Changes of lipids in noodle dough and dried noodles during industrial processing.

This study investigated the changes of lipids during the industrial preparation of noodle dough and dried noodles, including the hydration, sheeting, and drying processes. The results showed that industrial processing markedly influenced the stability of lipids during the preparation of dried noodles. The contents of total free fatty acids, polyunsaturated fatty acids, and free lipids were reduced, while peroxide values increased during the hydration and sheeting processes, showing the instability of lipids. The increase in lipid oxidation may have been due to the activation of lipoxygenase. Although its activity declined by 45.7% in the hydration process compared to that of the native wheat flour (198.5 ± 20.4 U/g/min), the residue activity should have been high enough to oxidize lipids. Interestingly, lipase activity remained relatively stable. In addition, an obvious increase of carbon-centered free radicals was observed during the entire processing. In conclusion, the industrial processing, especially the hydration process, markedly changed the lipid profile and promoted lipid oxidation during the preparation of dried noodles. PRACTICAL APPLICATION: The present study showed the positive relationship between endogenous lipid degrading enzymes and the degradation of lipids and elucidated the role of industrial processing on lipid stability in noodle dough and dried noodles. The results of the present study will also help us to understand more about the sensory quality of dried noodles during preparation, as well as to develop high quality of wheat-based food products.

Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes.

Thin-layer drying behaviour of dill leaves samples under three different infrared radiation power intensities was investigated. Diffusion Approach was found to be the best model that describes the drying behaviour of dill leaves. Effective diffusivity values were 6.97 × 10-9, 6.84 × 10-9 and 8.96 × 10-9 m2/s for power intensities of 1790, 1970 and 2070 W/m2, respectively. According to the first and second law efficiencies, the infrared drying system was more efficient at higher power intensities (p < 0.05). However, the total colour change was maximum at the highest power intensity. For the investigated infrared drying conditions, 1970 W/m2 was recommended as the best-infrared power intensity applied for drying of dill leaves by taking into account both performance analyses and quality changes.

Applications of nonthermal plasma technology on safety and quality of dried food ingredients.

Cold plasma technology is an efficient, environmental-friendly, economic and noninvasive technology; and in recent years these advantages placed this novel technology at the centre of diverse studies for food industry applications. Dried food ingredients including spices, herbs, powders and seeds are an important part of the human diet; and the growing demands of consumers for higher quality and safe food products have led to increased research into alternative decontamination methods. Numerous studies have investigated the effect of nonthermal plasma on dried food ingredients for food safety and quality purposes. This review provides critical review on potential of cold plasma for disinfection of dried food surfaces (spices, herbs and seeds), improvement of functional and rheological properties of dried ingredients (powders, proteins and starches). The review further highlights the benefits of plasma treatment for enhancement of seeds performance and germination yield which could be applied in agricultural sector in near future. Different studies applying plasma technology for control of pathogens and spoilage micro-organisms and modification of food quality and germination of dried food products followed by benefits and current challenges are presented. However, more systemic research needs to be addressed for successful adoption of this technology in food industry.

Proteomic and transcriptomic analysis to unravel the influence of high temperature on banana fruit during postharvest storage.

Banana, an important food, incurs significant economic losses due to high storage temperature. Integrative analysis of proteome and transcriptome profiles of the banana peel stored at 20 °C (control) and 30 °C (HT) was used to investigate the molecular mechanism in response to high temperature stress. Critical proteins and genes relating to the response of banana fruit to HT stress were evaluated using partial least squares-discriminant analysis (PLS-DA) and orthogonal signal correction partial least squares-discriminant analysis (OPLS-DA). HT stress influenced proteins/genes related to chlorophyll metabolism, fruit firmness, signal transduction, energy metabolism, and stress response and defense. Together with scanning electron microscopy (SEM) and real time quantitative PCR (RT-qPCR) results, it can be concluded that HT stress resulted in stay-green ripening of banana fruit. Additionally, HT stress accelerated firmness loss and senescence of banana peel, might mainly through regulating hormone signaling pathway, stress protective ability, and energy metabolism in the banana peel. Our study provided a clearer understanding of regulatory mechanisms of HT treatment on banana fruit and potential genetic resources for the improvement of high temperature-tolerant characteristics in banana fruit.

