Showing papers in "Critical Reviews in Food Science and Nutrition in 2002"
TL;DR: It is evident from this assessment that there are few well-controlled studies that are capable of making a valid comparison and there is no evidence that organic foods may be more susceptible to microbiological contamination than conventional foods.
Abstract: Given the significant increase in consumer interest in organic food products, there is a need to determine to what extent there is a scientific basis for claims made for organic produce. Studies comparing foods derived from organic and conventional growing systems were assessed for three key areas: nutritional value, sensory quality, and food safety. It is evident from this assessment that there are few well-controlled studies that are capable of making a valid comparison. With the possible exception of nitrate content, there is no strong evidence that organic and conventional foods differ in concentrations of various nutrients. Considerations of the impact of organic growing systems on nutrient bioavailability and nonnutrient components have received little attention and are important directions for future research. While there are reports indicating that organic and conventional fruits and vegetables may differ on a variety of sensory qualities, the findings are inconsistent. In future studies, the possibility that typical organic distribution or harvesting systems may deliver products differing in freshness or maturity should be evaluated. There is no evidence that organic foods may be more susceptible to microbiological contamination than conventional foods. While it is likely that organically grown foods are lower in pesticide residues, there has been very little documentation of residue levels.
819 citations
TL;DR: The use of high hydrostatic pressures (HHP) for food processing is finding increased application within the food industry because it does not use heat, sensory, and nutritional attributes of the product remain virtually unaffected, thus yielding products with better quality than those processed traditional methods.
Abstract: The use of high hydrostatic pressures (HHP) for food processing is finding increased application within the food industry. One of the advantages of this technology is that because it does not use heat, sensory, and nutritional attributes of the product remain virtually unaffected, thus yielding products with better quality than those processed traditional methods. HHP have the ability to inactivate microorganisms as well as enzymes responsible for shortening the life of a product. In addition to lengthening the shelf-life of food products, HHP can modify functional properties of components such as proteins, which in turn can lead to the development of new products. Equipment for large-scale production of HHP processed products are commercially available nowadays. Guacamole, sliced ham, oysters, and fruit juices are some of the products currently available on the market. HHP technology is one of the most promising nonthermal processes.
521 citations
TL;DR: All of the parameters affecting barrier performances of edible films and coatings, cited in the scientific literature, are reviewed.
Abstract: Moisture transfers inside food products could be controlled or limited by the use of edible films. These are usually based on hydrophobic substances such as lipids to improve barrier efficiency. Water permeability of films is affected by many factors, depending on both the nature of barrier components, the film structure (homogeneous, emulsion, multilayer, etc.), crystal type, shape, size and distribution of lipids, and thermodynamics such as temperature, vapor pressure, or the physical state of water in contact to the films. After a brief presentation of lipids and hydrophobic substances used as moisture barrier, cited in the scientific literature, this article reviews all of the parameters affecting barrier performances of edible films and coatings.
455 citations
TL;DR: Variations in glutenin quality may result from variations in its structure, size distribution, and subunit composition, and some hypotheses on glutenin structure and current insights into the role of glutenin size distribution are evaluated.
Abstract: The unique breadmaking properties of wheat are generally ascribed to the visco-elastic properties of its gluten proteins. While monomeric gluten proteins (gliadin) show viscous behavior, polymeric gluten proteins (glutenin) are elastic. The unique elasticity of glutenin results to a large extent from its polymeric nature. Glutenin is a highly heterogeneous mixture of polymers consisting of a number of different high- and low-molecular-weight glutenin subunits linked by disulfide bonds. Although glutenin obviously is the major polymeric protein in wheat, other polymeric proteins occur as well. Their importance in breadmaking may be underestimated. Nevertheless, variations in both quantity and quality of glutenin strongly determine variations in breadmaking performance. Structural features of different classes of glutenin subunits are described. Variations in glutenin quality may result from variations in its (1) structure, (2) size distribution, and (3) subunit composition. Some hypotheses on glutenin structure and current insights into the role of glutenin size distribution are evaluated. Finally, different ways in which variation in glutenin composition may directly or indirectly (by affecting glutenin structure and/or size distribution) influence glutenin quality are discussed.
