Showing papers in "Critical Reviews in Food Science and Nutrition in 1991"
TL;DR: The effects of water, as a near-universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) food materials and systems, are reviewed, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water "availability") on food quality, safety, stability, and technological performance.
Abstract: Water, the most abundant constituent of natural foods, is a ubiquitous plasticizer of most natural and fabricated food ingredients and products. Many of the new concepts and developments in modern food science and technology revolve around the role of water, and its manipulation, in food manufacturing, processing, and preservation. This article reviews the effects of water, as a near-universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) food materials and systems, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water "availability") on food quality, safety, stability, and technological performance. This review describes a new perspective on moisture management, an old and established discipline now evolving to a theoretical basis of fundamental structure-property principles from the field of synthetic polymer science, including the innovative concepts of "water dynamics" and "glass dynamics". These integrated concepts focus on the non-equilibrium nature of all "real world" food products and processes, and stress the importance to successful moisture management of the maintenance of food systems in kinetically metastable, dynamically constrained glassy states rather than equilibrium thermodynamic phases. The understanding derived from this "food polymer science" approach to water relationships in foods has led to new insights and advances beyond the limited applicability of traditional concepts involving water activity. This article is neither a conventional nor comprehensive review of water activity, but rather a critical overview that presents and discusses current, usable information on moisture management theory, research, and practice applicable to food systems covering the broadest ranges of moisture content and processing/storage temperature conditions.
1,402 citations
TL;DR: The microalgae Chlorella, Dunaliella, and Scenedesmus, and the cyanobacteria Spirulina spp.
Abstract: The microalgae Chlorella spp., Dunaliella spp., and Scenedesmus spp., and the cyanobacteria Spirulina spp., and Aphanizomenon flos‐aquae, are being used as nutrient‐dense foods and sources of fine chemicals. They have significant amounts of lipid, protein, chlorophyll, carotenoids, vitamins, minerals, and unique pigments. They may also have potent probiotic compounds that enhance health. Their historical and current use are reviewed in this article.
393 citations
TL;DR: The occurrence of aflatoxins, their biosynthesis, factors influencing their production, their effects on living organisms, and methods of detection and control in food are reviewed.
Abstract: Aflatoxins are secondary metabolites produced by species of Aspergilli, specifically Aspergillus flavus and Aspergillus parasiticus. These molds are ubiquitous in nature and grow on a variety of substrates, thereby producing aflatoxins. Aflatoxins are of great concern due to their biochemical and biological effects on living organisms. In this article, the occurrence of aflatoxins, their biosynthesis, factors influencing their production, their effects on living organisms, and methods of detection and control in food are reviewed. Future areas of research involving mathematical modeling of factors influencing aflatoxin production and alternative methods of control, such as modified atmosphere packaging, are also discussed.
328 citations
TL;DR: The studies summarized in this review show that the recommendation for increasing dietary fiber in Western communities would not be expected to have any adverse effect on mineral absorption if the authors increase not only the intake of fiber, but also the dietary intake of other food components such as protein and ascorbic, citric, and oxalic acids.
Abstract: In general, it has been shown that dietary fiber may bind metallic cations in both in vitro and in vivo studies. However, there clearly are many unresolved questions on the effects of high-fiber diets on mineral availability. On one side, the effects of fiber on the utilization of nutrients vary greatly with the amount and type of fiber. In addition, there are many agents in both food and the digestive tract that may affect the mineral binding to fiber: some agents may inhibit binding, while others will enhance it. Also, there are several major difficulties in drawing conclusions from the in vitro and in vivo studies due to the different experimental conditions, methods used to follow the mineral balance, etc. Finally, it must be borne in mind that fiber and phytic acid occur together in fiber-rich diets and, thus, it is difficult to separate the effects of fiber and phytate in the utilization of most essential polyvalent metallic ions. The studies summarized in this review show that the recommendation for increasing dietary fiber in Western communities would not be expected to have any adverse effect on mineral absorption if we increase not only the intake of fiber, but also the dietary intake of other food components such as protein (both vegetable and animal protein) and ascorbic, citric, and oxalic acids (in fruits and vegetables). The adequate intake of minerals, fat, and simple sugars are maintained with this type of diet. The recommendations should be best interpreted in such a way as to prevent the consumption of excessive amounts of phytate, particularly for those whose mineral needs are great. Further studies are still needed in this field in order to understand the conflicting results published in the literature regarding the effects of fiber on the utilization of minerals; however, the studies reviewed in this article may give us an idea of the complexity of mineral availability in fiber-rich, phytate-rich diets.
