Penh, Cambodia
| | - Pok Samkol
- National Institute of Science, Technology and Innovation, Ministry of Industry, Science, Technology and Innovation, Phnom Penh, Cambodia
| | - Huy Sokchea
- Livestock Development for Community Livelihood-LDC (CelAgrid), Phnom Penh, Cambodia
| | - Son Pov
- Livestock Development for Community Livelihood-LDC (CelAgrid), Phnom Penh, Cambodia
| | - Melissa F Young
- Hubert Department of Global Health, Rollins School of Public Health, Emory University, Atlanta, Georgia, USA
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19
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Sharma BR, Halami PM, Tamang JP. Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods. Food Sci Biotechnol 2022; 31:1-16. [PMID: 35059226 PMCID: PMC8733103 DOI: 10.1007/s10068-021-00986-w] [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: 06/28/2021] [Revised: 08/28/2021] [Accepted: 09/16/2021] [Indexed: 10/20/2022] Open
Abstract
Ethnic fermented foods are known for their unique aroma, flavour, taste, texture and other sensory properties preferred by every ethnic community in this world culturally as parts of their eatables. Some beneficial microorganisms associated with fermented foods have several functional properties and health-promoting benefits. Bacteriocins are the secondary metabolites produced by the microorganisms mostly lactic acid bacteria present in the fermented foods which can act as lantibiotics against the pathogen bacteria. Several studies have been conducted regarding the isolation and characterization of potent strains as well as their association with different types of bacteriocins. Collective information regarding the gene organizations responsible for the potent effect of bacteriocins as lantibiotics, mode of action on pathogen bacterial cells is not yet available. This review focuses on the gene organizations, pathways include for bacteriocin and their mode of action for various classes of bacteriocins produced by lactic acid bacteria in some ethnic fermented foods.
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Affiliation(s)
- Basista Rabina Sharma
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Prakash M. Halami
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Jyoti Prakash Tamang
- DAICENTER, Department of Microbiology, Sikkim University, Science Building, Tadong, Gangtok, Sikkim 737102 India
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20
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Oliver-Simancas R, Labrador-Fernández L, Díaz-Maroto MC, Pérez-Coello MS, Alañón ME. Comprehensive research on mango by-products applications in food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.024] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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21
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Adjali A, Clarot I, Chen Z, Marchioni E, Boudier A. Physicochemical degradation of phycocyanin and means to improve its stability: A short review. J Pharm Anal 2021; 12:406-414. [PMID: 35811624 PMCID: PMC9257648 DOI: 10.1016/j.jpha.2021.12.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 12/22/2021] [Accepted: 12/26/2021] [Indexed: 12/22/2022] Open
Abstract
The cyanobacterium Arthrospira platensis, spirulina, is a source of pigments such as phycobiliprotein and phycocyanin. Phycocyanin is used in the food, cosmetics, and pharmaceutical industries because of its antioxidant, anti-inflammatory, and anticancer properties. The different steps involved in extraction and purification of this protein can alter the final properties. In this review, the stability of phycocyanin (pH, temperature, and light) is discussed, considering the physicochemical parameters of kinetic modeling. The optimal working pH range for phycocyanin is between 5.5 and 6.0 and it remains stable up to 45 °C; however, exposure to relatively high temperatures or acidic pH decreases its half-life and increases the degradation kinetic constant. Phycobiliproteins are sensitive to light; preservatives such as mono- and di-saccharides, citric acid, or sodium chloride appear to be effective stabilizing agents. Encapsulation within nano- or micro-structured materials such as nanofibers, microparticles, or nanoparticles, can also preserve or enhance its stability. Phycocyanin is in great demand for industrial application. Phycocyanin is sensitive to pH, temperature, and light. Optimal stability occurs between pH 5.5–6.0 and at temperatures <45 °C in the dark. The use of preservatives or its encapsulation with polymers enhances its stability.