451 citations
TL;DR: Evidence is accumulating to demonstrate that olive oil phenolics are powerful antioxidants, both in vitro and in vivo; also, they exert other potent biological activities that could partially account for the observed healthful effects of the Mediterranean diet.
Abstract: Olive oil is the principal source of fat in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Extra-virgin olive oil contains a considerable amount of phenolic compounds, for example, hydroxytyrosol and oleuropein, that are responsible for its peculiar taste and for its high stability. Evidence is accumulating to demonstrate that olive oil phenolics are powerful antioxidants, both in vitro and in vivo; also, they exert other potent biological activities that could partially account for the observed healthful effects of the Mediterranean diet.
333 citations
TL;DR: The ability of proteolytic enzymes from various sources, especially from lactic acid bacteria, to release bioactive peptides and the physiological and biotechnological significance of these peptides in dairy products are reviewed.
Abstract: After a brief description of the properties of bioactive peptides, the proteolytic activation of the bioactive sequences from milk protein precursors is discussed. The ability of proteolytic enzymes from various sources, especially from lactic acid bacteria, to release bioactive peptides and the physiological and biotechnological significance of these peptides in dairy products are reviewed.
296 citations
TL;DR: Food and nutrition research must move beyond the description of food ingredients as delivering only essential nutrients and develop a mechanistic understanding of the interactions between dietary components and the metabolic and physiological properties of the intestine.
Abstract: Nutrition is undergoing a revolution owing to the recognition that some foods contain trophic, health-promoting factors distinct from essential nutrients. In this revolution, whey is increasingly being viewed as more than a source of proteins with a particularly nutritious composition of essential amino acids. Milk evolved under continuous Darwinian selection pressure to nourish mammalian neonates. Evolutionary pressure appears to have led to the elaboration of a complex food that contains proteins, peptides, complex lipids, and oligosaccharides that act as growth factors, toxin-binding factors, antimicrobial peptides, prebiotics, and immune regulatory factors within the mammalian intestine. Importantly, these trophic macromolecules are not essential, although the health benefits that their biological activities within the intestine provide likely contributed to neonatal survival. Human and bovine milks contain many homologous components, and bovine whey may prove to be a source for molecules capable of providing biological activities to humans when consumed as food ingredients. To approach this potential, food and nutrition research must move beyond the description of food ingredients as delivering only essential nutrients and develop a mechanistic understanding of the interactions between dietary components and the metabolic and physiological properties of the intestine.
295 citations
TL;DR: Pediocin PA-1 is a broad-spectrum lactic acid bacteria bacteriocin that shows a particularly strong activity against Listeria monocytogenes, a foodborne pathogen of special concern among the food industries.
Abstract: Pediocin PA-1 is a broad-spectrum lactic acid bacteria bacteriocin that shows a particularly strong activity against Listeria monocytogenes, a foodborne pathogen of special concern among the food industries. This antimicrobial peptide is the most extensively studied class IIa (or pediocin family) bacteriocin, and it has been sufficiently well characterized to be used as a food biopreservative. This review focuses on the progress that have been made in the elucidation of its structure, mode of action, and biosynthesis, and includes an overview of its applications in food systems. The aspects that need further research are also addressed. In the future, protein engineering, genetic engineering and/or chemical synthesis may lead to the development of new antimicrobial peptides with improved properties, based on some features of the pediocin PA-1 molecule.
245 citations
TL;DR: The obstacle to the exploitation of new natural pigments sources is the food legislation, requesting costly toxicological research, manufacturing costs, and acceptance by consumers, which is likely to be the biggest impediment for expansion of the pigment list in the near future.
