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1.
BMJ ; 372: n254, 2021 03 10.
Artículo en Inglés | MEDLINE | ID: mdl-33692200

RESUMEN

OBJECTIVE: To determine changes in household purchases of drinks and confectionery one year after implementation of the UK soft drinks industry levy (SDIL). DESIGN: Controlled interrupted time series analysis. PARTICIPANTS: Members of a panel of households reporting their purchasing on a weekly basis to a market research company (average weekly number of participants n=22 183), March 2014 to March 2019. INTERVENTION: A two tiered tax levied on manufacturers of soft drinks, announced in March 2016 and implemented in April 2018. Drinks with ≥8 g sugar/100 mL (high tier) are taxed at £0.24/L and drinks with ≥5 to <8 g sugar/100 mL (low tier) are taxed at £0.18/L. Drinks with <5 g sugar/100 mL (no levy) are not taxed. MAIN OUTCOME MEASURES: Absolute and relative differences in the volume of, and amount of sugar in, soft drinks categories, all soft drinks combined, alcohol, and confectionery purchased per household per week one year after implementation of the SDIL compared with trends before the announcement of the SDIL. RESULTS: In March 2019, compared with the counterfactual estimated from pre-announcement trends, purchased volume of drinks in the high levy tier decreased by 155 mL (95% confidence interval 240.5 to 69.5 mL) per household per week, equivalent to 44.3% (95% confidence interval 59.9% to 28.7%), and sugar purchased in these drinks decreased by 18.0 g (95% confidence interval 32.3 to 3.6 g), or 45.9% (68.8% to 22.9%). Purchases of low tier drinks decreased by 177.3 mL (225.3 to 129.3 mL) per household per week, or 85.9% (95.1% to 76.7%), with a 12.5 g (15.4 to 9.5 g) reduction in sugar in these drinks, equivalent to 86.2% (94.2% to 78.1%). Despite no overall change in volume of no levy drinks purchased, there was an increase in sugar purchased of 15.3 g (12.6 to 17.9 g) per household per week, equivalent to 166.4% (94.2% to 238.5%). When all soft drinks were combined, the volume of drinks purchased did not change, but sugar decreased by 29.5 g (55.8 to 3.1 g), or 9.8% (17.9% to 1.8%). Purchases of confectionery and alcoholic drinks did not change. CONCLUSIONS: Compared with trends before the SDIL was announced, one year after implementation, the volume of soft drinks purchased did not change. The amount of sugar in those drinks was 30 g, or 10%, lower per household per week-equivalent to one 250 mL serving of a low tier drink per person per week. The SDIL might benefit public health without harming industry. TRIAL REGISTRATION: ISRCTN18042742.


Asunto(s)
Bebidas Gaseosas/economía , Comportamiento del Consumidor/economía , Comportamiento del Consumidor/estadística & datos numéricos , Industria de Alimentos/economía , Política de Salud/economía , Bebidas Azucaradas/economía , Impuestos , Bebidas Gaseosas/estadística & datos numéricos , Promoción de la Salud/economía , Promoción de la Salud/métodos , Humanos , Análisis de Series de Tiempo Interrumpido , Bebidas Azucaradas/estadística & datos numéricos , Reino Unido
2.
JMIR Public Health Surveill ; 7(3): e25202, 2021 03 12.
Artículo en Inglés | MEDLINE | ID: mdl-33709935

