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Ruby MB, Graça J, Olli E. Vegetarian, vegan, or plant-based? Comparing how different labels influence consumer evaluations of plant-based foods. Appetite 2024; 197:107288. [PMID: 38467193 DOI: 10.1016/j.appet.2024.107288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 03/13/2024]
Abstract
Market actors have a role to play in enabling sustainable food transitions. One challenge for these actors is how to promote plant-based foods in ways that appeal to a growing number of consumers. Here we test how different plant-based related labels affect consumer appraisals of a range of foods (cookies, sausages, cheese, chocolate, pasta). In two studies (pre-registered; NUSA = 1148, NGermany = 491), we examined the effects of a 'vegetarian', 'vegan', or 'plant-based' label (compared to no label) on five attributes (healthy, tasty, ethical, pure, environmentally friendly) related to the products. We also measured self-reported likelihood to purchase the products. Overall, the results indicated that the 'plant-based' label was slightly more appealing to participants than the 'vegetarian' and 'vegan' labels. However, contrary to our expectations, neither consumers' information-seeking tendencies nor their pre-existing attitudes toward plant-based foods influenced (i.e., moderated) the effects of the labels. Anticipated taste was a strong and consistent predictor of purchase likelihood for all labeled products, but the ethical and pure attributes also accounted for unique variance in this outcome variable. Taken together, our findings and discussion provide insights into the role of labels and label terminology on consumer appraisals of plant-based foods.
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Affiliation(s)
- Matthew B Ruby
- Department of Psychology, Counselling and Therapy, La Trobe University, Bundoora, Australia.
| | - João Graça
- University of Groningen, Groningen, the Netherlands; Instituto de Ciências Sociais da Universidade de Lisboa (ICS-ULisboa), Lisboa, Portugal
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Alba BK, Greenfield AM, Yurkevicius BR, Jones ML, Castellani JW. Short-term cocoa bioflavanol supplementation does not improve cold-induced vasodilation in young healthy adults. Eur J Appl Physiol 2024; 124:1523-1534. [PMID: 38150009 DOI: 10.1007/s00421-023-05380-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Accepted: 11/22/2023] [Indexed: 12/28/2023]
Abstract
PURPOSE Cold-induced vasodilation (CIVD) is an oscillatory rise in blood flow to glabrous skin that occurs in cold-exposed extremities. Dietary flavanols increase bioavailable nitric oxide, a proposed mediator of CIVD through active vasodilation and/or withdrawal of sympathetic vascular smooth muscle tone. However, no studies have examined the effects of flavanol intake on extremity skin perfusion during cold exposure. We tested the hypothesis that acute and 8-day flavanol supplementation would augment CIVD during single-digit cold water immersion (CWI). METHODS Eleven healthy adults (24 ± 6 years; 10 M/1F) ingested cocoa flavanols (900 mg/day) or caffeine- and theobromine-matched placebo for 8 days in a double-blind, randomized, crossover design. On Days 1 and 8, CIVD was assessed 2 h post-treatment. Subjects immersed their 3rd finger in warm water (42 °C) for 15 min before CWI (4 °C) for 30 min, during which nail bed and finger pad skin temperature were measured. RESULTS Flavanol ingestion had no effect on CIVD frequency (Day 1, Flavanol: 3 ± 2 vs. Placebo: 3 ± 2; Day 8, Flavanol: 3 ± 2 vs. Placebo: 3 ± 1) or amplitude (Day 1, Flavanol: 4.3 ± 1.7 vs. Placebo: 4.9 ± 2.6 °C; Day 8, Flavanol: 3.9 ± 1.9 vs. Placebo: 3.9 ± 2.0 °C) in the finger pad following acute or 8-day supplementation (P > 0.05). Furthermore, average, nadir, and apex finger pad temperatures during CWI were not different between treatments on Days 1 or 8 of supplementation (P > 0.05). Similarly, no differences in CIVD parameters were observed in the nail bed following supplementation (P > 0.05). CONCLUSION These data suggest that cocoa flavanol ingestion does not alter finger CIVD. Clinical Trial Registration Clinicaltrials.gov Identifier: NCT04359082. April 24, 2020.
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Affiliation(s)
- Billie K Alba
- Thermal and Mountain Medicine Division, US Army Research Institute of Environmental Medicine, 10 General Greene Ave., Bldg. 42, Natick, MA, 01760, USA.
| | - Andrew M Greenfield
- Thermal and Mountain Medicine Division, US Army Research Institute of Environmental Medicine, 10 General Greene Ave., Bldg. 42, Natick, MA, 01760, USA
- Oak Ridge Institute of Science and Education, Oak Ridge, TN, USA
| | - Beau R Yurkevicius
- Thermal and Mountain Medicine Division, US Army Research Institute of Environmental Medicine, 10 General Greene Ave., Bldg. 42, Natick, MA, 01760, USA
| | - Myra L Jones
- Thermal and Mountain Medicine Division, US Army Research Institute of Environmental Medicine, 10 General Greene Ave., Bldg. 42, Natick, MA, 01760, USA
| | - John W Castellani
- Thermal and Mountain Medicine Division, US Army Research Institute of Environmental Medicine, 10 General Greene Ave., Bldg. 42, Natick, MA, 01760, USA
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Mahot HC, Bagny-Beilhe L, Mahob RJ, Begoudé ADB, Fotso Kuate A, Membang G, Ewane N, Kemga A, Bilong CFB, Hall DR, Fiaboe KKM, Hanna R. Pheromone traps and climate variations influence populations of Sahlbergella singularis (Hemiptera: Miridae) and associated damage of cocoa in Cameroon. Environ Entomol 2024; 53:249-258. [PMID: 38309712 DOI: 10.1093/ee/nvad117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 11/15/2023] [Accepted: 12/04/2023] [Indexed: 02/05/2024]
Abstract
Knowledge of insect pest ecology and biology is important for maximizing crop protection and reducing crop losses. Currently, we lack an efficient control program for the cocoa mirid Sahlbergella singularis Haglund (Hemiptera: Miridae), the principal insect pest of cocoa in West and Central Africa. A 2-yr study was conducted in 11 plantations across Ayos and Konye, two of the largest cocoa growing areas of Cameroon. We evaluated the effects of mirid sex pheromone and climatic variations on mirid population dynamics and their associated cocoa damage. Sex pheromone traps caught 1.5-fold higher mirids in Ayos than in Konye, with more overall counts in 2015 than in 2016. Cocoa pod counts were also significantly higher in 2015 than in 2016 and were negatively correlated with temperature and relative humidity. In both localities, mirid populations and associated cocoa pod damage were suppressed in plantations where sex pheromone traps were used. Damage incidence was positively correlated with mirid counts, confirming that the cocoa pod is the preferential site for mirid feeding and reproduction. As such, damage incidence could be used as proxy for comparative mirid population level due to the mirid's cryptic habit. Of the recorded weather variables, only relative humidity was correlated (negatively) with damage severity. Our data on the relationships between damage caused by mirids and their population dynamics and sex pheromone trap catches suggest that an effective control strategy using mass trapping could be developed for mirid management in cocoa plantations.
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Affiliation(s)
- Hermine C Mahot
- Institute of Agricultural Research for Development (IRAD), P.O. 2067, Yaoundé, Cameroon
- International Institute of Tropical Agriculture (IITA), BP 2008, Yaoundé-Messa, Cameroon
| | - Leïla Bagny-Beilhe
- CIRAD, UMR PHIM, F-34398 Montpellier, France
- PHIM, Univ Montpellier, CIRAD, INRAE, Institut Agro, IRD, 7 Montpellier, France
| | - Raymond J Mahob
- Faculty of Science, University of Yaoundé I, P.O. 812, Yaoundé, Cameroon
| | - Aimé-Didier B Begoudé
- Institute of Agricultural Research for Development (IRAD), P.O. 2067, Yaoundé, Cameroon
| | - Apollin Fotso Kuate
- International Institute of Tropical Agriculture (IITA), BP 2008, Yaoundé-Messa, Cameroon
| | - Gertrude Membang
- International Institute of Tropical Agriculture (IITA), BP 2008, Yaoundé-Messa, Cameroon
| | - Nathalie Ewane
- International Institute of Tropical Agriculture (IITA), BP 2008, Yaoundé-Messa, Cameroon
| | - Adolph Kemga
- International Institute of Tropical Agriculture (IITA), BP 2008, Yaoundé-Messa, Cameroon
| | - Charles F B Bilong
- Faculty of Science, University of Yaoundé I, P.O. 812, Yaoundé, Cameroon
| | - David R Hall
- Natural Resources Institute, University of Greenwich at Medway, Kent, UK
| | - Komi K M Fiaboe
- International Institute of Tropical Agriculture (IITA), BP 2008, Yaoundé-Messa, Cameroon
| | - Rachid Hanna
- International Institute of Tropical Agriculture (IITA), BP 2008, Yaoundé-Messa, Cameroon
- Center for Tropical Research, Institute of the Environment and Sustainability, University of California, Los Angeles (UCLA), Los Angeles, CA 90095, USA
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Mainini G, Ercolano S, De Simone R, Iavarone I, Lizza R, Passaro M. Dietary Supplementation of Myo-Inositol, Cocoa Polyphenols, and Soy Isoflavones Improves Vasomotor Symptoms and Metabolic Profile in Menopausal Women with Metabolic Syndrome: A Retrospective Clinical Study. Medicina (Kaunas) 2024; 60:598. [PMID: 38674244 PMCID: PMC11052504 DOI: 10.3390/medicina60040598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 03/18/2024] [Accepted: 04/02/2024] [Indexed: 04/28/2024]
Abstract
Background and Objectives: Hormonal changes physiologically occurring in menopausal women may increase the risk of developing metabolic and vasomotor disturbances, which contribute to increase the risk of developing other concomitant pathologies, such as metabolic syndrome (MetS). Materials and Methods: Retrospective data from 200 menopausal women with MetS and vasomotor symptoms taking one sachet per day of the dietary supplement INOFOLIC® NRT (Farmares srl, Rome, Italy) were collected. Each sachet consisted of myo-Inositol (2000 mg), cocoa polyphenols (30 mg), and soy isoflavones (80 mg, of which 50 mg is genistin). Patients recorded their symptoms through a medical questionnaire at the beginning of the administration (T0) and after 6 months (T1). Results: We observed an improvement in both the frequency and the severity of hot flushes: increased percentage of 2-3 hot flushes (28 at T0 vs. 65% at T1, p value < 0.001) and decreased percentage of 4-9 hot flushes (54% at T0 vs. 18% at T1, p value < 0.001). Moreover, symptoms of depression improved after supplementation (87% at T0 vs. 56% at T1 of patients reported moderate depression symptoms, p value < 0.001). Regarding metabolic profile, women improved body mass index and waist circumference with a reduction in the percentage of overweight and obesity women (88% at T0 vs. 51% at T1, p value = 0.01; 14% at T0 vs. 9% at T1, p value = 0.04). In addition, the number of women suffering from non-insulin dependent diabetes reduced (26% at T0 vs. 16% at T1, p value = 0.04). Conclusions: These data corroborate previously observed beneficial effects of the oral administration of myo-Inositol, cocoa polyphenols, and soy isoflavones against menopausal symptoms in the study population. Considering the promising results of the present study, further prospective controlled clinical trials are needed to deeply understand and support the efficacy of these natural compounds for the management of menopausal symptoms.
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Affiliation(s)
- Giampaolo Mainini
- Società Campano Calabro Apulo Lucana di Ginecologia ed Ostetricia (S.C.C.A.L.), 80133 Naples, Italy
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Putri DN, De Steur H, Juvinal JG, Gellynck X, Schouteten JJ. Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review. J Food Sci 2024; 89:1917-1943. [PMID: 38488746 DOI: 10.1111/1750-3841.17006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 12/23/2023] [Accepted: 02/12/2024] [Indexed: 04/12/2024]
Abstract
Fine flavor cocoa (FFC) is known for its unique flavor and aroma characteristics, which vary by region. However, a comprehensive overview of the common sensory attributes used to describe FFC beans and chocolate is lacking. Therefore, a systematic review was conducted to analyze existing literature and identify the most commonly used sensory attributes to describe FFC beans and chocolate. A systematic search of the Web of Science and Scopus databases was conducted in May 2023, and Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines were followed to ensure transparency and reproducibility. This review summarizes the origins of cocoa and explores their unique flavor profiles, encompassing caramel, fruity, floral, malty, nutty, and spicy notes. Although some origins may exhibit similar unique flavors, they are often described using more specific terms. Another main finding is that although differences in sensory attributes are anticipated at each production stage, discrepancies also arise between liquor and chocolate. Interestingly, fine chocolate as the final product does not consistently retain the distinctive flavors found in the liquor. These findings emphasize the need for precise descriptors in sensory evaluation to capture flavor profiles of each origin. As such, the exploration of attributes from bean to bar holds the potential to empower FFC farmers and chocolate producers to effectively maintain quality control.
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Affiliation(s)
- Desiana Nuriza Putri
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
- Department of Food Technology, University of Muhammadiyah Malang, Malang, Indonesia
| | - Hans De Steur
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
| | - Joel G Juvinal
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
- Department of Food Science and Technology, Central Luzon State University, Nueva Ecija, Philippines
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
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Berk B, Cosar S, Mazı BG, Oztop MH. Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin-stevia addition as sugar replacer. J Texture Stud 2024; 55:e12834. [PMID: 38613328 DOI: 10.1111/jtxs.12834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 03/18/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024]
Abstract
This study investigated the influence of substituting 60, 80, and 100% of the sugar in traditional cocoa hazelnut paste (control) formulation with inulin-stevia (90:10, w/w) mixture on textural and rheological characteristics, melting behavior, water activity (aw), particle size distribution (PSD), and color. Textural, rheological, melting properties, and color of samples were analyzed after 1, 2, and 3 months of storage at 11°C. Nuclear magnetic resonance (NMR) relaxometry experiments were also performed to understand the interaction of new ingredients with oil. Replacement of sugar with inulin-stevia gave darker color, reduced Casson yield stress, and changed the textural parameters and melting profile of the samples depending on the level but did not create a remarkable effect on PSD and Casson plastic viscosity. Increasing inulin-stevia content yielded lower aw and higher T2a values indicating decreased mobility of water. Complete removal of sugar caused low spreadability. The results showed that an 80% replacement level yielded a product with similar textural parameters and fat-melting mouth feeling compared to control sample. Cocoa hazelnut spreads prepared with inulin and stevia showed good textural stability during storage.
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Affiliation(s)
- Berkay Berk
- Department of Food Engineering, İzmir Institute of Technology, İzmir, Türkiye
| | - Sumeyye Cosar
- Department of Food Engineering, Ordu University, Ordu, Türkiye
| | - Bekir G Mazı
- Department of Food Engineering, Ordu University, Ordu, Türkiye
| | - Mecit H Oztop
- Department of Food Engineering, Middle East Technical University, Ankara, Türkiye
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7
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Younes A, Razmjooyhassankhani N, Waglay A, Mdimagh A, Karboune S. Pilot plant extraction of oligo/polysaccharides from cocoa bean shells and their incorporation into chocolate based formulations. Food Chem 2024; 437:137893. [PMID: 37918159 DOI: 10.1016/j.foodchem.2023.137893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/04/2023]
Abstract
A pilot plant extraction of cocoa bean shell CBS oligo- (hCHO) and polysaccharide (CHO) extracts using alkali isolation (0.5 M KOH) and a commercially available multi-enzymatic product, Depol™ 670L, was performed. Comparisons between laboratory and pilot scale recovery yields and saccharide profiles were assessed. Enrichment of chocolate-based formulations, composed of cocoa and carob, using CBS CHO extracts was investigated for its use as a functional food ingredient without compromising flavor. Sensory panels were held to assess formulations before and after enrichment by rating the intensity and likeness using a 9-point hedonic scale, where attributes consist of chocolate flavor, sweetness, sourness, bitterness, and melting in mouth. Overall, enriched formulations accounted for higher overall acceptance and purchase intent consumer ratings. Factor and boxplot analyses were applied to gain insight and perspective regarding the correlation and interaction between the intensity and likeness attributes, perceived complexity of the sensory attributes, as well as the mean quantitative descriptive responses specified by consumers.