301 citations
TL;DR: General aspects in isotope biogeochemistry was summarized with emphasis on delta 15N and delta 13C contents in plants and animals in natural ecosystems and several current efforts to use the stable isotopes for food web analysis were demonstrated.
Abstract: General aspects in isotope biogeochemistry was summarized with emphasis on delta 15N and delta 13C contents in plants and animals in natural ecosystems. In the estuary, the variation of isotope ratios were principally governed by the mixing of land-derived organic matter, marine phytoplankton, and seagrasses. A clear cut linear relationship between animal delta 15N and its trophic level was obtained in the Antarctic food chain system. Several current efforts to use the stable isotopes for food web analysis were demonstrated for some terrestrial and marine systems as well as human food web.
273 citations
TL;DR: The beneficial effects particularly associated with long usage by some ethnic groups and its safe consumption levels, with a critical review of the studies on the gastrointestinal tract, the cardiovascular system, the sensory system, thermoregulation, nutritional impacts, and an overview of the five series are detailed.
Abstract: The spice Capsicum is the fruit of the cultivated species of the genus Capsicum (family, Solanaceae), C. annuum principally, and C. frutescens L. to a lesser extent. A third variety of C. annuum var. annuum fruits, the large-sized, fleshy bell capsicum is used as a fresh vegetable and valued for its aroma, color, and crisp texture, but with no pungency. This variety is not considered in this series of reviews covering primary processing, production, international trade, chemistry, and biochemistry of functional components--the red keto carotenoids, the aromatic volatiles and the pungent capsaicinoids in Parts I to III. The valid qualitative aspects correlating the specific components of capsicum and their sensory responses are critically covered in Part IV. In this the concluding part of the series of reviews, the significant preference of the spice for initially evoking an aversive response, its potent physiological and pharmacological effects, and the aspects of structure-activity relationships of the pungent stimuli of the capsaicinoids are reviewed. The beneficial effects particularly associated with long usage by some ethnic groups and its safe consumption levels, with a critical review of the studies on the gastrointestinal tract, the cardiovascular system, the sensory system, thermoregulation, nutritional impacts, and an overview of the five series is also detailed.
272 citations
TL;DR: In this article, the authors discuss the relation between phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines, and present a review of their work.
Abstract: (1991). Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines. Critical Reviews in Food Science and Nutrition: Vol. 30, No. 4, pp. 441-486.
220 citations
TL;DR: Biological membranes are rarely considered by food scientists when the deteriorative reactions that take place during the processing or storage of food tissues are studied, but recent biochemical information indicates that at least some of these reactions can be controlled by procedures suited to food materials.
Abstract: Biological membranes are rarely considered by food scientists when the deteriorative reactions that take place during the processing or storage of food tissues are studied. Yet, membranes and their deterioration play a major but underestimated role in food losses, and recent biochemical information indicates that at least some of these reactions can be controlled by procedures suited to food materials. Much of the present information available on membrane degradation in food systems is incomplete and speculative. It is known, however, that in order to accomplish their many indispensable functions in cells, membranes are constituted mainly of phospholipids, protein, and some carbohydrates arranged in thin, bimo‐lecular sheet‐like structures that serve to compartmentalize cells and their organelles. Membranes have embedded in their asymmetric surfaces complements of catalytic and cytoskeletal proteins that serve permeability and structural functions. Membrane surfaces exhibit fluidity, due partiall...
189 citations
TL;DR: A review of the recent literature on crystallization of the commercial sugars (fructose, glucose, lactose, and sucrose) is presented and emphasis is placed on the relationship between these crystallization phenomena and the solution structure for comparison purposes.
Abstract: A review of the recent literature on crystallization of the commercial sugars (fructose, glucose, lactose, and sucrose) is presented. Topics include: NUCLEATION--The formation of the crystalline phase from supersaturated solutions can occur by either a spontaneous or a forced nucleation mechanism. Recent work on the mechanisms, kinetics, and impact of both heterogeneous and secondary (contact) nucleation is discussed. GROWTH--Recent studies on the mechanisms and kinetics of crystal growth will be reviewed. This discussion includes work on the growth rate dispersion exhibited by these sugars. EFFECTS OF IMPURITIES AND ADDITIVES--The presence of impurities and additives (including mixed sugar systems) affects both the nucleation and growth steps. A discussion of the recent work in this area is included. Emphasis is placed on the relationship between these crystallization phenomena and the solution structure for comparison purposes.