RESUMEN

BACKGROUND: Emerging evidence demonstrates that obesity is associated with a higher risk of COVID-19 morbidity and mortality. Excessive alcohol consumption and "comfort eating" as coping mechanisms during times of high stress have been shown to further exacerbate mental and physical ill-health. Global examples suggest that unhealthy food and alcohol brands and companies are using the COVID-19 pandemic to further market their products. However, there has been no systematic, in-depth analysis of how "Big Food" and "Big Alcohol" are capitalizing on the COVID-19 pandemic to market their products and brands. OBJECTIVE: We aimed to quantify the extent and nature of online marketing by alcohol and unhealthy food and beverage companies during the COVID-19 pandemic in Australia. METHODS: We conducted a content analysis of all COVID-19-related social media posts made by leading alcohol and unhealthy food and beverage brands (n=42) and their parent companies (n=12) over a 4-month period (February to May 2020) during the COVID-19 pandemic in Australia. RESULTS: Nearly 80% of included brands and all parent companies posted content related to COVID-19 during the 4-month period. Quick service restaurants (QSRs), food and alcohol delivery companies, alcohol brands, and bottle shops were the most active in posting COVID-19-related content. The most common themes for COVID-19-related marketing were isolation activities and community support. Promotion of hygiene and home delivery was also common, particularly for QSRs and alcohol and food delivery companies. Parent companies were more likely to post about corporate social responsibility (CSR) initiatives, such as donations of money and products, and to offer health advice. CONCLUSIONS: This is the first study to show that Big Food and Big Alcohol are incessantly marketing their products and brands on social media platforms using themes related to COVID-19, such as isolation activities and community support. Parent companies are frequently posting about CSR initiatives, such as donations of money and products, thereby creating a fertile environment to loosen current regulation or resist further industry regulation. "COVID-washing" by large alcohol brands, food and beverage brands, and their parent companies is both common and concerning. The need for comprehensive regulations to restrict unhealthy food and alcohol marketing, as recommended by the World Health Organization, is particularly acute in the COVID-19 context and is urgently required to "build back better" in a post-COVID-19 world.


Asunto(s)
Industria de Alimentos , Mercadotecnía/métodos , Mercadotecnía/estadística & datos numéricos , Medios de Comunicación Sociales/estadística & datos numéricos , Bebidas Alcohólicas/estadística & datos numéricos , Australia/epidemiología , Alimentos/estadística & datos numéricos , Humanos
3.
Waste Manag ; 125: 132-144, 2021 Apr 15.
Artículo en Inglés | MEDLINE | ID: mdl-33684664

RESUMEN

The 2030 Agenda of the United Nations includes the objective of setting up sustainable production patterns by pursuing several Sustainable Development Goals. Among them, the "Responsible production and consumption" is a key topic in the food production and is strictly connected with the "Climate action"; the crucial point, however, is how to jointly act on all these aspects and apply them in practice. The waste yearly produced in the food chain represent both an ethical, economic and environmental issue. In particular, as far as the recovery of packaged food waste from retailers is concerned, the valorisation of the wasted meat is an extremely relevant issue. Pet food industries could be interested in valorising this waste fraction to replace meat coming from slaughters in their product recipes. This article evaluates the environmental impact of valorising meat fraction from packaged food waste to produce two different recipes of high quality pet food, called Natura and Pâté. A life cycle assessment of the current scenario (traditional pet food production and landfilling of packaged food waste) and of a new one (pet food production using meat fraction from packaged food waste) is carried out applying the ReCiPe 2016 method of impact assessment. Real data have been taken from retailers and pet food manufacturer. The production of pet food using the meat fraction from packaged food waste generates on average lower environmental impacts if compared to the traditional process, in terms of GWP (-56.40%), water consumption (-22.62%), land use (-87.50%) and fossil resource scarcity (-21.78%). Benefits are interesting even if considering the production of Pâté (-14.66%), for which the traditional production process makes use of some slaughter by-products. The proposed industrial process is demonstrated to be sustainable from an environmental point of view and appears to be in line with Sustainable Development Goals (SDGs) 2, 12 and 13.