Dietary sources of sodium among Brazilian population: data from Latin American Nutrition and Health Study (ELANS) / Fuentes dietéticas de sodio entre la población brasileña: datos del estudio latinoamericano de nutrición y salud (ELANS)

Introduction: The average daily intake of sodium in Brazil is 4.11 g/d, which is higher than that in most countries worldwide. Objective: This study aimed to investigate the main food sources of sodium in a representative sample of Brazilian population, considering sex, age group, and Brazilian macro-regions. Methods: 2,000 individuals aged 15-65 years were included in the Brazilian Nutrition and Health Study (EBANS). EBANS is part of the Latin American Study of Nutrition and Health (ELANS), a multicenter cross-sectional study of a nationally representative sample of urban populations from eight Latin American countries (Argentina, Brazil, Chile, Colombia, Costa Rica, Ecuador, Peru, and Venezuela). Results: The top 10 dietary food sources of sodium were beef and main dishes without processed meat (21.55%), white bread, approximately 50g (known as French bread in Brazil) (12.38%), rice (11.23%), processed meat products (8.38%), pasta (with or without sauce) (4.74%), beans (3.41%), salt (3.39%), butter or margarine (2.63%), crackers (white or whole) (2.59%), and milk (2.26%), accounting for 72.57% of the total contribution. Independent of sex, age group, or Brazilian macro-regions, the main contributors to sodium intake were beef and main dishes without processed meat, followed by French bread. Discussion: It is important to emphasize that the main described foods among Brazilians, are part of cultural and regional aspects that influence choices and food consumption and greatest contributors to sodium intake. Conclusions: These results highlight the need for implementation of public health policies to control the use of sodium in food industry and to aware the community about the addition of salt in food preparation and their food choices

Introducción: La ingesta diaria promedio de sodio en Brasil es 4.11 g / d, siendo mayor que en la mayoría de los países. Objetivo: Este estudio tuvo como objetivo investigar los principales alimentos fuente de sodio en una muestra representativa de la población brasileña considerando sexo, grupo de edad y macrorregiones brasileñas. Métodos: se incluyeron 2.000 individuos de 15 a 65 años. en el Estudio Brasileño de Nutrición y Salud (EBANS). EBANS forma parte del Estudio Latinoamericano de Nutrición y Salud (ELANS), un estudio transversal multicéntrico de una muestra nacional representativa de poblaciones urbanas de ocho países latinoamericanos (Argentina, Brasil, Chile, Colombia, Costa Rica, Ecuador, Perú y Venezuela). Resultados: Las 10 principales fuentes alimenticias de sodio fueron: Carne de vacuno y platos principales sin carne procesada (21.55%). Pan blanco, aproximadamente 50g (12,38%), arroz (11,23%), productos cárnicos procesados (8.38%), pasta (con o sin salsa) (4.74%), frijoles (3.41%), sal (3.39%), mantequilla o margarina (2.63%), galletas saladas. (2.59%), y leche (2.26%), que representan el 72.57% del aporte total. Independientemente del sexo, edad grupo, o macro-regiones brasileñas, los principales contribuyentes a la ingesta de sodio fueron carne de res y platos principales sin procesar. seguido del pan francés. Discusión: Es importante enfatizar que los principales alimentos brasileños descritos como fuente de sodio son parte de las actividades culturales y regionales, aspecto que influye en las elecciones y el consumo de alimentos. Conclusiones: Estos resultados resaltan la necesidad de implementación. de políticas de salud pública para controlar el uso de sodio en la industria alimentaria y para dar a conocer a la comunidad sobre la adición de sal en la preparación de alimentos y la contenida en alimentos preparados

Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage.

The objective of the research was to evaluate changes of dietetic functional mixed cerrado fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for 180 days in BODs at 25°C and 35°C. The parameters evaluated were pH, soluble solids (SS), titratable acidity (TA), total sugars (TS), total carotenoids (TC), total phenolics (TP), vitamin C, antioxidant activity (DPPH), and microbiological analysis. There was a significant effect of storage time on pH, SS, TA, TC, TS, and TP. Vitamin C and DPPH showed an effect for the temperature x storage time interaction. Statistical models are not adjusted for pH and SS, presenting an average of 4.15 and 61%, respectively. Carotenoids decreased up to105 days; total sugars increased up to 105 days. The TP, vitamin C, and DPPH, at the temperatures evaluated, showed a decrease up to 105 days. Yeasts and filamentous fungi were not detected.

