Showing papers in "Critical Reviews in Food Science and Nutrition in 2008"

Antioxidant Activity of Proteins and Peptides

Abstract: Proteins can inhibit lipid oxidation by biologically designed mechanisms (e.g. antioxidant enzymes and iron-binding proteins) or by nonspecific mechanisms. Both of these types of antioxidative proteins contribute to the endogenous antioxidant capacity of foods. Proteins also have excellent potential as antioxidant additives in foods because they can inhibit lipid oxidation through multiple pathways including inactivation of reactive oxygen species, scavenging free radicals, chelation of prooxidative transition metals, reduction of hydroperoxides, and alteration of the physical properties of food systems. A protein's overall antioxidant activity can be increased by disruption of its tertiary structure to increase the solvent accessibility of amino acid residues that can scavenge free radicals and chelate prooxidative metals. The production of peptides through hydrolytic reactions seems to be the most promising technique to form proteinaceous antioxidants since peptides have substantially higher antioxidant activity than intact proteins. While proteins and peptides have excellent potential as food antioxidants, issues such as allergenicity and bitter off-flavors as well as their ability to alter food texture and color need to be addressed.

Converting nitrogen into protein--beyond 6.25 and Jones' factors.

Abstract: The protein content in foodstuffs is estimated by multiplying the determined nitrogen content by a nitrogen-to-protein conversion factor. Jones' factors for a series of foodstuffs, including 6.25 as the standard, default conversion factor, have now been used for 75 years. This review provides a brief history of these factors and their underlying paradigm, with an insight into what is meant by "protein." We also review other compelling data on specific conversion factors which may have been overlooked. On the one hand, when 6.25 is used irrespective of the foodstuff, "protein" is simply nitrogen expressed using a different unit and says little about protein (s.s.). On the other hand, conversion factors specific to foodstuffs, such as those provided by Jones, are scientifically flawed. However, the nitrogen:protein ratio does vary according to the foodstuff considered. Therefore, from a scientific point of view, it would be reasonable not to apply current specific factors any longer, but they have continued to be used because scientists fear opening the Pandora's box. But because conversion factors are critical to enabling the simple conversion of determined nitrogen values into protein values and thus accurately evaluating the quantity and the quality of protein in foodstuffs, we propose a set of specific conversion factors for different foodstuffs, together with a default conversion factor (5.6). This would be far more accurate and scientifically sound, and preferable when specifically expressing nitrogen as protein. These factors are of particular importance when "protein" basically means "amino acids," this being the principal nutritional viewpoint.

Emerging Fusarium -Mycotoxins Fusaproliferin, Beauvericin, Enniatins, And Moniliformin—A Review

Abstract: The contamination of foods and feed with mycotoxins is a commonly known problem. Intense investigations have been conducted to study the occurrence, toxicity, and recently also the prevention and detoxification strategies of mycotoxins in human and animal food chains. Most of the studies have emphasized on "traditional" mycotoxins, such as aflatoxins, ochratoxin A, and trichothecenes. However, one of the most common grain-contaminating genus of fungi, Fusarium spp., is also capable of producing other toxic secondary metabolites - the so-called emerging mycotoxins such as fusaproliferin, beauvericin, enniatins, and moniliformin. So far, only limited data is available on these metabolites. This is not only due to their late recognition but especially the late understanding of their role as mycotoxins. This paper summarizes the existing data on the chemistry, analytical techniques, biosynthesis, production, toxicity, and occurrence data on fusaproliferin, beauvericin, enniatins, and moniliformin. Based on the available studies, attention should be paid to the studies on the distinct significance of these compounds in the human and animal food chains.

