Showing papers in "Food Reviews International in 2009"

Abstract: Tomatoes, as an agricultural product, represent an important commodity worldwide and comprise a significant part of the human diet. They are one of the most versatile and widely used fruits, being consumed in the raw state and used for the preparation of a wide range of products. Tomatoes and tomato products are rich in antioxidant compounds such as carotenoids (particularly lycopene), ascorbic acid and phenolic compounds. The regular consumption of tomatoes and tomato products has been correlated to a reduction in risk of contracting various types of cancer and cardiovascular diseases. This positive effect is attributed to the antioxidants present in tomatoes.

Abstract: The mangos' popularity is on the rise due to its high nutraceutic and pharmaceutical value. The mango is unique because each of its parts—fruit, pulp, peel, seed, leaves, flowers and the bark—are utilizable. Polyphenolic compounds and related bioactivity in the fruit are higher in peel than pulp and highest in mango leaves and stem barks. There are various polyphenols in mango, but Mangiferin, is abundant and bioactive. Synergy among various polyphenols and mocro-elements in mango extracts is responsible for their high bioactivity as compared to pure isolated compounds and explains their use in the management of various degenerative diseases.

Abstract: Beer composition changes through storage, altering the quality of the product. In the past decade, many papers have been devoted to the compounds responsible for aged-beer off-flavors, mainly trans-2-nonenal, methional, and dimethyltrisulfide. Due to their huge antioxidant activity, polyphenols have often been described as key compounds for limiting beer staling. Yet phenolic structures also evolve through storage. Low-molecular-weight phenols like 4-vinylsyringol can impart off-flavors in aged beer, whilst flavonoids strongly influence astringency, haze, and color. The instability of stilbenes, prenylchalcones, and derived flavanones could also modify their health potential through storage. After reviewing the structures and properties of all phenolic compounds found in beer, this paper will try to assess the impact of their degradation through aging. Extraction procedures for their quantification and treatments for their removal are also described.

Abstract: Numerous why protein products (WPP) have been developed as excellent food ingredients with unique functional properties. However, the functional properties of WPP are affected by several compositional and processing factors. Recently, novel processing technologies such as high hydrostatic pressure, ultrasound, extrusion and tribomechanical activation have been used to modify the functional properties of WPP. Also, WPP have been used as delivery systems for functional ingredients and in edible films. The present paper reviews the latest developments in the role of different factors on the functional properties of WPP with emphasis on novel processing technologies, and interaction with other food ingredients

Abstract: Cereals and cereal components can be used as fermentation substrates for probiotic organisms imparting prebiotic effects. Consumer interest in healthy functional foods has resulted in the need for food products with versatile health-benefiting properties. The conventional choice for probiotic food applications has been dairy-based products, but whole grain-based probiotic functional foods have debuted in Japan and Europe. In the US, pro- and prebiotics are mainly marketed as dietary supplements, but are moving towards inclusion in the diet as mainstream foods. Cereal constituents, such as wheat bran-based ingredients fermented with probiotics, would enhance consumer health with the benefits of probiotics, bran fiber, and healthful bioactive components.

Abstract: Experiments with microorganisms common in fermented foods, isolated from digestive tract of animals, from soil and other sources confirmed the view that microorganisms are the main living organisms applicable for mycotoxin degradation. Nevertheless, the results achieved to date may be treated only as a first step in development of practical, commercially-applicable technologies since the majority of experiments were carried out in model systems under laboratory conditions. In many cases, mixed cultures and microorganisms, which are not commonly part of microflora of foods, were used which pose saftey problems. Finally, the economical side of any potential technology should be clarified.

Abstract: Phytosterols or plant sterols are integral natural components of plant cell membranes that are abundant in vegetable oils, nuts, seeds, and grains; as well as added components in various functional foods. Due to their chemical structure, phytosterols are susceptible to oxidation under certain conditions giving rise to a family of compounds known as phytosterol oxidation products (POPs). The following review gives an in-depth account on the formation and occurrence of POPs in foodstuffs. The metabolism and biological effects of these oxides is also discussed in detail.

Abstract: Mycotoxins are produced by fungi, commonly known as mold. Ochratoxins are a dangereous group of mycotoxins produced as secondary metabolites by several fungi of the Aspergillus or Penicillium families. Ochratoxin have been detected in foods and beverages, including grape juice and wine. Several analytical methods have been developed for detection of Ochratoxin A [OTA] in wine. In this article, the chemical structure, biosynthesis, formation, microorganisms, determination methods, regulations and the removal of OTA have been reviewed.

Abstract: Surimi seafood is a cooked gel product that utilizes fish protein from surimi to produce seafood analog products. Starch is the second most important ingredient used in the manufacture of surimi seafood due to its water holding ability and capacity to partially replace fish proteins while maintaining desired gel characteristics at a reduced cost. Typically, starch is added to surimi seafood formulations at 4–12%. Functional properties of surimi seafood to control wetness, stickiness, and/or thermal stability upon different storage and serving temperatures have been extensively studied using modified starches. There is a great need to review the role of starches in various applications of surimi seafood.

Abstract: Capsanthin, uniquely found in capsicum spp., is a fat soluble red pigment. Capsanthin is synthesized during carotenogenesis and enhances liposolubility by esterifying with short-chain saturated fatty acids. Capsanthin and derivatives have been analyzed and identified by diverse techniques as spectrophotometry, TLC, HPLC, LC/MS, NMR, and FABMS/MS, etc. The absorptive pathways of carotenoids are similar to those of other dietary lipids. Capsanthin is found abundantly distributed at the polar surfaces of lipoproteins, and the clearance of capsanthin is much faster than those of lycopene in the human body. Capsanthin is regarded as a functional material by antioxidative activity and anti-tumor-promotion activity, even though it exhibits no provitamin A activity. In epidemiological studies, capsanthin appears to possibly exert a potent inhibitory effect on colon carcinogenesis. Therefore, increased intake of capsanthin rich foods may be helpful for the improvement of health.