Measuring the Healthiness of the Packaged Food Supply in Australia.

The increasing availability of packaged foods plays a key role in nutritional transition. This study examined the healthiness of the Australian packaged food supply using a range of different metrics; 40,664 packaged products from The George Institute's FoodSwitch database were included. Median and interquartile range (IQR) were determined for each measure of nutrient composition; mean and standard deviation (SD) for the measure based upon Health Star Rating (HSR); and proportions (%) for the measures based upon products with a higher HSR, classification of foods as either core or discretionary, extent of processing and proportions of foods that met reformulation targets for sodium, saturated fat and total sugars. Overall median (IQR) values were 1093 (1256) kJ/100 g for energy, 1.7 (6.3) g/100 g for saturated fat, 5.3 (21.4) g/100 g for total sugars, 163 (423) g/100 g for sodium and 50 (100) g or mL for serving size. Overall mean (SD) HSR was 2.8 (1.4), proportion with HSR < 3.5 was 61.8%, proportion of foods defined as discretionary was 53.0% and proportion of foods defined as highly processed was 60.5%. There were sodium targets set for 21,382/40,664 (53%) foods and achieved for 14,126/40,664 (35%). Corresponding figures for saturated fat were 328/40,664 (0.8%) and 130/40,664 (0.3%). Nutrient profiling, dietary guidelines and the extent of food processing provided comparable assessments of the nutritional quality of Australia's packaged food supply. Individual measures of nutrient composition did not, but may be of value for identifying specific foods of concern.

Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions.

Common carp meat was smoked in traditional conditions without filter and with zeolite, granular activated carbon, and gravel filters. The aim of this study was to determine the influence of using different filters in traditional smoking conditions on 16 polycyclic aromatic hydrocarbons from the Environmental Protection Agency list (16 US-EPA PAHs). Determination and quantification of PAHs were performed by gas chromatography-mass spectrometry (GC-MS). According to the obtained results, all examined samples of common carp meat smoked in traditional conditions were safe for consumers regarding to the European Commission Regulation on PAH content. After statistical analysis, the zeolite filter appeared to be the best one based on food safety of traditional production of smoked common carp meat. Application of any of these filters to produce smoked common carp meat in traditional conditions resulted in a safer product, as lower levels of PAHs were obtained.

Co-occurrence of mycotoxins in commercial formula milk and cereal-based baby food on the Qatar market.

The present study was conducted to explore the occurrence of mycotoxins in commercial baby foods in Doha-Qatar. LCMS/MS- and HPLC-based analysis of baby food (n = 67) for 12 mycotoxins confirmed the presence of aflatoxin M1 (AFM1, 33%), ochratoxin A (OTA, 31%), deoxynivalenol (DON, 27%), aflatoxin B1 (AFB1, 22%), fumonisin B2 (FB2, 10%), zearalenone (ZEN, 4%) and T-2 toxin (2%). Noodles exhibited the maximum contamination percentage, with 33% of the samples being contaminated above the EU maximum limits, for at least one mycotoxin. Among the multi-grain flake samples, up to 28% and for the milk and milk-based-cereal samples, 14% contained at least one mycotoxin above the EU maximum limits. From all cereal-based food samples, 22%, 5%, 2% and 2% were concurrently contaminated with 2, 3, 4 and 5 mycotoxins, respectively. The occurrence of toxicological important mycotoxins in Qatari market warrants the implementation of strict regulatory limits to protect human health.

Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states.

A total of 77 traditionally smoked meat samples produced in Latvia, Lithuania, and Estonia were tested for the occurrence of four EU regulated polycyclic aromatic hydrocarbons (PAHs). Levels of PAHs exceeding the EU maximum levels for benzo[a]pyrene and for the sum of four PAHs (PAH4) were detected in 46% and 48% of the samples originating from Latvia. The detected BaP levels in smoked meats ranged from 0.05 to 166 µg kg-1, while the PAH4 content ranged from 0.42 to 628 µg kg-1. The mean dietary exposure to PAHs was estimated at the levels of 5.4 ng BaP/kg bw/day and 36 ng PAH4/kg bw/day. The margin of exposure (MOE) approach was utilised to assess the risks to Latvian consumers due to PAHs and the obtained MOEs were in a range of 7205-24,434, thus indicating a potential concern for consumer health for specific population groups.