Abstract: The dyestuff industry is suffering from the increases in costs of feedstock and energy for dye synthesis, and they are under increasing pressure to minimize the damage to the environment. The industries are continuously looking for cheaper, more environmentally friendly routes to existing dyes. The aim of this minireview is to discuss the most important advances in the fungal pigment area and its interest in biotechnological applications. Characteristic pigments are produced by a wide variety of fungi and the chemical composition of natural dyes are described. These pigments exhibit several biological activities besides cytotoxicity. The synthetic pigments authorized by the EC and in USA and the natural pigments available in the world market are discussed. The obstacle to the exploitation of new natural pigments sources is the food legislation, requesting costly toxicological research, manufacturing costs, and acceptance by consumers. The dislike for novel ingredients is likely to be the biggest impediment for expansion of the pigment list in the near future. If the necessary toxicological testing and the comparison with accepted pigments are made, the fungal pigments, could be acceptable by the current consumer. The potentiality of pigment production in Brazil is possible due to tremendous Amazonian region biodiversity.
170 citations
TL;DR: The literature on the effects of flavonoids on atherosclerosis is reviewed with an emphasis on the potential effects of the flavonols and proanthocyanidins in cranberries.
Abstract: Atherosclerosis is the deposition of plaques containing cholesterol and lipids in arterial walls Atherosclerosis causes cardiovascular disease that lead to heart attacks and stroke Mortality from these diseases is the leading cause of death in the US Atherogenisis starts with the uptake of oxidized LDL by endothelial macrophages, the accumulation of foam cells in the intima of the artery and the formation of fatty streaks Research indicates that consumption of flavonoids in foods and beverages may decrease the risk of atherosclerosis In vitro and in vivo experiments with flavonoids demonstrate that flavonoids are dietary antioxidants and inhibit LDL oxidation, inhibit platelet aggregation and adhesion, inhibit enzymes involved in lipid and lipoprotein metabolism that affect the immune response to oxidized LDL and their uptake by endothelial macrophages, may induce endothelium-dependent vassorelaxation, and may increase reverse cholesterol transport and decrease total and LDL cholesterol Cranberries contain both hydroxycinnamic acids and flavonoids The cranberry flavonoids belong to three groups: anthocyanins, flavonols, and proanthocyanidins This article reviews the literature on the effects of flavonoids on atherosclerosis with an emphasis on the potential effects of the flavonols and proanthocyanidins in cranberries
166 citations
TL;DR: Flexible and rigid packaging materials, alone or in combination with other preservation methods, have been developed to offer the necessary barrier, inactivation, and containment properties required for successful food packaging.
Abstract: Since early man first used a variety of natural containers to store and eat foods, significant developments in food packaging materials have provided the means to suppress microbial growth as well as protect foods from external microbial contamination. Throughout this progression, packaging materials have been developed specifically to prevent the deterioration of foods resulting from exposure to air, moisture, or pH changes associated with the food or the surrounding atmosphere. Both flexible and rigid packaging materials, alone or in combination with other preservation methods, have been developed to offer the necessary barrier, inactivation, and containment properties required for successful food packaging. Examples of flexible packaging used to inactivate microorganisms associated with foods include controlled atmosphere, vacuum, modified atmosphere, active, and edible packaging. Additionally, the combination of rigid packaging materials made from metal, glass, or plastic with heat provides the most effective and widely used method for inactivating microorganisms. As with all food products, it is necessary to integrate a HACCP-based program to assure quality throughout the packaging operation. In addition to packaging improvements, other novel technologies include the development of detectors for oxygen levels, bacterial toxins, and microbial growth, or the integration of time-temperature indicators for detection of improper handling or storage.
TL;DR: A high–molecular–weight constituent of cranberry juice has been found to inhibit the sialyllactose specific adhesion of Helicobacter pylori strains to immobilized human mucus, erythrocytes and cultured gastric epithelial cells.
Abstract: A high-molecular-weight constituent of cranberry juice has been found to inhibit the sialyllactose specific adhesion of Helicobacter pylori strains to immobilized human mucus, erythrocytes, and cultured gastric epithelial cells. Different isolates of H. pylori differ in their affinity to the cranberry juice constituent. Cranberry juice may also inhibit adhesion of bacteria to the stomach in vivo, and may prove useful for the prevention of stomach ulcer that is caused by H. pylori.
TL;DR: The physicochemical mechanisms by which these cosolvents can modulate protein functionality are highlighted, that is, differential interactions and steric exclusion.