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Affiliation(s)
- Amalie Younes
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC H9X3V9, Canada
| | - Nastaran Razmjooyhassankhani
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC H9X3V9, Canada
| | - Amanda Waglay
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC H9X3V9, Canada
| | - Asma Mdimagh
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC H9X3V9, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC H9X3V9, Canada.
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Hamel R, Oyler R, Harms E, Bailey R, Rendeiro C, Jenkinson N. Dietary Cocoa Flavanols Do Not Alter Brain Excitability in Young Healthy Adults. Nutrients 2024; 16:969. [PMID: 38613003 PMCID: PMC11013095 DOI: 10.3390/nu16070969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
The ingestion of dietary cocoa flavanols acutely alters functions of the cerebral endothelium, but whether the effects of flavanols permeate beyond this to alter other brain functions remains unclear. Based on converging evidence, this work tested the hypothesis that cocoa flavanols would alter brain excitability in young healthy adults. In a randomised, cross-over, double-blinded, placebo-controlled design, transcranial magnetic stimulation was used to assess corticospinal and intracortical excitability before as well as 1 and 2 h post-ingestion of a beverage containing either high (695 mg flavanols, 150 mg (-)-epicatechin) or low levels (5 mg flavanols, 0 mg (-)-epicatechin) of cocoa flavanols. In addition to this acute intervention, the effects of a short-term chronic intervention where the same cocoa flavanol doses were ingested once a day for 5 consecutive days were also investigated. For both the acute and chronic interventions, the results revealed no robust alteration in corticospinal or intracortical excitability. One possibility is that cocoa flavanols yield no net effect on brain excitability, but predominantly alter functions of the cerebral endothelium in young healthy adults. Future studies should increase intervention durations to maximize the acute and chronic accumulation of flavanols in the brain, and further investigate if cocoa flavanols would be more effective at altering brain excitability in older adults and clinical populations than in younger adults.
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Affiliation(s)
- Raphael Hamel
- School of Sports, Exercise and Rehabilitation Sciences, University of Birmingham, Birmingham B15 2TT, UK
- Centre for Human Brain Health, School of Psychology, University of Birmingham, Birmingham B15 2TT, UK
| | - Rebecca Oyler
- School of Sports, Exercise and Rehabilitation Sciences, University of Birmingham, Birmingham B15 2TT, UK
| | - Evie Harms
- School of Sports, Exercise and Rehabilitation Sciences, University of Birmingham, Birmingham B15 2TT, UK
| | - Rosamond Bailey
- School of Sports, Exercise and Rehabilitation Sciences, University of Birmingham, Birmingham B15 2TT, UK
| | - Catarina Rendeiro
- School of Sports, Exercise and Rehabilitation Sciences, University of Birmingham, Birmingham B15 2TT, UK
- Centre for Human Brain Health, School of Psychology, University of Birmingham, Birmingham B15 2TT, UK
| | - Ned Jenkinson
- School of Sports, Exercise and Rehabilitation Sciences, University of Birmingham, Birmingham B15 2TT, UK
- Centre for Human Brain Health, School of Psychology, University of Birmingham, Birmingham B15 2TT, UK
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Adegbola RO, Keith CV, Gutierrez O, Goenaga R, Brown JK. Complete genome characterization of cacao leafroll virus, a newly described cacao-infecting polerovirus. Arch Virol 2024; 169:83. [PMID: 38521887 DOI: 10.1007/s00705-024-06013-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Accepted: 03/04/2024] [Indexed: 03/25/2024]
Abstract
The complete genome sequence of cacao leafroll virus (CaLRV; family Solemoviridae, genus Polerovirus) was determined by high-throughput sequencing of total RNA isolated from symptomatic cacao Theobroma cacao L. plants (n = 4). The CaLRV genome sequences ranged from 5,976 to 5,997 nucleotides (nt) in length and contained seven open reading frames (ORFs). Nucleotide and amino acid (aa) sequence comparisons showed that, among selected well-characterized poleroviruses, the CaLRV genome shared the highest nt sequence identity of 62% with that of potato leafroll virus (PLRV, NC_076505). A comparison of the predicted aa sequence of the CaLRV coat protein indicated that cotton leafroll dwarf virus (CLRDV, NC_014545) and melon aphid-borne yellows virus (MABYV, NC_010809) were the closest relatives, sharing 57% aa sequence identity. Bayesian phylogenetic analysis based on complete genome sequences showed that CaLRV grouped with well-characterized poleroviruses that cause diseases of cereal and vegetable crops. During the course of publishing this work, the nearly complete genome sequence of a member of the same polerovirus species, referred to as "cacao polerovirus" (OR605721), with which CaLRV shares 99% nt sequence identity, was reported.
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Affiliation(s)
- Raphael O Adegbola
- School of Plant Sciences, The University of Arizona, Tucson, AZ, 85721, USA
| | - Cory V Keith
- School of Plant Sciences, The University of Arizona, Tucson, AZ, 85721, USA
| | - Osman Gutierrez
- USDA-ARS Subtropical Horticultural Research Station, Miami, FL, 33158, USA
| | - Ricardo Goenaga
- USDA-ARS Tropical Agriculture Research Station, Mayaguez, PR, 00680, USA
| | - Judith K Brown
- School of Plant Sciences, The University of Arizona, Tucson, AZ, 85721, USA.
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Bravo D, Quiroga-Mateus R, López-Casallas M, Torres S, Contreras R, Otero ACM, Araujo-Carrillo GA, González-Orozco CE. Assessing the cadmium content of cacao crops in Arauca, Colombia. Environ Monit Assess 2024; 196:387. [PMID: 38509267 PMCID: PMC10954870 DOI: 10.1007/s10661-024-12539-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Accepted: 03/08/2024] [Indexed: 03/22/2024]
Abstract
The district of Arauca is the second-largest producer of cacao in Colombia. However, despite its quality, it faces issues for export due to levels of cadmium (Cd) higher than the regulatory thresholds. A central question is how it may impact agricultural performance in the presence of Cd in cacao and chocolates. This study quantified Cd in cacao plantations from Arauca. Thus, 180 farms were assessed in the municipalities of Arauquita, Fortul, Saravena, and Tame. Five sample types (soil, irrigation channel sediment, soil litter, cacao seeds, and chocolates) were assessed for Cd. As a technological innovation, the new MXRF technology was used for Cd in chocolates. The sequence of Cd content was soil litter > chocolate > soils > cacao seeds > irrigation-channel sediment. A gradient north-south of Cd content in soil was observed, where highest content was found in farms near the Arauca River, and lower farther away. In irrigation channel sediment, Cd levels averaged 0.07 mg kg-1. The Cd content in cacao seeds was 0.78 mg kg-1 on average. Cd content in chocolates was above the threshold (1.10 mg kg-1 on average, including several cacao mass percentages). These artisanal chocolate bars produced by single farms were near the limit of Cd set by the European Union (up to 0.8 mg kg-1). Therefore, mixing beans from different farms could reduce their Cd content. The present study underscores the complexity of Cd distribution, emphasizing the importance of integrating soil, crop, and landscape features in managing and mitigating Cd levels in cacao.
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Affiliation(s)
- Daniel Bravo
- Laboratory of Soil Microbiology and Calorimetry, Centro de Investigación Tibaitatá, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Km 14 Vía Bogotá-Mosquera, Cundinamarca, Colombia.
| | - Ruth Quiroga-Mateus
- Laboratory of Soil Microbiology and Calorimetry, Centro de Investigación Tibaitatá, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Km 14 Vía Bogotá-Mosquera, Cundinamarca, Colombia
| | - Marcela López-Casallas
- Centro de Investigación La Libertad, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Km 17 Vía Puerto López, Villavicencio, Meta, Colombia
| | - Shirley Torres
- Centro de Investigación La Libertad, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Km 17 Vía Puerto López, Villavicencio, Meta, Colombia
| | - Ramiro Contreras
- Centro de Investigación La Libertad, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Km 17 Vía Puerto López, Villavicencio, Meta, Colombia
| | - Andres Camilo Mendez Otero
- Centro de Investigación La Libertad, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Km 17 Vía Puerto López, Villavicencio, Meta, Colombia
| | - Gustavo A Araujo-Carrillo
- Centro de Investigación Tibaitatá, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Km 14 Vía Bogotá-Mosquera, Cundinamarca, Colombia
| | - Carlos E González-Orozco
- Centro de Investigación La Libertad, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Km 17 Vía Puerto López, Villavicencio, Meta, Colombia
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Huq AKMM, Roney M, Dubey A, Nasir MH, Tufail A, Aluwi MFFM, Ishak WMW, Islam MR, Tajuddin SN. Phenolic compounds of Theobroma cacao L. show potential against dengue RdRp protease enzyme inhibition by In-silico docking, DFT study, MD simulation and MMGBSA calculation. PLoS One 2024; 19:e0299238. [PMID: 38483871 PMCID: PMC10939188 DOI: 10.1371/journal.pone.0299238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Accepted: 02/03/2024] [Indexed: 03/17/2024] Open
Abstract
BACKGROUND Currently, there is no antiviral medication for dengue, a potentially fatal tropical infectious illness spread by two mosquito species, Aedes aegypti and Aedes albopictus. The RdRp protease of dengue virus is a potential therapeutic target. This study focused on the in silico drug discovery of RdRp protease inhibitors. METHODS To assess the potential inhibitory activity of 29 phenolic acids from Theobroma cacao L. against DENV3-NS5 RdRp, a range of computational methods were employed. These included docking, drug-likeness analysis, ADMET prediction, density functional theory (DFT) calculations, and molecular dynamics (MD) simulations. The aim of these studies was to confirm the stability of the ligand-protein complex and the binding pose identified during the docking experiment. RESULTS Twenty-one compounds were found to have possible inhibitory activities against DENV according to the docking data, and they had a binding affinity of ≥-37.417 kcal/mol for DENV3- enzyme as compared to the reference compound panduratin A. Additionally, the drug-likeness investigation produced four hit compounds that were subjected to ADMET screening to obtain the lead compound, catechin. Based on ELUMO, EHOMO, and band energy gap, the DFT calculations showed strong electronegetivity, favouravle global softness and chemical reactivity with considerable intra-molecular charge transfer between electron-donor to electron-acceptor groups for catechin. The MD simulation result also demonstrated favourable RMSD, RMSF, SASA and H-bonds in at the binding pocket of DENV3-NS5 RdRp for catechin as compared to panduratin A. CONCLUSION According to the present findings, catechin showed high binding affinity and sufficient drug-like properties with the appropriate ADMET profiles. Moreover, DFT and MD studies further supported the drug-like action of catechin as a potential therapeutic candidate. Therefore, further in vitro and in vivo research on cocoa and its phytochemical catechin should be taken into consideration to develop as a potential DENV inhibitor.
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Affiliation(s)
- A. K. M. Moyeenul Huq
- Centre for Bio-Aromatic Research, Universiti Malaysia Pahang Al Sultan Abdullah, Kuantan, Pahang Darul Makmur, Malaysia
- Department of Pharmacy, School of Medicine, University of Asia Pacific, Dhaka, Bangladesh
| | - Miah Roney
- Centre for Bio-Aromatic Research, Universiti Malaysia Pahang Al Sultan Abdullah, Kuantan, Pahang Darul Makmur, Malaysia
- Faculty of Industrial Sciences and Technology, Universiti Malaysia Pahang Al Sultan Abdullah, Kuantan, Pahang Darul Makmur, Malaysia
| | - Amit Dubey
- Department of Pharmacology, Saveetha Dental College and Hospital, Saveetha Institute of Medical and Technical Sciences, Chennai, Tamil Nadu, India
- Department of Computational Chemistry and Drug Discovery Division, Quanta Calculus, Greater Noida, Uttar Pradesh, India
| | - Muhammad Hassan Nasir
- Faculty of Medicine, University Sultan Zainal Abidin (UniSZA), Kuala Terengganu, Terengganu Darul Iman, Malaysia
| | - Aisha Tufail
- Department of Computational Chemistry and Drug Discovery Division, Quanta Calculus, Greater Noida, Uttar Pradesh, India
| | - Mohd Fadhlizil Fasihi Mohd Aluwi
- Centre for Bio-Aromatic Research, Universiti Malaysia Pahang Al Sultan Abdullah, Kuantan, Pahang Darul Makmur, Malaysia
- Faculty of Industrial Sciences and Technology, Universiti Malaysia Pahang Al Sultan Abdullah, Kuantan, Pahang Darul Makmur, Malaysia
| | - Wan Maznah Wan Ishak
- Faculty of Chemical and Processing Engineering Technology, Universiti Malaysia Pahang Al Sultan Abdullah, Kuantan, Pahang Darul Makmur, Malaysia
| | | | - Saiful Nizam Tajuddin
- Centre for Bio-Aromatic Research, Universiti Malaysia Pahang Al Sultan Abdullah, Kuantan, Pahang Darul Makmur, Malaysia
- Faculty of Industrial Sciences and Technology, Universiti Malaysia Pahang Al Sultan Abdullah, Kuantan, Pahang Darul Makmur, Malaysia
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Iswari K, Atman, Marlina L, Riska, Antarlina SS, Arief RW, Waryat, Suwarda R, Sjafrina N, Yani A, Sunarmani, Joseph GH, Lintang M, Layuk P, Arif AB. Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans. ScientificWorldJournal 2024; 2024:1406858. [PMID: 38505371 PMCID: PMC10950414 DOI: 10.1155/2024/1406858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 03/04/2024] [Accepted: 03/05/2024] [Indexed: 03/21/2024] Open
Abstract
Chocolate products on the market are generally in the form of chocolate bars as snacks made from cocoa powder. Fat and powder are separated first through a pressing process to obtain the cocoa powder. Cocoa powder loses most of its fat content during processing. Therefore, the study aimed to determine the effect of steaming time on the cocoa bean content of fatty acids, free fatty acids, proximate levels, and antioxidant activity of snack bar products made from steamed cocoa beans. Seven steaming time intervals for cocoa beans were studied. The results showed that a longer steaming time affects the fatty acids, saturated fatty acids, antioxidants, and proximate in cocoa beans. Steaming time treatment at 45 minutes increased oleic acid, palmitic acid, and antioxidant activity. In addition, reducing free fatty acids represents a quality improvement that meets international Codex Alimentarius standards, offering a competitive advantage in the market. The food industry can adopt this steaming technique to develop snack bars and new products that are healthier and more sustainable by using steaming as an effective processing method in maintaining and increasing the nutritional value of products.
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Affiliation(s)
- Kasma Iswari
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Atman
- Research Center for Horticulture, National Research and Innovation Agency, Bogor, Indonesia
| | - Leni Marlina
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Riska
- Research Center for Horticulture, National Research and Innovation Agency, Bogor, Indonesia
| | - Sri Satya Antarlina
- Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia
| | - Ratna Wylis Arief
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Waryat
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Rosniyati Suwarda
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Noveria Sjafrina
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Alvi Yani
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Sunarmani
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Gabriel Herald Joseph
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Meivie Lintang
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Payung Layuk
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Abdullah Bin Arif
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
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13
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Agusto FB, Leite MCA, Owusu-Ansah F, Domfeh O, Hritonenko N, Chen-Charpentier B. Cacao sustainability: The case of cacao swollen-shoot virus co-infection. PLoS One 2024; 19:e0294579. [PMID: 38451893 PMCID: PMC10919592 DOI: 10.1371/journal.pone.0294579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Accepted: 11/04/2023] [Indexed: 03/09/2024] Open
Abstract
The cacao swollen shoot virus disease (CSSVD) is among the most economically damaging diseases of cacao trees and accounts for almost 15-50% of harvest losses in Ghana. This virus is transmitted by several species of mealybugs (Pseudococcidae, Homoptera) when they feed on cacao plants. One of the mitigation strategies for CSSVD investigated at the Cocoa Research Institute of Ghana (CRIG) is the use of mild-strain cross-protection of cacao trees against the effects of severe strains. In this study, simple deterministic, delay, and stochastic ordinary differential equation-based models to describe the dynamic of the disease and spread of the virus are suggested. Model parameters are estimated using detailed empirical data from CRIG. The modeling outcomes demonstrate a remarkable resemblance between real and simulated dynamics. We have found that models with delay approximate the data better and this agrees with the knowledge that CSSVD epidemics develop slowly. Also, since there are large variations in the data, stochastic models lead to better results. We show that these models can be used to gain useful informative insights about the nature of disease spread.