Nutritional and Functional Properties of Dates: A Review

Abstract: This review article provides information on the nutritional and functional constituents of dates (Phoenix dactylifera L.) and their seeds from over 80 references. Date flesh is found to be low in fat and protein but rich in sugars, mainly fructose and glucose. It is a high source of energy, as 100 g of flesh can provide an average of 314 kcal. Ten minerals were reported, the major being selenium, copper, potassium, and magnesium. The consumption of 100 g of dates can provide over 15% of the recommended daily allowance from these minerals. Vitamins B-complex and C are the major vitamins in dates. High in dietary fiber (8.0 g/100 g), insoluble dietary fiber was the major fraction of dietary fiber in dates. Dates are a good source of antioxidants, mainly carotenoids and phenolics. Date seeds contain higher protein (5.1 g/100 g) and fat (9.0 g/100 g) as compared to the flesh. It is also high in dietary fiber (73.1 g/100 g), phenolics (3942 mg/100 g) and antioxidants (80400 micromol/100 g). This detailed information on nutritional and health promoting components of dates and their seeds will enhance our knowledge and appreciation for the use of dates in our daily diet and their seeds as a functional food ingredient.

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

Abstract: Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization. However, the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment, and processing technologies influence chocolate flavor formation and relationships with final flavor quality, has not been clear. With increasing speciality niche products in chocolate confectionery, greater understanding of factors contributing to the variations in flavor character would have significant commercial implications.

Controlling lipid bioavailability through physicochemical and structural approaches.

Abstract: The bioavailability of particular lipids may be either increased or decreased by manipulating the microstructure and/or physiochemical properties of the foods that contain them. This article reviews the current understanding of the molecular, physicochemical, and physiological processes that occur during lipid ingestion, digestion, and absorption, and then discusses some approaches that food scientists may use to control these processes in order to impact the rate or extent of lipid bioavailability. These approaches include controlling the molecular characteristics of the lipid molecules, altering lipid droplet size or interfacial properties, and manipulating food matrix structure and composition. Improved knowledge of the molecular, physicochemical, and physiological processes that occur during lipid ingestion, digestion, and absorption will facilitate the rational design and fabrication of functional foods for improved health and wellness.

Recent Advances in Edible Coatings for Fresh and Minimally Processed Fruits

Abstract: The development of new edible coatings with improved functionality and performance for fresh and minimally processed fruits is one of the challenges of the post harvest industry. In the past few years, research efforts have focused on the design of new eco-friendly coatings based on biodegradable polymers, which not only reduce the requirements of packaging but also lead to the conversion of by-products of the food industry into value added film-forming components. This work reviews the different coating formulations and applications available at present, as well as the main results of the most recent investigations carried out on the topic. Traditionally, edible coatings have been used as a barrier to minimize water loss and delay the natural senescence of coated fruits through selective permeability to gases. However, the new generation of edible coatings is being especially designed to allow the incorporation and/or controlled release of antioxidants, vitamins, nutraceuticals, and natural antimicrobial agents by means of the application of promising technologies such as nanoencapsulation and the layer-by-layer assembly.

Hydrocolloid Gel Particles: Formation, Characterization, and Application

Abstract: Hydrocolloid gel particles of micron and sub-micron size are particularly attractive for use in many applications in the food, agricultural, pharmaceutical, and chemical industries, due to their biocompatibility, perception as "natural" materials, and soft-solid texture. Industrial applications for such particles include uses as texturizers in confectionery and cosmetic products, slow-release encapsulation agents for flavors, nutrients, and pharmaceutical products, and thickeners in soups and sauces. Properties such as particle size, hardness, shape, texture, and molecular release rates can be important for individual applications. In addition, product formats will determine specific needs for physical form (e.g. dry or wet) and compatibility with other components. The diverse range of potential applications for hydrocolloid gel particles provide a driver for understanding-led tailoring of raw material and process conditions. This review introduces some of the materials that are used to form hydrocolloid gel particles and the corresponding gel formation mechanisms. One issue of importance in the production of hydrocolloid gel particles is the control of particle properties, such as release profiles, strength, and detectability within products. An alternative technique to traditional methods of hydrocolloid gel particle production is evaluated and a model for control of particle size, and subsequently other particle properties, is proposed. Key properties of hydrocolloid gel particles are identified and characterization methods for evaluating these properties are described.

Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence.

Abstract: Over last decade an increasing interest for antioxidants in foods has arisen. The healthy properties of antioxidants related to the prevention of degenerative diseases are the main cause of this boom. An antioxidant prevents the oxidation process, the initial step of development of degenerative diseases, cancer and many others. Literature encompasses analytical methodology development to assess antioxidant properties of foods and beverages. The screening of antioxidant activity of foodstuffs is the subject of a large number of articles. Special interest has been addressed to wine, tea and chocolate. However, the crucial key in the prevention of disease is the action these antioxidants exert after their consumption. Studies involving human subjects are scarce due to the requirements of availability of volunteers and conditions to test are limited. This review summarizes data related to in vitro antioxidant activity of foods, emphasizing the main role of phenolic compounds. A critical comparison is realized between the biological significance of these values and the biological significance of in vivo measurements. In addition, the Plasma Antioxidant Capacity is evaluated and selected as biomarker for in vivo antioxidant status of human organism. In a second part, data collected from different intervention studies performed up to date are compiled and discussed. This review summarized data related to in vitro antioxidant activity of foods, emphasizing the main role of phenolic compounds. A critical comparison is realized between the biological significance of these values and the biological significance of in vivo measurements. In addition, the Plasma Antioxidant Capacity is evaluated and selected as biomarker for in vivo antioxidant status of human organism. In a second part, data collected from different intervention studies performed up to date are compiled and discussed. The original contribution of this work is to compile data of Plasma Antioxidant Capacity after dietetic intervention studies taking into account the portion of food ingested. In addition, we calculated the antioxidant compounds content (phenolic content, ascorbic acid, vitamin E and carotenoids) contained in each food ingested to evaluate better their impact in Plasma Antioxidant Capacity. Intervention studies are grouped by the length of intervention and type of food ingested. Results reported in literature reveal that the increment in Plasma Antioxidant Capacity largely depends on analytical method used.

Chemistry and health of olive oil phenolics.

Abstract: The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, and certain types of cancer. The apparent health benefits have been partially attributed to the dietary consumption of virgin olive oil by Mediterranean populations. Most recent interest has focused on the biologically active phenolic compounds naturally present in virgin olive oils. Studies (human, animal, in vivo and in vitro) have shown that olive oil phenolics have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, and antimicrobial activity. Presumably, regular dietary consumption of virgin olive oil containing phenolic compounds manifests in health benefits associated with a Mediterranean diet. This paper summarizes current knowledge on the physiological effects of olive oil phenolics. Moreover, a number of factors have the ability to affect phenolic concentrations in virgin olive oil, so it is of great importance to understand these factors in order to preserve the essential health promoting benefits of olive oil phenolic compounds.

Fabrication, functionalization, and application of electrospun biopolymer nanofibers.

Abstract: The use of novel nanostructured materials has attracted considerable interest in the food industry for their utilization as highly functional ingredients, high-performance packaging materials, processing aids, and food quality and safety sensors. Most previous application interest has focused on the development of nanoparticles. However, more recently, the ability to produce non-woven mats composed of nanofibers that can be used in food applications is beginning to be investigated. Electrospinning is a novel fabrication technique that can be used to produce fibers with diameters below 100 nm from (bio-) polymer solutions. These nanofibers have been shown to possess unique properties that distinguish them from non-woven fibers produced by other methods, e.g., melt-blowing. This is because first the process involved results in a high orientation of polymers within the fibers that leads to mechanically superior properties, e.g., increased tensile strengths. Second, during the spinning of the fibers from polymer solutions, the solvent is rapidly evaporated allowing the production of fibers composed of polymer blends that would typically phase separate if spun with other processes. Third, the small dimensions of the fibers lead to very high specific surface areas. Because of this the fiber properties may be greatly influenced by surface properties giving rise to fiber functionalities not found in fibers of larger sizes. For food applications, the fibers may find uses as ingredients if they are composed solely of edible polymers and GRAS ingredients, (e.g., fibers could contain functional ingredients such as nutraceuticals, antioxidants, antimicrobials, and flavors), as active packaging materials or as processing aids (e.g., catalytic reactors, membranes, filters (Lala et al., 2007), and sensors (Manesh et al., 2007; Ren et al., 2006; Sawicka et al., 2005). This review is therefore intended to introduce interested food and agricultural scientists to the concept of nano-fiber manufacturing with a particular emphasis on the use of biopolymers. We will review typical fabrication set-ups, discuss the influence of process conditions on nanofiber properties, and then review previous studies that describe the production of biopolymer-based nanofibers. Finally we briefly discuss emerging methods to further functionalize fibers and discuss potential applications in the area of food science and technology.

The Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal Based Products: A Review on Sugar-Snap Cookies

Abstract: Much research has been done to understand the contribution of different flour constituents to the cookie quality. Most authors agree on the role of starch in cookies, which, although it is the main flour constituent, has a relatively small influence on cookie quality. Flour proteins, which are quantitatively less important than starch, seem to have a more pronounced role in cookie baking. However, in literature, there is no consensus about their role and influence on the product quality. As for starch, there is much more agreement about the role of non-starch polysaccharides and flour lipids. Not only flour, but also other ingredients of the cookie (dough) formula, such as shortening (fat), sugar, and water are important for the quality of the end product. We here provide the different points of view in this area and speculate on the functionality and quality determining properties of flour constituents, sugar, fat, and water and their role and influence during the different stages of cookie baking and on the end quality of sugar-snap cookies.

Raman spectroscopy for monitoring protein structure in muscle food systems.

Abstract: Raman spectroscopy offers structural information about complex solid systems such as muscle food proteins. This spectroscopic technique is a powerful and a non-invasive method for the study of protein changes in secondary structure, mainly quantified, analysing the amide I (1650–1680 cm− 1) and amide III (1200–1300 cm− 1) regions and C-C stretching band (940 cm− 1), as well as modifications in protein local environments (tryptophan residues, tyrosil doublet, aliphatic aminoacids bands) of muscle food systems. Raman spectroscopy has been used to determine structural changes in isolated myofibrillar and connective tissue proteins by the addition of different compounds and by the effect of the conservation process such as freezing and frozen storage. It has been also shown that Raman spectroscopy is particularly useful for monitoring in situ protein structural changes in muscle food during frozen storage. Besides, the possibilities of using protein structural changes of intact muscle to predict the protein f...

Attention-Deficit/Hyperactivity Disorder (ADHD) and obesity: A systematic review of the literature

Abstract: Recent studies suggest a possible comorbidity between Attention-Deficit/Hyperactivity Disorder (ADHD) and obesity. To gain insight into this potential association, we performed a systematic review of the literature excluding case reports, non-empirical studies, and studies not using ADHD diagnostic criteria. Empirically based evidence suggests that obese patients referred to obesity clinics may present with higher than expected prevalence of ADHD. Moreover, all reviewed studies indicate that subjects with ADHD are heavier than expected. However, data on the prevalence of obesity in subjects with ADHD are still limited. As for the mechanisms underlying the potential association between ADHD and obesity, ADHD might lead to obesity via abnormal eating behaviors, impulsivity associated with binge eating might contribute to ADHD in obese patients, or, alternatively, both obesity and ADHD might be the expression of common underlying neurobiological dysfunctions, at least in a subset of subjects. In patients with obesity and ADHD, both conditions might benefit from common therapeutic strategies. Further empirically based studies are needed to understand the potential comorbidity between obesity and ADHD, as well as the possible mechanisms underlying this association. This might allow a more appropriate clinical management and, ultimately, a better quality of life for patients with both obesity and ADHD.

Astringency: mechanisms and perception.