Asunto(s)
Eliminación de Residuos , Industria de Alimentos , Industrias , Carne , Embalaje de Productos
4.
Food Chem ; 352: 129300, 2021 Aug 01.
Artículo en Inglés | MEDLINE | ID: mdl-33667920

RESUMEN

Avocado peel is a by-product obtained in high amounts in the food industry with no further applications despite its richness in bioactive compounds. In this context, an efficient "green" microwave assisted extraction (MAE) was optimized to maximize the extraction of bioactive polyphenols. Moreover, the phenolic composition of the developed green avocado extract was characterized by HPLC coupled to MS analysers and the potential applications for the food industry were studied assaying different bioactivities. Thus, the matrix metalloproteinases inhibition, the antioxidant capacity and the antimicrobial activity against gram-positive and gram-negative bacteria, yeast and mold were tested. The results pointed out both, high matrix metalloproteinases inhibitory capacity and antioxidant activity of avocado peel MAE extract. These findings suggest the potential food industry applications of this extract as natural food preservative, functional food ingredient or nutraceuticals with antioxidant and anti-aging activities.


Asunto(s)
Antibacterianos/aislamiento & purificación , Antioxidantes/aislamiento & purificación , Industria de Alimentos , Microondas , Persea/química , Extractos Vegetales/aislamiento & purificación , Antibacterianos/farmacología , Antioxidantes/farmacología , Bacterias Gramnegativas/efectos de los fármacos , Bacterias Grampositivas/efectos de los fármacos , Extractos Vegetales/farmacología
5.
Methods Mol Biol ; 2246: 279-290, 2021.
Artículo en Inglés | MEDLINE | ID: mdl-33576996

RESUMEN

Foodborne diseases are a major global public health concern. The gold standard detection techniques, namely culture plating techniques, are nowadays considered inadequate for the modern food industry mainly due to the time requirements of this sector. As such, the adoption of faster detection methods to be routinely used in screening the protocols of foodborne pathogens is required. Fluorescence in situ Hybridization (FISH) methods have been described as a valid alternative to standard plating techniques and are compatible with the requirements of the food industry.Here, we give an overview of the methodological aspects to consider regarding sample preparation and sample analysis for pathogen detection in food matrices by FISH methodologies.


Asunto(s)
Microbiología de Alimentos/métodos , Hibridación Fluorescente in Situ/métodos , Técnicas Biosensibles/métodos , Contaminación de Alimentos/prevención & control , Industria de Alimentos/métodos
6.
J Environ Manage ; 284: 112040, 2021 Apr 15.
Artículo en Inglés | MEDLINE | ID: mdl-33571854

RESUMEN

Waste animal fats and proteins (WAFP) are rich in various animal by-products from food industries. On one hand, increasing production of huge amounts of WAFP brings a great challenge to their appropriate disposal, and raises severe risks to environment and life health. On the other hand, the high fat and protein contents in these animal wastes are valuable resources which can be reutilized in an eco-friendly and renewable way. Sustainable enzymatic technologies are promising methods for WAFP management. This review discussed the application of various enzymes in the conversion of WSFP to value-added biodiesel and bioactivate hydrolysates. New biotechnologies to discover novel enzymes with robust properties were proposed as well. This paper also presented the bio-utilization strategy of animal fat and protein wastes as alternative nutrient media for microorganism growth activities to yield important industrial enzymes cost-effectively.


Asunto(s)
Administración de Residuos , Animales , Biocombustibles , Biotecnología , Grasas , Industria de Alimentos , Residuos Industriales
7.
BMC Med ; 19(1): 45, 2021 02 10.
Artículo en Inglés | MEDLINE | ID: mdl-33563270

