Showing papers in "Critical Reviews in Food Science and Nutrition in 2007"
TL;DR: A critical overview of the most important properties of emulsion-based properties that are of interest to the food industry, the type of analytical techniques that are available to measure these properties, and the experimental protocols that have been developed to characterize the stability of food emulsions are provided.
Abstract: The efficient development and production of high quality emulsion-based products depends on knowledge of their physicochemical properties and stability. A wide variety of different analytical techniques and methodologies have been developed to characterize the properties of food emulsions. The purpose of this review article is to provide a critical overview of the most important properties of emulsions that are of interest to the food industry, the type of analytical techniques that are available to measure these properties, and the experimental protocols that have been developed to characterize the stability of food emulsions. Recommendations are made about the most suitable analytical techniques and experimental protocols needed to characterize the stability and properties of food emulsions.
831 citations
TL;DR: This review provides an update on the sources, properties, and applications of saponins with special focus on their extraction and purification, and is the recent literature on the effect of processing on saponin structure/properties and the extraction and Purification of sapogenins.
Abstract: Saponins are a diverse group of compounds widely distributed in the plant kingdom, which are characterized by their structure containing a triterpene or steroid aglycone and one or more sugar chains. Consumer demand for natural products coupled with their physicochemical (surfactant) properties and mounting evidence on their biological activity (such as anticancer and anticholesterol activity) has led to the emergence of saponins as commercially significant compounds with expanding applications in food, cosmetics, and pharmaceutical sectors. The realization of their full commercial potential requires development of new processes/processing strategies to address the processing challenges posed by their complex nature. This review provides an update on the sources, properties, and applications of saponins with special focus on their extraction and purification. Also reviewed is the recent literature on the effect of processing on saponin structure/properties and the extraction and purification of sapogenins.
778 citations
TL;DR: The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues.
Abstract: Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable. A number of recent publications have demonstrated novel and diverse uses of this technology. Its novel features, which include destruction of microorganisms at room temperature or lower, have made the technology commercially attractive. Enzymes and even spore forming bacteria can be inactivated by the application of pressure-thermal combinations, This review aims to identify the opportunities and challenges associated with this technology. In addition to discussing the effects of high pressure on food components, this review covers the combined effects of high pressure processing with: gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial treatment. Further, the applications of this technology in various sectors— fruits and vegetables, dairy, and meat processing—have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid extraction has been shown to open up new processing options. The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues.
711 citations
TL;DR: In this review, recent advances in the preparation of natural biopolymer-based films and their nanocomposites, and their potential use in packaging applications are addressed.
Abstract: Concerns on environmental waste problems caused by non-biodegradable petrochemical-based plastic packaging materials as well as the consumer's demand for high quality food products has caused an increasing interest in developing biodegradable packaging materials using annually renewable natural biopolymers such as polysaccharides and proteins. Inherent shortcomings of natural polymer-based packaging materials such as low mechanical properties and low water resistance can be recovered by applying a nanocomposite technology. Polymer nanocomposites, especially natural biopolymer-layered silicate nanocomposites, exhibit markedly improved packaging properties due to their nanometer size dispersion. These improvements include increased modulus and strength, decreased gas permeability, and increased water resistance. Additionally, biologically active ingredients can be added to impart the desired functional properties to the resulting packaging materials. Consequently, natural biopolymer-based nanocomposite packaging materials with bio-functional properties have a huge potential for application in the active food packaging industry. In this review, recent advances in the preparation of natural biopolymer-based films and their nanocomposites, and their potential use in packaging applications are addressed.
677 citations
TL;DR: Recent advances in molecular biology have provided a better understanding of the biochemistry of fruit ripening as well as providing a hand for genetic manipulation of the entire ripening process, leading to considerable societal benefits.