Abstract: Astringency plays an important role in the sensory experience of many foods and beverages, ranging from wine to nuts. Given the recent trend toward fortifying consumables with astringent compounds and the evidence regarding the health benefits of some astringents, the mechanisms and perceptual characteristics of astringency warrant further discussion and investigation. This paper reviews the current state of the literature, including consideration of new methods for describing and measuring astringency, and provides an overview of research concerned with elucidating the physical, physiological, and psychological factors that underlie and mediate perception of this sensation.

Factors affecting the water holding capacity of red meat products: a review of recent research advances.

Abstract: The water holding capacity of meat products is a very important quality attribute which has an influence on product yield, which in turn has economic implications, but is also important in terms of eating quality. A number of pre-and post-mortem factors influence the water holding capacity (WHC) of meat. During the growth and development of meat animals, genotype and animal diet are important due to their direct influence on muscle characteristics. In the immediate pre-slaughter period, stresses on the animal such as fasting, and different stunning methods are likely to influence meat WHC. In the post-slaughter period chilling, ageing, injecting non-meat ingredients, as well as tumbling have important influences on WHC. Furthermore, cooking and cooling procedures for the final meat products can also affect the WHC of the product, in particular the cooking and the cooling methods, the heating and the cooling rate, the cooking temperature, and the endpoint temperature. This paper provides an overview of recent research on important intrinsic and extrinsic factors that affect the WHC of beef, pork, and lamb products, and reveals explanations and solutions to some of the critical problems related to WHC and product quality.

Baobab food products: a review on their composition and nutritional value

Abstract: Several authors have published about baobab food products. Data on macronutrients, micronutrients, amino acids, and fatty acids were collected from literature for pulp, leaves, seeds, and kernels of the baobab tree. The results show that baobab pulp is particularly rich in vitamin C; consumption of 40 g covers 84 to more than 100% of the Recommended Daily Intake (RDI) of pregnant women (19–30 years). The leaves are particularly rich in calcium (307 to 2640 mg/100 g dw), and they are known to contain good quality proteins with a chemical score of 0.81. The whole seeds and the kernels have a relatively high lipid content, 11.6 to 33.3 g/100 g dw and 18.9 to 34.7 g/100 g dw, respectively. The pulp and leaves exhibit antioxidant properties with a higher activity in the pulp than in the leaves. Reported nutrient contents of different baobab parts show a large variation, which may have arisen from various factors. Three recommendations are given for future research: 1. More attention should be given to accuracy...

Current Knowledge about the Presence of Amines in Wine

Abstract: This review discusses those factors that have an influence on amine concentration in wine, as well as the vinification stages when these amines are formed and their evolution during the storage of the product. It also outlines the importance of these biogenic and volatile amines both in the sensorial aspect as well as the toxic action. Amines are nitrogenous bases of low molecular weight, which are especially found in food and beverages from the fermentation process, as is the case of wine. Amine concentration in wine can be very variable, ranging from trace levels up to 130 mg/L, so it is difficult to predict the content of these compounds in the product. At present this variability is of some concern in many countries, especially for the toxic effect that some amines can have on people who are susceptible to these substances. Consequently, it is necessary to develop new studies to learn more about the factors, which have an influence on their concentration in wine, and to establish limits for these substances in the product so as to prevent any toxic effects on the consumer.

Physiology and genetics of Listeria monocytogenes survival and growth at cold temperatures.

Abstract: Listeria monocytogenes is a foodborne pathogen that can cause serious invasive human illness in susceptible patients, notably immunocompromised, pregnant women, and adults > 65 years old. Most human listeriosis cases appear to be caused by consumption of refrigerated ready-to-eat foods that are contaminated with high levels of L. monocytogenes. While initial L. monocytogenes levels in contaminated foods are usually low, the ability of L. monocytogenes to survive and multiply at low temperatures allows it to reach levels high enough to cause human disease, particularly if contaminated foods that allow for L. monocytogenes growth are stored for prolonged times under refrigeration. In this review, relevant knowledge on the physiology and genetics of L. monocytogenes' ability to adapt to and multiply at low temperature will be summarized and discussed, including selected relevant findings on the physiology and genetics of cold adaptation in other Gram-positive bacteria. Further improvement in our understanding of the physiology and genetics of L. monocytogenes cold growth will hopefully enhance our ability to design successful intervention strategies for this foodborne pathogen.