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Affiliation(s)
- Aïda Adjali
- Université de Lorraine, CITHEFOR, F-54000, Nancy, France
| | - Igor Clarot
- Université de Lorraine, CITHEFOR, F-54000, Nancy, France
| | - Zilin Chen
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery, Ministry of Education, Hubei Province Engineering and Technology Research Center for Fluorinated Pharmaceuticals, and Wuhan University School of Pharmaceutical Sciences, Wuhan, 430071, China
- State Key Laboratory of Transducer Technology, Chinese Academy of Sciences, Beijing, 100080, China
| | - Eric Marchioni
- Université de Strasbourg, CNRS, IPHC UMR 7178, F-67000, Strasbourg, France
| | - Ariane Boudier
- Université de Lorraine, CITHEFOR, F-54000, Nancy, France
- Corresponding author.
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22
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Nemo R, Bacha K. Natural preservative‐based shelf‐life enhancement of borde: A traditional Ethiopian low alcoholic beverage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15968] [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)
- Reda Nemo
- Department of Biology College of Natural Sciences Jimma University Jimma Ethiopia
- Biology Department Dambi Dollo College of Teachers Education Dambi Dollo Ethiopia
| | - Ketema Bacha
- Department of Biology College of Natural Sciences Jimma University Jimma Ethiopia
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23
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d’Astous A, Labrecque J. The Impact of Responsible Food Packaging Perceptions on Naturalness and Healthiness Inferences, and Consumer Buying Intentions. Foods 2021; 10:foods10102366. [PMID: 34681415 PMCID: PMC8535750 DOI: 10.3390/foods10102366] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 09/27/2021] [Accepted: 09/29/2021] [Indexed: 11/16/2022] Open
Abstract
The research presented in this article examines the relationship between consumer perceptions that a food package is responsible (sustainable) and consumers’ intention to purchase the product that it contains. On the basis of the relevant literature, a conceptual model is proposed where this relationship is hypothesized to be mediated by two variables: the product’s perceived naturalness and healthiness. A first study was conducted with the objective of developing a scale with good psychometric properties to measure the perceived naturalness of a food product. The objective of the second study was to test the validity of the two-mediator conceptual model. The results show that the extent to which a food product package is seen as responsible (i.e., recyclable, reusable, compostable) has a positive and statistically significant impact on consumers’ intention to buy it, and that it is through the sequential mediation of the product’s perceived naturalness and healthiness that this relationship unfolds.
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24
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Kimani BG, Kerekes EB, Szebenyi C, Krisch J, Vágvölgyi C, Papp T, Takó M. In Vitro Activity of Selected Phenolic Compounds against Planktonic and Biofilm Cells of Food-Contaminating Yeasts. Foods 2021; 10:1652. [PMID: 34359522 PMCID: PMC8307438 DOI: 10.3390/foods10071652] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/13/2021] [Accepted: 07/15/2021] [Indexed: 12/30/2022] Open
Abstract
Phenolic compounds are natural substances that can be obtained from plants. Many of them are potent growth inhibitors of foodborne pathogenic microorganisms, however, phenolic activities against spoilage yeasts are rarely studied. In this study, planktonic and biofilm growth, and the adhesion capacity of Pichia anomala, Saccharomyces cerevisiae, Schizosaccharomyces pombe and Debaryomyces hansenii spoilage yeasts were investigated in the presence of hydroxybenzoic acid, hydroxycinnamic acid, stilbene, flavonoid and phenolic aldehyde compounds. The results showed significant anti-yeast properties for many phenolics. Among the tested molecules, cinnamic acid and vanillin exhibited the highest antimicrobial activity with minimum inhibitory concentration (MIC) values from 500 µg/mL to 2 mg/mL. Quercetin, (-)-epicatechin, resveratrol, 4-hydroxybenzaldehyde, p-coumaric acid and ferulic acid were also efficient growth inhibitors for certain yeasts with a MIC of 2 mg/mL. The D. hansenii, P. anomala and S. pombe biofilms were the most sensitive to the phenolics, while the S. cerevisiae biofilm was quite resistant against the activity of the compounds. Fluorescence microscopy revealed disrupted biofilm matrix on glass surfaces in the presence of certain phenolics. Highest antiadhesion activity was registered for cinnamic acid with inhibition effects between 48% and 91%. The active phenolics can be natural interventions against food-contaminating yeasts in future preservative developments.