RESUMEN

BACKGROUND: All countries are facing decisions about which population groups to prioritize for access to COVID-19 vaccination after the first vaccine products have been licensed, at which time supply shortages are inevitable. Our objective is to define the key target populations, their size, and priority for a COVID-19 vaccination program in the context of China. METHODS: On the basis of utilitarian and egalitarian principles, we define and estimate the size of tiered target population groups for a phased introduction of COVID-19 vaccination, considering evolving goals as vaccine supplies increase, detailed information on the risk of illness and transmission, and past experience with vaccination during the 2009 influenza pandemic. Using publicly available data, we estimated the size of target population groups, and the number of days needed to vaccinate 70% of the target population. Sensitivity analyses considered higher vaccine coverages and scaled up vaccine delivery relative to the 2009 pandemic. RESULTS: Essential workers, including staff in the healthcare, law enforcement, security, nursing homes, social welfare institutes, community services, energy, food and transportation sectors, and overseas workers/students (49.7 million) could be prioritized for vaccination to maintain essential services in the early phase of a vaccination program. Subsequently, older adults, individuals with underlying health conditions and pregnant women (563.6 million) could be targeted for vaccination to reduce the number of individuals with severe COVID-19 outcomes, including hospitalizations, critical care admissions, and deaths. In later stages, the vaccination program could be further extended to target adults without underlying health conditions and children (784.8 million), in order to reduce symptomatic infections and/or to stop virus transmission. Given 10 million doses administered per day, and a two-dose vaccination schedule, it would take 1 week to vaccinate essential workers but likely up to 7 months to vaccinate 70% of the overall population. CONCLUSIONS: The proposed framework is general but could assist Chinese policy-makers in the design of a vaccination program. Additionally, this exercise could be generalized to inform other national and regional strategies for use of COVID-19 vaccines, especially in low- and middle-income countries.


Asunto(s)
/uso terapéutico , Personal de Salud , Programas de Inmunización/métodos , Selección de Paciente , Policia , Adolescente , Anciano , /mortalidad , Niño , China/epidemiología , Comorbilidad , Teoría Ética , Femenino , Industria de Alimentos , Prioridades en Salud , Hospitalización , Humanos , Programas de Inmunización/organización & administración , Lactante , Vacunas contra la Influenza/uso terapéutico , Gripe Humana/prevención & control , Unidades de Cuidados Intensivos , Masculino , Persona de Mediana Edad , Mortalidad , Casas de Salud , Pandemias/prevención & control , Formulación de Políticas , Embarazo , Transportes , Vacunación , Adulto Joven
9.
Cad Saude Publica ; 36(12): e00219719, 2021.
Artículo en Portugués | MEDLINE | ID: mdl-33440422

RESUMEN

Sponsorship by ultra-processed food and beverage companies is a common marketing practice in sports, capable of influencing consumers, with unknown effects in Brazil. The study aimed to identify the profile of food and beverage companies sponsoring professional soccer teams in Brazil and to associate the occurrence of this sponsorship with the teams' characteristics. The sample included companies from these industries sponsoring 20 major league soccer teams competing in the Brazilian Championship in 2018. The food companies were identified according to the products based on the NOVA classification, and information was obtained on the number of championships they had won in Copa Libertadores, the Brazilian Championship, and the state championships; time since the club was founded; region of Brazil; number of fans; and revenues from sponsorship/advertising and sale of TV rights. A total of 280 sponsors were identified, with repeat sponsors between teams, of which 11.5% were from the food industry, featuring ultra-processed products (9.4%) and 6.7% of ultra-processed beverages. Sponsorship by ultra-processed producers was more prevalent among teams that had won more championships in the Brazilian National Cup and Copa Libertadores and among those with more fans and higher revenues from sponsorship/advertising and sale of TV rights. The study revealed the significant presence of manufacturers of ultra-processed foods and beverages as soccer team sponsors, especially for the more popular teams that had won more championships, thus posing an obstacle to the promotion of healthy eating.


Asunto(s)
Fútbol , Publicidad , Bebidas , Brasil , Dieta Saludable , Alimentos , Industria de Alimentos , Humanos
10.
Food Chem ; 346: 128860, 2021 Jun 01.
Artículo en Inglés | MEDLINE | ID: mdl-33385915

RESUMEN

Molasses is a major by-product of sugar industry and contains 40-60% (w/w) of sugars. The world's annual yield of molasses reaches 55 million tons. Traditionally, molasses is simply discharged or applied to feed production. Additionally, some low-cost and environmentally friendly bioprocesses have been established for microbial production of value-added bioproducts from molasses. Over the last decade and more, increasing numbers of biofuels, polysaccharides, oligosaccharides, organic acids, and enzymes have been produced from the molasses through microbial conversion that possess an array of important applications in the industries of food, energy, and pharmaceutical. For better application, it is necessary to comprehensively understand the research status of bioconversion of molasses that has not been elaborated in detail so far. In this review, these value-added bioproducts and enzymes obtained through bioconversion of molasses, their potential applications in food and other industries, as well as the future research focus were generalized and discussed.