168 citations
TL;DR: This review will provide a general description of the sensory properties, mechanism of occurrence, and recent research developments for the commonly occurring off-flavors in foods.
Abstract: The major cause of consumer complaints to the food industry is off-flavors (Whitfield and Shaw 1985). These off-flavors may be due to incidental contamination of the food from environmental sources (e.g., air, water or packaging materials) or may arise in the food itself (e.g., lipid oxidation, non-enzymatic browning or enzymatic action). This chapter discusses some of the more common off-flavors. A more detailed treatment of the subject can be found in Charalambous (1980, 1990) or Nijssen (1991).
95 citations
TL;DR: Immunoassay techniques in their most simple forms provide excellent screening tools to detect adulteration and contaminations qualitatively and contributes tremendously to the quality control and safety of the food supply.
Abstract: Immunoassay techniques using the highly specific and sensitive nature of immunological reactions have been developed and applied in the food industry for detecting the naturally occurring constituents, antibiotics, pesticide residues, microorganisms, and fragments of microbial constituents related to food analysis, food production, food processing, and food safety. Both polyclonal and monoclonal antibodies are employed for the development of the various immunoassay systems, including enzyme-linked immunoassay (ELISA) and radioimmunoassay (RIA). Immunoassay techniques provide complementary and/or alternate approaches in reducing the use of costly, sophisticated equipment and analysis time, but still maintaining reliability and improved sensitivity. Immunoassay techniques in their most simple forms provide excellent screening tools to detect adulteration and contaminations qualitatively. The application of immunoassay techniques contributes tremendously to the quality control and safety of our food supply.
TL;DR: The nutrients discussed were chosen as a result of the conclusions of the Joint Nutrition Monitoring Report of the Department of Health and Human Services and the U.S. Department of Agriculture and were representative of a key profile of nutrients whose reactivity makes them vulnerable to losses in bioavailability.
Abstract: All recent health recommendations include admonitions to reduce calories, maintain desirable weight, reduce fat, increase complex carbohydrates, and ensure an adequate intake of nutrients. Such recommendations require that we know not only nutrient composition of foods, but also potential losses and decreased bioavailability due to postharvest treatment and chemical interactions. This article discusses in some detail the reactions of concern that cause such changes and their potential alleviation with several key nutrients. The nutrients discussed were chosen as a result of the conclusions of the Joint Nutrition Monitoring Report of the Department of Health and Human Services and the U.S. Department of Agriculture. Obviously other choices could have been made, but the authors felt that the nutrients chosen — ascorbic acid, thiamin, vitamin A, carotenoids, calcium, and iron — were representative of a key profile of nutrients whose reactivity makes them vulnerable to losses in bioavailability, as w...
TL;DR: The use of stable isotopes for studies of bioavailability of minerals in foods has gained widespread interest in recent years and is expected to be applied to an increasing number of food science and nutrition problems in the future.
Abstract: A number of minerals contained in foods are essential nutrients for humans, animals, and/or plants. While most vitamins are very well absorbed, most essential minerals are not. Usual absorption of minerals ranges from less than 1% to over 90%. The bioavailability of dietary minerals must be considered when determining whether the diet contains enough, too little, or too much. By using stable isotope tracers as labels, the metabolic fate of minerals in a specific day's diet, a specific meal, or a food can be distinguished from minerals from other sources and followed. A number of mass spectrometric methods have been used to measure stable isotopes. Magnetic sector, thermal ionization mass spectrometry (TIMS) is used routinely in our laboratory to study bioavailability of Zn, Cu, and Fe. Other mass spectrometric methods that are less precise, but useful for many applications requiring isotopic determinations include quadrupole TIMS, inductively coupled plasma mass spectrometry (ICP/MS), and fast atom bombardment mass spectrometry (FAB/MS). One of the major advantages of stable isotope studies is that multiple isotopes of the same mineral can be used simultaneously and multiple minerals can be studied simultaneously. The use of stable isotopes for studies of bioavailability of minerals in foods has gained widespread interest in recent years. The approach is expected to be applied to an increasing number of food science and nutrition problems in the future.