Abstract: Globular proteins are utilized in food, pharmaceutical, and health-care products because of their unique functional attributes, for example, enzyme catalysis, ligand binding and transport, surface activity and self-association. The expression of these functional attributes in a particular product depends on the molecular structure, chemical environment and thermal-mechanical history of the proteins. The optimization of the design and operation of processing technologies used to manufacture protein-containing materials depends on a thorough understanding of the influence of processing conditions and material composition on protein properties. This paper focuses on the impact of weakly interacting neutral cosolvents (such as sugars and polyols) on the structural, thermodynamic and functional properties of globular proteins in foods. The physicochemical mechanisms by which these cosolvents can modulate protein functionality are highlighted, that is, differential interactions and steric exclusion. Previous studies of the impact of cosolvents on protein functionality that are relevant to foods are reviewed, for example, water solubility, stabilization, emulsification, foaming, gelation, enzyme catalysis, and flavor binding.
TL;DR: One of the major health benefits attributed to the ingestion of cranberry juice is the maintenance of urinary tract health and research has demonstrated that a bacterial antiadhesion mechanism is responsible.
Abstract: One of the major health benefits attributed to the ingestion of cranberry juice is the maintenance of urinary tract health. Traditionally, the juice was thought to cause acidification of the urine resulting in a bacteriostatic effect. However, recent research has demonstrated that a bacterial antiadhesion mechanism is responsible. Proanthocyanidins with unique molecular structures have been isolated from cranberry fruit that exhibit potent bacterial antiadhesion activity. Little is known about the bioavailability and structure-activity relationships of cranberry proanthocyanidins. Data on how certain structural features of the molecules can influence bioactivity and bioavailability are reviewed.
TL;DR: This article reviews the various studies that have been conducted to investigate the relationship of magnesium and exercise and concludes that magnesium has been touted as an agent for increasing athletic performance.
Abstract: Magnesium is an essential element that regulates membrane stability and neuromuscular, cardiovascular, immune, and hormonal functions and is a critical cofactor in many metabolic reactions. The Dietary Reference Intake for magnesium for adults is 310 to 420 mg/day. However, the intake of magnesium in humans is often suboptimal. Magnesium deficiency may lead to changes in gastrointestinal, cardiovascular, and neuromuscular function. Physical exercise may deplete magnesium, which, together with a marginal dietary magnesium intake, may impair energy metabolism efficiency and the capacity for physical work. Magnesium assessment has been a challenge because of the absence of an accurate and convenient assessment method. Recently, magnesium has been touted as an agent for increasing athletic performance. This article reviews the various studies that have been conducted to investigate the relationship of magnesium and exercise.
TL;DR: There is a need for developing better models that combine mass transfer with the phase behavior to be able to accurately predict the migration process and a brief description of the theoretical aspects governing migration is included.
Abstract: The migration of fat, moisture, and ethanol is a common problem with chocolate-coated confectionery products. Migration of one of these components into the coating leads to visual and sensory defects such as sugar or fat bloom, making the product unacceptable to the consumer. The migration rate depends on the structure and composition of the coating. The migration of each of these species can be slowed to a certain extent by proper tempering of the coating, because proper tempering will give a structure that resists migration. In the continuous lipid phase, these chemical species migrate mainly through the liquid portion. Thus, the migration rate depends on the amount of liquid oil present in the product. Migration can be delayed either by reducing the liquid fat content or by immobilizing the liquid phase. The actual mechanisms for the migration processes are speculative, and a more thorough understanding is necessary to better abate quality deterioration. Armed with this understanding, a manufacturer would know a priori the effect of changing the ingredient or process. A few methods for control have been suggested, but have found limited application. Mathematical models have been proposed to predict the migration behavior, but their application is hindered because of the simplified assumptions employed. There is a need for developing better models that combine mass transfer with the phase behavior to be able to accurately predict the migration process. This review discusses the current understanding of fat, moisture, and ethanol migration through chocolate coatings and also includes a brief description of the theoretical aspects governing migration.
TL;DR: Fine particulate is shown to be the true stable cloud and to contain considerable protein, carbohydrate, and lipid components and often, tannin is present as well.