The Biochemical and Functional Food Properties of the Bowman-Birk Inhibitor

Abstract: The Bowman-Birk inhibitor (BBI) is a small water-soluble protein present in soybean and almost all monocotyledonous and dicotyledonous seeds. The molecular size of BBI ranges from 1,513 Da to about 20,000 Da. BBI is to seeds what alpha(1)-antitrypsin is to humans. Soy-based food products rich in BBI include soybean grits, soymilk, oilcake, soybean isolate, and soybean protein concentrate. BBI is stable within the pH range encountered in most foods, can withstand boiling water temperature for 10 min, resistant to the pH range and proteolytic enzymes of the gastrointestinal tract, bioavailable, and not allergenic. BBI reduces the proteolytic activities of trypsin, chymotrypsin, elastase, cathepsin G, and chymase, serine protease-dependent matrix metalloproteinases, urokinase protein activator, mitogen activated protein kinase, and PI3 kinase, and upregulates connexin 43 (Cx43) expression. Several studies have demonstrated the efficacy of BBI against tumor cells in vitro, animal models, and human phase IIa clinical trials. FDA considers BBI as a drug. In 1999, FDA allowed a health claim on food labels stating that a daily diet containing 25 grams of soy protein, also low in saturated fat and cholesterol, may reduce the risk of heart disease [corrected] This review highlights the biochemical and functional food properties of the Bowman-Birk inhibitor.

Tamarind seed: properties, processing and utilization.

Abstract: Tamarind seed is an underutilized byproduct of the tamarind pulp industry. Only a small portion of the seed, in the form of tamarind kernel powder (TKP), is used as a sizing material in the textile, paper, and jute industries. Though many applications of this seed are possible, there have been hardly any other uses for it including using it as an additive in food formulations. The excellent gelling cum adhesive characteristics of the decorticated seed powder can lead to several applications in food and pharmaceutical industries which are evident by the number of research papers as well as patent applications. This article thus focuses on the possibilities of using the seed in several food and non-food industries with particular reference to physical and engineering properties, hydration behavior, rheological properties, functional and nutritional characteristics, and the processing of the tamarind seed for wider applications.

Healthy indexes in public health practice and research: a review.

Abstract: The scientific community has long been interested in the overall quality of diets owing to the fact that it is important for each individual's health through a healthy, varied, and balanced diet. Much research has been conducted on methods used to measure dietary quality. These studies led to the determination of numerous indices, some very simple and some much more complex. Indices that examine diets for several attributes concurrently are able to provide a measure of overall diet quality that is not possible when only single nutrients or food groups are examined. Using these indices, diet quality may be evaluated in relation to nutrient adequacy, compliance with dietary guidelines, or nutrition recommendations, association with risk of chronic diseases, or mortality, and used to assess interventions. However, there are several factors that should be taken into consideration for the design of an index, like the purpose of its use, as well as its simplicity in daily practice. The general purpose of an index is to synthesize a large amount of information into a single useful indicator. The purpose of this review was to present and to critically review the most commonly used dietary indices, and how they reflect various aspects of diet quality. The majority of these indices fail to recognize the various inter-relationships between their components, as well as their accuracy for estimating specific health outcomes. Thus, the development of weighted dietary indices that adequately assess a dietary pattern and its relationship to the burden of a disease is considered essential.

Toxic oxygenated alpha,beta-unsaturated aldehydes and their study in foods: a review.