Abstract: Fruits constitute a commercially important and nutritionally indispensable food commodity. Being a part of a balanced diet, fruits play a vital role in human nutrition by supplying the necessary growth regulating factors essential for maintaining normal health. Fruits are widely distributed in nature. One of the limiting factors that influence their economic value is the relatively short ripening period and reduced post-harvest life. Fruit ripening is a highly coordinated, genetically programmed, and an irreversible phenomenon involving a series of physiological, biochemical, and organoleptic changes, that finally leads to the development of a soft edible ripe fruit with desirable quality attributes. Excessive textural softening during ripening leads to adverse effects/spoilage upon storage. Carbohydrates play a major role in the ripening process, by way of depolymerization leading to decreased molecular size with concomitant increase in the levels of ripening inducing specific enzymes, whose target differ from fruit to fruit. The major classes of cell wall polysaccharides that undergo modifications during ripening are starch, pectins, cellulose, and hemicelluloses. Pectins are the common and major components of primary cell wall and middle lamella, contributing to the texture and quality of fruits. Their degradation during ripening seems to be responsible for tissue softening of a number of fruits. Structurally pectins are a diverse group of heteropolysaccharides containing partially methylated D-galacturonic acid residues with side chain appendages of several neutral polysaccharides. The degree of polymerization/esterification and the proportion of neutral sugar residues/side chains are the principal factors contributing to their (micro-) heterogeneity. Pectin degrading enzymes such as polygalacturonase, pectin methyl esterase, lyase, and rhamnogalacturonase are the most implicated in fruit-tissue softening. Recent advances in molecular biology have provided a better understanding of the biochemistry of fruit ripening as well as providing a hand for genetic manipulation of the entire ripening process. It is desirable that significant breakthroughs in such related areas will come forth in the near future, leading to considerable societal benefits.
630 citations
TL;DR: Piperine has been demonstrated in in vitro studies to protect against oxidative damage by inhibiting or quenching free radicals and reactive oxygen species, and to enhance the bioavailability of a number of therapeutic drugs as well as phytochemicals by this very property.
Abstract: Black pepper (Piper nigrum) is one of the most widely used among spices. It is valued for its distinct biting quality attributed to the alkaloid, piperine. Black pepper is used not only in human dietaries but also for a variety of other purposes such as medicinal, as a preservative, and in perfumery. Many physiological effects of black pepper, its extracts, or its major active principle, piperine, have been reported in recent decades. Dietary piperine, by favorably stimulating the digestive enzymes of pancreas, enhances the digestive capacity and significantly reduces the gastrointestinal food transit time. Piperine has been demonstrated in in vitro studies to protect against oxidative damage by inhibiting or quenching free radicals and reactive oxygen species. Black pepper or piperine treatment has also been evidenced to lower lipid peroxidation in vivo and beneficially influence cellular thiol status, antioxidant molecules and antioxidant enzymes in a number of experimental situations of oxidative stress. The most far-reaching attribute of piperine has been its inhibitory influence on enzymatic drug biotransforming reactions in the liver. It strongly inhibits hepatic and intestinal aryl hydrocarbon hydroxylase and UDP-glucuronyl transferase. Piperine has been documented to enhance the bioavailability of a number of therapeutic drugs as well as phytochemicals by this very property. Piperine's bioavailability enhancing property is also partly attributed to increased absorption as a result of its effect on the ultrastructure of intestinal brush border. Although initially there were a few controversial reports regarding its safety as a food additive, such evidence has been questionable, and later studies have established the safety of black pepper or its active principle, piperine, in several animal studies. Piperine, while it is non-genotoxic, has in fact been found to possess anti-mutagenic and anti-tumor influences.
609 citations
TL;DR: Increasing the understanding of how physical properties of food systems impact lipid oxidation could lead to the development of novel antioxidant technologies that not only protect the oil against oxidation and increase shelf-life but also allow food manufacturers to include more nutritionally beneficial fatty acids in their products.
Abstract: Lipid oxidation is important to food manufacturers especially when they increase unsaturated lipids in their products to improve nutritional profiles. Unfortunately, the number of antioxidants available to food manufacturers to control oxidative rancidity is limited and the approval of new antioxidants is unlikely due to economic barriers in obtaining government approval for new food additives. Therefore, new antioxidant technologies are needed for food oils. This paper reviews the current knowledge of lipid oxidation in foods with emphasis on how physical properties of food systems impact oxidation chemistry. In particular, the role of association colloids in bulk oils on lipid oxidation chemistry is discussed in an attempt to understand mechanisms of oxidation. Increasing the understanding of how physical properties impact lipid oxidation could lead to the development of novel antioxidant technologies that not only protect the oil against oxidation and increase shelf-life but also allow food manufacturers to include more nutritionally beneficial fatty acids in their products.
471 citations
TL;DR: Sesame lignans lowered the cholesterol concentration in serum, especially in combination with tocopherol, due to the inhibition of absorption from the intestine and suppression of synthesis in the liver, and showed other useful functions such as acceleration of alcohol decomposition in the Liver, antihypertensive activity, immunoregulatory activities, anticarcinogenic activity, and others.