Abstract: Cloudy fruit juices, particularly from tropical fruit, are becoming a fast-growing part of the fruit juice sector. The classification of cloud as coarse and fine clouds by centrifugation and composition of cloud from apple, pineapple, orange, guava, and lemon juice are described. Fine particulate is shown to be the true stable cloud and to contain considerable protein, carbohydrate, and lipid components. Often, tannin is present as well. The fine cloud probably arises from cell membranes and appears not to be simply cell debris. Factors relating to the stability of fruit juice cloud, including particle sizes, size distribution, and density, are described and discussed. Factors promoting stable cloud in juice are presented.
TL;DR: The antiadhesion activity of cranberry juice has a potential for altering the oral microbial flora resulting in improved oral hygiene and a preliminary clinical trial showed that NDM reduces S. mutans counts in saliva.
Abstract: A high-molecular-weight nondialysable material (NDM) isolated from cranberry juice at a concentration of 0.6 to 2.5 mg/ml dissociated coaggregates formed by many intergeneric oral bacteria. A lower concentration of NDM was required to inhibit formation of such coaggregates. NDM acted preferentially on pairs of oral bacteria in which one or both members are Gram-negative anaerobes. The high-molecular-weight material from blueberry also inhibited the coaggregation, although its activity was weaker, whereas such materials obtained from other fruits were inactive. Saliva did not interfere with the ability of NDM to inhibit coaggregation. A preliminary clinical trial showed that NDM reduces S. mutans counts in saliva. The antiadhesion activity of cranberry juice has a potential for altering the oral microbial flora resulting in improved oral hygiene.
TL;DR: There is still not a method enabling quantitative assessment of soyabean proteins in all kinds of meat products, and, although these analytical methods have tried to overcome all these difficulties, there is stillnot a method enables quantitative assessment.
Abstract: The use of soyabean proteins as meat extenders has spread significantly due to the interesting nutritional and functional properties that are present in soyabean proteins. Together with these, health and economical reasons are the major causes for the addition of soyabean proteins to meat products. Nevertheless, despite the good properties associated to soyabean proteins, there are many countries in which the addition of these proteins is forbidden or in which the addition of soyabean proteins is allowed up to a certain extent. Thus, the need of analytical methods enabling the detection of added soyabean proteins in meat products is obvious. Microscopic, electrophoretic, immunologic, and chromatographic methods are the most widely used for this purpose. However, the detection of soyabean proteins in meat products presents difficulties related to the composition (meat species, meat quality, soyabean protein source, presence of other non-meat proteins, etc.) and the processing of the meat products, and, although these analytical methods have tried to overcome all these difficulties, there is still not a method enabling quantitative assessment of soyabean proteins in all kinds of meat products.
TL;DR: The chromatographic, spectrophotometric, and spectroscopic methods usually used for the analysis of oils and fats are reviewed, with special attention to the detection, identification, and quantitation of the triacylglycerol species present in the most common edible vegetable oils.
Abstract: The chromatographic, spectrophotometric, and spectroscopic methods usually used for the analysis of oils and fats are reviewed, with special attention to the detection, identification, and quantitation of the triacylglycerol species present in the most common edible vegetable oils. Also, a review of the methods used for the identification of the regiospecific types of the triacylcglycerol species of oils and fats is presented. Methods of high-performance liquid chromatography in the normal, reversed, silver ion, size exclusion, and chiral modes of thin layer chromatography in the normal, reversed, and silver ion modes of supercritical fluid chromatography with capillary glass or stainless steel columns of capillary gas chromatography and of mass spectrometry in different modes are presented and evaluated. The different sample pretreatment methods, the chromatographic columns, the elution systems, and the detectors and detection modes that have been combined with the above methods are also reviewed. Other spectroscopic methods used for the characterization of the status of an oil or fat, such as ultraviolet, fluorescence, chemiluminescence, infrared, and nuclear magnetic resonance are also reported, selectively. The majority of the triacylglycerol species present in an oil or fat could be analyzed and identified by a particular technique of the reviewed methods, but a complete separation in one single run requires a combination of two or more of the existing techniques, especially for samples with high triacylglycerol species variability.
TL;DR: The presented food perception model is used as a tool to implement successful consumer-oriented product development and other variables like time and place as part of consumption moment were added.