Determination of heavy metals in canned fruits and vegetables sold in Jordan market.

In this study, the concentrations of selected heavy metals including Pb, Zn, Cr, Ni, Cu, As, and Cd in different brands of canned vegetables and fruits including canned tomato sauce (ketchup), canned green beans, canned whole carrots, and canned juice (pineapple) imported to Jordanian market were determined by acid digestion and atomic absorption spectroscopy. Samples were collected from popular Jordanian markets, Irbid city, Northern Jordan (11 samples of each type). The metal concentrations in the samples analyzed were found to be in the range of 2.6-3.0 mg/kg for Pb, 0.50-0.60 mg/kg for Cd, 2.50-5.10 mg/kg for As, 0.84-0.91 mg/kg for Cu, 0.32-3.02 mg/kg for Zn, 0.66-1.71 mg/kg for Cr, and 0.97-2.94 mg/kg for Ni. The results obtained showed that Pb and As have the highest concentrations in the most of samples analyzed, whereas, the lowest concentrations obtained were mainly in Cd. For example, in canned tomato sauce, the average concentrations of heavy metals are 3.50 mg/kg for As, 0.50 mg/kg for Cd, 0.66 mg/kg for Cr, 0.89 mg/kg for Cu, 1.15 mg/kg for Ni, 2.95 mg/kg for Pb, and 1.02 mg/kg for Zn. The results of this study reveal that the concentration of some toxic heavy metals (Pb, Cr, Ni, As, and Cd) in canned vegetable and fruit samples being sold in Jordanian markets exceeded the permissible limits set by different health organizations.

Determination of selected elements in canned food sold in Jordan markets.

In this study, the concentrations of seven heavy metals including As, Cd, Cr, Cu, Ni, Pb, and Zn in imported canned food samples of different brands including tuna, beef, sardines, and mushroom were determined. Samples were collected from popular Jordanian market, Irbid city, Northern Jordan (44 samples of each type). The metal concentrations in canned food samples were found to be in the range of 1.85-4.50 µg/g for As, 0.42-0.58 µg/g for Cd, 0.47-1.67 µg/g for Cr, 0.73-0.90 µg/g for Cu, 1.08-2.77 µg/g for Ni, 2.5-3.0 µg/g for Pb, and 0.43-2.25 µg/g for Zn. Results revealed that As and Pb have the highest concentrations in all samples analyzed, whereas, the lowest concentrations obtained were in Cd. For example, in canned sardine, the mean concentrations of heavy metals are 0.43 µg/g for Zn, 2.50 µg/g for Pb, 1.74 µg/g for Ni, 0.80 µg/g for Cu, 0.47 µg/g for Cr, 0.42 µg/g for Cd, and 1.85 µg/g for As. Whereas, the mean concentrations in canned tuna were 3.48 µg/g for As, 0.47 µg/g for Cd, 0.53 µg/g for Cr, 0.73 µg/g for Cu, 2.77 µg/g for Ni, 2.80 µg/g for Pb, and 1.63 µg/g for Zn. The results of this study indicated that the concentration of the tested elements including As, Cd, Cr, Ni, and Pb in canned food samples sold in Jordanian markets exceeded the permissible limits set by health organizations such as FAO/WHO. The results were compared with the literature values.