Abstract: The results of recent food chemical and nutraceutical studies on the traditionally well-known health value of sesame are described, including some aspects of the utilization of sesame. The highly antioxidative activity of sesame oil was clarified and found to involve newly discovered lignans. The antiaging effect of sesame was elucidated to be due to the strong vitamin E activity caused by a novel synergistic effect of sesame lignans with tocopherols resulting from the inhibition of metabolic decomposition of tocopherols by sesame lignans. The specific inhibitory action of sesame lignans on Δ5 desaturase in polyunsaturated fatty acid synthesis was found in studies on the microbial production of polyunsaturated fatty acids. This effect of sesame lignans was extended to various effects on fatty acid metabolism involving lowering fatty acid concentration in liver and serum due to acceleration of fatty acid oxidation and suppression of fatty acid synthesis, and the controlling influence on the ratio of n-6/n-...
252 citations
TL;DR: This review focuses on tools which may be used to inhibit ethylene biosynthesis/action or to remove ethylene surrounding commodities in order to avoid its detrimental effects on fruit and vegetable quality.
Abstract: Ethylene is a plant hormone controlling a wide range of physiological processes in plants. During postharvest storage of fruit and vegetables ethylene can induce negative effects including senescence, over-ripening, accelerated quality loss, increased fruit pathogen susceptibility, and physiological disorders, among others. Apart from the endogenous ethylene production by plant tissues, external sources of ethylene (e.g. engine exhausts, pollutants, plant, and fungi metabolism) occur along the food chain, in packages, storage chambers, during transportation, and in domestic refrigerators. Thus, it is a great goal in postharvest to avoid ethylene action. This review focuses on tools which may be used to inhibit ethylene biosynthesis/action or to remove ethylene surrounding commodities in order to avoid its detrimental effects on fruit and vegetable quality. As inhibitors of ethylene biosynthesis and action, good results have been found with polyamines and 1-methylcyclopropene (1-MCP) in terms of maintenance of fruit and vegetable quality and extension of postharvest shelf-life. As ethylene scavengers, the best results can be achieved by adsorbers combined with catalysts, either chemical or biological (biofilters).
223 citations
TL;DR: The aim of this review article is to summarize the state-of-the-art about the formation and reduction of acrylamide in the Maillard reaction.
Abstract: The recent report of elevated acrylamide levels in heat processing foods evoked an international health alarm. Acrylamide, an acknowledged potential genetic and reproductive toxin with mutagenic and carcinogenic properties in experimental mammalians, has been found in various heat processing foods. Many original contributions reported their findings on the formation mechanism and possible reduction methods of acrylamide. The aim of this review article is to summarize the state-of-the-art about the formation and reduction of acrylamide in the Maillard reaction. This research progress includes mechanistic studies on the correlation between the Maillard reaction and acrylamide, the formation mechanism of acrylamide, the main pathways of formation and impact factors on formation including cultivars, storage temperature, storage time, heat temperature, heat time, environmental pH, concentration of precursors, effects of food matrixes, type of oil, etc. Meanwhile, primary mechanisms on the reduction of acrylamide as well as reduction pathways including material and processing related ways and use of exogenous chemical additives are systematically reviewed. The mitigation studies on acrylamide are also summarized by the Confederation of the Food and Drink Industries of the EU (CIAA) "Toolbox" approach.
164 citations
TL;DR: A comprehensive review of the current body of knowledge on the identification and characterization of soybean allergens, as well as an update on current hypoallergenization techniques are provided.
Abstract: Soybean is considered one of the "big eight" foods that are believed to be responsible for 90% of all allergenic reactions. Soy allergy is of particular importance, because soybeans are widely used in processed foods and, therefore, represent a particularly insidious source of hidden allergens. Although significant advances have been made in the identification and characterization of soybean allergens, scientists are not completely certain about which proteins in soy cause allergic reactions. At least 16 allergens have been identified. Most of them, as with other plant food allergens, have a metabolic, storage, or protective function. These allergens belong to protein families which have conserved structural features in relation with their biological activity, which explains the wide immunochemical cross-recognition observed among members of the legume family. Detailed analysis of the structure-allergenicity relationships has been hampered by the complexity and heterogeneity of soybean proteins. A variety of technological approaches have been attempted to decrease soybean allergenicity. This paper provides a comprehensive review of the current body of knowledge on the identification and characterization of soybean allergens, as well as an update on current hypoallergenization techniques.