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Affiliation(s)
- Bernard Gitura Kimani
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép Fasor 52, H-6726 Szeged, Hungary; (B.G.K.); (E.B.K.); (C.S.); (C.V.); (T.P.)
| | - Erika Beáta Kerekes
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép Fasor 52, H-6726 Szeged, Hungary; (B.G.K.); (E.B.K.); (C.S.); (C.V.); (T.P.)
| | - Csilla Szebenyi
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép Fasor 52, H-6726 Szeged, Hungary; (B.G.K.); (E.B.K.); (C.S.); (C.V.); (T.P.)
- MTA-SZTE “Lendület” Fungal Pathogenicity Mechanisms Research Group, University of Szeged, Közép Fasor 52, H-6726 Szeged, Hungary
| | - Judit Krisch
- Institute of Food Engineering, Faculty of Engineering, University of Szeged, Mars tér 7, H-6724 Szeged, Hungary;
| | - Csaba Vágvölgyi
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép Fasor 52, H-6726 Szeged, Hungary; (B.G.K.); (E.B.K.); (C.S.); (C.V.); (T.P.)
| | - Tamás Papp
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép Fasor 52, H-6726 Szeged, Hungary; (B.G.K.); (E.B.K.); (C.S.); (C.V.); (T.P.)
- MTA-SZTE “Lendület” Fungal Pathogenicity Mechanisms Research Group, University of Szeged, Közép Fasor 52, H-6726 Szeged, Hungary
| | - Miklós Takó
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép Fasor 52, H-6726 Szeged, Hungary; (B.G.K.); (E.B.K.); (C.S.); (C.V.); (T.P.)
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25
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Kuo SC, Weng YM. Effects of food safety education on knowledge, attitude, and practice of schoolchildren in southern Taiwan: A propensity score-matched observational study. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107360] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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26
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Motallaei M, Ramezani-Jolfaie N, Mohammadi M, Shams-Rad S, Jahanlou AS, Salehi-Abargouei A. Effects of orange juice intake on cardiovascular risk factors: A systematic review and meta-analysis of randomized controlled clinical trials. Phytother Res 2021; 35:5427-5439. [PMID: 34060162 DOI: 10.1002/ptr.7173] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 04/16/2021] [Accepted: 05/16/2021] [Indexed: 12/29/2022]
Abstract
Previous investigations exploring the effects of orange juice (OJ) as a nutrient-dense beverage on cardiovascular risk factors were inconsistent. We aimed to conduct a systematic review and meta-analysis of randomized controlled clinical trials to determine the effectiveness of OJ intake on major cardiometabolic markers including anthropometric indices, blood pressure, lipid profile, inflammation, and glycemic control markers. PubMed, Scopus, and ISI Web of Science were searched from inception until January 2021. Fifteen eligible trials with 639 participants were included in the present study. The meta-analysis showed that OJ intake significantly reduces circulating total cholesterol levels (10 trials; weighted mean difference [WMD] = -6.84 mg/dl; 95% CI: -12.38 to -1.29; p = .01) and homeostatic model assessment for insulin resistance (four trials; WMD = -0.39, 95% CI: -0.77 to -0.006; p = .04) compared to control group. The analyses failed to reveal a significant effect of OJ intake on other cardiometabolic risk factors (p > .05). This review suggests that the intake of OJ might be associated with improved serum total cholesterol and insulin sensitivity. Due to low-to-moderate quality of meta-evidence, our results must be interpreted with caution and more well-designed studies are still needed to confirm the current findings.