Abstract: A variety of foods and beverages of plant origin contain several non-flavonoid species of phenolic compounds synthesised by plants in response to injury, fungal attack, UV irradiation, chemicals, and climatic conditions and some other reasons specific for plant kind. Amongst them, resveratrol has been identified as one of the major active compounds of stilbenes, and it is presumed to be beneficial for human health. Resveratrol is a phytoalexin found in grapes, grape products, wine, peanuts, cranberries, strawberry, and some other botanical sources. Resveratrol has wide ranging biological activities and consequently many different targets and mechanisms of action. Positive effects of resveratrol on health include the prevention of cell oxidation through resveratrol antioxidant properties, ability to stop pain, stop the growth of bacteria that causes stomach ulcers that can lead to cancer (Helicobacter pylori), protect immune cells, protect DNA, protect against skin cancer, as well as being cardioprotective...

Abstract: Handling practices prior to slaughter have significant influence in the stress level and animal welfare of pigs, and consequently, in the final meat quality. This paper reviews current knowledge about ante mortem factors (fasting period, farm handling, mixing, loading, unloading, transport, lairage conditions, and driving to the stunner) related to the live animal that influence pork quality with special emphasis on technological quality attributes. The development in slaughter technologies and their practical applications in pig slaughterhouses are described. In spite of genetic effects and slaughter techniques, poor pre-slaughter operations lead frequently to an increase of physiological and physical stress in pigs. Ante mortem factors, such as lairage time or moving pigs into the slaughter rooms, and inadequate design of slaughterhouse facilities have an important effect on pig stress, affecting meat quality after slaughter. Some recommendations to guarantee animal welfare and obtain the best meat qual...

Abstract: Technical improvement of vinegar production encompasses essential modifications to obtain quality products in a relatively short period of time. There are mainly two types of acetic fermentation processes to elaborate vinegar: surface and submerged culture system. High quality products are elaborated by the surface culture system. Quality, as a degree of excellence, is a subjective concept where human sensory organs play an important role to determine the acceptability of a product by the consumer. The quality of vinegars can be evaluated by using a trained sensory panel, but more rapid and objective characterization is achieved by instrumental measurements. Physicochemical analyses are generally aimed at meeting of legislative requirements for the quality, safety and characterization of foods or condiments like vinegar. Sensory analysis is a good tool to determine the category and degree of acceptance of given vinegars. Unfortunately, sensory analysis of vinegar is very difficult to perform since the pun...

Abstract: Caffeine is a bioactive compound present in coffee. The physiological effects of caffeine on human and animal models are well documented, and this has led the coffee industry to develop an artificially decaffeinated coffee based on solvent extraction process. An alternative to this approach would be to identify naturally occurring low caffeine lines, breeding for low caffeine coffee trait or to generate transgenic coffee with regulated caffeine pathway. This review is mainly focused on caffeine and its health effects; information on decaffeination processes; latest developments in the understanding of caffeine pathway and development of genetically engineered coffee with low caffeine.

Abstract: To assess the role of the container material on the quality of olive oil, literature results concerning the analytical definition of the quality of oils stored in PET or glass bottles were critically reviewed. The performance of active and passive barrier PET containers may move towards that of glass bottles. The influence of storage conditions was also considered: the main factors affecting the sensory quality loss upon storage are light and the initial oil oxygen concentration, aside from the bottle material. Further research needs are anticipated since new active and passive barrier bottles indeed deserve further attention.

Abstract: Since the discovery of gluten by Beccari in the 18th century, wheat producers, millers, and bakers have tried to find relatively simple methods of prediction of wheat quality, particularly during the breeding stages. Bearing in mind that endosperm proteins play the governing role in determination of wheat quality, this prediction is generally based on these proteins. Early research concentrated on relations among the macrofractions (i.e., gliadin:glutenin ratio, ratio of acetic acid soluble proteins, etc.). Later, the gliadin polypeptides, the genes coding for these polypeptides, and variety identification became the focus of research. More recent predictions are based on the high-molecular-weight glutenin subunits. Although such predictions are successfully applied in many countries for wheat breeding, the low correlation between predicted and practical quality observed in many cases, and the variability of quality of different wheat varieties, suggests that further studies are needed to improve the reli...

Abstract: This article summarizes the life and work of Nicolas Appert, a famous French inventor and manufacturer. He devoted his life to the empirical development of the appertization process. His main objective was to offer to consumers, especially seamen, preserved foodstuff still having the appearance and properties of fresh fruit and vegetables. The inventor was in debt most of his life even though his discovery gave birth to a flourishing industry. This paper focuses on the main events in Appert's life and on the appertization process as described by Appert himself.

Abstract: Nutritional research has recently emphasized the role of nutrients on gene expression and regulation. Although not as broadly appreciated, availability of nutrients affects gene expression. The response to a nutrient status seems in many cases to be specific for each genotype and specific nutrient impairment results in altered gene expression, depending on each genotype. Recent literature has suggested that carbohydrates, fatty acids, minerals, and vitamins of all the dietary constituents participate in the regulation of gene expression. Here, we summarize the current knowledge on the role of nutrients on cancer, phenylketonuria, cardiovascular and other life threatening diseases.