TL;DR: The main focus of this manuscript is to review the available information on various aspects of guar gum with special reference to its effectiveness in reducing the cardiovascular disease risk, diabetes and weight loss programs.
Abstract: The number of hypercholesterolemic and hyperglycemic people is increasing rapidly in the world. The prevention against these health problems is related to a complex management of conventional and non-conventional risk factors. The inclusion of dietary fiber in the diet is the right approach to reduce these risks. Cholesterol and glucose lowering effects are most often associated with gelling, mucilaginous, and viscous fibers such as guar gum, an edible thickening agent. It has widespread applications in the food industry due to its ability to hydrate without heating. The demand for guar gum is still growing rapidly because in addition to its indispensable role in lowering serum cholesterol and glucose levels, it is also considered helpful in weight loss programs. The main thrust of therapeutic and medicinal properties lies in the soluble dietary fiber content of guar gum to improve the serum biochemical profile of human and non-human primates, reducing total serum cholesterol, triglycerides, increasing the high density lipoprotein cholesterol level, and the management of glycemic indices and obesity. Among the various intervention strategies, diet diversification is the right approach to overcome these problems. Composite flours containing wheat and legumes have proven practical uses and are being utilized in many parts of the world to improve the nutritional and functional properties of flour. The main focus of this manuscript is to review the available information on various aspects of guar gum with special reference to its effectiveness in reducing the cardiovascular disease risk, diabetes and weight loss programs.
TL;DR: The basic theory of the ANN technology and its applications in food science are discussed, providing food scientists and the research community an overview of the current research and future trend of the applications of ANN technology in the field.
Abstract: Artificial neural networks (ANNs) have been applied in almost every aspect of food science over the past two decades, although most applications are in the development stage. ANNs are useful tools for food safety and quality analyses, which include modeling of microbial growth and from this predicting food safety, interpreting spectroscopic data, and predicting physical, chemical, functional and sensory properties of various food products during processing and distribution. ANNs hold a great deal of promise for modeling complex tasks in process control and simulation and in applications of machine perception including machine vision and electronic nose for food safety and quality control. This review discusses the basic theory of the ANN technology and its applications in food science, providing food scientists and the research community an overview of the current research and future trend of the applications of ANN technology in the field.
TL;DR: An expert panel concluded that HFCS does not appear to contribute to overweight and obesity any differently than do other energy sources.
Abstract: The use of high fructose corn syrup (HFCS) has increased over the past several decades in the United States while overweight and obesity rates have risen dramatically Some scientists hypothesize that HFCS consumption has uniquely contributed to the increasing mean body mass index (BMI) of the US population The Center for Food, Nutrition, and Agriculture Policy convened an expert panel to discuss the published scientific literature examining the relationship between consumption of HFCS or “soft drinks” (proxy for HFCS) and weight gain The authors conducted original analysis to address certain gaps in the literature Evidence from ecological studies linking HFCS consumption with rising BMI rates is unreliable Evidence from epidemiologic studies and randomized controlled trials is inconclusive Studies analyzing the differences between HFCS and sucrose consumption and their contributions to weight gain do not exist HFCS and sucrose have similar monosaccharide compositions and sweetness values The fru
TL;DR: After ingestion quercetin undergoes extensive metabolism and microbial action resulting in its altered or degraded structure; therefore, most of the effects shown in in vitro experiments with the pure compound cannot be directly extrapolated to in vivo systems.
Abstract: The question as to how far the development of chronic diseases in humans depends on diet still remains open. Simultaneously, epidemiological studies suggest the consumption of a flavonoids rich diet might decrease the risk of degenerative changes and certain diseases. The intake of this group of compounds as to quality and quantity depends on dietary habits and a widespread presence of quercetin in the diet makes this compound one of the key factors. Onion, one of the richest and most common quercetin sources, was particularly often studied in different aspects. Quercetin is present in onion mainly as glycosides, of which the distribution within the onion bulb changes in onion processing, and biological activities attracted a lot of attention. Especially antioxidative activity demonstrated in vitro was initially associated with most of the beneficial effects of quercetin on the human body. However, after ingestion quercetin undergoes extensive metabolism and microbial action resulting in its altered or degraded structure; therefore, most of the effects shown in in vitro experiments with the pure compound cannot be directly extrapolated to in vivo systems. Yet, this does not mean that quercetin simultaneously loses its positive impact on consumer health. Even after being metabolized it may still affect the redox balance by inducing antioxidative and detoxifying enzymes or compounds which may be involved in sustaining homeostasis.