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Affiliation(s)
- Folashade B. Agusto
- Department of Ecology and Evolutionary Biology, University of Kansas, Lawrence, Kansas, United States of America
| | - Maria C. A. Leite
- Department of Mathematics and Statistics, University of South Florida St Petersburg, St Petersburg, Florida, United States of America
| | - Frank Owusu-Ansah
- Social Science and Statistics Unit, Cocoa Research Institute of Ghana, New Tafo-Akim, Eastern Region, Ghana
| | - Owusu Domfeh
- Pathology Division, Cocoa Research Institute of Ghana, New Tafo-Akim, Eastern Region, Ghana
| | - Natali Hritonenko
- Department of Mathematics, Prairie View A&M University, Prairie View, Texas, United States of America
| | - Benito Chen-Charpentier
- Department of Mathematics, The University of Texas at Arlington, Arlington, Texas, United States of America
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14
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Jasel Alvarez Gaona I, Fanzone ML, Chirife J, Ferreras-Charro R, García-Estévez I, Teresa Escribano-Bailón M, Galmarini MV. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders. Food Res Int 2024; 179:113971. [PMID: 38342525 DOI: 10.1016/j.foodres.2024.113971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 12/24/2023] [Accepted: 01/02/2024] [Indexed: 02/13/2024]
Abstract
Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addition, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the anthocyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.
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Affiliation(s)
- Izmari Jasel Alvarez Gaona
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, Argentina.
| | - Martín L Fanzone
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mendoza INTA), San Martin 3853, (5507) Luján de Cuyo, Mendoza, Argentina; Centro de Estudios Vitivinícolas y Agroindustriales, Universidad Juan Agustín Maza, Av. Acceso Este Lateral Sur 2245, CP5519 Guaymallén, Mendoza, Argentina.
| | - Jorge Chirife
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina.
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - María Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - Mara V Galmarini
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, Argentina.
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15
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Röttger M, van Alebeek H, Aulbach MB, Blechert J. Imagine chocolate: The craving experience questionnaire in the food domain. Appetite 2024; 194:107173. [PMID: 38142857 DOI: 10.1016/j.appet.2023.107173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 12/03/2023] [Accepted: 12/14/2023] [Indexed: 12/26/2023]
Abstract
Measurement of food craving has gained relevance in the current obesity epidemic. The Craving Experience Questionnaire (CEQ) considers not only craving intensity but also cognitive intrusiveness and imagery vividness as separate craving factors and could thus refine food craving assessment. It is available in two versions with ten items each. The CEQ-F assesses craving frequency across specific time periods and the CEQ-S time-point specific craving strength. Across three independent studies, N = 533 participants completed the German chocolate CEQ-F referenced at the past year to operationalise trait-like craving. Among them, N = 402 also completed the German chocolate CEQ-S referenced at the current moment to operationalise state-like craving. Four-week test-retest reliability was measured. For external validity, we assessed self-reported chocolate consumption, body-mass-index, trait approach motivation, general imagery vividness, and the most widely used food craving questionnaire, namely the Food Cravings Questionnaires in a trait (FCQ-T-r) and state version (FCQ-S), as well as behavioural approach bias (reaction time-based measurement). The three-factor structure was replicated with excellent internal consistency for both CEQ-F and CEQ-S. Test-retest reliability was moderate for both CEQ versions. CEQ-F scores were related to higher levels of chocolate consumption, approach motivation, and FCQ-T-r scores, but not to body-mass-index, imagery vividness, or approach bias. CEQ-S scores were associated with FCQ-S scores and partly with approach bias, but not with approach motivation and imagery vividness. The current results support the factor structure, validity and reliability of the German chocolate CEQ-S and CEQ-F with questions remaining regarding the ability of the CEQ-S to measure state craving. Thus, CEQ-F and CEQ-S usefully contribute to food craving assessment.
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Affiliation(s)
- Mareike Röttger
- Department of Psychology, Paris Lodron University Salzburg, Salzburg, Austria.
| | - Hannah van Alebeek
- Department of Psychology, Paris Lodron University Salzburg, Salzburg, Austria; Center for Cognitive Neuroscience, Paris Lodron University Salzburg, Salzburg, Austria
| | - Matthias Burkard Aulbach
- Department of Psychology, Paris Lodron University Salzburg, Salzburg, Austria; Center for Cognitive Neuroscience, Paris Lodron University Salzburg, Salzburg, Austria
| | - Jens Blechert
- Department of Psychology, Paris Lodron University Salzburg, Salzburg, Austria; Center for Cognitive Neuroscience, Paris Lodron University Salzburg, Salzburg, Austria
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16
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Vyas CM, Manson JE, Sesso HD, Cook NR, Rist PM, Weinberg A, Moorthy MV, Baker LD, Espeland MA, Yeung LK, Brickman AM, Okereke OI. Effect of multivitamin-mineral supplementation versus placebo on cognitive function: results from the clinic subcohort of the COcoa Supplement and Multivitamin Outcomes Study (COSMOS) randomized clinical trial and meta-analysis of 3 cognitive studies within COSMOS. Am J Clin Nutr 2024; 119:692-701. [PMID: 38244989 PMCID: PMC11103094 DOI: 10.1016/j.ajcnut.2023.12.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 12/17/2023] [Accepted: 12/19/2023] [Indexed: 01/22/2024] Open
Abstract
BACKGROUND Longer effects of multivitamin-mineral (MVM) supplementation on late-life cognitive function remain untested using in-person, detailed neuropsychological assessments. Furthermore, insufficient evidence exists for healthcare providers to recommend daily MVM supplements to prevent cognitive decline. OBJECTIVES This study aimed to test MVM effects on cognitive change using in-person, detailed neuropsychological assessments and conduct a meta-analysis within COSMOS (COcoa Supplement and Multivitamin Outcomes Study) cognitive substudies for a robust evaluation of MVM effects on cognition. METHODS COSMOS is a 2 × 2 factorial trial of cocoa extract (500 mg flavanols/d) and/or a daily MVM supplement for cardiovascular disease and cancer prevention among 21,442 United States adults aged ≥60 y. There were 573 participants in the clinic subcohort of COSMOS (that is, COSMOS-Clinic) who completed all cognitive tests administered at baseline. For the meta-analysis, we included nonoverlapping participants across 3 COSMOS cognitive substudies: COSMOS-Clinic (n = 573); COSMOS-Mind (n = 2158); COSMOS-Web (n = 2472). RESULTS In COSMOS-Clinic, we observed a modest benefit of MVM compared with placebo on global cognition over 2 y {mean difference [95% confidence interval (CI)] = 0.06 SD units (SU) (-0.003, 0.13)}, with a significantly more favorable change in episodic memory [mean difference (95% CI) = 0.12 SU (0.002, 0.23)] but not in executive function or attention [mean difference (95% CI) = 0.04 SU (-0.04, 0.11)]. The meta-analysis of COSMOS substudies showed clear evidence of MVM benefits on global cognition [mean difference (95% CI) = 0.07 SU (0.03, 0.11); P = 0.0009] and episodic memory [mean difference (95% CI) = 0.06 SU (0.03, 0.10); P = 0.0007]; the magnitude of effect on global cognition was equivalent to reducing cognitive aging by 2 y. CONCLUSIONS In COSMOS-Clinic, daily MVM supplementation leads to a significantly more favorable 2-y change in episodic memory. The meta-analysis within COSMOS cognitive substudies indicates that daily MVM significantly benefits both global cognition and episodic memory. These findings within the COSMOS trial support the benefits of a daily MVM in preventing cognitive decline among older adults. This trial was registered at COSMOS-clinicaltrials.gov as NCT02422745, at COSMOS-Mind-clinicaltrials.gov as NCT03035201, and at COSMOS-Web-clinicaltrials.gov as NCT04582617.
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Affiliation(s)
- Chirag M Vyas
- Department of Psychiatry, Massachusetts General Hospital and Harvard Medical School, Boston, MA, United States.
| | - JoAnn E Manson
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, United States; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States
| | - Howard D Sesso
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, United States
| | - Nancy R Cook
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, United States
| | - Pamela M Rist
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, United States
| | - Alison Weinberg
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States
| | - M Vinayaga Moorthy
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States
| | - Laura D Baker
- Division of Gerontology and Geriatric Medicine, Department of Internal Medicine, Wake Forest University School of Medicine, Winston-Salem, NC, United States; Division of Public Health Sciences, Department of Social Sciences and Health Policy, Wake Forest University School of Medicine, Winston-Salem, NC, United States
| | - Mark A Espeland
- Division of Gerontology and Geriatric Medicine, Department of Internal Medicine, Wake Forest University School of Medicine, Winston-Salem, NC, United States; Division of Public Health Sciences, Department of Biostatistics and Data Science, Wake Forest University School of Medicine, Winston-Salem, NC, United States
| | - Lok-Kin Yeung
- Taub Institute for Research on Alzheimer's Disease and the Aging Brain, Vagelos College of Physicians and Surgeons, Columbia University, New York, NY, United States
| | - Adam M Brickman
- Taub Institute for Research on Alzheimer's Disease and the Aging Brain, Vagelos College of Physicians and Surgeons, Columbia University, New York, NY, United States; Gertrude H. Sergievsky Center, Vagelos College of Physicians and Surgeons, Columbia University, New York, NY, United States; Department of Neurology, Vagelos College of Physicians and Surgeons, Columbia University, New York, NY, United States
| | - Olivia I Okereke
- Department of Psychiatry, Massachusetts General Hospital and Harvard Medical School, Boston, MA, United States; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, United States; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States.
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17
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Dussling S, Steingass CB, Dreifke T, Will F, Schweiggert R. Analytical characterization of flavan-3-ol-rich apple juices produced with the innovative spiral filter press technology. Food Res Int 2024; 180:114055. [PMID: 38395572 DOI: 10.1016/j.foodres.2024.114055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 01/19/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
The retention of flavan-3-ols and other phenolic compounds during apple juice production at pilot plant scale (200 kg, cv. Boskoop) was investigated. An oxygen-excluding spiral filter press and a conventional decanter were used with and without pectinase mash treatment. Phenolic compounds were comprehensively identified and quantitated by RP-UHPLC and HILIC, both coupled to DAD-FLD and DAD-ESI(-)-QTOF-HR-MS/MS. These techniques combined with using a NIST cocoa flavan-3-ol standard allowed for the first time an individual quantification of flavan-3-ol fractions (DP 1-7) in apple juices. Spiral filter-pressed juices were exposed to less oxidation and exhibited four times higher total phenolic compound levels than decanter-made juices (1016 vs. 262 mg/L). Apple juices derived from pectinase-treated mashes had lower total phenolic compound levels than their non-treated counterparts. However, those made by spiral filter press still retained significantly higher concentrations (780 vs. 104 mg/L). Flavan-3-ols were especially well retained by spiral filter press processing, reaching unprecedentedly high concentrations of up to 713 mg/L. A 280 mL serving of non-treated spiral filter-pressed juice would therefore suffice to provide the daily intake of 200 mg flavan-3-ols, equaling the dose of cocoa flavan-3-ols associated with an authorized European health claim for healthy blood flow.
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Affiliation(s)
- Stefan Dussling
- Department of Beverage Research, Chair Analysis and Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Christof B Steingass
- Department of Beverage Research, Chair Analysis and Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany.
| | - Tim Dreifke
- Department of Beverage Research, Chair Analysis and Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Frank Will
- Department of Beverage Research, Chair Analysis and Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Ralf Schweiggert
- Department of Beverage Research, Chair Analysis and Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
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18
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Ma KK, Ziegler GR, Hayes JE. Sugar reduction in chocolate compound by replacement with flours containing small insoluble starch granules. J Food Sci 2024; 89:1701-1710. [PMID: 38258973 DOI: 10.1111/1750-3841.16923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 11/21/2023] [Accepted: 12/20/2023] [Indexed: 01/24/2024]
Abstract
Consumer concern about intake of added sugars has increased commercial demand for sugar-reduced chocolates. However, substitution with high-potency sweeteners is not possible as sugar serves as an important bulking agent. Here, we investigated replacement of sucrose in chocolate compound with oat or rice flours, with starch granules smaller than 10 µm, focusing on texture, sweetness, and acceptability. In Study 1, six chocolates were made: a control with 54% sucrose, four sucrose-reduced versions (reductions of 25% or 50%, using either oat or sweet rice flour), and one 54% sucrose chocolate with reduced refining time. These chocolates were compared in a Difference from Control (DFC) test in a within-subject design, with and without nose clips. Particle size distribution, yield stress, and plastic viscosity were measured. Chocolates with 25% sucrose reduction by either sweet rice or oat flour (or reduced refining time) were not significantly different from the blind control (p > 0.05), regardless of nose clip use. In open-ended comments, participants reported differences in rice-flour-containing chocolates were due to a chalkier texture, while oat-flour-containing chocolates were described as smoother, softer, and creamier. DFC scores from the chocolates were positively correlated with plastic viscosity and negatively correlated with yield stress. In Study 2, 25% reduced sugar chocolates made with rice flour were liked significantly less than control, but the oat flour sample did not differ from control. Collectively, these results suggest up to 25% of sucrose in chocolate can be replaced with oat flour without negatively affecting texture or consumer acceptance.
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Affiliation(s)
- Kai Kai Ma
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - Gregory R Ziegler
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - John E Hayes
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
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Shahamati M, Ahmadi P, Tabibiazar M, Fazelioskouei T, Azadmard-Damirchi S, Zargaraan A. Characterization of acorn oil and its application on carnauba wax-based oleogel and chocolate spread. Int J Biol Macromol 2024; 260:129571. [PMID: 38246460 DOI: 10.1016/j.ijbiomac.2024.129571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 01/02/2024] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
This study aimed to characterize acorn oil (AO) and carnauba wax-based acorn oil oleogel (AOG) and the effect of AOG replacement on the textural and sensorial properties of chocolate spread. Oil yields from cold-pressing (Quercus longipes) were around 14%wt with a nice nutty smell. The main fatty acids of AO were included oleic, linoleic, and palmitic acid (44, 38, and 10%wt) respectively. The prepared AOG using 6%wt of carnauba wax (CW) showed high strength (G' > 100 mPa) and oil binding capacity ∼87 %. Based on microstructure assays platelet-like and β' polymorphic triglyceride crystalline networks were formed in AOG. The Pickering AOG/water emulsions in the volumetric ratio of from 90:10 up to 40:60 were stable due to the placement of CW-based AOG particles at the interface of water/oil as Pickering stabilizer. The high physical stability of the emulgel against phase separation is considered an important advantage for using oleogel in chocolate spread formulations instead of vegetable oils, which usually have a high percentage of oil release. The spreads prepared by replacing 50%wt AOG with butter showed acceptable textural and sensorial properties.
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Affiliation(s)
- Maryam Shahamati
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran; Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Parisa Ahmadi
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mahnaz Tabibiazar
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Tahereh Fazelioskouei
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Sodeif Azadmard-Damirchi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
| | - Azizollaah Zargaraan
- Department of Food and Nutrition Policy and Planning Research, Faculty of Nutrition and Food Science, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences and Health Services, Hafezi St, Tehran, Iran
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Gaboreau Y, Frappé P, Vermorel C, Foote A, Bosson JL, Pernod G. Oral anticoagulant safety in family practice: prognostic accuracy of Bleeding Risk Scores (from the CACAO study). Fam Pract 2024; 41:9-17. [PMID: 38281089 DOI: 10.1093/fampra/cmad121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/29/2024] Open
Abstract
BACKGROUND To assess bleeding risk of patients treated by oral anticoagulants, several scores have been constructed to assist physicians in the evaluation of the benefit risk. Most of these scores lack a strong enough level of evidence for use in family practice. OBJECTIVE To assess the predictive prognostic accuracy of 13 scores designed to assess the risk of major or clinically relevant non-major (CRNM) bleeding events in a French ambulatory cohort receiving Vitamin-K antagonists (VKA) or direct oral anticoagulants (DOACs) in a family practice setting. METHODS CACAO (Comparison of Accidents and their Circumstances with Oral Anticoagulants) was a multicentre prospective cohort of ambulatory patients prescribed oral anticoagulants. We selected patients from the cohort who had received an oral anticoagulant because of non-valvular atrial fibrillation (NVAF) and/or venous thromboembolism (VTE) to be followed during one year by their GP. The following scores were calculated: mOBRI, Shireman, Kuijer, HEMORR2HAGES, ATRIA, HAS-BLED, RIETE, VTE-BLEED, ACCP score, Rutherford, ABH-Score, GARFIEL-AF, and Outcomes Registry for Better InformedTreatment of Atrial Fibrillation (ORBIT). Prognostic accuracy was assessed by using receiver operating characteristic curves and c-statistics. RESULTS During 1 year, 3,082 patients were followed. All of the scores demonstrated only poor to moderate ability to predict major bleeding or CRNM in NVAF patients on DOACs (c-statistic: 0.41-0.66 and 0.45-0.58), respectively. The results were only slightly better for patients prescribed VKA (0.47-0.66 and 0.5-0.55, respectively) in this indication. The results were also unsatisfactory in patients treated for VTE. CONCLUSION None of the scores demonstrated satisfactory discriminatory ability when used in family practice. CLINICAL TRIAL REGISTRATION ClinicalTrials.gov NCT02376777.