Asunto(s)
Enzimas/metabolismo , Industria de Alimentos , Melaza , Azúcares/metabolismo , Biocombustibles , Fermentación , Oligosacáridos/biosíntesis
11.
Int J Food Microbiol ; 339: 109032, 2021 Feb 02.
Artículo en Inglés | MEDLINE | ID: mdl-33388709

RESUMEN

Clostridioides difficile is one of the most frequent causes of nosocomial infections in humans leading to (antibiotic-associated) diarrhea and severe pseudomembranous colitis. With an increasing frequency, C. difficile infections (CDI) are also observed independently of hospitalization and the age of the patients in an ambulant setting. One potential source of so-called community-acquired CDI is a zoonotic transmission to humans based on direct contact with animals or the consumption of food. To estimate the exposure of humans with C. difficile via food, we screened 364 different retail fresh poultry meat products purchased in Berlin and Brandenburg, Germany and further characterized the isolates. None of the 42 turkey or chicken meat samples without skin was contaminated. However, 51 (15.8%) of 322 tested fresh chicken meat samples with skin were C. difficile-positive. The vast majority (84.3%) of all isolates exhibited toxin genes tcdA and tcdB, whereas the binary toxin cdtA/B was absent. Most of the isolates (50/51) were susceptible to all six investigated antimicrobials. However, one non-toxigenic strain was multidrug resistant to the antimicrobials clindamycin and erythromycin. The isolates were mainly represented by PCR-ribotypes (RT) 001, RT002, RT005, and RT014, which were already associated with human CDI cases in Germany and were partially detected in poultry. The relatively high contamination rate of fresh retail chicken meat with skin purchased in Germany indicates chicken meat as a potential source of human infections. Moreover, we identified cutting plants with a higher rate of a C. difficile-contamination (21.4-32.8%). To compare the phylogenetic relationship of the isolated strains from certain cutting plants over several months in 2018 and 2019, we analyzed them using NGS followed by core genome MLST. Interestingly, highly related strains (0-3 alleles distance) of common clinical RT001 and RT002 isolates, as well as of the non-toxigenic RT205 isolates were detectable in same cutting plants over a period of three and 16 months, respectively.The continuous contamination with the same strain could be explained by the longterm persistence of this strain within the cutting plant (e.g., within the scalder), or with a recurring entry e.g. from the same fattening farm.


Asunto(s)
/clasificación , Carne/microbiología , Filogenia , Aves de Corral/microbiología , Animales , Toxinas Bacterianas/genética , Industria de Alimentos/estadística & datos numéricos , Alemania , Tipificación de Secuencias Multilocus , Reacción en Cadena de la Polimerasa , Prevalencia , Ribotipificación
12.
Food Chem ; 346: 128892, 2021 Jun 01.
Artículo en Inglés | MEDLINE | ID: mdl-33385920

RESUMEN

Brazilian cacti have the high potential to be used as a source of mucilages with different technological functions that can be widely explored. The physicochemical, structural and technological properties of mucilages extracted from seven cladodes of cacti native from the semi-arid region of the Brazil were investigated. The mucilages exhibited high yields (8.9 to 21.54%), high contents of carbohydrates (39.77 to 87.68%), proteins (4.27 to 14.76%), and minerals, specifically Ca (2.90 to 15.65%). All species evaluated presented a diverse monosaccharide composition, mainly constituted of galactose and arabinose, suggesting the presence of arabinogalactans as the main polysaccharides. Both showed peaks and bands characteristic of polysaccharides with semi-crystalline structure (14.50-38.60%), due to the high concentration of calcium. From the results, mucilages functional properties showed good water and oil retention capacities and a high emulsification capacity (100%) with stability above 83%. Foaming capacity was above 58% with stability greater than 95%. This study highlights the potential of using cacti as a source of functional mucilages for use in food applications.