TL;DR: After an extensive bibliographic research, simple assays are suggested to understand what could be considered as saffron aroma, results that may help to delimit the research for future studies.
Abstract: The aroma of saffron has received much attention from scientists in recent years, not only for the compounds that make it up, but also for its glycosidic precursors. Despite it all, the volatile generation mechanisms of the spice are almost completely unknown. Only the generation of safranal, the major compound, from picrocrocin has been established. The great effort carried out to detect and identify the volatile compounds of saffron has not been enough to clarify which compounds are responsible for saffron aroma. In general, scientists has devoted little attention to the sample analyzed, taking for granted that all saffron is the same, something that makes it difficult to establish a comparison between the results obtained by the different authors, to the point that saffron aroma has not been defined yet. It must be clarified whether saffron aroma is what the consumer perceives via nasally when a container of the spice is uncovered, or whether on the contrary, it is the aroma conferred to food, normally after a thermal cooking process, and perceived retronasally. After an extensive bibliographic research, simple assays are suggested to understand what could be considered as saffron aroma, results that may help to delimit the research for future studies.
TL;DR: Although a number of chemical and enzymatic methods have been devised to isolate and quantify the carbohydrates of R&G coffee, hot water extraction is the only method which can be accepted as a most feasible process and hence, there is wide scope of further research for the efficient and economically viable technology for extraction of carbohydrates from coffee.
Abstract: Coffee is one of the most popular beverages in the world. It is consumed for its refreshing and stimulating properties. Carbohydrates are the major constituents of coffee beans and serve various functions like binding of aroma, stabilization of foam, formation of sedimentation, and increased viscosity of the extract. The principal low molecular weight carbohydrate is sucrose and no evidence of other simple oligosaccharides has been found. Polysaccharide fraction from green coffee is dominated by arabinogalactan, galactomannan, and cellulose. The polysaccharide content is reduced during roasting due to degradation to low molecular weight carbohydrates (viz., mono and oligosaccharide) and become more extractable. Various methods that can be employed to extract the carbohydrate from roasted coffee are sequential extraction, acid hydroloysis, hot water extraction, enzymatic extraction etc. Carbohydrates from coffee can be quantitatively determined by liquid chromatography, high performance anion exchange chromatography, size exclusion chromatography, and high performance liquid chromatography. Besides improving the organoleptic quality of the coffee beverage, carbohydrates also possess various biological activities such as lowering colon cancer risk. Besides their sheer mass, a variety of evidences testify to the important contribution that the polysaccharide content makes to the character of the final brew. Although a number of chemical and enzymatic methods have been devised to isolate and quantify the carbohydrates of R&G coffee, till date hot water extraction is the only method which can be accepted as a most feasible process and hence, there is wide scope of further research for the efficient and economically viable technology for extraction of carbohydrates from coffee.
TL;DR: Evaluated grapes varieties from India and nearby Asian countries showed that their high antioxidant potential may be due to their phenolic and flavonoid contents, and identified some varieties with high antioxidant activities.
Abstract: Grapes (Vitis vinifera L.) are a major fruit crop in the world. Grapes seem to confer health benefits due to their antioxidant activity. We have evaluated the antioxidant potential of 11 grapes varieties from India and nearby Asian countries. The assays employed involve different levels of antioxidant action like ferric reducing antioxidant power, radical scavenging by 1,1-diphenyl-2-picrylhydrazyl, ferrylmyoglobin/2,2'-azobis-3-ethylbenzthiazoline-6-sulfonic acid, oxygen radical absorbance capacity (ORAC), and inhibition of lipid peroxidation. The total phenolic and flavonoids contents were also estimated. Our study indicates that cv. Mango is the most potent followed by Sharad Seedless. Ethanolic extracts were found to be more effective than aqueous extracts. Cv. Sharad Seedless, Mango, and Manikchaman also had high ORAC values. Their HPLC analysis showed the presence of various antioxidant polyphenols. In conclusion our studies identified some varieties of grapes with high antioxidant activities and showed that their high antioxidant potential may be due to their phenolic and flavonoid contents.
TL;DR: The scientific information concerning the potential toxicity of GM/transgenic plants using the Medline database is reviewed and raises the question: where is the scientific evidence showing that GM plants/food are toxicologically safe?
