Detoxification activity of bioactive food compounds against ethanol-induced injuries and hangover symptoms: A review.

Alcohol drinking is a popular activity among adolescents in many countries, largely due to its pleasant, relaxing effects. As a major concern, ethanol consumption put the drinkers at risk of nutrients' deficiency due to the disordered eating, anorexia, and malabsorption of nutrients. Moreover, alcohol drinking may lead to the development of hangover symptoms including diarrhea, thirsty, fatigue, and oxidative stress. A broad range of functional food components with antioxidant and/or anti-inflammatory properties including pectin, aloe vera polysaccharides, chito-oligosaccharides, and other herbal components have been explored due to their detoxification effects against ethanol. The underlying anti-hangover mechanisms include reducing the intestinal absorption of ethanol or its metabolites, increasing the activity of ethanol metabolizing enzymes, development of fatty acid ß-oxidation in mitochondria, inhibition of inflammatory response, blocking the target receptors of ethanol in the body, and possession of antioxidant activity under the oxidative stress developed by ethanol consumption. Therefore, the development of bioactive food-based therapeutic formula can assist clinicians and also drinkers in the alleviation of alcohol side effects.

Consumer health risk assessment of Arsenic and Mercury in hen eggs through Monte Carlo simulations.

BACKGROUND: This study was conducted to assess the concentration of heavy metals (arsenic and mercury) and estimate the probability that consumption of hen egg products collected in Iran has carcinogenic or non-carcinogenic consequences. METHODS: A total of eighty-four hen eggs from 21 major brands were randomly selected from among thirty local supermarkets in two seasons (winter (January) and summer (August) 2022). Arsenic (As) and Mercury (Hg) was determined by using ICP-MS. The human health risk assessment refers to the formulation of the USEPA standard focused on Estimated Daily Intake (EDI), International Lifetime Cancer Risk (ILCR), Target Hazard Quotient (THQ), and Monte Carlo simulation (MCS) as a probabilistic method. Data analysis was carried out using the statistical software SPSS. Differences in mean concentrations of As and Hg in two seasons were tested by paired t-test. RESULTS: Over two seasons, the average As and Hg concentrations in hen eggs were 0.79 and 0.18 µg.kg-1, respectively. Seasonal difference in As concentration (p = 0.451) was not significant, whereas that of Hg concentration (p < 0.001) was significant. The calculated value of EDI was 0.29 µg As/day and 0.06 µg Hg/day. The EWI in the maximum scenario of as level in hen eggs was estimated to be 8.71 µg As and 1.89 µg Hg/month for Iranian adults. THQ's mean for As and Hg in adults was determined to be 0.00385 and 0.00066, respectively. In addition, ILCRs by MCS for As were 4.35E-4. CONCLUSION: In total, the result indicates that there was not a significant risk of developing cancer; the calculation of THQ was still below the accepted level of 1, indicating that there was no risk while, according to most regulatory programs (ILCR > 10- 4) shows a threshold carcinogenic risk of arsenic through consuming in hen eggs. Therefore, policymakers need to be aware that it is prohibited to establish chicken farms in heavily polluted urban areas. It is essential to regularly conduct examinations to measure the presence of heavy metals in both ground waters used for agriculture and the feed provided to chickens. Additionally, it is advisable to focus on raising public awareness about the importance of maintaining a healthy diet.

Risk assessment of lead and cadmium concentrations in hen's eggs using Monte Carlo simulations.

The hen egg is one of the main sources of cheap, great quality, and nutritious food. This study aimed at determining the level of lead (Pb) and cadmium (Cd) in hen eggs and at assessing the carcinogenic and non-carcinogenic risks caused by the consumption of hen eggs collected in Iran. A total of 42 hen eggs from 17 major brands were randomly sampled from supermarkets. Lead and cadmium concentrations were determined by using inductively coupled plasma mass spectrometry (ICP-MS). Additionally, using the Monte Carlo simulation (MCS) method to calculate dietary exposure, target hazard quotient (THQ), and incremental lifetime cancer risk (ILCR), the related human health risk associated with ingesting these hazardous metals for adults was evaluated. The average Pb and Cd concentrations in whole eggs were 7.16 ± 0.248, and 2.83 ± 0.151 µg kg-1, respectively, which were less than the maximum permitted levels, established by FAO/WHO and the Institute of Standards and Industrial Research of Iran (ISIRI). Pb and Cd concentrations were significantly correlated at the 0.05 level (r = 0.350). Regarding the levels of Pb and Cd in eggs, overall, the estimated weekly intake (EWI) of these metals for adults by egg consumption was determined 0.014 and 0.007 mg/week, respectively, which were lower than the risk values suggested. The carcinogenic and non-carcinogenic indexes of Cd and Pb indicated that the adult population in Iran was safe (THQ Pb and Cd <1, ILCR <10-6 Pb). It should be emphasized that this research primarily focuses on egg consumption, which may account for a relatively small portion of Iranian consumers' overall exposure to Pb and Cd. Therefore, a comprehensive study on the risk assessment of these metals through whole-diet foods is recommended. The findings showed that lead and cadmium levels in all evaluated eggs were suitable for human consumption. Adults' Pb and Cd exposure from eating eggs was significantly lower than the risk levels established by Joint FAO/WHO Expert Committee on Food Additives (JECFA), per the exposure assessment. According to the THQ values of these dangerous metals, which were below one value, egg eating by Iranian consumers does not present a non-carcinogenic risk. In addition, this finding provides accurate and reliable information for policymakers to improve food safety status to reduce public health hazards.