Asunto(s)
Biodiversidad , Cactaceae/química , Fenómenos Químicos , Mucílago de Planta/química , Brasil , Cactaceae/clasificación , Industria de Alimentos , Minerales/análisis , Proteínas de Plantas/análisis , Polisacáridos/análisis
14.
Molecules ; 26(2)2021 Jan 19.
Artículo en Inglés | MEDLINE | ID: mdl-33478152

RESUMEN

The food sector includes several large industries such as canned food, pasta, flour, frozen products, and beverages. Those industries transform agricultural raw materials into added-value products. The fruit and vegetable industry is the largest and fastest-growing segment of the world agricultural production market, which commercialize various products such as juices, jams, and dehydrated products, followed by the cereal industry products such as chocolate, beer, and vegetable oils are produced. Similarly, the root and tuber industry produces flours and starches essential for the daily diet due to their high carbohydrate content. However, the processing of these foods generates a large amount of waste several times improperly disposed of in landfills. Due to the increase in the world's population, the indiscriminate use of natural resources generates waste and food supply limitations due to the scarcity of resources, increasing hunger worldwide. The circular economy offers various tools for raising awareness for the recovery of waste, one of the best alternatives to mitigate the excessive consumption of raw materials and reduce waste. The loss and waste of food as a raw material offers bioactive compounds, enzymes, and nutrients that add value to the food cosmetic and pharmaceutical industries. This paper systematically reviewed literature with different food loss and waste by-products as animal feed, cosmetic, and pharmaceutical products that strongly contribute to the paradigm shift to a circular economy. Additionally, this review compiles studies related to the integral recovery of by-products from the processing of fruits, vegetables, tubers, cereals, and legumes from the food industry, with the potential in SARS-CoV-2 disease and bacterial diseases treatment.


Asunto(s)
Agricultura/métodos , Industria Farmacéutica , Industria de Alimentos , Residuos/economía , Agricultura/economía , Cosméticos/economía , Grano Comestible , Industria de Procesamiento de Alimentos/economía , Industria de Procesamiento de Alimentos/métodos , Frutas , Raíces de Plantas , Tubérculos de la Planta , Verduras
15.
Poult Sci ; 100(3): 100828, 2021 Mar.
Artículo en Inglés | MEDLINE | ID: mdl-33516485

RESUMEN

Originating in Wuhan city, Hubei province of China, and rapid spread to multiple countries, severe acute respiratory syndrome coronavirus 2 has emerged as a novel public health emergence. During early February, spread of misinformation and rumors driven by the fear of linking chicken meat and eggs in the transmission of coronavirus disease 2019 (COVID-19) among human population is witnessed in India. This resulted drastic reduction in consumption of poultry products with subsequent fall in demand thereby prices. The COVID-19-driven lockdown during March in the country has further accentuated the crippling poultry industry following the arrest of feed and healthcare essentials and destruction of eggs, chicks, and birds. Here, we have analyzed the impact of COVID-19 on the poultry industry and showed the realistic flow of events that resulted in its economic fallout by disruption of poultry protein chain during pandemic crisis. The projected loss caused because of these events for the Indian poultry industry is around USD 3053 million. The economic impact is not uniform across the country owing to regional differences in consumption pattern and percent non-vegetarians.