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Affiliation(s)
- Maryam Motallaei
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.,Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Nahid Ramezani-Jolfaie
- Department of Community Medicine, School of Medicine, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
| | - Mohammad Mohammadi
- Department of Community Medicine, School of Medicine, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
| | - Shamim Shams-Rad
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.,Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Alireza Shahab Jahanlou
- Department of Community Medicine, School of Medicine, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
| | - Amin Salehi-Abargouei
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.,Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
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Lebelo K, Malebo N, Mochane MJ, Masinde M. Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:5795. [PMID: 34071295 PMCID: PMC8199310 DOI: 10.3390/ijerph18115795] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/06/2021] [Accepted: 05/07/2021] [Indexed: 12/20/2022]
Abstract
Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.
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Affiliation(s)
- Kgomotso Lebelo
- Department of Life Sciences, Central University of Technology, Private Bag X20539, Bloemfontein 9301, South Africa; (N.M.); (M.J.M.)
| | - Ntsoaki Malebo
- Department of Life Sciences, Central University of Technology, Private Bag X20539, Bloemfontein 9301, South Africa; (N.M.); (M.J.M.)
| | - Mokgaotsa Jonas Mochane
- Department of Life Sciences, Central University of Technology, Private Bag X20539, Bloemfontein 9301, South Africa; (N.M.); (M.J.M.)
| | - Muthoni Masinde
- Centre for Sustainable SMART Cities, Central University of Technology, Private Bag X20539, Bloemfontein 9301, South Africa;
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Dias O, Tungare K, Palamthodi S, Bhori M. Nymphaea nouchali
burm. f. flowers as a potential food additiveand revitalizer: A biochemico‐toxicological insight. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Olivia Dias
- School of Biotechnology and Bioinformatics D. Y. Patil Deemed to be University Navi Mumbai India
| | - Kanchanlata Tungare
- School of Biotechnology and Bioinformatics D. Y. Patil Deemed to be University Navi Mumbai India
| | - Shanooba Palamthodi
- School of Biotechnology and Bioinformatics D. Y. Patil Deemed to be University Navi Mumbai India
| | - Mustansir Bhori
- School of Biotechnology and Bioinformatics D. Y. Patil Deemed to be University Navi Mumbai India
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Alimohammadi A, Moosavy MH, Amin Doustvandi M, Baradaran B, Amini M, Mokhtarzadeh A, de la Guardia M. Sodium metabisulfite as a cytotoxic food additive induces apoptosis in HFFF2 cells. Food Chem 2021; 358:129910. [PMID: 33957602 DOI: 10.1016/j.foodchem.2021.129910] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 03/23/2021] [Accepted: 04/18/2021] [Indexed: 01/09/2023]
Abstract
Sodium metabisulfite (SMB), an antioxidant agent, is extensively used as a preservative in food industry. The current study was aimed to clarify its potential toxic effects on human fetal foreskin fibroblasts (HFFF2) cells, in vitro. Subsequently, MTT results illustrated that exposure to SMB significantly (p < 0.0001) decreased HFFF2 cell viability in a dose-dependent manner, and the concentration of 25 μM reduced cell survival rates to 50% as the half-maximal inhibitory concentration of SMB. It was further shown that SMB exerted this cytotoxic effect on HFFF2 cells through apoptosis induction. qRT-PCR and western blotting results showed that treatment of HFFF2 cells with this food additive led to significant upregulation of Bax, caspase 8, and caspase 9 pro-apoptotic genes and downregulation of Bcl-2 expression as a pro-survival agent. Furthermore, SMB remarkably increased caspase 3 levels and promoted its activation through cleavage in treated cells. Besides, exposure to SMB increased ROS levels and activated autophagy in treated cells, which are considered as the other indicators for cell damage. Taken together, our findings suggested that SMB could exert remarkable toxic effects on human normal cells through multiple mechanisms, including apoptosis activation, and its widespread usage in food safety should be reconsidered.