Abstract: The oxidation of lipids containing polyunsaturated omega-3 or omega-6 acyl groups, such as docosahexenoic, eicosapentenoic, linolenic, arachidonic, or linoleic groups, and of the corresponding fatty acids, generates among other compounds alpha,beta -unsaturated aldehydes supporting different functional groups containing oxygen, which can be named oxygenated alpha,beta -unsaturated aldehydes (OalphabetaUAs). These compounds can be produced in cells and tissues of living organisms or in foods during processing or storage, and from these latter can be absorbed through the diet. In the last few years, OalphabetaUAs are receiving a great deal of attention because they are being considered as possible causal agents of numerous diseases, such as chronic inflammation, neurodegenerative diseases, adult respiratory distress syndrome, atherogenesis, diabetes, and different types of cancer. This review deals with the nature of the different kinds of OalphabetaUAs detected until now, their reactivity and consequent biological activity; the several pathways proposed for their formation; the current knowledge about the influence of both oxidative conditions and lipids nature in the rate of formation and yield of each kind of OalphabetaUAs in edible oils; the methods described until now to determine the presence in foods of some of these compounds, such as 4-hydroxy-trans-2-nonenal, 4-hydroxy-trans-2-octenal, 4-hydroxy-trans-2-hexenal and 4-oxo-trans-2-hexenal; and finally, the levels found of some of them in several foods.

Antioxidants in bakery products: a review.

Abstract: Fats impart taste and texture to the product but it is susceptible to oxidation leading to the development of rancidity and off-flavor. Since ancient times it has been in practice to use antioxidants in foods. Discovery of synthetic antioxidants has revolutionized the use of antioxidants in food. The effect of these antioxidants in bakery products were reviewed and found to be effective in enhancing the shelf life. Animal experimental studies have shown that some of the synthetic antioxidants had toxigenic, mutagenic, and carcinogenic effects. Hence there is an increasing demand for the use of natural antioxidants in foods, especially in bakery products. Some of the natural antioxidants such as alpha-tocopherol, beta-carotene, and ascorbic acid were already used in bakery products. These natural antioxidants are found to be effective in enhancing the shelf life of bakery products but not to the extent of synthetic antioxidants. Baking processing steps may lower the antioxidative activity but techniques such as encapsulation of antioxidants can retain their activity. Antioxidative activity of the plant extracts such as garcinia, curcumin, vanillins, and mint were reviewed but studies on their role in bakery products were limited or very few. Hence there is a wide scope for study under this direction in depth.

Alpha-Galactosides : Antinutritional Factors or Functional Ingrédients?

Abstract: This review focuses on updated information about α-galactosides, their chemical structure, biosynthesis, plant physiological functions, occurrence in foods, positive and negative physiological effe...

The key importance of soy isoflavone bioavailability to understanding health benefits.

Abstract: Research over the past two decades has provided significant epidemiological and other evidence for the health benefits of the consumption of soy-based foods. A large number of dietary intervention studies have examined the effects of soy isoflavones on risk factors for cardiovascular disease and hormone-dependent cancers. However, these report large variability in outcome measures, very limited reproducibility between studies, and in some cases, controversy between the results of clinical trials using dietary soy or soy protein and isoflavone supplementation. This highlights a major gap in our understanding of soy isoflavone uptake, metabolism, distribution, and overall bioavailability. There are many potential factors that may influence bioavailability and a better knowledge is necessary to rationalize the inconsistencies in the intervention and clinical studies. This review focuses attention on our current state of knowledge in this area and highlights the importance of metabolism of the parent soy isoflavones and the critical role of gut microbiota on the bioavailability of these compounds and their metabolites.