Asunto(s)
/economía , Industria de Alimentos/tendencias , Aves de Corral , Animales , Pollos , Control de Enfermedades Transmisibles , Huevos , Industria de Alimentos/economía , Humanos , India/epidemiología
16.
Food Chem ; 347: 129033, 2021 Jun 15.
Artículo en Inglés | MEDLINE | ID: mdl-33486362

RESUMEN

A saltiness perception enhancement method of grass carp meat conducted by microwave heating was investigated. Ion chromatographic results demonstrated that all samples had the same sodium level retained in matrices after being treated by water bath (WBV) and microwave with different power of 2.5, 7.5, 10, and 12.5 W/g (MWV). However, the meat treated by microwave exhibited a higher salty intensity than that of WBV, particularly MWV-10 W/g and MWV-12.5 W/g. The enhanced saltiness perception of meat treated by microwave was attributed to the facilitated water and sodium mobility demonstrated by low field-NMR and pulse-field-gradient stimulated echo (PFG-STE) 23Na NMR experiments. Furthermore, the enhancement was also related to the formation of microstructure favorable for sodium diffusion, originating from the insufficient denaturation and less exposure of hydrophobic groups of proteins induced by microwave heating. Therefore, microwave heating has the potential to enhance the saltiness perception of meat in the food industry.


Asunto(s)
Productos Pesqueros/análisis , Microondas , Cloruro de Sodio Dietético/análisis , Gusto , Animales , Carpas , Industria de Alimentos , Percepción del Gusto , Agua/química
17.
Carbohydr Polym ; 254: 117236, 2021 Feb 15.
Artículo en Inglés | MEDLINE | ID: mdl-33357844

RESUMEN

The small amount of proteins in starch-rich food industry byproducts can be an advantage to crosslink with genipin and tailor the performance of biobased films. In this work, genipin was combined with non- purified starch recovered from industrial potato washing slurries and used for films production. Starch recovered from potato washing slurries contained 0.75% protein, 2 times higher than starch directly obtained from potato and 6 times higher than the commercial one. Starch protein-genipin networks were formed with 0.05% and 0.10% genipin, gelatinized at 75 °C and 95 °C in presence of 30% glycerol. Bluish colored films were obtained in all conditions, with the higher surface roughness (Ra, 1.22 µm), stretchability (elongation, 31%), and hydrophobicity (water contact angle, 127°) for 0.10% genipin and starch gelatinized at 75 °C. Therefore, starch-rich byproducts, when combined with genipin, are promising for surpassing the starch-based films hydrophilicity and mechanical fragilities while providing light barrier properties.


Asunto(s)
Iridoides/química , Almidón/química , Biocombustibles , Reactivos de Enlaces Cruzados , Industria de Alimentos , Fenómenos Mecánicos , Microscopía de Fuerza Atómica , Proteínas de Plantas/análisis , Reología , Solanum tuberosum/química , Solubilidad , Propiedades de Superficie , Suspensiones
18.
Food Chem ; 345: 128778, 2021 May 30.
Artículo en Inglés | MEDLINE | ID: mdl-33310250

RESUMEN

The innovative combination of ultrasound (Us) with a thermal exchanger to produce high quality extra virgin olive oil (EVOO) was studied using Nuclear Magnetic Resonance (NMR) spectroscopy and multivariate analysis (MVA). Major and minor metabolomic components of Apulian Coratina EVOO obtained using the two methods were compared. Early and late olive ripening stages were also considered. An increased amount of polyphenols was found for EVOOs obtained using the Us with respect to the conventional method for both early and late ripening stages (900.8 ± 10.3 and 571.9 ± 9.9 mg/kg versus 645.1 ± 9.3 and 440.8 ± 10.4 mg/kg). NMR spectroscopy showed a significant increase (P < 0.05) in polyunsaturated fatty acids (PUFA) as well as in the tyrosol and hydroxytyrosol derivatives, such as oleocanthal, oleacein, and elenolic acid, for both ripening stages. In conclusion, NMR spectroscopy provides information about the metabolomic components of EVOOs to producers, while the Us process increases the levels of healthy bioactive components.