Abstract: Consumer wishes have to be translated into product characteristics to implement consumer-oriented product development. Before this step can be made, insight in food-related behavior and perception of consumers is necessary to make the right, useful, and successful translation. Food choice behavior and consumers' perception are studied in many disciplines. Models of food behavior and preferences therefore were studied from a multidisciplinary perspective. Nearly all models structure the determinants related to the person, the food, and the environment. Consequently, the overview of models was used as a basis to structure the variables influencing food perception into a model for consumer-oriented product development. To this new model, referred to as food perception model, other variables like time and place as part of consumption moment were added. These are important variables influencing consumers' perception, and therefore of increasing importance to consumer-oriented product development nowadays. In further research, the presented food perception model is used as a tool to implement successful consumer-oriented product development.
TL;DR: In limited clinical studies regular drinking of cranberry juice had a significant preventive effect on bacteriuria, and the high molecular weight constituent of the juices was also effective in decreasing the salivary level of Streptococus mutans, the major cause of tooth decay.
Abstract: The majority of infectious diseases are initiated by the adhesion of pathogenic organisms to the tissues of the host. In many cases this adhesion is mediated by lectins present on the surface of the infectious organism that bind to complementary carbohydrates on the surface of the host tissues. Soluble carbohydrates recognized by the bacterial lectins block the adhesion of the bacteria to animal cells in vitro. Moreover, such carbohydrates have been shown to protect against experimental infection by lectin-carrying bacteria of different mammals, such as mice, rabbits, calves, and monkeys. Agents other than carbohydrates also block adhesion, as demonstrated with cranberry juice as well as with low and high molecular weight preparations isolated from the juice. Both kinds of preparation inhibited the adhesion in vitro of Escherichia coli to different animal cells. In addition, the high molecular weight material acted similarly on the adhesion of Helicobacter pylori to human gasrointenstinal cells, and on the coaggregation of oral bacteria. Furthermore, in limited clinical studies regular drinking of cranberry juice had a significant preventive effect on bacteriuria, and the high molecular weight constituent of the juices was also effective in decreasing the salivary level of Streptococus mutans, the major cause of tooth decay. Because the inhibitors of adhesion examined are not bactericidal, the selection of resistant inhibitor strains is unlikely to occur. Together, these findings may lead to new therapeutic strategies that are in dire need because of the world-wide increase in antibiotic resistant bacteria.
TL;DR: Pea, lucerne, and grasses are the most promising, fair prospects are foreseen for lupin, triticale, rapeseed, and potato, whereas the possibilities for quinoa are judged to lag far behind.
Abstract: Increased production of plant protein is required to support the production of protein-rich foods that can replace meat in the human diet to reduce the strain that intensive animal husbandry poses to the environment. The suitability of lupin (Lupinus spp.), pea (Pisum sativum), quinoa (Chenopodium quinoa Willd.), triticale (x Triticosecale), lucerne (Medicago sativa), grasses (Lolium and Festuca spp.), rapeseed/canola (Brassica napus), and potato (Solanum tuberosum) for protein production in Western Europe was studied on the basis of a chain approach. The aspects considered are the familiarity of farmers with the cultivation of the crop, prospects for rapid crop improvement, protein production (kg/ha), protein quality (absence of unwanted substances) and familiarity with the usage for human food in Western Europe. Pea, lucerne, and grasses are the most promising, fair prospects are foreseen for lupin, triticale, rapeseed, and potato, whereas the possibilities for quinoa are judged to lag far behind. Estimated protein production for pea, lucerne, and grasses is 1250, 2500, and 2500 kg/ha, respectively.
TL;DR: The use of squeezing flow viscometry to quantify rheological changes that occur during a product's handling and to determine whether they are perceived sensorily is suggested.