Abstract: According to the information reported by the WHO, the genetically modified (GM) products that are currently on the international market have all passed risk assessments conducted by national authorities. These assessments have not indicated any risk to human health. In spite of this clear statement, it is quite amazing to note that the review articles published in international scientific journals during the current decade did not find, or the number was particularly small, references concerning human and animal toxicological/health risks studies on GM foods. In this paper, the scientific information concerning the potential toxicity of GM/transgenic plants using the Medline database is reviewed. Studies about the safety of the potential use of potatoes, corn, soybeans, rice, cucumber, tomatoes, sweet pepper, peas, and canola plants for food and feed were included. The number of references was surprisingly limited. Moreover, most published studies were not performed by the biotechnology companies that produce these products. This review can be concluded raising the following question: where is the scientific evidence showing that GM plants/food are toxicologically safe?
TL;DR: The results were treated both by means of classical multivariate analysis (cluster, principal component, correspondence, canonical, and discriminant) and artificial intelligence methods showing that nowadays the adulteration of virgin olive oil with seed oil is detectable at very low percentages.
Abstract: The authenticity of products labeled as olive oils, and in particular as virgin olive oils, stands for a very important issue both in terms of its health and commercial aspects. In view of the continuously increasing interest in virgin olive oil therapeutic properties, the traditional methods of characterization and physical and sensory analysis were further enriched with more advanced and sophisticated methods such as HPLC-MS, HPLC-GC/C/IRMS, RPLC-GC, DEPT, and CSIA among others. The results of both traditional and “novel” methods were treated both by means of classical multivariate analysis (cluster, principal component, correspondence, canonical, and discriminant) and artificial intelligence methods showing that nowadays the adulteration of virgin olive oil with seed oil is detectable at very low percentages, sometimes even at less than 1%. Furthermore, the detection of geographical origin of olive oil is equally feasible and much more accurate in countries like Italy and Spain where databases of physi...
TL;DR: A greater knowledge of the biochemical signaling pathways triggered by wounding or chilling-storage, and of the naturally-occurring constituents that can accelerate or inhibit the causative reactions, would lead to the development of more efficient methods of controlling fruit and vegetable discolorations.
Abstract: Discoloration in fruits and vegetables is reviewed in relation to the chemical and biochemical causes of black, brown, red, yellow, and green discolorations. In raw materials, only a limited understanding has so far been achieved of the internal black and brown discolorations. The biochemical signaling pathways triggered by wounding or chilling-storage, the nature of the enzymes and reactive oxygen species involved, and the identity of the phenolic compounds oxidized are areas where further information is desirable. In processed materials, a greater comprehension is needed of the role of ascorbic acid reactions in the browning of fruits and "pinking" of Brassicaceous vegetables, and more information is desirable on the structure and properties of the discoloring pigments in many products. It is concluded that a greater knowledge of these areas, and of the naturally-occurring constituents that can accelerate or inhibit the causative reactions, would lead to the development of more efficient methods of controlling fruit and vegetable discolorations.
TL;DR: The objective of this review is to discuss the biological significance of oxidative DNA damage, evaluate the effectiveness of several techniques for measurement of oxidativeDNA damage in various biological samples and review current research on factors that influence DNA oxidative damage using these techniques.
Abstract: Free radicals and other reactive oxygen or nitrogen species are constantly generated in vivo and can cause oxidative damage to DNA. This damage has been implicated to be important in many diseases, including cancer. The assessment of damage in various biological matrices, such as tissues, cells, and urine, is vital to understanding this role and subsequently devising intervention strategies. During the last 20 years, many analytical techniques have been developed to monitor oxidative DNA base damage. High-performance liquid chromatography-electrochemical detection and gas chromatography-mass spectrometry are the two pioneering contributions to the field. Currently, the arsenal of methods available include the promising high-performance liquid chromatography-tandem mass spectrometry technique, capillary electrophoresis, 32P-postlabeling, antibody-base immunoassays, and assays involving the use of DNA repair glycosylases such as the comet assay. The objective of this review is to discuss the biological significance of oxidative DNA damage, evaluate the effectiveness of several techniques for measurement of oxidative DNA damage in various biological samples and review current research on factors (dietary and non-dietary) that influence DNA oxidative damage using these techniques.
TL;DR: In this review isolation, purification, characterization, structural elucidation, functional, and nutritional attributes of cereal heteroxylans are covered with particular emphasis on recently characterized finger millet arabin oxylans.