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Affiliation(s)
- Yoann Gaboreau
- Department of General Practice, Grenoble Alpes University, Grenoble, France
- TIMC UMR 5525, Grenoble Alpes University, Grenoble, France
- Pluriprofessionnal Primary Health Care Center, Les Marches, Porte-De-Savoie, France
| | - Paul Frappé
- Department of General Practice, University of Saint-Etienne, Saint-Etienne, France
- Inserm UMR 1059, Sainbiose DVH, University of Saint-Etienne, Saint-Etienne, France
- Inserm CIC-EC 1408, Saint-Etienne, France
| | | | - Alison Foote
- Department of General Practice, Grenoble Alpes University, Grenoble, France
- Grenoble, France
| | | | - Gilles Pernod
- TIMC UMR 5525, Grenoble Alpes University, Grenoble, France
- Vascular Medicine Unit, Grenoble Alpes University Hospital, Grenoble, France
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de Oliveira IB, Moura IM, Santana JO, Gramacho KP, Dos Santos Alves S, Ferreira MM, Santos AS, de Novais DPS, Pirovani CP. Cocoa Apoplastome Contains Defense Proteins Against Pathogens. Phytopathology 2024; 114:427-440. [PMID: 37665571 DOI: 10.1094/phyto-03-23-0101-r] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/05/2023]
Abstract
The apoplast performs important functions in the plant, such as defense against stress, and compounds present form the apoplastic washing fluid (AWF). The fungus Moniliophthora perniciosa, the causal agent of witches' broom disease (WBD) in Theobroma cacao, initially colonizes the apoplast in its biotrophic phase. In this period, the fungus can remain for approximately 60 days, until it changes to its second phase, causing tissue death and consequently large loss in the production of beans. To better understand the importance of the apoplast in the T. cacao-M. perniciosa interaction, we performed the first apoplastic proteomic mapping of two contrasting genotypes for WBD resistance (CCN51-resistant and Catongo-susceptible). Based on two-dimensional gel analysis, we identified 36 proteins in CCN-51 and 15 in Catongo. We highlight PR-proteins, such as peroxidases, β-1,3-glucanases, and chitinases. A possible candidate for a resistance marker of the CCN-51 genotype, osmotin, was identified. The antioxidative metabolism of the superoxide dismutase (SOD) enzyme showed a significant increase (P < 0.05) in the AWF of the two genotypes under field conditions (FD). T. cacao AWF inhibited the germination of M. perniciosa basidiospores (>80%), in addition to causing morphological changes. Our results shed more light on the nature of the plant's defense performed by the apoplast in the T. cacao-M. perniciosa interaction in the initial (biotrophic) phase of fungal infection and therefore make it possible to expand WBD control strategies based on the identification of potential targets for resistance markers and advance scientific knowledge of the disease.
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Affiliation(s)
| | | | | | - Karina Peres Gramacho
- Centro de Pesquisa do Cacau (CEPEC/CEPLAC) Molecular Plant Pathology Laboratory, Km 22 Rod. Ilhéus-Itabuna, Ilhéus, Bahia 45600-970, Brazil
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Fernandes Almeida R, Aguiar Borges L, Torres da Silva T, Serafim Timóteo Dos Santos N, Gianasi F, Augusto Caldas Batista E, Efraim P. Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content. Food Res Int 2024; 178:113986. [PMID: 38309886 DOI: 10.1016/j.foodres.2024.113986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 01/01/2024] [Accepted: 01/05/2024] [Indexed: 02/05/2024]
Abstract
This study is a bibliometric analysis and literature review on the use of oleogels (OGs), hydrogels (HGs) and hybrid gels (HYGs) in chocolate, compounds and spreads with the aim of reducing the saturated fat in these products. The articles were selected by analyzing titles, keywords and abstracts in the Web of Science (WoS), Scopus and Google Scholar databases. Supplementary documents were obtained from government sources, including patent registrations. The theoretical and practical aspects were critically analyzed, highlighting the main points of agreement and disagreement between the authors. The results revealed a lack of regulations and official guidelines that widely allow the use of OGs, HGs and HYGs in chocolate confectionery products. The type and characteristics of raw materials affect the properties of products. Replacing cocoa butter (CB) with OGs, HGs or HYGs also affects texture, melting point and behavior, and nutritional aspects. These substitutions can result in products with better sensory acceptance and health benefits, such as reducing saturated fat and promoting cardiovascular health. However, it is important to find the ideal combination and proportions of components to obtain the desired properties in the final products.
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Affiliation(s)
- Rafael Fernandes Almeida
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Lara Aguiar Borges
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Thayná Torres da Silva
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Nereide Serafim Timóteo Dos Santos
- Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Felipe Gianasi
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Eduardo Augusto Caldas Batista
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Priscilla Efraim
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil.
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González-Anduaga GM, Adams SJ, Dueñas-Deyá A, Pérez-Vásquez A, Avula B, Katragunta K, Khan IA, Navarrete A. Micro-Morphology characterization and HS-SPME-GC-MS Analysis of Floral parts of Quararibea funebris (La Llave) Vischer, traditionally known as Rosita de Cacao. Chem Biodivers 2024; 21:e202301709. [PMID: 38237114 DOI: 10.1002/cbdv.202301709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Accepted: 01/18/2024] [Indexed: 02/02/2024]
Abstract
The flowers of Quararibea funebris are used to make a traditional drink called tejate, to which they add aroma, flavor and consistency. The study aims to profile the morphoanatomy of the floral parts of Q. funebris and analyze the changes in its volatile chemical composition during the drying process from 0 to 180 days by HS-SPME-GC-MS. The calyx, corolla, androecium, and gynoecium have distinct characteristics, such as non-glandular fused stellate trichomes, calcium oxalate crystals, and large secretory ducts. Histochemical localization reveals the presence of mucilage and total lipids in all parts of the flower. The chemical analysis of the essential oil, extracted from the flowers, showed that transfarnesol and geraniol were the most abundant compounds, with a yield of 0.04 %. HS-SPME analysis indicated that fresh flowers had a more complex composition than dried ones. In total, 31 components were identified. Nonanal and geranyl acetone were found to be distinctive components of dried flowers. Microscopic examination helps in identifying and authenticating raw materials and also reveals the presence of secretory ducts in all floral parts, which is a distinctive feature. The chemical profile of volatiles provides an important parameter for the evaluation of the quality of Rosita de Cacao raw materials.
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Affiliation(s)
- Gloria Melisa González-Anduaga
- Facultad de Química, Departamento de Farmacia, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, 04510, Ciudad de México, México
| | - Sebastian John Adams
- National Center for Natural Products Research, School of Pharmacy, The University of Mississippi, University, 38677, Oxford, MS, USA
| | - Alexander Dueñas-Deyá
- Facultad de Química, Departamento de Farmacia, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, 04510, Ciudad de México, México
| | - Araceli Pérez-Vásquez
- Facultad de Química, Departamento de Farmacia, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, 04510, Ciudad de México, México
| | - Bharathi Avula
- National Center for Natural Products Research, School of Pharmacy, The University of Mississippi, University, 38677, Oxford, MS, USA
| | - Kumar Katragunta
- National Center for Natural Products Research, School of Pharmacy, The University of Mississippi, University, 38677, Oxford, MS, USA
| | - Ikhlas A Khan
- National Center for Natural Products Research, School of Pharmacy, The University of Mississippi, University, 38677, Oxford, MS, USA
- Natural Products Utilization Research Unit, Agricultural Research Service, United States Department of Agriculture, University, 38677, Oxford, MS, USA
- Division of Pharmacognosy, Department of BioMolecular Sciences, School of Pharmacy, The University of Mississippi, University, 38677, Oxford, MS, USA
| | - Andrés Navarrete
- Facultad de Química, Departamento de Farmacia, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, 04510, Ciudad de México, México
- National Center for Natural Products Research, School of Pharmacy, The University of Mississippi, University, 38677, Oxford, MS, USA
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24
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González-Orozco CE, Porcel M, Yockteng R, Caro-Quintero A, Rodriguez-Medina C, Santander M, Zuluaga M, Soto M, Rodriguez Cortina J, Vaillant FE, Escobar Parra S. Integrating new variables into a framework to support cacao denomination of origin: a case study in Southwest Colombia. J Sci Food Agric 2024; 104:1367-1381. [PMID: 37776152 DOI: 10.1002/jsfa.13016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 09/25/2023] [Accepted: 09/27/2023] [Indexed: 10/01/2023]
Abstract
BACKGROUND Cocoa quality plays a pivotal role in establishing denominations of origin, with genotypes, geography, climate and soil conditions being key variables. However, these factors have not been comprehensively explored in defining cacao denominations of origin. The present study addresses this gap by laying the foundation for cacao denomination of origin, focusing on the Buenaventura region on Colombia's Pacific coast. Our goal is to provide a holistic understanding of the elements underpinning cacao denomination of origin, emphasizing Buenaventura's unique cocoa quality and geographical significance. RESULTS Through the Buenaventura case, we propose a robust framework applicable to other cacao-producing regions, elevating the recognition and value of cacao denomination of origin. Our framework encompasses geography, agronomy, genetics, microbial diversity, pests and diseases and cocoa quality. In a pioneering move, we propose a cacao denomination of origin in Colombia, specifically examining Bajo Calima, Sabaletas and Cisneros within Buenaventura region. Buenaventura stands out for its cocoa quality, characterized by fruity flavors attributed to the rich biodiversity of the lowland rainforest. CONCLUSION Our analysis indicates specific geographical indicators for each of the study zones, with Buenaventura identified as a region with natural characteristics to produce fine flavour cocoa products. Each zone exhibited a high differentiation and diversity of cacao cultivars. Buenaventura has the potential to be designated as a future denomination of origin for cacao from the Pacific region of Colombia, characterized by its unique fruity-aroma chocolates. Our framework is adaptable to other cacao-producing regions, facilitating the establishment of denominations of origin within the cocoa industry and agriculture. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Carlos E González-Orozco
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación La Libertad, km 14 via Puerto Lopez, VILLAVICENCIO, Meta, Colombia
| | - Mario Porcel
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación La Libertad, km 14 via Puerto Lopez, VILLAVICENCIO, Meta, Colombia
- Instituto de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Málaga, Spain
| | - Roxana Yockteng
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
- Departamento de Biología, Facultad de Ciencias, Universidad Nacional de Colombia sede Bogotá, Ciudad Universitaria, Bogotá, Colombia
| | - Alejandro Caro-Quintero
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación La Selva, via Rionegro - Las Palmas, Sector Llano Grande, Rionegro, Colombia
| | - Caren Rodriguez-Medina
- Muséum National d'Histoire Naturelle, UMR-CNRS 7205, Paris, France
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Palmira, Valle del Cauca, Colombia
| | - Margareth Santander
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Palmira, Valle del Cauca, Colombia
| | - Martha Zuluaga
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
| | - Mauricio Soto
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
| | - Jader Rodriguez Cortina
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
| | | | - Sebastian Escobar Parra
- Muséum National d'Histoire Naturelle, UMR-CNRS 7205, Paris, France
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Palmira, Valle del Cauca, Colombia
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25
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Luo C, Xiao J, Guo Z, Dong Y. The severity and yield effects of the chocolate spot disease in faba bean affected by intercropping and nitrogen input. J Sci Food Agric 2024; 104:829-840. [PMID: 37683078 DOI: 10.1002/jsfa.12973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 07/23/2023] [Accepted: 09/08/2023] [Indexed: 09/10/2023]
Abstract
BACKGROUND The aim is to study the disease suppression efficiency, yield loss rate, and yield benefits of intercropped faba bean against chocolate spot under nitrogen (N) input, to clarify the effectiveness of intercropping faba beans in controlling chocolate spot and its contribution to yield increase. RESULTS Four N input levels and disease suppression treatments were discovered when faba bean-wheat intercropped was used. Adding N enhanced the chocolate spot's area under disease progression curve (AUDPC) by 27.1-69.9%. In contrast to monoculture, intercropping reduced the AUDPC of the chocolate spot by 32.4-51.0% (P < 0.05). Interestingly, the relative control efficacy (RCE) of intercropping at the EShan site was better. With disease suppression or non-suppression, N input increased grain yield loss and its components in faba bean. The total yield advantage effect (TE) and disease-suppression effect (DSE) of faba bean intercropped at the two experimental sites were significantly increased under N input (N1 and N2 level). The proportion of recovery yield due to intercropping suppressed disease (DSE/TE ratio) in EShan (52.1%) was higher than that in Xundian (40.9%), and the DSE of intercropping played an indispensable role in the two sites. Regression analysis of AUDPC and grain yield loss amount showed that one unit increase in chocolate spot AUDPC could cause a grain yield loss of 0.38-0.86 kg ha-1 . The partial land equivalent ratio (pLER) of intercropping faba beans at the EShan site was > 0.33. CONCLUSION In conclusion, intercropped faba bean with N treatment (45-90 kg ha-1 ) was the best choice for maximizing the intercropping disease control effect. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Chaosheng Luo
- College of Plant Protection, Yunnan Agricultural University, Kunming, China
- College of Resources and Environment, Yunnan Agricultural University, Kunming, China
| | - Jingxiu Xiao
- College of Resources and Environment, Yunnan Agricultural University, Kunming, China
| | - Zengpeng Guo
- College of Resources and Environment, Yunnan Agricultural University, Kunming, China
- School of Life Science, Lanzhou University, Lanzhou, China
| | - Yan Dong
- College of Resources and Environment, Yunnan Agricultural University, Kunming, China
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Gallardo-Villanueva P, Fernández-Marcelo T, Villamayor L, Valverde AM, Ramos S, Fernández-Millán E, Martín MA. Synergistic Effect of a Flavonoid-Rich Cocoa-Carob Blend and Metformin in Preserving Pancreatic Beta Cells in Zucker Diabetic Fatty Rats. Nutrients 2024; 16:273. [PMID: 38257166 PMCID: PMC10821282 DOI: 10.3390/nu16020273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 01/13/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
The loss of functional beta-cell mass in diabetes is directly linked to the development of diabetic complications. Although dietary flavonoids have demonstrated antidiabetic properties, their potential effects on pancreatic beta-cell preservation and their synergistic benefits with antidiabetic drugs remain underexplored. We have developed a potential functional food enriched in flavonoids by combining cocoa powder and carob flour (CCB), which has shown antidiabetic effects. Here, we investigated the ability of the CCB, alone or in combination with metformin, to preserve pancreatic beta cells in an established diabetic context and their potential synergistic effect. Zucker diabetic fatty rats (ZDF) were fed a CCB-rich diet or a control diet, with or without metformin, for 12 weeks. Markers of pancreatic oxidative stress and inflammation, as well as relative beta-cell mass and beta-cell apoptosis, were analyzed. Results demonstrated that CCB feeding counteracted pancreatic oxidative stress by enhancing the antioxidant defense and reducing reactive oxygen species. Moreover, the CCB suppressed islet inflammation by preventing macrophage infiltration into islets and overproduction of pro-inflammatory cytokines, along with the inactivation of nuclear factor kappa B (NFκB). As a result, the CCB supplementation prevented beta-cell apoptosis and the loss of beta cells in ZDF diabetic animals. The observed additive effect when combining the CCB with metformin underscores its potential as an adjuvant therapy to delay the progression of type 2 diabetes.
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Affiliation(s)
- Paula Gallardo-Villanueva
- Departamento de Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain; (P.G.-V.); (T.F.-M.)
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (L.V.); (A.M.V.); (S.R.)
| | - Tamara Fernández-Marcelo
- Departamento de Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain; (P.G.-V.); (T.F.-M.)