Abstract: In most conventional rheometers, notably the coaxial cylinders and capillary viscometers, the food specimen is pressed into a narrow gap and its structure is altered by uncontrolled shear. Also, most semiliquid foods exhibit slip, and consequently the measurements do not always reflect their true rheological properties. A feasible solution to these two problems is squeezing flow viscometry where the specimen, practically intact and with or without suspended particles, is squeezed between parallel plates. The outward flow pattern mainly depends on the friction between the fluid and plates or its absence ("lubricated squeezing flow"). Among the possible test geometries, the one of constant area and changing volume is the most practical for foods. The test can be performed at a constant displacement rate using common Universal Testing Machines or under constant loads (creep array). The tests output is in the form of a force-height, force-time, or height-time relationship, from which several rheological parameters can be derived. With the current state of the art, the method can only be applied at small displacement rates. Despite the method's crudeness, its results are remarkably reproducible and sensitive to textural differences among semiliquid food products. The flow patterns observed in foods do not always follow the predictions of rheological models originally developed for polymer melts because of the foods' unique microstructures. The implications of these discrepancies and the role that artifacts may play are evaluated in light of theoretical and practical considerations. The use of squeezing flow viscometry to quantify rheological changes that occur during a product's handling and to determine whether they are perceived sensorily is suggested.
TL;DR: With the advancing science of nutrition, several nutrients—low-glycemic-index carbohydrates, 5-hydroxytryptophan, green tea extract, and chromium—have been identified that may promote weight loss and are assembled in efficacious doses into a new functional food product described in this review.
Abstract: More than half of Americans have a body mass index of 25 kg/m2 or more, which classifies them as overweight or obese. Overweight or obesity is strongly associated with comorbidities such as type 2 diabetes mellitus, hypertension, heart disease, gall bladder disease, and sleep apnea. Clearly, this is a national health concern, and although about 30 to 40% of the obese claim that they are trying to lose weight or maintain weight after weight loss, current therapies appear to have little effect. None of the current popular diets are working, and there is room for innovation. With the advancing science of nutrition, several nutrients - low-glycemic-index carbohydrates, 5-hydroxytryptophan, green tea extract, and chromium - have been identified that may promote weight loss. The first two nutrients decrease appetite, green tea increases the 24-h energy expenditure, and chromium promotes the composition of the weight lost to be fat rather than lean tissue. These have been assembled in efficacious doses into a new functional food product and described in this review. The product is undergoing clinical testing; each component has already been shown to promote weight loss in clinical trials.
TL;DR: A bibliographic search yielded a set of empirical equations that constitute an easy method for the calculation of some thermophysical properties of both liquid water and ice I, properties involved in the modeling of thermal processes in the high-pressure domain, as required in the design of new high- pressure food processes.
Abstract: A bibliographic search yielded a set of empirical equations that constitute an easy method for the calculation of some thermophysical properties of both liquid water and ice I, properties that are involved in the modeling of thermal processes in the high-pressure domain, as required in the design of new high-pressure food processes. These properties, closely interrelated in their physical derivation and experimental measurement, are specific volume, specific isobaric heat capacity, thermal expansion coefficient, and isothermal compressibility coefficient. Where no single equation was found, an alternative method for calculation is proposed. Keeping in mind the intended applications and considering the availability of both experimental data and empirical equations, the limits for the set of equations where set in -40 to 120 degrees C and 0 to 500 MPa for liquid water and -30 to 0 degrees C and 0 to 210 MPa for ice I. The equations and methods selected for each property are described and their results analyzed. Their good agreement with many existing experimental data is discussed. In addition, the routines implemented for the calculation of these properties after the described equations are made available in the public domain.
Journal Article•
TL;DR: McClements et al. as discussed by the authors proposed the use of squeezing flow viscometry to quantify rheological changes that occur during a product's handling and to determine whether they are perceived sensorily.
Abstract: Referee: Dr. D. Julian McClements, Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, MA 01003 In most conventional rheometers, notably the coaxial cylinders and capillary viscometers, the food specimen is pressed into a narrow gap and its structure is altered by uncontrolled shear. Also, most semiliquid foods exhibit slip, and consequently the measurements do not always reflect their true rheological properties. A feasible solution to these two problems is squeezing flow viscometry where the specimen, practically intact and with or without suspended particles, is squeezed between parallel plates. The outward flow pattern mainly depends on the friction between the fluid and plates or its absence (“lubricated squeezing flow”). Among the possible test geometries, the one of constant area and changing volume is the most practical for foods. The test can be performed at a constant displacement rate using common Universal Testing Machines or under constant loads (creep array). The tests output is in the form of a force-height, force-time, or height-time relationship, from which several rheological parameters can be derived. With the current state of the art, the method can only be applied at small displacement rates. Despite the method's crudeness, its results are remarkably reproducible and sensitive to textural differences among semiliquid food products. The flow patterns observed in foods do not always follow the predictions of rheological models originally developed for polymer melts because of the foods' unique microstructures. The implications of these discrepancies and the role that artifacts may play are evaluated in light of theoretical and practical considerations. The use of squeezing flow viscometry to quantify rheological changes that occur during a product's handling and to determine whether they are perceived sensorily is suggested.