Caracterização sensorial de ovos de codorna submetidos a diferentes processos de conservação / Sensorial characterization of quail eggs submitted to different conservation processes

Objetivou-se avaliar a aceitação sensorial e a intenção de compra de três diferentes conservas de ovos de codorna. Foram avaliados três tratamentos/ formulações de conserva de ovos de codorna: Tratamento1 - (vinagre e sal); Tratamento 2 ­ Vinagre, sal e azeite; Tratamento 3 ­ Defumação. Foram realizados dois testes sensoriais das conservas armazenadas por sete e 28 dias, todas mantidas sob temperatura ambiente. Aplicou-se o teste de aceitabilidade e de intenção de compra para no mínimo 50 julgadores não treinados em cada teste, com avaliação dos atributos, cor, odor, sabor e aceitação global, por meio de uma escala hedônica estruturada mista de 9 pontos e julgamento da intenção de compra do produto com escala variando de 1- decididamente não compraria a 5 ­ decididamente compraria. Verificou- se diferença (p<0,05) em ambos os períodos para todos os atributos avaliados (cor, sabor, aroma e impressão global) e intenção de compra, com exceção do primeiro período (7 dias) em que não houve diferença (p>0,05) para o atributo cor. Os ovos de codornas submetidos à defumação obtiveram 73 e 92% da preferência dos provadores (notas de 6 a 9) e grande parte dos provadores (60 e 70%) alegaram que comprariam ovos de codorna defumados em conserva estocados por sete e 28 dias, respectivamente. O processo de defumação confere aos ovos de codorna alta aceitação sensorial, com excelentes índices de aprovação nos atributos avaliados, especialmente quando estocados por 28 dias.(AU)

It was aimed to evaluate the sensorial acceptance and purchase intention from three different canning quail eggs. It were evaluated three treatment / formulation of canning quail eggs: Treatment 1: vinegar and salt; Treatment 2: vinegar; Treatment 3: smoking. It were performed two sensory testing with the canning stored for 7 and 28 days, kept under ambient temperature. It was performed sensorial acceptance and purchase intention tests with at least 50 judging individuals without training, evaluating attributes, color, odor, taste and general acceptance, through a mixed structured hedonic scale of 9 points and purchase intention judging with a scale ranging from 1 ­ it would definitely buy and 5- it wouldn't definitely buy. There was difference (p<0,05> in both periods of time for all the evaluated attributes (color, taste, odor and general acceptance) and purchase intention, except for the first period of time (7 days) which there was not difference (p>0,05) for the color attribute. Smoked quail eggs obtained 73 and 92% preference of thejudging individuals (grade 6 to 9) and most of the individuals (60 and 70%) related that would purchase smoked quail eggs stored for 7 and 28 days, respectively. The smoking process conferred high sensorial acceptance to the quail eggs, with excellent approval rate of the evaluated attributes, mainlywhen stored for 28 days.

Nutrient profiling for front of pack labelling: how to align logical consumer choice with improvement of products?

The primary goal of front of pack (FOP) labelling is to help consumers make healthier choices through communication. A secondary goal is to encourage producers to improve the nutritional composition of their products. Evidence has shown that (FOP) labelling can help consumers to make healthier food choices and has been an incentive for producers to improve product composition. As FOP labelling is seen as an important tool to improve food environments for public health purposes, the WHO supports initiatives of governments to implement an FOP labelling system. Based on the experiences of a wide range of countries over many years, possible success factors for such an FOP system have been defined, six of which are discussed in the present paper and used to evaluate the Dutch Choices Programme that was started in 2006. In the course of time a large number of producers joined the programme and the logo was recognised by more than 90 % of the consumers, but by 2016 the Dutch consumer organisation argued on the basis of their own research that a quarter of the consumers did not understand the colour coding of the logo and as a result the Dutch government decided to no longer support this logo and to introduce a nutrition app. The challenge that remains is to find a system that consumers understand well and that still encourages manufacturers of food to improve product composition. New technology-based data collecting initiatives might provide the right tools to develop such a system.

Nutrient profiling for regulatory purposes.

In this paper, I first provide definitions of nutrient profiling and of a nutrient profile model. I set out the purposes of nutrient profiling: both general and specific. I give two examples of nutrient profile models that have been developed for regulatory purposes by the Food Standards Agency (FSA) in the UK and the WHO for its European Region - the UK FSA/Ofcom and the WHO-Euro models - and compare the way the models are constructed and function, how they have been developed, the extent to which they have been tested and validated and their use in regulation. Finally I draw some conclusions about the future use of nutrient profiling for regulatory purposes. I argue that its full potential has yet to be realised and give some reasons why. I pose some urgent research questions with respect to nutrient profiling.

Uses of nutrient profiling to address public health needs: from regulation to reformulation.