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (L.V.); (A.M.V.); (S.R.)
| | - Laura Villamayor
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (L.V.); (A.M.V.); (S.R.)
- Instituto de Investigaciones Biomedicas Sols-Morreale (IIB-CSIC), 28029 Madrid, Spain
| | - Angela M. Valverde
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (L.V.); (A.M.V.); (S.R.)
- Instituto de Investigaciones Biomedicas Sols-Morreale (IIB-CSIC), 28029 Madrid, Spain
| | - Sonia Ramos
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (L.V.); (A.M.V.); (S.R.)
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), 28040 Madrid, Spain
| | - Elisa Fernández-Millán
- Departamento de Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain; (P.G.-V.); (T.F.-M.)
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (L.V.); (A.M.V.); (S.R.)
| | - María Angeles Martín
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (L.V.); (A.M.V.); (S.R.)
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), 28040 Madrid, Spain
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Yeboah S, Dogbatse JA, Asiedu Kumi M, Supe Tulcan RX, Addae-Wireko L. Heavy metal status in cocoa (Theobroma cacao L.) soils and beans: the case of Abuakwa North Municipality of Eastern Region, Ghana. Environ Monit Assess 2024; 196:156. [PMID: 38227120 DOI: 10.1007/s10661-024-12334-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Accepted: 01/08/2024] [Indexed: 01/17/2024]
Abstract
In recent times, public concerns over the potential accumulation of heavy metals in agricultural soils and crops due to the excessive use of agrochemicals are increasing. This study was conducted in the Abuakwa North Municipality of Eastern Region, Ghana, to assess the status of heavy metals in cocoa soils and beans. Cocoa farms aged between 10 and 20 years and have received agrochemicals for at least 5 years were selected, and their adjacent forests were used as controls. Soil samples and cocoa pods were collected randomly and processed for laboratory analysis. The study discovered that across the sampling sites, heavy metal concentrations in soil were below permissible limits. However, contamination factor and geo-accumulation index results revealed that Tontro cocoa farms were considerably contaminated and moderately polluted respectively with Cu, probably due to long-term fungicide application. The concentrations of Fe (39.3-47.1 mg kg-1) and Zn (54.8-70.0 mg kg-1) in the cocoa beans across the communities were below the FAO/WHO's safe limit of 99.4 mg kg-1 and 73.0 mg kg-1 respectively. Lead (0.03-0.06 mg kg-1) and Cd (0.12-0.20 mg kg-1) concentrations were below the EU's maximum allowable level and Codex Alimentarius Commission's limit of 1.0 mg kg-1 respectively. However, bean Cu content in the Tontro farm (51.5 mg kg-1) was slightly above the EU's recommended maximum limit of 50.0 mg kg-1, possibly due to the continuous application of copper-based fungicides. The study showed that, overall, agrochemicals used for cocoa farming in Abuakwa North Municipality of Ghana did not cause serious harm to the soils and beans, since the mean metal concentrations were not alarming and guarantee public health safety.
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Affiliation(s)
- Samuel Yeboah
- Cocoa Research Institute of Ghana, P. O. Box 8, New Tafo-Akim, Eastern Region, Ghana.
| | | | - Michael Asiedu Kumi
- State Key Laboratory of Water Environment Simulation, School of Environment, Beijing Normal University, Beijing, 100875, China
| | - Roberto Xavier Supe Tulcan
- State Key Laboratory of Water Environment Simulation, School of Environment, Beijing Normal University, Beijing, 100875, China
| | - Louis Addae-Wireko
- Faculty of Renewable Natural Resources, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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Pilolli R, Lamonaca A, Nitride C, De Angelis E, van Poucke C, Gillard N, Huet AC, De Loose M, Henrottin J, Mills ECN, Monaci L. In-house validation of an LC-MS method for the multiplexed quantitative determination of total allergenic food in chocolate. Anal Bioanal Chem 2024; 416:809-825. [PMID: 37615691 PMCID: PMC10766722 DOI: 10.1007/s00216-023-04894-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 07/28/2023] [Accepted: 07/31/2023] [Indexed: 08/25/2023]
Abstract
Mass spectrometry has been widely accepted as a confirmatory tool for the sensitive detection of undeclared presence of allergenic ingredients. Multiple methods have been developed so far, achieving different levels of sensitivity and robustness, still lacking harmonization of the analytical validation and impairing comparability of results. In this investigation, a quantitative method has been validated in-house for the determination of six allergenic ingredients (cow's milk, hen's egg, peanut, soybean, hazelnut, and almond) in a chocolate-based matrix. The latter has been produced in a food pilot plant to provide a real and well-characterized matrix for proper assessment of method performance characteristics according to official guidelines. In particular, recent considerations issued by the European Committee for Standardization have been followed to guide a rigorous single-laboratory validation and to feature the main method performance, such as selectivity, linearity, and sensitivity. Synthetic surrogates of the peptide markers have been used both in native and labelled forms in matrix-matched calibration curves as external calibrants and internal standards, respectively. A two-order of magnitude range was investigated, focusing on the low concentration range for proper assessment of the detection and quantification limits (LOD and LOQ) by rigorous calibration approach. Conversion factors for all six allergenic ingredients have been determined for the first time to report the final quantitative information as fraction of total allergenic food protein (TAFP) per mass of food (µgTAFP/gfood), since such a reporting unit is exploitable in allergenic risk assessment plans. The method achieved good sensitivity with LOD values ranging between 0.08 and 0.2 µgTAFP/gfood, for all ingredients besides egg and soybean, whose quantitative markers reported a slightly higher limit (1.1 and 1.2 µgTAFP/gfood, respectively). Different samples of chocolate bar incurred at four defined concentration levels close to the currently available threshold doses have been analyzed to test the quantitative performance of the analytical method, with a proper estimate of the measurement uncertainty from different sources of variability. The sensitivity achieved resulted in compliance with the various threshold doses issued or recommended worldwide.
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Affiliation(s)
- Rosa Pilolli
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126, Bari, Italy.
| | - Antonella Lamonaca
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126, Bari, Italy
- University of Bari Department of Soil Plant and Food Science, Via Giovanni Amendola 165/A, 70126, Bari, Italy
| | - Chiara Nitride
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici, Italy
- School of Biological Sciences, Division of Infection, Immunity and Respiratory Medicine, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, University of Manchester, Manchester, UK
| | - Elisabetta De Angelis
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126, Bari, Italy
| | - Christof van Poucke
- Flanders Research Institute for Agriculture, Fisheries and Food, Brusselsesteenweg 370, 9090, Melle, Belgium
| | | | | | - Marc De Loose
- Flanders Research Institute for Agriculture, Fisheries and Food, Brusselsesteenweg 370, 9090, Melle, Belgium
| | - Jean Henrottin
- CER Groupe, Rue du Point du Jour, 8, 6900, Marloie, Belgium
| | - E C N Mills
- School of Biological Sciences, Division of Infection, Immunity and Respiratory Medicine, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, University of Manchester, Manchester, UK
| | - Linda Monaci
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126, Bari, Italy
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Vyas CM, Manson JE, Sesso HD, Rist PM, Weinberg A, Kim E, Moorthy MV, Cook NR, Okereke OI. Effect of cocoa extract supplementation on cognitive function: results from the clinic subcohort of the COSMOS trial. Am J Clin Nutr 2024; 119:39-48. [PMID: 38070683 DOI: 10.1016/j.ajcnut.2023.10.031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 10/21/2023] [Accepted: 10/31/2023] [Indexed: 01/06/2024] Open
Abstract
BACKGROUND Some prior randomized clinical trials (RCTs) that tested the effects of cocoa extract (CE), a source of flavanols, on late-life cognition have yielded promising findings. A long-term RCT using in-person neuropsychological tests covering multiple cognitive domains may clarify the cognitive effects of CE. OBJECTIVES To test whether daily supplementation with CE, compared with placebo, produces better cognitive change over 2 y. METHODS The COcoa Supplement and Multivitamin Outcomes Study (COSMOS) is a 2 × 2 factorial RCT of CE [500 mg flavanols/d, including 80 mg (-)-epicatechin] and/or a daily multivitamin-mineral supplement for cardiovascular disease and cancer prevention among 21,442 United States adults aged ≥60 y. There were 573 participants in the clinic subcohort of COSMOS (that is, COSMOS-Clinic) who completed all cognitive tests at baseline; of these, 492 completed 2-y follow-up assessments. The primary outcome was global cognition (averaging z-scores across 11 tests). Secondary outcomes were episodic memory and executive function/attention. Repeated measures models were used to compare randomized groups. RESULTS Participants' mean age (standard deviation) was 69.6 (5.3); 49.2% were females. Daily supplementation with CE, compared with placebo, had no significant effect on 2-y change in global cognition {mean difference [95% confidence interval (CI)]: -0.01 (-0.08, 0.05) standard deviation units (SU)}. CE, compared with placebo, had no significant effects on 2-y change in episodic memory [mean difference (95% CI): -0.01 (-0.13, 0.10) SU] or executive function/attention [mean difference (95% CI): 0.003 (-0.07, 0.08) SU]. Subgroup analyses uncorrected for multiple-testing suggested cognitive benefits of CE supplementation, compared with placebo among those with poorer baseline diet quality. CONCLUSIONS Among 573 older adults who underwent repeat in-person, detailed neuropsychological assessments over 2 y, daily CE supplementation, compared with placebo, showed no overall benefits for global or domain-specific cognitive function. Possible cognitive benefits of CE among those with poorer diet quality warrant further study. TRIAL REGISTRATION This trial was registered at clinicaltrials.gov with identifier - NCT02422745.
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Affiliation(s)
- Chirag M Vyas
- Department of Psychiatry, Massachusetts General Hospital and Harvard Medical School, Boston, MA, United States.
| | - JoAnn E Manson
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States; Department of Epidemiology, Harvard T. H. Chan School of Public Health, Boston, MA, United States; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States
| | - Howard D Sesso
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States; Department of Epidemiology, Harvard T. H. Chan School of Public Health, Boston, MA, United States
| | - Pamela M Rist
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States; Department of Epidemiology, Harvard T. H. Chan School of Public Health, Boston, MA, United States
| | - Alison Weinberg
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States
| | - Eunjung Kim
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States
| | - M Vinayaga Moorthy
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States
| | - Nancy R Cook
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States; Department of Epidemiology, Harvard T. H. Chan School of Public Health, Boston, MA, United States
| | - Olivia I Okereke
- Department of Psychiatry, Massachusetts General Hospital and Harvard Medical School, Boston, MA, United States; Department of Epidemiology, Harvard T. H. Chan School of Public Health, Boston, MA, United States; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, United States
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30
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Sánchez-García J, Muñoz-Pina S, García-Hernández J, Heredia A, Andrés A. Volatile profile of quinoa and lentil flour under fungal fermentation and drying. Food Chem 2024; 430:137082. [PMID: 37549623 DOI: 10.1016/j.foodchem.2023.137082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 07/28/2023] [Accepted: 07/31/2023] [Indexed: 08/09/2023]
Abstract
Solid-state fermentation reportedly improves the nutritional and sensory properties of legumes and pseudocereals. This study examined changes in the volatile profile using HS-SPME-GC-MS of two varieties of lentil and quinoa flour fermented with Pleurotus ostreatus and dried using hot-air drying and lyophilisation. Fermentation significantly increased the volatile profile. Pardina lentil flour showed a 570% increase in its volatile profile, and 10 compounds were created. In white quinoa, the total area rose from 96 to 4500, and 30 compounds were created. Compounds such as 1-octen-3-ol, benzaldehyde, 3-octanone and hexanal were generated during fermentation, providing a sweet, grassy, cocoa flavour. Hot-air drying led to decrease of over 40% in total peak area. Dried fermented flour retained higher levels of compounds that provide a sweet, cocoa aroma. Air-drying temperature had no significant influence on the volatile profile. This a allows the inclusion of these flours in a wide variety of food products.
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Affiliation(s)
- Janaina Sánchez-García
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Sara Muñoz-Pina
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Jorge García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Heredia
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Andrés
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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31
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Mohamadi S, Mahmudiono T, Zienali T, Sadighara P, Omidi B, Limam I, Fakhri Y. Probabilistic health risk assessment of heavy metals (Cd, Pb, and As) in Cocoa powder (Theobroma cacao) in Tehran, Iran market. Int J Environ Health Res 2024; 34:257-272. [PMID: 36395480 DOI: 10.1080/09603123.2022.2146070] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Accepted: 11/07/2022] [Indexed: 06/16/2023]
Abstract
The concentrations of toxic elements were analyzed by using Flame Atomic Absorption Spectrophotometer (FAAS). Moreover, the human health risk was estimated by Total Target Hazard Quotient (TTHQ) and Cancer Risk (CR) in Monte Carlo Simulation (MCS) technique. The mean concentrations (mg/kg) of Cd (0.08 ± 0.08), Pb (0.23 ± 0.46), and As (0.06 ± 0.04), were in a good compliance with ISO (Iranian standard organization). TTHQ for adults and children was equal to 0.009 and 0.042, respectively and also mean CR in adults and children consumers was equal to 9.73E-7 and 9.08E-7, respectively. Consequently, the concentration of toxic elements (Cd, Pb, and As) in cocoa powder did not pose any safety concerns. Moreover, probabilistic health risk assessment revealed that both adults and children were not at considerable non-carcinogenic (THQ and/or TTHQ ≤ 1) and carcinogenic risk (CR ≤ 1E-6). Even though, seeking for mitigating solutions and applying them to suppress the dangers of food containing toxic elements is a critical subject.
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Affiliation(s)
- Sara Mohamadi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahre-kord University, Shahre-kord, Iran
| | - Trias Mahmudiono
- Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia
| | - Tayebeh Zienali
- Department of Public Health, Faculty of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | | | - Intissar Limam
- Laboratory of Materials, Treatment and Analysis, National Institute of Research and Physicochemical Analysis, Biotechpole Sidi-Thabet; and High School for Science and Health Techniques of Tunis, University of Tunis El Manar, Tunisia
| | - Yadolah Fakhri
- Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
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32
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Ameyaw GA, Domfeh O, Gyamera E. Epidemiology and Diagnostics of Cacao Swollen Shoot Disease in Ghana: Past Research Achievements and Knowledge Gaps to Guide Future Research. Viruses 2023; 16:43. [PMID: 38257743 PMCID: PMC10819116 DOI: 10.3390/v16010043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/21/2023] [Accepted: 12/22/2023] [Indexed: 01/24/2024] Open
Abstract
Cacao swollen shoot disease (CSSD) caused by complexes of cacao swollen shoot badnaviruses (family Caulimoviridae, genus Badnavirus) remains highly prevalent and devastating in West Africa. The disease continues to impact substantially on cacao yield loss, cacao tree mortality, and decline in foreign exchange income from cacao bean sales. Currently, the disease is estimated to have a prevalence rate of over 30% in Ghana, as assessed in the ongoing third country-wide surveillance program. Although achievements from past research interventions have greatly elucidated the etiology, biology, epidemiology, diagnostics, and management of the disease, there are some outstanding knowledge gaps. The role of these information gaps and their effect on CSSD epidemiology and prevalence remain unanswered. This paper summarizes existing scientific knowledge from past research achievements that have provided elucidation on CSSD epidemiology, management options, and guided future research. The discussion highlights the need for multidisciplinary research with modern tools and institutional collaborators to holistically bring clarity on knowledge gaps on pathogen biology, virus-host--vector interactions, role of environmental and soil nutrient effects on CSSD severity, evolution pattern, role of alternative hosts on virus species diversity, vector population dynamics, and their overall impact on CSSD prevalence and integrated management in cacao plantations.
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Affiliation(s)
- George A. Ameyaw
- Cocoa Research Institute of Ghana (CRIG), New Akim-Tafo P.O. Box 8 E/R, Ghana; (O.D.); (E.G.)