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Affiliation(s)
- Afshin Alimohammadi
- Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran
| | - Mir-Hassan Moosavy
- Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran.
| | | | - Behzad Baradaran
- Immunology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammad Amini
- Immunology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ahad Mokhtarzadeh
- Immunology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Miguel de la Guardia
- Department of Analytical Chemistry, University of Valencia, Dr. Moliner 50, 46100 Burjassot, Valencia, Spain.
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Oliveira Filho JGD, Braga ARC, Oliveira BRD, Gomes FP, Moreira VL, Pereira VAC, Egea MB. The potential of anthocyanins in smart, active, and bioactive eco-friendly polymer-based films: A review. Food Res Int 2021; 142:110202. [PMID: 33773677 DOI: 10.1016/j.foodres.2021.110202] [Citation(s) in RCA: 60] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 01/29/2021] [Accepted: 01/30/2021] [Indexed: 12/15/2022]
Abstract
Among the bioactive compounds that are considered important for the food industry, anthocyanins, which are flavonoid compounds presenting antioxidant activity and are responsible for beneficial health effects, have received researchers' attention in the last decades. In addition, anthocyanins are highly reactive and can be used as indicators of foodstuff quality conditions, particularly as a packaging ingredient. Considering this line of work, the eco-friendly film is a novel packaging technology that arose from the concern to reduce non-renewable resources and their impact on the environment. These films can be vehicles for loading bioactive compounds such as anthocyanins. Among the contribution of films in the food industry, we can highlight several potential applications: i) smart film: assess food quality and safety, transmitting food information to consumers and increasing the reliability of their consumption without breaking the packaging; ii) active film: use to preserve food quality through the release of active agents; and iii) bioactive film: carry substances in desired concentrations until their controlled or rapid diffusion within the gastrointestinal tract so that they can promote its benefit to human health. Thus, this review presents anthocyanin extract's potential as a powerful tool to improve the development of eco-friendly films, directing its purpose to the application as smart, active, and bioactive films.
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Affiliation(s)
| | | | - Bianca Ribeiro de Oliveira
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rio Verde, Goiás, Brazil.
| | - Francileni Pompeu Gomes
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rio Verde, Goiás, Brazil.
| | - Virgínia Lopes Moreira
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rio Verde, Goiás, Brazil.
| | | | - Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rio Verde, Goiás, Brazil.
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Role of Sensory Appeal, Nutritional Quality, Safety, and Health Determinants on Convenience Food Choice in an Academic Environment. Foods 2021; 10:foods10020345. [PMID: 33562836 PMCID: PMC7916031 DOI: 10.3390/foods10020345] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 01/30/2021] [Accepted: 02/03/2021] [Indexed: 11/17/2022] Open
Abstract
The present research aims to investigate the extent to which sensory appeal, nutritional quality, safety, and health determinants influence purchase intention, consumption, and satisfaction of consumers towards convenience food. The non-probability purposive sampling approach was adopted for the recruitment of consumers. A pre-tested questionnaire was used to collect data from 501 consumers. Descriptive statistics, confirmatory factor analysis, and structural equation modeling were adopted to analyze the data. Factor loading, Cronbach’s alpha, composite reliability, average variance extracted, and correlations estimate of constructs revealed good internal consistency and reliability of scale items as well as convergent and discriminant validity of the constructs. The path analysis of structural model demonstrated positive relationship between sensory appeal, nutritional quality, safety attributes, healthiness, and purchase intention of convenience food. Further, the path analysis of structural model revealed that purchase intention with consumption as well as consumption with satisfaction were positively associated for convenience food. Sensory appeal was the key determinant influencing purchase intention, consumption, and satisfaction of consumers towards convenience food. The good taste, pleasant appearance, nice smell, and appealing texture within sensory appeal were the most important factors influencing purchase intention, consumption, and satisfaction of consumers towards convenience food. Further, the consumers in emerging economies such as India focus more on sensory appeal in convenience food choice.