TL;DR: There is now a strong scientific basis for use of cranberries to reduce the risk of E. coli adhesion to bladder cells and the onset of urinary tract infection and there is also a mechanistic basis and clinical support for useof Lactobacillus strains such as L. rhamnosus GR–1 and L. fermentum RC–14.
Abstract: Several forces are driving an expanded use of nutraceuticals, particularly functional foods and probiotics, as instruments of the restoration and maintenance of well-being. These include consumer desire to use natural rather than pharmaceutical products, the mounting scientific evidence that shows efficacy of certain nutraceutical products, and the increasing cost and continued failure of drugs to cure or prevent disease. There is now a strong scientific basis for use of cranberries to reduce the risk of E. coli adhesion to bladder cells and the onset of urinary tract infection. There is also a mechanistic basis and clinical support for use of Lactobacillus strains such as L. rhamnosus GR-1 and L. fermentum RC-14 to colonize the intestine and vagina and reduce the risk of intestinal and urogenital infections. For such alternative approaches to be successful, scientific rigor must be backed by public education and physician acceptance. Given the emergence of virulent and multidrug-resistant pathogens, time is not on our side.
TL;DR: The required safety can be obtained only by using very fresh fish handled in hygienic conditions, controlling the processing and the plant hygiene in critical control points, and chilling of the product to about 2°C.
Abstract: Hot smoked fish should fulfill the requirements set up for ready-to-eat foods. The total bacterial count on the raw material is 10(3) to 10(5) CFU per cm2 of skin and 10(2) to 10(9) CFU per gram of intestines. Contamination with pathogenic bacteria is very low, mainly with Clostridium botulinum, Listeria monocytogenes, Staphylococcus aureus, and Vibrio parahaemolyticus. In the premises of low hygiene, the contamination may increase due to unsanitary procedures, rotation of assigned duties of workers, and airborne microorganisms during packing of the product. Hot smoking in mild conditions at temperature in the fish not exceeding 65 degrees C and low concentration of salt does not inactivate all pathogens or inhibit bacteria during storage. Thus the required safety can be obtained only by using very fresh fish handled in hygienic conditions, controlling the processing and the plant hygiene in critical control points, and chilling of the product to about 2 degrees C. Most critical are the hygienic conditions in handling of the product after smoking. The use of preservatives for extending the shelf life of smoked fish is being investigated. High-quality shelf life of mild hot smoked mackerel at about 2 degrees C is at least 3 weeks.
TL;DR: An overview of the implementation of HACCP is presented and its application to the control of organic chemical contaminants in the food chain is discussed.
Abstract: Hazard Analysis Critical Control Points (HACCP) is a systematic approach to the identification, assessment, and control of hazards that was developed as an effective alternative to conventional end-point analysis to control food safety. It has been described as the most effective means of controlling foodborne diseases, and its application to the control of microbiological hazards has been accepted internationally. By contrast, relatively little has been reported relating to the potential use of HACCP, or HACCP-like procedures, to control chemical contaminants of food. This article presents an overview of the implementation of HACCP and discusses its application to the control of organic chemical contaminants in the food chain. Although this is likely to result in many of the advantages previously identified for microbiological HACCP, that is, more effective, efficient, and economical hazard management, a number of areas are identified that require further research and development. These include: (1) a need to refine the methods of chemical contaminant identification and risk assessment employed, (2) develop more cost-effective monitoring and control methods for routine chemical contaminant surveillance of food, and (3) improve the effectiveness of process optimization for the control of chemical contaminants in food.