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Sasaki A, Kawai E, Watanabe K, Yamano E, Oba C, Nakamura K, Natsume M, Mizuno K, Watanabe Y. Cacao Polyphenol-Rich Dark Chocolate Intake Contributes to Efficient Brain Activity during Cognitive Tasks: A Randomized, Single-Blinded, Crossover, and Dose-Comparison fMRI Study. Nutrients 2023; 16:41. [PMID: 38201871 PMCID: PMC10780455 DOI: 10.3390/nu16010041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/04/2023] [Accepted: 12/15/2023] [Indexed: 01/12/2024] Open
Abstract
Cacao polyphenol-enriched dark chocolate may have beneficial effects on human health, such as facilitating maintaining good performance in long-lasting cognitive tasks. This study examined the effects of dark chocolate intake on improving brain function during cognitive tasks using functional magnetic resonance imaging (fMRI). In this randomized, single-blinded, crossover, and dose-comparison study, 26 healthy middle-aged participants ingested dark chocolate (25 g) either with a low concentration (LC) (211.7 mg) or a high concentration (HC) (635 mg) of cacao polyphenols. Thereafter, their brain activities were analyzed during continuous and effortful cognitive tasks relevant to executive functioning using fMRI in two consecutive 15 min sessions (25 and 50 min after ingestion). We observed significant interaction effects between chocolate consumption and brain activity measurement sessions in the left dorsolateral prefrontal cortex and left inferior parietal lobule. After HC chocolate ingestion, these areas showed lower brain activity in the second session than in the first session; however, these areas showed higher activity in the second session after LC chocolate ingestion. These results suggest that cacao polyphenol-enriched dark chocolate enhances the efficient use of cognitive resources by reducing the effort of brain activity.
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Affiliation(s)
- Akihiro Sasaki
- Laboratory for Pathophysiological and Health Science, RIKEN Center for Biosystems Dynamics Research, 6-7-3 Minatojima-Minamimachi, Chuo-ku, Kobe 650-0047, Hyogo, Japan; (E.K.); (K.W.); (E.Y.); (K.M.); (Y.W.)
- RIKEN Compass to Healthy Life Research Complex Program, 6-7-3 Minatojima-Minamimachi, Chuo-ku, Kobe 650-0047, Hyogo, Japan
- Center for Health Science Innovation, Osaka Metropolitan University, 3-1 Ofukacho, Kita-ku, Osaka 530-0011, Osaka, Japan
| | - Eriko Kawai
- Laboratory for Pathophysiological and Health Science, RIKEN Center for Biosystems Dynamics Research, 6-7-3 Minatojima-Minamimachi, Chuo-ku, Kobe 650-0047, Hyogo, Japan; (E.K.); (K.W.); (E.Y.); (K.M.); (Y.W.)
- Center for Health Science Innovation, Osaka Metropolitan University, 3-1 Ofukacho, Kita-ku, Osaka 530-0011, Osaka, Japan
| | - Kyosuke Watanabe
- Laboratory for Pathophysiological and Health Science, RIKEN Center for Biosystems Dynamics Research, 6-7-3 Minatojima-Minamimachi, Chuo-ku, Kobe 650-0047, Hyogo, Japan; (E.K.); (K.W.); (E.Y.); (K.M.); (Y.W.)
- RIKEN Compass to Healthy Life Research Complex Program, 6-7-3 Minatojima-Minamimachi, Chuo-ku, Kobe 650-0047, Hyogo, Japan
- Center for Health Science Innovation, Osaka Metropolitan University, 3-1 Ofukacho, Kita-ku, Osaka 530-0011, Osaka, Japan
| | - Emi Yamano
- Laboratory for Pathophysiological and Health Science, RIKEN Center for Biosystems Dynamics Research, 6-7-3 Minatojima-Minamimachi, Chuo-ku, Kobe 650-0047, Hyogo, Japan; (E.K.); (K.W.); (E.Y.); (K.M.); (Y.W.)
- RIKEN Compass to Healthy Life Research Complex Program, 6-7-3 Minatojima-Minamimachi, Chuo-ku, Kobe 650-0047, Hyogo, Japan
- Center for Health Science Innovation, Osaka Metropolitan University, 3-1 Ofukacho, Kita-ku, Osaka 530-0011, Osaka, Japan
| | - Chisato Oba
- Food Microbiology Research Laboratories, R&D Division, Meiji Co., Ltd., 1-29-1 Nanakuni, Hachioji 192-0919, Tokyo, Japan; (K.N.); (M.N.)
| | - Kentaro Nakamura
- Food Microbiology Research Laboratories, R&D Division, Meiji Co., Ltd., 1-29-1 Nanakuni, Hachioji 192-0919, Tokyo, Japan; (K.N.); (M.N.)
| | - Midori Natsume
- Food Microbiology Research Laboratories, R&D Division, Meiji Co., Ltd., 1-29-1 Nanakuni, Hachioji 192-0919, Tokyo, Japan; (K.N.); (M.N.)
| | - Kei Mizuno
- Laboratory for Pathophysiological and Health Science, RIKEN Center for Biosystems Dynamics Research, 6-7-3 Minatojima-Minamimachi, Chuo-ku, Kobe 650-0047, Hyogo, Japan; (E.K.); (K.W.); (E.Y.); (K.M.); (Y.W.)
- RIKEN Compass to Healthy Life Research Complex Program, 6-7-3 Minatojima-Minamimachi, Chuo-ku, Kobe 650-0047, Hyogo, Japan
- Center for Health Science Innovation, Osaka Metropolitan University, 3-1 Ofukacho, Kita-ku, Osaka 530-0011, Osaka, Japan
| | - Yasuyoshi Watanabe
- Laboratory for Pathophysiological and Health Science, RIKEN Center for Biosystems Dynamics Research, 6-7-3 Minatojima-Minamimachi, Chuo-ku, Kobe 650-0047, Hyogo, Japan; (E.K.); (K.W.); (E.Y.); (K.M.); (Y.W.)
- RIKEN Compass to Healthy Life Research Complex Program, 6-7-3 Minatojima-Minamimachi, Chuo-ku, Kobe 650-0047, Hyogo, Japan
- Center for Health Science Innovation, Osaka Metropolitan University, 3-1 Ofukacho, Kita-ku, Osaka 530-0011, Osaka, Japan
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Oudmaijer CAJ, Pol RA, Minnee RC, Vermeij WP, IJzermans JNM. Chocolate brownies and calorie restriction: the sweetest paradox? BMJ 2023; 383:2585. [PMID: 38123171 DOI: 10.1136/bmj.p2585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/23/2023]
Affiliation(s)
- C A J Oudmaijer
- Erasmus MC Transplant Institute, department of surgery, division of hepatobiliary and transplantation surgery, University Medical Center, Rotterdam, Netherlands
- Princess Máxima Center for Pediatric Oncology, Utrecht, Netherlands
- Oncode Institute, Utrecht, Netherlands
| | - R A Pol
- Department of transplantation surgery, University Medical Center Groningen, Groningen, Netherlands
| | - R C Minnee
- Erasmus MC Transplant Institute, department of surgery, division of hepatobiliary and transplantation surgery, University Medical Center, Rotterdam, Netherlands
| | - W P Vermeij
- Princess Máxima Center for Pediatric Oncology, Utrecht, Netherlands
- Oncode Institute, Utrecht, Netherlands
| | - J N M IJzermans
- Erasmus MC Transplant Institute, department of surgery, division of hepatobiliary and transplantation surgery, University Medical Center, Rotterdam, Netherlands
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35
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Jensen AM. Pushing the thermal limit for cacao-will we have chocolate also in a warmer future? Tree Physiol 2023; 43:2047-2049. [PMID: 37694840 DOI: 10.1093/treephys/tpad112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Accepted: 09/05/2023] [Indexed: 09/12/2023]
Affiliation(s)
- Anna Monrad Jensen
- Department of Forestry and Wood Technology, Linnaeus University, Lückligs 1351 95 Växjö, Sweden
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36
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Mateus-Rodríguez JF, Lahive F, Hadley P, Daymond AJ. Effects of simulated climate change conditions of increased temperature and [CO2] on the early growth and physiology of the tropical tree crop, Theobroma cacao L. Tree Physiol 2023; 43:2050-2063. [PMID: 37758447 PMCID: PMC10714407 DOI: 10.1093/treephys/tpad116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 08/09/2023] [Accepted: 09/18/2023] [Indexed: 10/03/2023]
Abstract
Despite multiple studies of the impact of climate change on temperate tree species, experiments on tropical and economically important tree crops, such as cacao (Theobroma cacao L.), are still limited. Here, we investigated the combined effects of increased temperature and atmospheric carbon dioxide concentration ([CO2]) on the growth, photosynthesis and development of juvenile plants of two contrasting cacao genotypes: SCA 6 and PA 107. The factorial growth chamber experiment combined two [CO2] treatments (410 and 700 p.p.m.) and three day/night temperature regimes (control: 31/22 °C, control + 2.5 °C: 33.5/24.5 °C and control + 5.0 °C: 36/27 °C) at a constant vapour pressure deficit (VPD) of 0.9 kPa. At elevated [CO2], the final dry weight and the total and individual leaf areas increased in both genotypes, while the duration for individual leaf expansion declined in PA 107. For both genotypes, elevated [CO2] also improved light-saturated net photosynthesis (Pn) and intrinsic water-use efficiency (iWUE), whereas leaf transpiration (E) and stomatal conductance (gs) decreased. Under a constant low VPD, increasing temperatures above 31/22 °C enhanced the rates of Pn, E and gs in both genotypes, suggesting that photosynthesis responds positively to higher temperatures than previously reported for cacao. However, dry weight and the total and individual leaf areas declined with increases in temperature, which was more evident in SCA 6 than PA 107, suggesting the latter genotype was more tolerant to elevated temperature. Our results suggest that the combined effect of elevated [CO2] and temperature is likely to improve the early growth of high temperature-tolerant genotypes, while elevated [CO2] appeared to ameliorate the negative effects of increased temperatures on growth parameters of more sensitive material. The evident genotypic variation observed in this study demonstrates the scope to select and breed cacao varieties capable of adapting to future climate change scenarios.
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Affiliation(s)
- Julián Fernando Mateus-Rodríguez
- Centro de Investigación Palmira, Corporación Colombiana de Investigación Agropecuaria – AGROSAVIA, Intersección Carrera 36A con Calle 23, Palmira, Valle del Cauca, Postcode 753533, Colombia
| | - Fiona Lahive
- School of Agriculture, Policy and Development, University of Reading, Earley Gate, Reading RG6 6EU, UK
| | - Paul Hadley
- School of Agriculture, Policy and Development, University of Reading, Earley Gate, Reading RG6 6EU, UK
| | - Andrew J Daymond
- School of Agriculture, Policy and Development, University of Reading, Earley Gate, Reading RG6 6EU, UK
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Donkor E, Dela Amegbe E, Ratinger T, Hejkrlik J. The effect of producer groups on the productivity and technical efficiency of smallholder cocoa farmers in Ghana. PLoS One 2023; 18:e0294716. [PMID: 38079415 PMCID: PMC10712861 DOI: 10.1371/journal.pone.0294716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Accepted: 11/06/2023] [Indexed: 12/18/2023] Open
Abstract
Producer groups are influential in Ghana's cocoa value chain. They facilitate training, extension, education and inputs to their members. Still, there is no study on the impact of these producer groups on the technical efficiency and productivity of smallholder cocoa farmers. Using data from 217 and 199 members and non-members of cocoa producer groups, this study aimed to analyse producer groups' impact on smallholder farmers' technical efficiency and yield. The truncated normal distribution stochastic frontier model was adopted to estimate the farmers' technical efficiency. Since the model showed an issue of inefficiency among the farmers, we added socio-demographic and institutional variables to account for determinants of inefficiency. Finally, we adopted an endogenous treatment regression model to analyse producer groups' impact on the farmers' technical efficiency by accounting for observed and unobserved biases. The study results show that farm size, labour, and capital significantly positively impact the partial elasticity of production. Age, education, use of hybrid cocoa, involvement in off-farm jobs, extension access, and producer group membership significantly affect inefficiency. The results further show that producer group membership significantly impacts technical efficiency and yield from the endogenous treatment regression model. To deal with the issues of non-participating in the producer groups, the study recommends that producer groups should be made accessible to farmers. Policymakers can promote the formation and strengthening of producer groups, leading to improved productivity and technical efficiency among cocoa farmers. This approach empowers farmers, enhances their access to resources and knowledge, and enables them to collectively address common challenges, ultimately contributing to sustainable cocoa production and better livelihoods for cocoa farming communities.
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Affiliation(s)
- Ebenezer Donkor
- Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Prague, Czechia
| | - Emmanuel Dela Amegbe
- Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Prague, Czechia
| | - Tomas Ratinger
- Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Prague, Czechia
| | - Jiri Hejkrlik
- Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Prague, Czechia
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Li J, Sesso HD, Kim E, Manson JE, Friedenberg G, Clar A, Copeland T, Shadyab AH, Wactawski-Wende J, Tinker L, Liu S. Cocoa Extract Supplementation and Risk of Type 2 Diabetes: The Cocoa Supplement and Multivitamin Outcomes Study (COSMOS) Randomized Clinical Trial. Diabetes Care 2023; 46:2278-2284. [PMID: 37816167 DOI: 10.2337/dc23-1012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Accepted: 09/22/2023] [Indexed: 10/12/2023]
Abstract
OBJECTIVE Observational studies have indicated that cocoa flavanol supplementation may be a promising strategy for type 2 diabetes (T2D) prevention. We aimed to directly evaluate its clinical efficacy in a large randomized clinical trial (RCT). RESEARCH DESIGN AND METHOD The Cocoa Supplement and Multivitamin Outcomes Study (COMSOS) was a 2 × 2 factorial RCT performed from June 2015 to December 2020 that tested cocoa extract and a multivitamin for the prevention of cardiovascular disease (CVD) and cancer. A total of 21,442 U.S. adults free of CVD and recent cancer, including 12,666 women aged ≥65 years and 8,776 men aged ≥60 years, were randomly assigned to receive cocoa extract [500 mg/day cocoa flavanols, including 80 mg (-)-epicatechin] or placebo. In this study, we included 18,381 participants without diabetes at enrollment and examined the effect of cocoa extract supplementation on incident self-reported T2D in intention-to-treat analyses. RESULTS During a median follow-up of 3.5 years, 801 incident T2D cases were reported. Compared with placebo, taking a cocoa extract supplement did not reduce T2D (adjusted hazard ratio 1.04, 95% CI 0.91-1.20, P = 0.58). Stratification analyses showed that the effect of cocoa extract supplementation was not significantly modified by sex, race, BMI, smoking, physical activity, dietary quality, flavanol status at baseline, or randomized multivitamin assignment. CONCLUSIONS Middle-aged and older adults taking a cocoa extract supplement for a median of 3.5 years did not reduce their risk of incident T2D. Further studies of cocoa extract supplementation beginning earlier in adulthood and in populations with different background diets are warranted.
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Affiliation(s)
- Jie Li
- Department of Epidemiology and Center for Global Cardiometabolic Health, School of Public Health, Brown University, Providence, RI
- Global Health Research Center, Guangdong Provincial People's Hospital, Guangdong Academy of Medical Sciences, Southern Medical University, Guangzhou, China
| | - Howard D Sesso
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital, Boston, MA
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA
| | - Eunjung Kim
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital, Boston, MA
| | - JoAnn E Manson
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital, Boston, MA
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA
| | - Georgina Friedenberg
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital, Boston, MA
| | - Allison Clar
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital, Boston, MA
| | - Trisha Copeland
- Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital, Boston, MA
| | - Aladdin H Shadyab
- Herbert Wertheim School of Public Health and Human Longevity Science, University of California, San Diego, La Jolla, CA
| | - Jean Wactawski-Wende
- School of Public Health and Health Professions, University at Buffalo, Buffalo, NY
| | - Lesley Tinker
- Division of Public Health Sciences, Fred Hutchinson Cancer Research Center, Seattle, WA
| | - Simin Liu
- Department of Epidemiology and Center for Global Cardiometabolic Health, School of Public Health, Brown University, Providence, RI
- Global Health Research Center, Guangdong Provincial People's Hospital, Guangdong Academy of Medical Sciences, Southern Medical University, Guangzhou, China
- Department of Medicine, The Warrant Alpert School of Medicine, Brown University, Providence, RI
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Souza Olegario L, González-Mohino A, Estévez M, Madruga MS, Ventanas S. Emotional response to healthier foods: Influence of culture and health consciousness. J Food Sci 2023; 88:5248-5265. [PMID: 37942944 DOI: 10.1111/1750-3841.16824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 09/14/2023] [Accepted: 10/18/2023] [Indexed: 11/10/2023]
Abstract
Sugar, salt, and fat content in processed products are important concerns for consumers. Hence, alternative "healthy" versions of conventional foods such as chocolate, potato chips, and yogurt are offered. This work aimed to define the emotional response of consumers from different cultural backgrounds (Spain vs. Brazil) evoked by healthier versions of conventional products and the relationship between hedonic responses and health consciousness. A total of 186 Brazilian and 152 Spanish consumers participated in this online cross-cultural study. Participants answered a Health Consciousness Questionnaire and an emotional check-all-that-applies questionnaire using picture stimuli of conventional chocolate, potato chips, and yogurt and their healthier versions with less sugar, salt, and fat content, respectively. The Brazilians' emotional responses were more diverse for all stimuli compared to the Spaniards'. However, participants from both cultures rated an average of "slightly agree" on the health consciousness scale; a higher level of consumption, liking, and willingness to buy; and a higher frequency of positive emotional terms for the stimuli of conventional products compared to their healthier versions. A higher frequency of evocation of "active" is strongly associated with higher levels of health consciousness. Strategic actions by the food industry and government must consider cultural, emotional, and health-conscious factors to encourage the consumption of healthier foods. PRACTICAL APPLICATION: Food manufacturers can use the information obtained from this study to create healthier versions of their products that appeal to consumers' emotional responses and health consciousness levels. The findings can assist in designing strategic actions to promote healthier food consumption by emphasizing the benefits of healthier food choices and making them more appealing to consumers. The methodology employed in this study can also be applied to further studies aimed to assess emotional responses to food stimuli across different cultures.