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Ibrahim M, Lawal A, Umar A, Asuke S. Knowledge, perception, and consumption of food additives among female lecturers in Zaria, Nigeria. NIGERIAN JOURNAL OF MEDICINE 2021. [DOI: 10.4103/njm.njm_15_21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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Kang HJ, Kim S, Kim JW. Trends in Korean parents' perceptions on food additives during the period 2014-2018. Nutr Res Pract 2020; 15:346-354. [PMID: 34093975 PMCID: PMC8155220 DOI: 10.4162/nrp.2021.15.3.346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 08/28/2020] [Accepted: 09/16/2020] [Indexed: 11/21/2022] Open
Abstract
BACKGROUND/OBJECTIVES While the use of food additives in food processing has become a common practice worldwide, consumers' worry about potential hazards has not diminished. The purpose of this study was to identify trends in South Korean parents' perceptions about food additives by analyzing the results of surveys conducted from 2014 to 2018. SUBJECTS/METHODS We conducted an off-line survey in Korea annually between 2014 and 2018 on perceptions about food additives. The numbers of survey respondents in each year from 2014 to 2018 were 381, 426, 301, 519, and 369, respectively. Our consumer respondents were parents of elementary-school-aged children. RESULTS The ratios of respondents perceiving “food safety” as the most important factor in purchasing processed foods and “food additives” as the biggest threat to food safety have decreased over the years. However, most consumers still have negative perceptions of food additives. Additionally, among consumers lower confidence in or trust of the Korean government continued throughout the study period and appeared to be the main problem that needs to be overcome. CONCLUSIONS This study found that Korean parents are still troubled by food additives. Consumers' confidence in the government needs to be increased through public communications. More multifaceted educational programs communicating scientific knowledge of food additives are needed in order to correct consumers' misperceptions.
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Affiliation(s)
- Hee-Jin Kang
- Department of Nutrition Education, Graduate School of Education, Myongji University, Seoul 03674, Korea
| | - Suna Kim
- Division of Food and Nutrition in Human Ecology, Korea National Open University, Seoul 03087, Korea
| | - Jeong-Weon Kim
- Department of Science & Technology Education for Life, Seoul National University of Education, Seoul 06639, Korea
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Muchaamba F, Stephan R, Tasara T. β-Phenylethylamine as a Natural Food Additive Shows Antimicrobial Activity against Listeria monocytogenes on Ready-to-Eat Foods. Foods 2020; 9:E1363. [PMID: 32992828 PMCID: PMC7600551 DOI: 10.3390/foods9101363] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 09/21/2020] [Accepted: 09/23/2020] [Indexed: 12/26/2022] Open
Abstract
Listeria monocytogenes is an important foodborne pathogen and a major cause of death associated with bacterial foodborne infections. Control of L. monocytogenes on most ready-to-eat (RTE) foods remains a challenge. The potential use of β-phenylethylamine (PEA) as an organic antimicrobial against L. monocytogenes was evaluated in an effort to develop a new intervention for its control. Using a collection of 62 clinical and food-related isolates we determined the minimum inhibitory concentration (MIC) of PEA against L. monocytogenes in different broth and agar media. Bologna type sausage (lyoner) and smoked salmon were used as food model systems to validate the in vitro findings. PEA had a growth inhibitory and bactericidal effect against L. monocytogenes both in in vitro experiments as well as on lyoner and smoked salmon. The MIC's ranged from 8 to 12.5 mg/mL. Furthermore, PEA also inhibited L. monocytogenes biofilm formation. Based on good manufacturing practices as a prerequisite, the application of PEA to RTE products might be an additional hurdle to limit L. monocytogenes growth thereby increasing food safety.