Food insecurity and dental caries prevalence in children and adolescents: A systematic review and meta-analysis.

BACKGROUND: Food insecurity (FI) is associated with dietary practices, which can act as a risk factor for dental caries. AIM: This study aimed to investigate the relationship between FI and dental caries prevalence in children and adolescents. DESIGN: MEDLINE (via PubMed), EMBASE, SCOPUS, ISI web of knowledge, Cochrane, and ProQuest Dissertations & Theses Global database (up to April 19, 2022) as well as reference lists were searched. Eligible studies compared dental caries prevalence in food-secure and food-insecure individuals younger than 19 years. Two independent reviewers performed study selection, data extraction, and risk of bias assessment using a modified Newcastle-Ottawa Scale. Meta-analysis was performed, and the pooled odds ratio (OR) was calculated at 95% confidence interval (95% CI). RESULTS: Among the 1350 retrieved records, 10 cross-sectional reports were selected for systematic review. Six studies involving 8631 participants were included in the meta-analysis. More than half of the reports were published within the period 2019-2021. All studies except one were judged as low risk of bias. Overall, the prevalence of dental caries was greater among the food-insecure children and adolescents (OR: 2.01, 95% CI: 1.52-2.65, p < .001, I2 : 73.5%). Similarly, all three categories of FI were significantly associated with caries experience (marginal FI: OR: 1.88, 95% CI: 1.56-2.27, p < .001, I2 : 0.0%; low FI: OR: 2.42, 95% CI: 1.42-4.14, p = .001, I2 : 74.4%; very low FI: OR: 2.37, 95% CI: 1.88-3.00, p < .001, I2 : 0.0%). CONCLUSION: The results showed a significant association between FI status and dental caries in both childhood and adolescence; however, there was a lack of longitudinal studies for a better understanding of this association. Health policies leading to reduction in FI may also aim to reduce dental caries.

The impacts of salt reduction strategies on technological characteristics of wheat bread: a review.

Increased consumption of sodium is considered as the leading cause of cardiovascular disease and hypertension. Processed foods like bakery products are considered as the main source of sodium intake. Regarding the high consumption ratio of wheat bread, it is counted as the main contributor of sodium intake by the European food Safety Authorization and World Health Organization. Consequently, its salt reduction is considerably important to postpone adverse effects induced by sodium. Salt is used in wheat bread as a technological and sensory improver. Different salt reduction strategies (e.g. sodium free mineral salts, hollow salts, uneven salt distribution, amino acids and plant based salt boosters) had been assessed to reduce the sodium content in wheat bread. Despite their potential efficiency to partially imitate the technological and sensorial characteristics of salt in wheat breads, challenges also existed which may restrict their consumption level. Considering the importance of wheat bread in our daily diet, its high sodium content and the critical role of salt in its technological characteristics this study is aimed to review the influence of different salt reduction strategies in wheat bread from technological perspective.

Listeria monocytogenes in Dairy Products of the Middle East Region: A Systematic Review, Meta-Analysis, and Meta-Regression Study.