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Affiliation(s)
- Lary Souza Olegario
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Alberto González-Mohino
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Marta Suely Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Sonia Ventanas
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
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Laconi EB, Jayanegara A, Astuti DA, Fitriana EL, Nabawi SNL, Alifian MD. Evaluation of rations containing bioconverted cacao pod as fiber source for small ruminant. Trop Anim Health Prod 2023; 55:422. [PMID: 38012359 DOI: 10.1007/s11250-023-03843-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Accepted: 11/21/2023] [Indexed: 11/29/2023]
Abstract
This study aimed to evaluate the potential use of bioconverted cacao pod (BCP) as a substitute for forage in the total mixed ration (TMR) for a small ruminant. In the in vitro experiment, the control TMR (30% forage and 70% concentrate) was substituted with two different levels of BCP (15% and 30%) and two different types of BCP ( BCP-pc and BCP-tv). Based on the in vitro evaluation, the best ration was then chosen for the in vivo experiment, in which male goats were fed a control TMR, the TMR containing 15% BCP-pc (RC), and TMR containing 15% bioconverted palm kernel meal (RP). The results showed that TMRs with 15% BCP-pc and BCP-tv substitution had significantly lower gas production and digestibility than the control ration. However, the TMR with 15% or 30% BCP substitution showed no significant difference in rumen fermentation characteristics, methane production, and total protozoa. In the in vivo experiment, the RC showed no significant difference in all nutrient intakes, the average daily gain of animals, feed conversion ratio value, and crude fiber digestibility but reduced dry and organic matter digestibility. In comparison, the RP resulted in reduced parameters. Therefore, the study concluded that BCP-pc at a level of 15% could be used as a substitute for forage in TMR for male goats without compromising the fermentability of rumen, nutrient intakes, and their average daily gain and feed conversion ratio. Overall, this study suggests the potential of BCP-pc as an alternative feed ingredient.
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Affiliation(s)
- Erika Budiarti Laconi
- Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Jl. Agatis, Kampus IPB Darmaga, Bogor, 16680, Indonesia.
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Jl. Agatis, Kampus IPB Darmaga, Bogor, 16680, Indonesia
| | - Dewi Apri Astuti
- Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Jl. Agatis, Kampus IPB Darmaga, Bogor, 16680, Indonesia
| | - Eko Lela Fitriana
- Graduate Study Program of Nutrition and Feed Science, IPB University, Jl. Agatis, Kampus IPB Darmaga, Bogor, 16680, Indonesia
| | - Soviro Nurul Lisa Nabawi
- Graduate Study Program of Nutrition and Feed Science, IPB University, Jl. Agatis, Kampus IPB Darmaga, Bogor, 16680, Indonesia
| | - Mochamad Dzaky Alifian
- Graduate Study Program of Nutrition and Feed Science, IPB University, Jl. Agatis, Kampus IPB Darmaga, Bogor, 16680, Indonesia
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Mensah EO, Ræbild A, Asare R, Amoatey CA, Markussen B, Owusu K, Asitoakor BK, Vaast P. Combined effects of shade and drought on physiology, growth, and yield of mature cocoa trees. Sci Total Environ 2023; 899:165657. [PMID: 37478928 DOI: 10.1016/j.scitotenv.2023.165657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 06/26/2023] [Accepted: 07/17/2023] [Indexed: 07/23/2023]
Abstract
Climate models predict decreasing precipitation and increasing air temperature, causing concern for the future of cocoa in the major producing regions worldwide. It has been suggested that shade could alleviate stress by reducing radiation intensity and conserving soil moisture, but few on-farm cocoa studies are testing this hypothesis. Here, for 33 months, we subjected twelve-year cocoa plants in Ghana to three levels of rainwater suppression (full rainwater, 1/3 rainwater suppression and 2/3 rainwater suppression) under full sun or 40 % uniform shade in a split plot design, monitoring soil moisture, physiological parameters, growth, and yield. Volumetric soil moisture (ϴw) contents in the treatments ranged between 0.20 and 0.45 m3m-3 and increased under shade. Rainwater suppression decreased leaf water potentials (ѱw), reaching -1.5 MPa in full sun conditions indicating severe drought. Stomatal conductance (gs) was decreased under the full sun but was not affected by rainwater suppression, illustrating the limited control of water loss in cocoa plants. Although pre-dawn chlorophyll fluorescence (Fv/Fm) indicated photoinhibition, rates of photosynthesis (Pn) were highest in full sun. On the other hand, litter fall was highest in the full sun and under water stress, while diameter growth and carbon accumulation increased in the shade but was negatively affected by rainwater suppression. Abortion of fruits and damage to pods were high under shade, but dry bean yield was higher compared to under the full sun. The absence of interactions between shade treatments and rainwater suppression suggests that shade may improve the performance of cocoa, but not sufficiently to counteract the negative effects of water stress under field conditions.
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Affiliation(s)
- Eric Opoku Mensah
- Department of Crop Science, University of Ghana, Legon, Accra, Ghana; Department of Geosciences and Natural Resource Management, University of Copenhagen, Denmark; CSIR-Plant Genetic Resources Research Institute, P. O. Box 7, Bunso, Eastern Region, Ghana.
| | - Anders Ræbild
- Department of Geosciences and Natural Resource Management, University of Copenhagen, Denmark
| | - Richard Asare
- International Institute of Tropical Agriculture (IITA), PMB, L56, Legon, Accra, Ghana
| | | | - Bo Markussen
- Department of Mathematical Sciences, University of Copenhagen, Denmark
| | - Kwadwo Owusu
- Department of Geography and Resources Development, University of Ghana, Legon, Accra, Ghana
| | - Bismark Kwesi Asitoakor
- Department of Crop Science, University of Ghana, Legon, Accra, Ghana; Department of Geosciences and Natural Resource Management, University of Copenhagen, Denmark; CSIR-Plant Genetic Resources Research Institute, P. O. Box 7, Bunso, Eastern Region, Ghana
| | - Philippe Vaast
- UMR Eco & Sols. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Université Montpellier, Montpellier, France; World Agroforestry Centre (ICRAF), Nairobi, Kenya
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42
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Chen Y, Stieger M, Tonies F, Tielens A, Capuano E. Consuming almonds with chocolate or lettuce influences oral processing behaviour, bolus properties and consequently predicted lipid release from almonds. Food Funct 2023; 14:9792-9802. [PMID: 37843821 DOI: 10.1039/d3fo02111d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2023]
Abstract
Lipids in almonds are naturally encapsulated by cell walls which may reduce the actual metabolizable energy content of almonds. Oral processing increases the accessibility of lipids to digestive enzymes by grinding the almond matrix. This study aimed to investigate the effect of adding accompanying foods (chocolate and iceberg lettuce) to almonds on oral processing behaviour, bolus properties and predicted lipid release. Natural chewing times of four almond model foods including one almond (1.3 g), four almonds (4.6 g), one almond with chocolate (4.3 g) and one almond with iceberg lettuce (4.3 g) were collected from n = 59 participants in duplicate. Expectorated boli at the moment of swallowing were characterized for number and mean area of almond bolus particles. Predicted lipid bioaccessibility was estimated using a previously validated model. At similar bite size (4.3-4.6 g), the addition of chocolate and iceberg lettuce to almonds significantly decreased (p < 0.05) chewing time and significantly increased (p < 0.05) eating rate compared to consumption of almonds alone. Almond bolus particle sizes were similar for almonds consumed alone (one and four almonds) and with chocolate, while consuming almonds with lettuce generated significantly fewer and larger almond bolus particles (p < 0.05). Predicted lipid bioaccessibility of almonds consumed with iceberg lettuce was significantly lower (p < 0.05) than for almonds consumed alone (one and four almonds) and almonds consumed with chocolate. Eating rate correlated significantly and positively with the mean area of bolus particles and significantly and negatively with predicted lipid release. In conclusion, combining almonds with other foods such as chocolate and lettuce influences oral processing behaviour and bolus properties and consequently predicted lipid bioaccessibility of almonds, highlighting the impact of food matrix and consumption context on these aspects.
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Affiliation(s)
- Yao Chen
- Wageningen University & Research, Food Quality and Design, The Netherlands.
| | - Markus Stieger
- Wageningen University & Research, Food Quality and Design, The Netherlands.
- Wageningen University & Research, Division of Human Nutrition and Health, Sensory Science and Eating Behaviour, The Netherlands
| | - Floor Tonies
- Wageningen University & Research, Food Quality and Design, The Netherlands.
| | - Anki Tielens
- Wageningen University & Research, Food Quality and Design, The Netherlands.
| | - Edoardo Capuano
- Wageningen University & Research, Food Quality and Design, The Netherlands.
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Wagner J, Wilkin JD, Szymkowiak A, Grigor J. Sensory and affective response to chocolate differing in cocoa content: A TDS and facial electromyography approach. Physiol Behav 2023; 270:114308. [PMID: 37517663 DOI: 10.1016/j.physbeh.2023.114308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 06/14/2023] [Accepted: 07/27/2023] [Indexed: 08/01/2023]
Abstract
Existing research has offered insight into facial activities and their associations with hedonic liking during the consumption of basic food samples and suggests facial changes during consumption are linked to the hedonic evaluation of tastes and, thus related to the taster's perception rather than the tastes themselves. This study tests whether, during the consumption of commercially available dark chocolate, a complex food product, which can be high in bitterness but expectedly so, how facial activities are linked to the bitterness levels and the hedonic liking of the samples. To do this we carried out two studies with untrained consumers, the first of which captured temporally dynamic sensory perception during the consumption of dark chocolate samples of 36% and 85% cocoa content, using the Temporal Dominance of Sensations (TDS) approach. The second study captured facial EMG over the corrugator and zygomaticus muscles during the consumption of dark chocolate samples (36%, 70%, and 85% cocoa). Specifically, the aim of this research was to investigate whether corrugator activity had a greater association with bitterness perception, linked to cocoa, or hedonic evaluation. Capturing the dynamic sensory profile of chocolate samples allowed an investigation into the time points most evident of sensory variation related to the bitterness and sweetness of the taste, allowing insight into whether facial activities also deviated during this time. These data offer evidence to suggest that corrugator was associated with hedonic evaluation during consumption of the samples, with the most liked samples (being those with 70% and 36% cocoa) eliciting similar corrugator activities and less activity than the least liked 85% cocoa content sample; however, there was also evidence to suggest a significant variation in participants' corrugator activity during the period of oral processing when bitterness was most evident in the 85% cocoa sample and sweetness was most evident in the 36% cocoa sample (i.e., the time when bitterness and sweetness were most divergent) Further investigation showed a variation in facial activities elicited during consumption of the 36% cocoa sample based on whether individuals were part of the group who favoured the 85% cocoa sample or the group favouring the 36% cocoa sample. The findings, therefore, suggest facial EMG, specifically over the corrugator, appears to be related to the hedonic evaluation of a complex food product and not the taste itself. Furthermore, being aware of the time points where sensory variations are most apparent between samples can allow for targeted investigation into facial EMG and its ability to distinguish food samples.
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Affiliation(s)
- Jennifer Wagner
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain, and Northern Ireland
| | - Jonathan D Wilkin
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain, and Northern Ireland
| | - Andrea Szymkowiak
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain, and Northern Ireland
| | - John Grigor
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain, and Northern Ireland.
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Olivati C, Nishiyama-Hortense YP, Soares Janzantti N, da Silva R, Lago Vanzela ES, Gómez-Alonso S. Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes. Molecules 2023; 28:7006. [PMID: 37894486 PMCID: PMC10609335 DOI: 10.3390/molecules28207006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 09/06/2023] [Accepted: 09/11/2023] [Indexed: 10/29/2023] Open
Abstract
Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-ol monomers, dimers, and proanthocyanidins (PAs)) resulting from the covering process showed that the chocolate coating was responsible for an increase in the concentrations of flavan-3-ols and PAs when compared to just the raisins. For the flavonols and HCADs, a reduction in the total concentration of compounds was observed when comparing the dragées to the raisins. Furthermore, there was a strong influence of chocolate in the qualitative profile with the emergence of new compounds (quercetin-3-pentoside, kampfterol-3-rutinoside, p-coumaric acid, and caffeoyl-aspartate). The combination of these ingredients (raisins and chocolate) resulted in a dark chocolate coated raisin (DC) with good sensory acceptance and a more complex phenolic composition that may positively contribute to its functional quality.
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Affiliation(s)
- Carolina Olivati
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Yara Paula Nishiyama-Hortense
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Natália Soares Janzantti
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
| | - Roberto da Silva
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
| | - Ellen Silva Lago Vanzela
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
| | - Sergio Gómez-Alonso
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
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45
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Bagnulo E, Scavarda C, Bortolini C, Cordero C, Bicchi C, Liberto E. Cocoa quality: Chemical relationship of cocoa beans and liquors in origin identitation. Food Res Int 2023; 172:113199. [PMID: 37689847 DOI: 10.1016/j.foodres.2023.113199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 06/23/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
In this study, HS-SPME-GC-MS was applied in combination with machine learning tools to the identitation of a set of cocoa samples of different origins. Untargeted fingerprinting and profiling approaches were tested for their informative, discriminative and classification ability provided by the volatilome of the raw beans and liquors inbound at the factory in search of robust tools exploitable for long-time studies. The ability to distinguish the country of origin on both beans and liquors is not so obvious due to processing steps accompanying the transformation of the beans, but this capacity is of particular interest to the chocolate industry as both beans and liquors can enter indifferently into the processing of chocolate. Both fingerprinting (untargeted) and profiling (targeted) strategies enable to decipher of the information contained in the complex dataset and the cross-validation of the results, affording to discriminate between the origins with effective classification models.
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Affiliation(s)
- Eloisa Bagnulo
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Turin, Italy
| | - Camilla Scavarda
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Turin, Italy
| | - Cristian Bortolini
- Soremartec Italia S.r.l. (Ferrero Group), P.le P. Ferrero 1, 12051 Alba, CN, Italy
| | - Chiara Cordero
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Turin, Italy
| | - Carlo Bicchi
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Turin, Italy
| | - Erica Liberto
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Turin, Italy.