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Affiliation(s)
- Francis Muchaamba
- Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zürich, 8057 Zürich, Switzerland; (R.S.); (T.T.)
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35
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Viability of pre-treatment drying methods on mango peel by-products to preserve flavouring active compounds for its revalorisation. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109953] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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36
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Are Consumers Willing to Pay a Premium for Pure Rice Noodles? A Study of Discrete Choice Experiments in Taiwan. SUSTAINABILITY 2020. [DOI: 10.3390/su12156144] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Most consumers in Taiwan have never eaten pure rice noodles (PRNs) and some may mistakenly treat corn starch-based rice noodles as PRNs. This study examines consumers’ willingness to pay (WTP) for PRNs using discrete choice (DC) experiments with a blind tasting test to understand consumers’ ability to identify PRNs with varying rice content on the basis of their appearance and taste. Collecting data from the Taipei metropolitan area, our DC experimental results of both pre- and post-experiment conditions show that Taiwanese consumers do prefer PRNs and their WTP for PRNs was strengthened. A latent class model highlights that attribute preferences tend to differ by group and thus rice content ratios should be properly labeled so that consumers can make a better choice according to their preferences. Our WTP estimates also imply that offering tasting trials to consumers is an effective marketing strategy to encourage potential purchases of PRNs for the rice noodle industry.
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Herskovitz JE, Goddard JM. Reactive Extrusion of Nonmigratory Antioxidant Poly(lactic acid) Packaging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2164-2173. [PMID: 31985224 DOI: 10.1021/acs.jafc.9b06776] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Reactive extrusion of bio-derived active packaging offers a new approach to address converging concerns over environmental contamination and food waste. Herein, metal-chelating nitrilotriacetic acid (NTA) ligands were grafted onto poly(lactic acid) (PLA) by reactive extrusion to produce metal-chelating PLA (PLA-g-NTA). Radical grafting was confirmed by attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy with the introduction of secondary alkyl stretches (2919 and 2860 cm-1) and by X-ray photoelectron spectroscopy (XPS) with an increase in the atomic percentage of nitrogen. Compared to films prepared from native, granular PLA (gPLA), PLA-g-NTA films had lower contact angles and hysteresis values (86.35° ± 2.49 and 31.89° ± 2.27 to 79.91° ± 1.58 and 21.79° ± 1.72, respectively), supporting the surface orientation of the NTA ligands. The PLA-g-NTA films exhibited a significant antioxidant character with a radical scavenging capacity of 0.675 ± 0.026 nmol Trolox(eq)/cm2 and an iron chelation capacity of 54.09 ± 9.36 nmol/cm2. PLA-g-NTA films delayed ascorbic acid degradation, retaining ∼45% ascorbic acid over the 9-day study compared to <20% for control PLA. This research makes significant advances in translating active packaging technologies to bio-derived materials using scalable, commercially translatable synthesis methods.
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Affiliation(s)
- Joshua E Herskovitz
- Department of Food Science , Cornell University , Ithaca , New York 14853 , United States
| | - Julie M Goddard
- Department of Food Science , Cornell University , Ithaca , New York 14853 , United States
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Taylor J, Ahmed IAM, Al-Juhaimi FY, Bekhit AEDA. Consumers' Perceptions and Sensory Properties of Beef Patty Analogues. Foods 2020; 9:foods9010063. [PMID: 31936123 PMCID: PMC7023068 DOI: 10.3390/foods9010063] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 01/03/2020] [Accepted: 01/04/2020] [Indexed: 11/24/2022] Open
Abstract
The present study was carried out to gain consumer insights on the use of tempeh (a fermented soy bean product) to improve the healthiness of beef patties and to determine the acceptable level of tempeh (10%, 20%, or 30%) in the patty. The study consisted of conducting two focus groups (n = 15), a pilot sensory evaluation, and a full consumer sensory study. The focus groups were asked about their consumption of beef patties, attitudes towards processed meat, attitudes towards negative aspects of red meat consumption, and attitudes towards tempeh consumption, as well as sensory perceptions of the cooked patties and their visual acceptance of raw patties. Focus group discussions suggested that there was a market for the product if consumers were informed of tempeh health benefits. Participants seemed more willing to choose how to balance their diet with an antioxidant source than buy a beef patty with added antioxidants. The focus group participants rated the visual attributes of raw patties from all treatments and it was found that the 20% tempeh and 30% tempeh patties were ranked lower (p < 0.05) than the others. Overall, the sensory experiments showed that the inclusion of 10% tempeh was the most acceptable level of addition. There were no significant (p > 0.05) differences between the control and 10% tempeh patties for overall acceptability or acceptance of flavor. However, 10% tempeh patties were found to be more tender and juicier than the control (p < 0.05). A proper knowledge and awareness of consumers about the benefits of tempeh could allow the development of beef containing tempeh products.