Background: The contamination of food products by Listeria monocytogenes as a pathogen bacterium, threatening public health and raised a global concern for a long time. Dairy and meat products and ready-to-eat foods are recognized as the most common carriers for L. monocytogenes. Methods: The related reports of the prevalence of L. monocytogenes in dairy products in Middle East countries from 2009 to 2020 were screened through some of the international databases such as Science Direct, Web of Science, Scopus, PubMed, and Google Scholar. While a random effect model was applied to estimate pooled or overall prevalence, 95% confidence intervals (95%CI) were used. Results: Results showed severe heterogeneity (84.2%) in studies and estimated the overall prevalence of L. monocytogenes dairy food products from the Middle East region of 3.5% (CI: 2.2-5). The highest and lowest prevalence was associated with Jordan (17.6% CI: 9.8-26.9) and Iraq (1.6% CI: 0.3-3.7), respectively. Based on the type of product, the highest and lowest prevalence of L. monocytogenes was recognized for raw cow milk (5.8% CI: 2.7-9.7) and pasteurized cow milk (1.1% CI: 0-8), respectively. Conclusion: There is no justification for severe heterogeneity (I2) of subgroups as prevalence is heterogenic innately, but Jordan and row cow milk subgroups were found to have a considerable effect on overall pooled prevalence. Thus, they were the reason for prevalence changes.

Response Surface Methodology of Quantitative of Heterocyclic Aromatic Amines in Fried Fish Using Efficient Microextraction Method Coupled with High-Performance Liquid Chromatography: Central Composite Design.

Meat and meat products are indispensable part of our diet. Heat processing of these tasty foods such as fried fish causes to form heterocyclic aromatic amines (HAAs). The sources of heating have directly affected on the level and type of HAAs. In this research, 2-amino-1-methyl-6-phenylimidazo [4'5-b] pyridine (PhIP), 2-amino-3-methylimidazo [4,5-f]quinolone (IQ), 2-amino-3,4-dimethylimidazo [4,5-f] quinoline (MeIQ) and 2-amino-3,4-dimethylimidazo [4,5-f] quinoxaline (MeIQx) were determined using an efficient analytical methodology coupled with high-performance liquid chromatography. The effective parameters were optimized by central composite design. The results of this survey demonstrated that rang of relative standard deviation were between 4.5 and 8.2, extraction recoveries were obtained 86-97% and limits of detection were between 0.40 and 0.63 for 4 HAAs. The amounts of HAAs found in 20 different fried fish samples were between 0 and 4.8 ng g-1. PhIP with 1.57 ng g-1 and MeIQ with 2.08 ng g-1 have the lowest and highest average level of HAAs, respectively.

Reduction in Acrylamide Formation in Potato Crisps: Application of Extract and Hydrocolloid-Based Coatings.

ABSTRACT: Two different potato chip coatings-aqueous extracts including Zataria multiflora and Allium hirtifolium at concentrations of 1, 3, 5, and 7% and hydrocolloids individually or in combination-were used to decrease acrylamide content, and their effects on the characteristics of the product were then investigated. According to the results, the incorporation of hydrocolloids as the coating was more efficient in the reduction of acrylamide production than with the extracts. Also, the application of each extract and hydrocolloids individually can be considered a more efficient technique for acrylamide reduction than their mixture. In this regard, the economic aspects of the application of hydrocolloids in the coating of fried potato crisps can be evaluated.

A systematic review and meta-analysis of lead and cadmium concentrations in cow milk in Iran and human health risk assessment.

The aim of the current research was to systematically review and summarize the studies that evaluated the concentration of lead (Pb) and cadmium (Cd) in cow milk in different regions of Iran and to perform a meta-analysis of the findings. Moreover, the non-carcinogenic and carcinogenic risks of Pb and Cd through milk consumption in adult and child consumers were assessed. As a result of a systematic search in the international and national databases between January 2008 and October 2018, 17 reports involving 1874 samples were incorporated in our study for meta-analysis. The pooled concentrations of Pb and Cd were estimated to be 13.95 µg mL-1 (95% CI 9.72-18.11 µg mL-1) and 3.55 µg mL-1 (95% CI - 2.38-9.48 µg mL-1), respectively, which were lower than the WHO/FAO and national standard limits. The estimated weekly intake (EWI) of Pb and Cd through consuming milk was 16.65 and 7 µg day-1 for adults of 70 kg and 45 and 34 µg day-1 for children of 26 kg, respectively, which was well below the risk values set by Joint FAO/WHO Expert Committee on Food Additives (JECFA). The maximum target hazard quotient values (THQs) of Pb and Cd were 5.55E-5 and 5.55E-5 for adults and 5.55E-5 and 5.55E-5 for children, respectively, which were lower than 1 value, suggesting that Iranian consumers are not exposed to non-carcinogenic risk through consuming milk. Moreover, the incremental lifetime cancer risk (ILCR) of Pb estimated to be 2.96E-04 in adults and 1.0E-03 in children, indicating that consumers in Iran are at threshold carcinogenic risk of Pb through consuming milk (ILCR > 10-4). Therefore, planning and policy making for the sustainable reduction of these toxic metals in milk, particularly in industrial regions of Iran, are crucial.