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Sun S, Xie Y, Zhou X, Zhu MJ, Sablani S, Tang J. Survival and thermal resistance of Salmonella in chocolate products with different water activities. Food Res Int 2023; 172:113209. [PMID: 37689954 DOI: 10.1016/j.foodres.2023.113209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 06/27/2023] [Accepted: 06/29/2023] [Indexed: 09/11/2023]
Abstract
Contamination of Salmonella in chocolate products has caused worldwide outbreaks and recalls. There is a lack of information on the impact of water activity (aw) on the stability of Salmonella in chocolate products during storage and thermal treatments. In this research, the survival and thermal resistance of a Salmonella cocktail (S. Enteritidis PT30, S. Tennessee K4643, S. Typhimurium S544) was examined in different chocolate products (dark chocolate, white chocolate, milk chocolate) at two aw levels (0.25, 0.50) over 12 months at 22 °C. A reduction of 4.19 log10 CFU/gof Salmonella was obtained in dark chocolate after 12 months (aw = 0.50, at 22 °C); less reductions were observed in white and milk chocolates. In all three products, more reductions were observed ataw = 0.50 than at aw = 0.25 over the 12-months storage. When treated at 80 °C, the D-values (time required to cause 1 log reduction) of the Salmonella cocktail in the chocolate samples with initial aw of 0.25 were 35.7, 25.2 and 11.6 min in dark, white and milk chocolate, respectively, before the storage. The D80°C -values of Salmonella cocktail in the samples with initial aw of 0.50 were 6.45, 7.46, and 3.98 min in dark, white and milk chocolate, respectively. After 12 months of storage at 22 °C, the D80°C-value of Salmonella cocktail decreased to 9.43 min (p < 0.05) in milk chocolate but remained 22.7 min in white chocolate with an aw of 0.25 at 22 °C. The data suggests that Salmonella can survive in chocolate products for up to 12 months, and its thermal resistance remained relatively stable. Thus, Salmonella is resistant to desiccation in chocolates, particularly in milk and white chocolates, and its thermal resistance remains during one-year storage, which could pose a potential threat for future outbreaks.
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Affiliation(s)
- Sicheng Sun
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
| | - Yucen Xie
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
| | - Xu Zhou
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Shyam Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA.
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Nocella C, Cavarretta E, Fossati C, Pigozzi F, Quaranta F, Peruzzi M, De Grandis F, Costa V, Sharp C, Manara M, Nigro A, Cammisotto V, Castellani V, Picchio V, Sciarretta S, Frati G, Bartimoccia S, D’Amico A, Carnevale R. Dark Chocolate Intake Positively Modulates Gut Permeability in Elite Football Athletes: A Randomized Controlled Study. Nutrients 2023; 15:4203. [PMID: 37836487 PMCID: PMC10574486 DOI: 10.3390/nu15194203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 09/20/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
Gut barrier disruption can lead to enhanced intestinal permeability, which allows endotoxins, pathogens, and other proinflammatory substances to move through the intestinal barrier into circulation. Intense exercise over a prolonged period increases intestinal permeability, which can be further worsened by the increased production of reactive oxygen species (ROS) and pro-inflammatory cytokines. The aim of this study was to assess the degree of intestinal permeability in elite football players and to exploit the effect of cocoa polyphenols on intestinal permeability induced by intensive physical exercise. Biomarkers of intestinal permeability, such as circulating levels of zonulin, a modulator of tight junctions, occludin, a tight junction protein, and LPS translocation, were evaluated in 24 elite football players and 23 amateur athletes. Moreover, 24 elite football players were randomly assigned to either a dark chocolate (>85% cocoa) intake (n = 12) or a control group (n = 12) for 30 days in a randomized controlled trial. Biochemical analyses were performed at baseline and after 30 days of chocolate intake. Compared to amateur athletes, elite football players showed increased intestinal permeability as indicated by higher levels of zonulin, occludin, and LPS. After 30 days of dark chocolate intake, decreased intestinal permeability was found in elite athletes consuming dark chocolate. In the control group, no changes were observed. In vitro, polyphenol extracts significantly improved intestinal damage in the human intestinal mucosa cell line Caco-2. These results indicate that chronic supplementation with dark chocolate as a rich source of polyphenols positively modulates exercise-induced intestinal damage in elite football athletes.
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Affiliation(s)
- Cristina Nocella
- Department of Clinical, Internal Medicine, Anesthesiological and Cardiovascular Sciences, Sapienza University of Rome, 00161 Rome, Italy; (M.P.); (V.C.); (S.B.)
| | - Elena Cavarretta
- Department of Medical-Surgical Sciences and Biotechnologies, Sapienza University of Rome, 40100 Latina, Italy; (E.C.); (V.P.); (S.S.); (G.F.); (A.D.); (R.C.)
- Mediterranea Cardiocentro, 80122 Napoli, Italy
| | - Chiara Fossati
- Department of Movement, Human and Health Sciences, University of Rome “Foro Italico”, 00135 Rome, Italy; (C.F.); (F.P.); (F.Q.)
| | - Fabio Pigozzi
- Department of Movement, Human and Health Sciences, University of Rome “Foro Italico”, 00135 Rome, Italy; (C.F.); (F.P.); (F.Q.)
- Villa Stuart Sport Clinic, FIFA Medical Center of Excellence, Via Trionfale 5952, 00136 Rome, Italy; (F.D.G.); (A.N.)
| | - Federico Quaranta
- Department of Movement, Human and Health Sciences, University of Rome “Foro Italico”, 00135 Rome, Italy; (C.F.); (F.P.); (F.Q.)
| | - Mariangela Peruzzi
- Department of Clinical, Internal Medicine, Anesthesiological and Cardiovascular Sciences, Sapienza University of Rome, 00161 Rome, Italy; (M.P.); (V.C.); (S.B.)
- Mediterranea Cardiocentro, 80122 Napoli, Italy
| | - Fabrizio De Grandis
- Villa Stuart Sport Clinic, FIFA Medical Center of Excellence, Via Trionfale 5952, 00136 Rome, Italy; (F.D.G.); (A.N.)
| | - Vincenzo Costa
- Associazione Sportiva (A.S.) Roma Football Club, Piazzale Dino Viola 1, 00128 Rome, Italy; (V.C.); (C.S.); (M.M.)
| | - Carwyn Sharp
- Associazione Sportiva (A.S.) Roma Football Club, Piazzale Dino Viola 1, 00128 Rome, Italy; (V.C.); (C.S.); (M.M.)
| | - Massimo Manara
- Associazione Sportiva (A.S.) Roma Football Club, Piazzale Dino Viola 1, 00128 Rome, Italy; (V.C.); (C.S.); (M.M.)
| | - Antonia Nigro
- Villa Stuart Sport Clinic, FIFA Medical Center of Excellence, Via Trionfale 5952, 00136 Rome, Italy; (F.D.G.); (A.N.)
| | - Vittoria Cammisotto
- Department of Clinical, Internal Medicine, Anesthesiological and Cardiovascular Sciences, Sapienza University of Rome, 00161 Rome, Italy; (M.P.); (V.C.); (S.B.)
| | - Valentina Castellani
- Department of General Surgery and Surgical Specialty, Sapienza University of Rome, 00161 Rome, Italy;
| | - Vittorio Picchio
- Department of Medical-Surgical Sciences and Biotechnologies, Sapienza University of Rome, 40100 Latina, Italy; (E.C.); (V.P.); (S.S.); (G.F.); (A.D.); (R.C.)
| | - Sebastiano Sciarretta
- Department of Medical-Surgical Sciences and Biotechnologies, Sapienza University of Rome, 40100 Latina, Italy; (E.C.); (V.P.); (S.S.); (G.F.); (A.D.); (R.C.)
- IRCCS Neuromed, 86077 Pozzilli, Italy
| | - Giacomo Frati
- Department of Medical-Surgical Sciences and Biotechnologies, Sapienza University of Rome, 40100 Latina, Italy; (E.C.); (V.P.); (S.S.); (G.F.); (A.D.); (R.C.)
- IRCCS Neuromed, 86077 Pozzilli, Italy
| | - Simona Bartimoccia
- Department of Clinical, Internal Medicine, Anesthesiological and Cardiovascular Sciences, Sapienza University of Rome, 00161 Rome, Italy; (M.P.); (V.C.); (S.B.)
| | - Alessandra D’Amico
- Department of Medical-Surgical Sciences and Biotechnologies, Sapienza University of Rome, 40100 Latina, Italy; (E.C.); (V.P.); (S.S.); (G.F.); (A.D.); (R.C.)
| | - Roberto Carnevale
- Department of Medical-Surgical Sciences and Biotechnologies, Sapienza University of Rome, 40100 Latina, Italy; (E.C.); (V.P.); (S.S.); (G.F.); (A.D.); (R.C.)
- IRCCS Neuromed, 86077 Pozzilli, Italy
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Akpoti K, Dembélé M, Forkuor G, Obuobie E, Mabhaudhi T, Cofie O. Integrating GIS and remote sensing for land use/land cover mapping and groundwater potential assessment for climate-smart cocoa irrigation in Ghana. Sci Rep 2023; 13:16025. [PMID: 37749180 PMCID: PMC10520077 DOI: 10.1038/s41598-023-43286-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Accepted: 09/21/2023] [Indexed: 09/27/2023] Open
Abstract
Although Ghana is a leading global cocoa producer, its production and yield have experienced declines in recent years due to various factors, including long-term climate change such as increasing temperatures and changing rainfall patterns, as well as drought events. With the increasing exposure of cocoa-producing regions to extreme weather events, the vulnerability of cocoa production is also expected to rise. Supplemental irrigation for cocoa farmers has emerged as a viable adaptation strategy to ensure a consistent water supply and enhance yield. However, understanding the potential for surface and groundwater irrigation in the cocoa-growing belt remains limited. Consequently, this study aims to provide decision-support maps for surface and groundwater irrigation potential to aid planning and investment in climate-smart cocoa irrigation. Utilizing state-of-the-art geospatial and remote sensing tools, data, and methods, alongside in-situ groundwater data, we assess the irrigation potential within Ghana's cocoa-growing areas. Our analysis identified a total area of 22,126 km2 for cocoa plantations and 125.2 km2 for surface water bodies within the cocoa-growing regions. The multi-criteria analysis (MCA) revealed that approximately 80% of the study area exhibits moderate to very high groundwater availability potential. Comparing the MCA output with existing borehole locations demonstrated a reasonable correlation, with about 80% of existing boreholes located in areas with moderate to very high potential. Boreholes in very high potential areas had the highest mean yield of 90.7 l/min, while those in low groundwater availability potential areas registered the lowest mean yield of 58.2 l/min. Our study offers a comprehensive evaluation of water storage components and their implications for cocoa irrigation in Ghana. While groundwater availability shows a generally positive trend, soil moisture and surface water have been declining, particularly in the last decade. These findings underline the need for climate-smart cocoa irrigation strategies that make use of abundant groundwater resources during deficit periods. A balanced conjunctive use of surface and groundwater resources could thus serve as a sustainable solution for maintaining cocoa production in the face of climate change.
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Affiliation(s)
- Komlavi Akpoti
- International Water Management Institute (IWMI), Accra, Ghana.
| | - Moctar Dembélé
- International Water Management Institute (IWMI), Accra, Ghana
| | - Gerald Forkuor
- Center for Earth Observation and Environmental Research, Accra, Ghana
| | - Emmanuel Obuobie
- Water Research Institute, Council for Scientific and Industrial Research, Accra, Ghana
| | - Tafadzwanashe Mabhaudhi
- Centre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3209, South Africa
- International Water Management Institute (IWMI), Pretoria, South Africa
| | - Olufunke Cofie
- International Water Management Institute (IWMI), Accra, Ghana
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49
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Carrillo K, Martínez M, Ramírez L, Argüello D, Chavez E. Cadmium (Cd) distribution and soil-plant relationship in cacao farms in Costa Rica. Environ Monit Assess 2023; 195:1209. [PMID: 37707612 DOI: 10.1007/s10661-023-11817-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Accepted: 09/01/2023] [Indexed: 09/15/2023]
Abstract
The current cadmium (Cd) regulations in chocolate threaten the cacao supply chain in several Latin American countries. The factors contributing to Cd accumulation in cacao beans have been poorly studied in Central America. The objective of this research was to identify the location of Cd hotspots as well as soil properties and management practices influencing the Cd concentration in cacao beans. A survey was carried out and soil, leaf, and beans were sampled from 150 farms in the three principal cacao-producing regions in Costa Rica. Total soil Cd concentration ranged from <0.1 to 1.05 (average 0.22 mg kg-1) which is typical of uncontaminated soils. Bean Cd concentration ranged from 0.12 to 3.23 (average 0.56 mg kg-1) and 22% of the samples exceeded the selected threshold of 0.80 mg kg-1, located mostly in the Huetar Caribe and Huetar Norte regions. Variability in bean Cd concentration was better explained by total soil Cd and soil organic carbon (SOC) (R2 = 0.62, p < 0.05). In addition, bean Cd concentration was affected by leaf nutrient content and management practices. Leaf Zn and P were positively correlated with bean Cd while K and Mn were negatively correlated (p < 0.05). Farm altitude and orchard age were also negatively correlated with bean Cd. Overall, this study shows that bean Cd contamination does not reach the extent observed in other Latin American countries such as Ecuador, Colombia, or Honduras. Nevertheless, research is needed in hotspot areas to assess the feasibility of potential mitigation strategies, particularly the use of mineral or organic soil amendments, which may allow better for planning in existing plantations or the expansion into new cacao-growing areas in the country.
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Affiliation(s)
- Kevin Carrillo
- Instituto Nacional de Innovación y Transferencia en Tecnología Agropecuaria, INTA, P.O Box 382-1007, San José, Costa Rica.
| | - Mariela Martínez
- Instituto Nacional de Innovación y Transferencia en Tecnología Agropecuaria, INTA, P.O Box 382-1007, San José, Costa Rica
| | - Laura Ramírez
- Instituto Nacional de Innovación y Transferencia en Tecnología Agropecuaria, INTA, P.O Box 382-1007, San José, Costa Rica
| | - David Argüello
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ciencias de la Vida, Campus Gustavo Galindo, P.O. Box 09-01-5863, Km 30.5 Vía Perimetral, Guayaquil, Ecuador
| | - Eduardo Chavez
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ciencias de la Vida, Campus Gustavo Galindo, P.O. Box 09-01-5863, Km 30.5 Vía Perimetral, Guayaquil, Ecuador
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50
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Asigbaase M, Dawoe E, Abugre S, Kyereh B, Ayine Nsor C. Allometric relationships between stem diameter, height and crown area of associated trees of cocoa agroforests of Ghana. Sci Rep 2023; 13:14897. [PMID: 37689748 PMCID: PMC10492788 DOI: 10.1038/s41598-023-42219-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Accepted: 09/06/2023] [Indexed: 09/11/2023] Open
Abstract
Allometric models which are used to describe the structure of trees in agroforestry systems are usually extrapolated from models developed for trees in forest ecosystems. This makes quantitative assessment of the functions of shade trees in agroforestry systems challenging since increased availability of light and space in these systems may induce structural differences from those growing under forest conditions. We addressed this issue by providing species-specific allometric information on the structural characteristics of associated shade trees on cocoa agroforestry systems and assessed if allometries conformed to theoretical predictions. At the plot level, stand and soil characteristics affecting tree structural characteristics were assessed. The study was conducted in cocoa agroforestry systems at Suhum, Ghana. The height-diameter at breast height (H-DBH) allometry had the best fits (R2 = 53-89%), followed by the crown area (CA)-DBH allometry (R2 = 27-87%) and then the CA-H allometry (R2 = 22-73%). In general, the scaling exponents of the CA-DBH, H-CA and H-DBH allometries conformed to the metabolic scaling theory (MST). However, both the CA-DBH and H-DBH allometries diverged from the geometric similarity model. Though forest tree species had similar crown areas as fruit trees, they were slenderer than fruit trees. Tree slenderness coefficients were positively correlated with soil P, Ca, Cu and the ratios (Ca + Mg):K, (Ca + Mg):(K + Na) and Ca:Mg, but not C:N while DBH and H were correlated with soil P and C:N ratio. Our results show that critical soil nutrients and their ratios affects shade tree structural attributes (e.g. slenderness and CA), which possibly restrict variations in species-specific allometries to a narrow range on cocoa systems. Furthermore, shade tree species richness and density are better predictors of relative canopy projection area (a proxy for shade intensity) than tree species diversity. In conclusion, the results have implications for shade tree species selection, monitoring of woody biomass and maintenance of biodiversity.
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Affiliation(s)
- Michael Asigbaase
- Department of Forest Science, School of Natural Resources, University of Energy and Natural Resources, Sunyani, Ghana.
| | - Evans Dawoe
- Department of Agroforestry, Faculty of Renewable Natural Resources, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Simon Abugre
- Department of Forest Science, School of Natural Resources, University of Energy and Natural Resources, Sunyani, Ghana
| | - Boateng Kyereh
- Department of Silviculture and Forest Management, Faculty of Renewable Natural Resources, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Collins Ayine Nsor
- Department of Forest Resources Technology, Faculty of Renewable Natural Resources, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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