Discrimination of Natural Mature Acacia Honey Based on Multi-Physicochemical Parameters Combined with Chemometric Analysis.

Honey maturity is an important factor in evaluating the quality of honey. We established a method for the identification of natural mature acacia honey with eighteen physicochemical parameters combined with chemometric analysis. The analysis of variance showed significant differences between mature and immature acacia honey in physicochemical parameters. The principal component analysis explained 82.64% of the variance among samples, and indicated that total phenolic content, total protein content, and total sugar (glucose, fructose, sucrose) were the major variables. The cluster analysis and orthogonal partial least squares-discriminant analysis demonstrated that samples were grouped in relation to the maturity coinciding with the results of the principal component analysis. Meanwhile, the 35 test samples were classified with 100% accuracy with the method of multi-physicochemical parameters combined with chemometric analysis. All the results presented above proved the possibility of identifying mature acacia honey and immature acacia honey according to the chemometric analysis based on the multi-physicochemical parameters.

Uso de azúcares y edulcorantes en la alimentación del niño. Recomendaciones del Comité de Nutrición de la Asociación Española de Pediatría / Use of sugars and sweeteners in children's diets. Recommendations of the Nutrition Committee of the Spanish Paediatric Association

El término edulcorante hace referencia a aquel aditivo alimentario que confiere un sabor dulce y que, habitualmente, no aporta o proporciona muy poca energía. Se utiliza para endulzar alimentos, medicamentos y complementos alimenticios cuando se persiguen fines no nutritivos. Desde hace años, se han empleado edulcorantes acalóricos como sustitutos de todo o parte del contenido en azúcares en comidas y bebidas. En las últimas décadas, se ha incrementado su consumo para prevenir la caries y para el correcto cumplimiento de la dieta en casos de control del peso corporal, obesidad y diabetes y, en general, como coadyuvantes para conseguir un balance energético adecuado. No obstante, el consumo de alimentos y de bebidas azucaradas y/o edulcoradas es elevado, reflejando o un aporte calórico importante, o un patrón de hábitos alimentarios inadecuados en los niños. Por otro lado, sigue habiendo dudas entre los consumidores sobre los riesgos para la salud asociados al uso de edulcorantes, ya sean artificiales o naturales. El principal interés en investigación sobre seguridad y los posibles usos terapéuticos se centra en los «edulcorantes artificiales». El objetivo de este documento es proporcionar información a los pediatras sobre las características de los distintos edulcorantes para aconsejar en la elección de un determinado edulcorante sobre la base de sus propiedades (AU)

The term «sweetener» refers to a food additive that imparts a sweet flavour and usually provides no or very low energy. It is used to sweeten foods, medicines and food supplements with no nutritional purposes. For years, no-calorie sweeteners have been used as substitutes for all or part of the sugar content in foods and beverages. In recent decades its consumption has risen to prevent tooth decay, or as an aid in weight control, obesity and diabetes and, in general, to achieve an optimal energy balance. However, consumption of sugary or sweetened food and soft drinks is high, making this situation of special interest in calorie intake and in the poor behavioural pattern of eating habits in children. In addition, questions remain among consumers about the risks to health associated with their use, whether they are artificial or natural. The «artificial sweeteners» are the group of greatest interest in research in order to demonstrate their safety and to provide firm data on their possible therapeutic effects. The aim of the present document is to increase information for paediatricians on the characteristics of different sweeteners, and to advise on the choice of sweeteners, based on their properties (AU)

Study on formability of solid nanosuspensions during solidification: II novel roles of freezing stress and cryoprotectant property.