The prevalence of Brucella spp. in dairy products in the Middle East region: A systematic review and meta-analysis.

Brucellosis, known as Malta fever or Mediterranean fever, is one of the most common bacterial zoonotic diseases caused by Brucella spp. which can result in serious health issues. The objective of the present study was to systematically review and summarize the studies regarding the prevalence of Brucella spp. in milk and milk products in the Middle East region. Some international databases (PubMed, Web of Science, Scopus, Science Direct, and Google Scholar) were searched to retrieve relevant reports published between 1 January 2008 and 30th October 2018. After assessing for eligibility, 30 articles containing 9281 samples, were included in the current study. The highest number of publications were found in Iran and Turkey (n = 12 and 7, respectively), while Saudi Arabia, Kuwait, and Syria had the lowest number of publications (n = 1). Besides, the highest and lowest prevalence was observed in Kuwait (62%) and Egypt (15%), respectively. The highest and lowest overall prevalence of Brucella spp. in milk was found in raw cow milk 36% (95%CI: 28-54%) and raw buffalo milk 13% (95%CI: -22-48%), respectively. The overall prevalence in cheese estimated to be 9% (95%CI: -16-35%). The overall prevalence of Brucella spp. in dairy products in the Middle East was estimated to be 29% (95%CI: 23-35%). The results indicate that more risk management plans are needed to reduce the incidence of Brucella spp. in dairy products in the Middle East, especially in cow milk.

Characterization of Microcapsule Containing Walnut (Juglans regia L.) Green Husk Extract as Preventive Antioxidant and Antimicrobial Agent.

BACKGROUND: Walnut green husk (WGH) extract has been known as potential preventive and therapeutic antioxidants and antimicrobials due to its high polyphenol content. In this study, preparation of spray dried WGH extract-loaded microcapsules by maltodextrin and its blending with two other natural biodegradable polymers, pectin, or alginate were investigated. METHODS: In this study, encapsulation efficiency (EE), total phenol content (Folin-Ciocalteu reagent method), antioxidant (DPPH scavenging assay) and antimicrobial activities (agar well diffusion method) structural (SEM and FTIR studies), and release properties of WGH extract-loaded microcapsules were investigated. RESULTS: High retention of phenolic content in microcapsules indicated the successful encapsulation of WGH extract. Addition of biopolymers to maltodextrin matrix has a positive effect on EE and other properties of microcapsules. The microcapsules prepared with mixture of maltodextrin and pectin had higher EE (79.35 ± 0.87%) and total phenolic (TP) content (56.83 ± 1.04 mg gallic acid equivalents [GAE]/100 g) in comparison to maltodextrin and alginate mixture (EE: 75.21 ± 0.24%, TP content: 54.33 ± 1.53 mg GAE/100 g) and maltodextrin only matrix (EE: 72.50 ± 1.00%, TP content: 50.67 ± 1.35 mg GAE/100 g). Extract-loaded microcapsules also showed nearly spherical structure, good antioxidant (with the percentage DPPH inhibition ranged from 75.17 ± 1.42% to 80.87 ± 2.29%), and antimicrobial properties (with mean inhibition diameter zone ranged from 7.76 ± 0.86 mm to 11.53 ± 0.45 mm). Fourier transform infrared analyses suggested the presence of extract on microcapsules. The in vitro extract release from microcapsules followed an anomalous non-Fickian diffusion mechanism with almost complete release. CONCLUSIONS: WGH extract microcapsules can be used as novel and economic bioactive phytochemical and therapeutic agents to prevent oxidation and microbial activity.

Microwave-assisted extraction of Nigella sativa L. essential oil and evaluation of its antioxidant activity.

It has been previously reported that the essential oil of Nigella sativa L. seeds and its major active component, thymoquinone (TQ), possess a broad variety of biological activities and therapeutic properties. In this work, microwave-assisted extraction (MAE) of the essential oil from Nigella sativa L. seeds and its antioxidant activity were studied. Response surface methodology based on central composite design was used to evaluate the effects of extraction time, irradiation power and moisture content on extraction yield and TQ content. Optimal parameters obtained by CCD and RSM were extraction time 30 min, irradiation power 450 W, and moisture content 50%. The extraction yield and TQ content of the essential oil were 0.33 and 20% under the optimum conditions, respectively. In contrast, extraction yield and TQ amount of oil obtained by hydrodistillation (HD) were 0.23 and 3.71%, respectively. The main constituents of the essential oil extracted by MAE and HD were p-cymene, TQ, α-thujene and longifolene, comprising more than 60% of total peak area. The antioxidant capacity of essential oils extracted by different methods were evaluated using 2,2-diphenyl-1-picrylhydrazyl and Ferric reducing antioxidant power assays, and compared with traditional antioxidants. The results showed that MAE method was a viable alternative to HD for the essential oil extraction from N. sativa seeds due to the excellent extraction efficiency, higher thymoquinone content, and stronger antioxidant activity.