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Affiliation(s)
- Jordan Taylor
- Department of Food Science, University of Otago, P.O. Box 56 Dunedin, New Zealand;
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11362, Saudi Arabia; (I.A.M.A.); (F.Y.A.-J.)
| | - Fahad Y. Al-Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11362, Saudi Arabia; (I.A.M.A.); (F.Y.A.-J.)
| | - Alaa El-Din A. Bekhit
- Department of Food Science, University of Otago, P.O. Box 56 Dunedin, New Zealand;
- Correspondence: ; Tel.: +64-3-479-4994
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Partridge D, Lloyd KA, Rhodes JM, Walker AW, Johnstone AM, Campbell BJ. Food additives: Assessing the impact of exposure to permitted emulsifiers on bowel and metabolic health - introducing the FADiets study. NUTR BULL 2019; 44:329-349. [PMID: 31866761 PMCID: PMC6899614 DOI: 10.1111/nbu.12408] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Emulsifiers are common components of processed foods consumed as part of a Western diet. Emerging in vitro cell-line culture, mouse model and human intestinal tissue explant studies have all suggested that very low concentrations of the food emulsifier polysorbate 80 may cause bacterial translocation across the intestinal epithelium, intestinal inflammation and metabolic syndrome. This raises the possibility that dietary emulsifiers might be factors in conditions such as coronary artery disease, type 2 diabetes and Crohn's disease. The potential mechanism behind the observed effects of this emulsifier is uncertain but may be mediated via changes in the gut microbiota or by increased bacterial translocation, or both. It is also unknown whether these effects are generalisable across all emulsifiers and detergents, including perhaps the natural emulsifier lecithin or even conjugated bile acids, particularly if the latter escape reabsorption and pass through to the distal ileum or colon. A major objective of the Medical Research Council (MRC)-funded Mechanistic Nutrition in Health (MECNUT) Emulsifier project is therefore to investigate the underlying mechanisms and effects of a range of synthetic and natural emulsifiers and detergents in vitro and in vivo, and to determine the effects of a commonly consumed emulsifier (soya lecithin) on gut and metabolic health through a controlled dietary intervention study in healthy human volunteers - the FADiets study. This report provides an overview of the relevant literature, discussing the impact of emulsifiers and other additives on intestinal and metabolic health, and gives an overview of the studies being undertaken as part of the MECNUT Emulsifier project.
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Affiliation(s)
- D. Partridge
- The Rowett InstituteUniversity of AberdeenAberdeenUK
| | - K. A. Lloyd
- Institute of Translational MedicineUniversity of LiverpoolLiverpoolUK
| | - J. M. Rhodes
- Institute of Translational MedicineUniversity of LiverpoolLiverpoolUK
| | - A. W. Walker
- The Rowett InstituteUniversity of AberdeenAberdeenUK
| | | | - B. J. Campbell
- Institute of Translational MedicineUniversity of LiverpoolLiverpoolUK
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