Abstract: The non-cellulosic polysaccharides present in cereals (2-8%) are mostly arabinoxylans, (1 --> 3),(1 --> 4)-beta -glucans, pectins and arabinogalactans. Of these, the arabinoxylans are known to absorb large amounts of water and influence significantly the water balance, rheological properties of dough, and the retrogradation of starch and bread quality. (1 --> 3),(1 --> 4)-beta -glucans are known as biological response modifiers (BMS) as they are believed to modulate the immune response. Cereal Pectins and arabinogalactans form a very small amount and do not contribute substantially to the functionality of noncellulosic polysaccharides. Detailed structural investigations on cereal hetero xylans using modern techniques were initiated in the 1990s and still pose a challenge to carbohydrate chemists because of their structural complexity. Nutritionally, they are classified under "unavailable carbohydrates" (dietary fiber) along with lignin and cellulose and are known to have beneficial effects in alleviating disease symptoms such as diabetes, atherosclerosis, and colon cancer. In this review isolation, purification, characterization, structural elucidation, functional, and nutritional attributes of cereal heteroxylans are covered with particular emphasis on recently characterized finger millet arabinoxylans.
TL;DR: Iron fortification in food is considered a long term and sustainable strategy in the present scenario and the combination of iron fortificants and food vehicle must be safe, acceptable, and consumed by the target population.
Abstract: Iron deficiency anemia (IDA) is a significant challenge in developing countries. It increases the risk of premature delivery and low birth weight. In children, IDA retards growth, impairs cognitive performance, and reduces physical activity. It also accelerates the mortality and morbidity rate in women. The key factors responsible include dietary elevated iron demand, socioeconomic, and disease status. To overcome IDA, disease control measures, dietary diversification, supplementation and iron fortification in food have been adopted. Iron fortification in food is considered a long term and sustainable strategy in the present scenario. For an efficient fortification program, the combination of iron fortificants and food vehicle must be safe, acceptable, and consumed by the target population. Moreover, it should not adversely affect acceptability and stability of the end product.
TL;DR: The comparative presentation of the various olive oil waste treatment methodologies showed that though bioremediation stands for the most enviromentally friendly technique, its required longer treatment time in conjuction with its weakness to deal with elemental contaminants makes imperative the employment of a second alternative technique which could either be a membrance process or a coagulation/flocculation method because of its low cost and high effectiveness.
Abstract: Since olive oil industries were considered responsible for a great amount of pollution there has been a strong need for optimization of olive oil waste treatment systems. The currently employed systems are numerous and fall in the following large categories; bioremediation (ex-situ, in-situ), thermal processes (incineration, pyrolysis, gasification), evaporation, membrance processes, electrolysis, ozonation, digestion, coagulation/flocculation/precipitation, and distillation. Both advantages and disadvantages in conjunction with respective methodology and explicit flow diagrams were presented per waste treatment method. Furthermore, most recent studies were reported and more than twenty-five figures showing mainly the effectiveness of the current waste treatment methods versus time or temperature were displayed. The comparative presentation of the various olive oil waste treatment methodologies showed that though bioremediation stands for the most enviromentally friendly technique, its required longer treatment time in conjuction with its weakness to deal with elemental contaminants makes imperative the employment of a second alternative technique which could either be a membrance process (low energy cost, reliability, reduced capital cost) or a coagulation/flocculation method because of its low cost and high effectiveness. Biogas production appears to be another promising and energy effective waste treatment method. On the other hand, methods like distillation and ozonation (high cost) and electrolysis (experimental level) are unlikely to dominate this field unless their high cost is substantially reduced in the near future.
TL;DR: It has been determined that the spawning period of the sea urchin Paracentrotus lividus is in the time period between February and July, which is the first to present a long-term biochemical profile of p.lividus in Turkey.
Abstract: We determined the monthly percentage values of biochemical components in paracentrotus lividus, for a 6-month period, and evaluated the findings in relation to seasonal fluctuations in water temperature and weather. Our study is the first to present a long-term biochemical profile of p. lividus in Turkey. They contained an average varied between 78.36 and 80.93 7% for moisture, 1.5 and 1.7% for ash, 2.37 and 4.27% for lipid, 9.26 and 11.75% for protein, and 1.95 and 2.53% for carbohydrate. Significant seasonal differences in sea urchin weight were noted between the winter and the summer months. Biometrical height measurements were done according to four criteria: total height, main height, diameter, and width. Weight measurements were done according to two criteria: living weight and weight of the roe. Also chemical composition analyses have been done in the parallel time periods of measurements. As a result of this study it has been determined that the spawning period of the sea urchin Paracentrotus livi...