Asunto(s)
Industria de Alimentos , Espectroscopía de Resonancia Magnética , Metabolómica , Aceite de Oliva/metabolismo , Temperatura , Ondas Ultrasónicas , Análisis Multivariante
19.
J Food Sci ; 86(1): 40-54, 2021 Jan.
Artículo en Inglés | MEDLINE | ID: mdl-33330998

RESUMEN

In our study, a food safety management system was developed for a chaga mushroom biotechnology product manufacturer, with the purpose of meeting the quality demands of customers and enhancing the manufacturer's reputation. The study focused on identifying the potentially significant hazards present at each stage of the production process for chaga mushroom capsule products, and on ensuring that the biotechnology company in question has fully implemented ISO22000:2018 and the HACCP methodology. The results indicate that, in the 1 year following the implementation of ISO 22000:2018, there was a statistically significant drop (P < 0.05) in the coliforms level of the tested biotechnology product samples that started in the ninth month following implementation. The rapid screening of mycotoxin, heavy metal, and pesticide residue levels also increased monitoring intensity and strengthened the periodic rotation plan, enabling control over potential problems relating to raw materials and ensuring product quality. This finding reveals the importance and necessity of rapid screening for small- and medium-sized food industry enterprises. Furthermore, 1 year after the system's implementation, the defect rate for chaga products was also observed to have declined, and the number of process flow anomalies requiring correction was also found to have decreased significantly (P < 0.05), indicating that safety and quality levels were improving and stabilizing. If implemented over a longer period of time, the food safety management system's benefits would stand out even more, and significant improvements would be observed for more monitored items. PRACTICAL APPLICATION: Few studies have touched on food safety management systems (FSMSs) developed for capsule health food products. The enterprise examined in this study had actively worked to improve its quality system and meet its customers' needs through the implementation of the FSMSs.


Asunto(s)
Biotecnología/normas , Industria de Alimentos/normas , Inocuidad de los Alimentos , Administración de la Seguridad/métodos , Alérgenos , Alimentos Funcionales/normas , Análisis de Peligros y Puntos de Control Críticos , Metales Pesados/análisis , Micotoxinas/análisis , Residuos de Plaguicidas/análisis , Taiwán
20.
Gene ; 764: 145062, 2021 Jan 05.
Artículo en Inglés | MEDLINE | ID: mdl-32860900

RESUMEN

Recently, DNA-based methods have proved to be accurate, fast and sensitive for meat authentication. According to the European Union, the food safety standards require accurate and detailed composition information of the meat products. Therefore, an accurate, fast and cost-effective identification methodology is needed. In this study, multiplex PCR coupled with 12S rDNA sequencing was employed for the detection of meat adulteration in two red meat products (frozen beef liver and cold cut samples, respectively) in Egypt. Multiplex PCR allowed the identification of ruminant, poultry, pork, and donkey residuals in processed red meat products (cold cuts) in a single step PCR reaction. Preliminary uniplex PCR was performed to evaluate primers specificity using DNA extracted from the positive control samples. The primers produced specific fragments for ruminant, poultry, pork, and donkey as follows: 271, 183, 531 and 145 bp, respectively. Multiplex PCR revealed that none of the samples was contaminated by porcine or donkey residuals, but 62.5% of all tested processed beef samples contained poultry contaminants. The sensitivity of this method was 0.01 ng/µL for beef, poultry and donkey and 0.1 ng/µL for pig. Another promising finding is the identification of all frozen beef liver samples as a cattle species (Bos taurus) through PCR-sequencing of a short fragment of 12S rRNA gene. Finally, we recommend the employment of multiplex PCR and PCR-sequencing of 12S rDNA for quality control in routine analysis of processed and frozen meat products.


Asunto(s)
Contaminación de Alimentos/análisis , Industria de Alimentos/normas , Productos de la Carne/análisis , Reacción en Cadena de la Polimerasa Multiplex , ARN Ribosómico/genética , Animales , Bovinos/genética , Pollos/genética , Egipto , Límite de Detección , Productos de la Carne/normas , Carne Roja/análisis , Carne Roja/normas , Análisis de Secuencia de ADN/métodos , Especificidad de la Especie
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