The freezing stress and cryoprotectants were known to be the crucial factors for solidification formability of nanosuspensions during freeze-drying. However, there has been controversy as to whether an aggressive or conservative freezing stress (freezing temperature or freezing rate) prevents from irreversible aggregation of nanosuspensions. And the screening of cryoprotectants for solidification formability of nanosuspensions has largely relied on empirical approaches. A systematic investigation was presented herein regarding the effect of both the freezing stress and property of cryoprotectants on solidification formability of drug nanosuspensions during freeze-drying. It was found that at different freezing stresses (-20 °C, -80 °C, and -196 °C), the redispersibility of BCN, NGN, RCN, and RVL nanosuspensions stabilized, respectively, by seven stabilizers, was RDI(-20 °C)>RDI(-80 °C)>RDI(-196 °C). But the redispersibility of UDCA and OCA nanosuspensions stabilized, respectively, by seven stabilizers, was RDI(-20 °C)

The absence of genotoxicity of sucralose.

Sucralose is a non-nutritive sweetener that is approximately 600 times sweeter than table sugar. It is currently approved for use in over 80 countries. Evidence from chronic studies demonstrates that this compound is not carcinogenic. This report summarizes the results of genotoxicity studies that were part of the original safety assessment of sucralose-conducted early in the safety investigation and shared with regulatory agencies around the world. Studies included the Ames (Salmonella typhimurium) reverse mutation test, the Escherichia coli pol A+/A- test, an in vitro chromosome damage assay in human lymphocytes, mutation in TK +/- mouse lymphoma cells, an in vivo chromosome aberration test in rats and two separate micronucleus tests in mice. All results were evaluated as negative. These results support the overall conclusion by regulatory and heath agencies that sucralose is safe for its intended use.

Authors' financial relationships with the food and beverage industry and their published positions on the fat substitute olestra.

OBJECTIVES: This study examined the association between authors' published positions on the safety and efficacy in assisting with weight loss of the Procter & Gamble (P&G) fat substitute olestra and their financial relationships with the food and beverage industry. METHODS: Journal articles about olestra, and their authors, were classified as supportive, critical, or neutral with respect to its use. Authors not known to have industry affiliations were surveyed about their financial relationships. RESULTS: Supportive authors were significantly more likely than critical or neutral authors to have financial relationships with P&G (80% vs 11% and 21%, respectively; P <.0001). All authors disclosing an affiliation with P&G were supportive. CONCLUSIONS: Because authors' published opinions were associated with their financial relationships, obtaining noncommercial funding may be more essential to maintaining objectivity than disclosing personal financial interests.

Aparente dinamismo das exportaçöes brasileiras de produtos alimentícios industrializados / Apparent dynamism of the exportation of industrialized Brazilian food

Este trabalho procurou analisar alguns aspectos das exportaçöes brasileiras e produtos alimentícios industrializados, de 1968 a 1991. Foram identificados os sub-ramos mais dinâmicos nos grupos de produtos semi-elaborados da indústria alimentícia e os tradicionalmente importantes, assim como os produtos que mais contribuíram para o aumento ou queda das exportaçöes em cada sub-ramo, sendo também determinada a tendência geral das exportaçöes de cada setor. Apesar da diversificaçäo verificada em alguns sub-ramos, grande parte dos produtos näo se manteve na pauta de exportaçöes de cada setor. Apesar da diversificaçäo verificada em alguns sub-ramos, grande parte dos produtos näo se manteve na pauta de exportaçöes por período prolongado. Estas exportaçöes ainda se baseiam em produtos semi-elaborados, com menor valor agregado e, mesmo entre os elaborados, os produtos que mais se destacaram foram aqueles com menor grau de elaboraçäo

Changes in the pattern of sugar (sucrose) consumption in Australia 1958-1988.

The study reports on data relating to the apparent consumption, food content, and contribution of different food groups to the sugar (sucrose) intake in Australia. The trends and patterns of sugar (sucrose) usage have been summarised. The apparent annual sugar consumption has remained very high (up to 50 kg per person) for the last three decades with an increase in sugar consumed in manufactured foods. There has been some decrease in sugar consumed in confectionery, bakeries and vegetable products and as refined sugar. The greatest increase in sugar intake has been through non-alcoholic beverages, ice-cream and frozen confectionery, and cereals. The prevalence of dental caries in Australia has dropped dramatically over the past three decades while the consumption of sugar remains very high.