Ultrasonic-assisted extraction and dispersive liquid-liquid microextraction combined with gas chromatography-mass spectrometry as an efficient and sensitive method for determining of acrylamide in potato chips samples.

In this research, for the first time, we successfully developed ultrasonic-assisted extraction and dispersive liquid-liquid microextraction combined with gas chromatography-mass spectrometry as a new, fast and highly sensitive method for determining of acrylamide in potato chips samples. Xanthydrol was used as a derivatization reagent and parameters affecting in the derivatization and microextraction steps were studied and optimized. Under optimum conditions, the calibration curves showed high levels of linearity (R2>0.9993) for acrylamide in the range of 2-500ngmL-1. The relative standard deviation (RSD) for the seven analyses was 6.8%. The limit of detection (LOD) and limit of quantification (LOQ) were 0.6ngg-1 and 2ngg-1, respectively. The UAE-DLLME-GC-MS method demonstrated high sensitivity, good linearity, recovery, and enrichment factor. The performance of the new proposed method was evaluated for the determination of acrylamide in various types of chips samples and satisfactory results were obtained.

Simultaneous determination of sorbic and benzoic acids in milk products using an optimised microextraction technique followed by gas chromatography.

A rapid and reliable method for direct determination of sorbic and benzoic acids in milk products was developed by dispersive liquid-liquid microextraction (DLLME) and gas chromatography with flame ionisation detector (GC-FID). A response surface methodology (RSM) based on a central composite design (CCD) was applied for optimisation of the main variables, such as volume of extraction and dispersive solvents, pH and salt effect. The primary extraction of sorbic and benzoic acids were performed in 8 mL NaOH (0.1 M) in a closed-vessel system. Carrez solutions (potassium hexaferrocyanide and zinc acetate) were used for protein sedimentation. The best simultaneous extraction efficiency was identified using acetone and 1-octanal as dispersive and extraction solvents, respectively. For DLLME, central composite design resulted in the optimised values of microextraction parameters as follows: 475 µL of dispersive and 60 µL of extraction solvents, 2 g NaCl at pH 2.5. Under optimum conditions, the calibration curve was linear over the range 0.1-50 µg mL(-1) and the square of correlation coefficient (R(2)) was 0.9992 for sorbic acid and 0.9994 for benzoic acid. Relative standard deviation (RSD %) was 6.1% and 3.1% (n = 5) for sorbic and benzoic acids, respectively. Limits of detection were 150 ng g(-1) for sorbic acid and 140 ng g(-1) for benzoic acid and recoveries were 88% and 103.7% respectively. Good reproducibility (RSD %), short extraction time and no matrix interference were advantages of the proposed method which was successfully applied to the determination of sorbic and benzoic acids in milk products.

Development of fortified biscuit using NaFeEDTA.

BACKGROUND: Sodium iron ethylenediaminetetraacetic acetate (NaFeEDTA) is a promising iron fortificant for populations consuming high-phytate diets. It produces fewer organoleptic effects than other fortificants do, especially when the matrix of the food vehicle contains fat, and has a bioavailability two to four times higher than that of ferrous sulfate. This study investigated the effects of varying levels of NaFeEDTA (576-1152 mg kg(-1)) on the physicochemical and sensory characteristics of Petit Beurre biscuits. RESULTS: There were no significant differences in pH, ash, moisture and breaking strength values among all formulae. The iron content (7.2-14.4 mg per 100 g) of the biscuits increased with increasing fortificant level. During a 60 day storage period the peroxide value increased in both fortified and non-fortified formulae, especially after 28 days. The addition of NaFeEDTA had a significant (P < 0.05) effect on the colour, texture and flavour of fortified biscuits. CONCLUSION: Based on the range proposed for the use of NaFeEDTA as a fortification agent (10 mg iron and 67 mg EDTA per person per day), the results of this study reveal that 720 mg kg(-1) NaFeEDTA (9 mg iron per 100 g) is the optimum level for iron fortification in Petit Beurre biscuits.