Nutrient profiling (NP) models rate the nutritional quality of individual foods, based on their nutrient composition. Their goal is to identify nutrient-rich foods, generally defined as those that contain more nutrients than calories and are low in fat, sugar and salt. NP models have provided the scientific basis for evaluating nutrition and health claims and regulating marketing and advertising to children. The food industry has used NP methods to reformulate product portfolios. To help define what we mean by healthy foods, NP models need to be based on published nutrition standards, mandated serving sizes and open-source nutrient composition databases. Specifically, the development and testing of NP models for public health should follow the seven decision steps outlined by the European Food Safety Authority. Consistent with this scheme, the nutrient-rich food (NRF) family of indices was based on a variable number of qualifying nutrients (from six to fifteen) and on three disqualifying nutrients (saturated fat, added sugar, sodium). The selection of nutrients and daily reference amounts followed nutrient standards for the USA. The base of calculation was 418·4 kJ (100 kcal), in preference to 100 g, or serving sizes. The NRF algorithms, based on unweighted sums of percent daily values, subtracted negative (LIM) from positive (NRn) subscores (NRn - LIM). NRF model performance was tested with respect to energy density and independent measures of a healthy diet. Whereas past uses of NP modelling have been regulatory or educational, voluntary product reformulation by the food industry may have most impact on public health.

Nutrient profiling for product reformulation: public health impact and benefits for the consumer.

The food industry holds great potential for driving consumers to adopt healthy food choices as (re)formulation of foods can improve the nutritional quality of these foods. Reformulation has been identified as a cost-effective intervention in addressing non-communicable diseases as it does not require significant alterations of consumer behaviour and dietary habits. Nutrient profiling (NP), the science of categorizing foods based on their nutrient composition, has emerged as an essential tool and is implemented through many different profiling systems to guide reformulation and other nutrition policies. NP systems should be adapted to their specific purposes as it is not possible to design one system that can equally address all policies and purposes, e.g. reformulation and labelling. The present paper discusses some of the key principles and specificities that underlie a NP system designed for reformulation with the example of the Nestlé nutritional profiling system. Furthermore, the impact of reformulation at the level of the food product, dietary intakes and public health are reviewed. Several studies showed that food and beverage reformulation, guided by a NP system, may be effective in improving population nutritional intakes and thereby its health status. In order to achieve its maximum potential and modify the food environment in a beneficial manner, reformulation should be implemented by the entire food sector. Multi-stakeholder partnerships including governments, food industry, retailers and consumer associations that will state concrete time-bound objectives accompanied by an independent monitoring system are the potential solution.

Quality properties of fruits as affected by drying operation.

The increasing consumption of dried fruits requires further attention on the quality parameters. Drying has become necessary because most fruits are highly perishable owing to their high moisture content and the need to make them available all year round and at locations where they are not produced. In addition to preservation, the reduced weight and bulk of dehydrated products decreases packaging, handling and transportation costs. Quality changes associated with drying of fruit products include physical, sensory, nutritional, and microbiological. Drying gives rise to low or moderate glycemic index (GI) products with high calorie, vitamin and mineral contents. This review examines the nutritional benefits of dried fruits, protective compounds present in dried fruits, GI, overview of some fruit drying methods and effects of drying operations on the quality properties such as shrinkage, porosity, texture, color, rehydration, effective moisture diffusivity, nutritional, sensory, microbiological and shelf stability of fruits.

Use of ultrasounds in the food industry-Methods and effects on quality, safety, and organoleptic characteristics of foods: A review.

The use of ultrasounds has recently gained significant interest in the food industry mainly due to the new trends of consumers toward functional foods. Offering several advantages, this form of energy can be applied for the improvement of qualitative characteristics of high-quality foods as well as for assuring safety of a vast variety of foodstuffs, and at the same time minimizing any negative effects of the sensory characteristics of foods. Furthermore, the non-destructive nature of this technology offers several opportunities for the compositional analysis of foods. However, further research is required for the improvement of related techniques and the reduction of application costs in order to render this technology efficient for industrial use. This review paper covers the main applications of ultrasounds as well as several advantages of the use of the technology in combination with conventional techniques. The effects of ultrasounds on the characteristics, microbial safety, and quality of several foods are also detailed.