TL;DR: The aim is to provide an overview of the understanding and implementation of physiological and biochemical principles in the industrial processing of fruits and vegetables.
Abstract: We review and analyze the possible advantages and disadvantages of plant-stress-related metabolic and structural changes on applications in the fruit and vegetable processing industry. Knowledge of the cellular and tissue transformations that result from environmental conditions or industrial manipulation is a powerful means for food engineers to gain a better understanding of biological systems in order to avoid potential side effects. Our aim is to provide an overview of the understanding and implementation of physiological and biochemical principles in the industrial processing of fruits and vegetables.
TL;DR: The GMO issue will be the issue for discussion in the long run not only for the European Community but also for the international community as far as scientific, economical, political, ideological, ethical, and human issues are concerned.
Abstract: The question of nutritional quality has arisen in the International Community over the last few years along with other important issues such as population aging, multipopulation societies, and political conflicts. The nutritional issue is questioned both quantitatively and qualitatively. It is well known that the planet faces enormous problems with food that is available. Nowadays 20% of the population consumes approximately 80% of the produced energy and natural resources. During the last 15 years, a series of food scares and crises (BSE, dioxin, foot and mouth disease, bird flu) have seriously undermined public confidence in food producers and operators and their capacity to produce safe food. As a result, food safety has become a top priority of the European legislative authorities. Genetically Modified Organisms (GMOs) is the new food safety concern which despite the intense reactions from Non Governmental Organizations and consumer organizations have entered our lives with inadequate legislative measures to protect consumers from their consumption. The GMO issue will be the issue for discussion in the long run not only for the European Community but also for the international community as far as scientific, economical, political, ideological, ethical, and human issues are concerned. These issues are discussed in this paper along with a case of study of GM fish.
TL;DR: Topographical properties are probably the most intensively investigated features in literature and are discussed in detail in this paper.
Abstract: Surface texture is generally accepted as a key sensory factor of food materials and has great impact on consumers' perception and expectation of a food product. However, no authentic definition has been given in the literature for the term surface texture. Its real meaning is often rather confusing, varying from case to case and from person to person. A general consensus is that surface texture is a multi-parameter sensory factor composed of those surface-related features which can be perceived by visual, tactile handfeel, and tactile mouthfeel senses. A list of such surface-related features has been produced in this review, and of those, topographical properties are probably the most intensively investigated features in literature and are discussed in detail in this paper. The surface texture of a food can be characterized by either sensory panel tests or by physical instrument tests. The former uses panellists (trained or untrained) for sensory assessment, while the latter applies physical techniques to characterize the surface. While sensory tests are widely used for studies on consumers' perception and preference of foods, instrumental characterization uses one or few parameters to define a surface (either qualitatively or quantitatively). Physical techniques used for surface characterization are categorized into two groups: surface contacting and non-surface contacting. The former include tribometer, surface force apparatus, contact profilometry, atomic force microscopy, friction force microscopy, etc. Non-surface contacting techniques include gloss metre, fiber optic reflectometer, angle-resolved light scattering apparatus, surface glistening points method, electron microscopy, confocal laser scanning microscopy, etc. The principles and application examples of these techniques were discussed in this review.
TL;DR: The impact of the more widespread use of alternative oil sources with improved fatty acid profiles, on the fat composition of fried foods and the overall diet will be presented, demonstrating that such apparently focussed approaches could potentially result in a significant impact on population fat intake and potentially overall chronic disease burden.
Abstract: Chronic multifactorial diet related diseases are the major causes of death and illness worldwide. The amount and composition of fat in the diet is an important determinant of the pathobiology of many of these conditions. In the current review the associations between dietary fat and disease risk will be considered. Mean population fat intakes will be compared with dietary recommendations aimed at reducing the population burden of disease and the main sources of fat in the adult and childhood diet will be given. An assessment will be made of the principal vegetable oil sources used in the manufacture of processed foods, in particular fried foods, with particular reference to the rheological and nutritional justification for their use. The impact of the more widespread use of alternative oil sources with improved fatty acid profiles, on the fat composition of fried foods and the overall diet will be presented, demonstrating that such apparently focussed approaches could potentially result in a significant impact on population fat intake and potentially overall chronic disease burden.