TL;DR: Measurements of delta 13C of bone collagen from prehistoric human skeletal remains from southeastern Missouri and northeastern Arkansas indicate that intensive corn agriculture began in this region around A.D. 1000, and that the incorporation of corn into the human diet was a rapid phenomenon.
Abstract: Mass spectrometric analysis of the stable carbon isotope composition (13C/12C or delta 13C) of bone collagen from human remains recovered at archaeological sites provides a direct chemical method for investigating dietary patterns of prehistoric human populations. This methodology is based on the facts that (1) different food items within the human diet have distinct delta 13C values, and (2) the delta 13C value of human bone collagen is determined by the delta 13C value of the diet. Studies of the development of subsistence patterns based on corn agriculture, one of the most significant developments in North American prehistory, can benefit from the use of stable carbon isotope techniques because corn has a high delta 13C value relative to other components of the human diet. Measurements of delta 13C of bone collagen from prehistoric human skeletal remains from southeastern Missouri and northeastern Arkansas indicate that intensive corn agriculture began in this region around A.D. 1000, that the incorporation of corn into the human diet was a rapid phenomenon, and that 35 to 77% of the human diet from A.D. 1000 to A.D. 1600 consisted of corn. Results from an isochronous population in southeastern South Dakota (A.D. 1400) suggest that 78 to 90% of the diet of this group consisted of corn, with no difference between males and females. Coupled with more traditional archaeological methods, stable carbon isotope analysis of bone collagen can significantly enhance reconstruction of dietary patterns of prehistoric humans.
TL;DR: There is no evidence to suggest that consuming sucrose causes violent behavior, and ingestion of foods that contain simple carbohydrates may elicit beneficial responses, at least in behavioral subgroups of adolescent males.
Abstract: Over the past decade, a number of theories have appeared that are attempts to relate consumption of simple sugars to violent or delinquent behavior. Such claims have been based mainly on anecdotal reports, misinterpretations of scientific literature, or flawed interpretation of questionable data. Thus, these claims remain unsubstantiated. There are data that suggest that a very few individual hyperactive children may respond adversely to a sucrose challenge, but most carefully designed and controlled studies with children offer no convincing evidence that sucrose ingestion exacerbates hyperkinetic behavior. While provocative evidence is beginning to emerge from studies of incarcerated juvenile delinquents, as well as from studies of adult criminals habitually violent under the influence of alcohol, that anomalies in carbohydrate metabolism may in some way be related to expression of antisocial behavior, there is no evidence to suggest that consuming sucrose causes violent behavior. On the contrary, ingestion of foods that contain simple carbohydrates may elicit beneficial responses, at least in behavioral subgroups of adolescent males.
TL;DR: A review on current research on the regulation of appetite and satiety by carbohydrates, fats, and proteins as well as by artificial sweeteners can be found in this paper, which suggests that organisms are more successful in defending against calorie dilution than in adjusting to increases in calories.
Abstract: Emphasis has been placed on the understanding of the regulation of food intake in the hope of aiding the battle against obesity and of helping to ameliorate the anorexia of cancer and eating disorders. Available data suggest that the regulatory system is multifaceted and complex. This review focuses on current research on the regulation of appetite and satiety by carbohydrates, fats, and proteins as well as by artificial sweeteners. Some methodological problems and potential mechanisms of action at the biochemical level are discussed. Evidence suggests that organisms are more successful in defending against calorie dilution than in adjusting to increases in calories. The implications of that defense relative to the use of ersatz nutrients are explored.
TL;DR: The emphasis of this review is on the experimental process of confirmation at concentration levels in the range of low parts per million (ppm) to parts per trillion (ppt).
Abstract: With the recent proliferation of mass spectrometric methods available for the identification and confirmation of various compounds in different environmental matrices, it is timely to address the criteria desirable in a regulatory sample case. The emphasis of this review is on the experimental process of confirmation at concentration levels in the range of low parts per million (ppm) to parts per trillion (ppt). At such levels, various data manipulations or alternate choices of approaching the analytical problem of confirmation must be employed to ensure an acceptable result. The problems experienced when dealing with nanogram levels in analysis are much more complex than when recording a mass spectrum of an ample supply of a reference standard. This review reflects an interpretation of the developing status of confirmation since there does not yet exist “accepted criteria”.
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