A Perception on Health Benefits of Coffee

Abstract: Coffee, consumed for its refreshing and stimulating effect, belongs to the tribe Coffea of the subfamily Cinchonoidea of Rubiaceae family. Coffee is a complex chemical mixture composed of several chemicals. It is responsible for a number of bioactivities and a number of compounds accounting for these effects. Few of the significant bioactivities documented are antioxidant activity, anticarcinogenic activity, antimutagenic activity etc. Various compounds responsible for the chemoprotective effects of coffee are mainly polyphenols including chlorogenic acids and their degradation products. Others include caffeine, kahweol, cafestol, and other phenolics. Coffee also shows protective or adverse effects on various systems like the skeletal (bone) system, the reproductive system, the nervous system, the cardiovascular system, the homocysteine levels, the cholesterol levels etc. Harmful effects of coffee are associated with people who are sensitive to stimulants. Overall, with the available information, it can be concluded that the moderate consumption, corresponding to 3 to 4 cups/day with average strength is safer to human health.

Fresh squeezed orange juice odor: a review.

Abstract: Fresh orange juice is a highly desirable but unstable product. This review examines analytical findings, odor activity, and variations due to cultivar, sampling methods, manner of juicing, plus possible enzymatic and microbial artifacts. Initial attempts to characterize orange juice odor were based on volatile quantitation and overemphasized the importance of high concentration volatiles. Although over 300 volatiles have been reported from GC-MS analytical studies, this review presents 36 consensus aroma active components from GC-olfactometry studies consisting of 14 aldehydes, 7 esters, 5 terpenes, 6 alcohols, and 4 ketones. Most are trace (microg/L) components. (+)-Limonene is an essential component in orange juice odor although its exact function is still uncertain. Total amounts of volatiles in mechanically squeezed juices are three to 10 times greater than hand-squeezed juices because of elevated peel oil levels. Elevated peel oil changes the relative proportion of several key odorants. Odor active components from solvent extraction studies differ from those collected using headspace techniques as they include volatiles with low vapor pressure such as vanillin. Some reported odorants such as 2,3-butanedione are microbial contamination artifacts. Orange juice odor models confirm that fresh orange aroma is complex as the most successful models contain 23 odorants.

Advances in Dietary Enrichment with N-3 Fatty Acids

Abstract: Evidence for the effectiveness of the enrichment of food products with n-3 fatty acids by inclusion of either plant- or fish-derived materials in the diets of chickens, turkeys, ostriches, cows, pigs, and goats has been reviewed. Both linseed oil/meal and fish products can increase the levels of total n-3 fatty acids in animal products, including milk, eggs, meat, and deli products. The extent of this increase in n-3 fatty acid contents seems to be dependent on the nature of diet supplementation. Encapsulation of linseed oil may result in higher milk cow ALA contents, as compared to unprotected linseed oil. Available literature indicates that the levels of EPA and DHA in food products may be increased more, if the animals' diet was supplemented with fish products rather than linseed products. However, organoleptic properties of food products may be compromised. This pitfall may be reduced by the addition of antioxidants and/or application of micro-encapsulation. Generation of transgenic animals and plants...

Potential oral health benefits of cranberry

Abstract: In the past decade, cranberry extracts have been attracting ever-growing attention by dental researchers. The potential benefits of cranberry components in reducing oral diseases, including dental caries and periodontitis, are discussed in this review. A non-dialysable cranberry fraction enriched in high molecular weight polyphenols has very promising properties with respect to cariogenic and periodontopathogenic bacteria, as well as to the host inflammatory response and enzymes that degrade the extracellular matrix. Cranberry components are potential anti-caries agents since they inhibit acid production, attachment, and biofilm formation by Streptococcus mutans. Glucan-binding proteins, extracellular enzymes, carbohydrate production, and bacterial hydrophobicity, are all affected by cranberry components. Regarding periodontal diseases, the same cranberry fraction inhibits host inflammatory responses, production, and activity of enzymes that cause the destruction of the extracellular matrix, biofilm formation, and adherence of Porphyromonas gingivalis, and proteolytic activities and coaggregation of periodontopathogens. The above-listed effects suggest that cranberry components, especially those with high molecular weight, could serve as bioactive molecules for the prevention and/or treatment of oral diseases.