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1.
J Sci Food Agric ; 100(3): 1030-1037, 2020 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-31646633

RESUMO

BACKGROUND: The objective of this work was to develop gummy jellies containing honey and propolis, keeping the natural antioxidant principles of the beehive ingredients and satisfying consumer requirements. RESULTS: A gummy jelly containing honey and propolis (HPGJ) was developed. A sensory study with consumers (n = 74) performed an intensity level evaluation test analyzing color, hardness, adhesiveness, gumminess, sweet taste and honey taste. A penalty analysis indicated that HPGJ was too hard. However, in the global acceptance study, more than 90% of consumers gave liking categories. Regarding the potential functional properties, the antioxidant capacity (AC) of HPGJ was 8.17 ± 0.55 mmol Trolox equivalent kg-1 , and up to 40% AC was retained after in vitro digestion. Additionally, AC of HPGJ was up to ten times higher than that of similar commercial products. A storage study at 25 °C showed that color and AC increased significantly over 90 days owing to the development of Maillard reaction. Storage under darkness allowed keeping low values of global color change for up to 45 days. Another positive facet was that the addition of propolis delayed fungal growth during storage. CONCLUSION: An organoleptically palatable gummy jelly was obtained. Among the positive features, it showed higher AC than similar commercial candies. Additionally, HPGJ offered a high bioaccesible AC input detected upon in vitro digestion. Overall, HPGJ could be considered an interesting, appetizing and healthier alternative to regular gummy jellies available in the market. Adequate packaging should be considered in order to extend HPGJ shelf life, reducing browning reactions. © 2019 Society of Chemical Industry.


Assuntos
Doces/análise , Mel/análise , Própole/análise , Antioxidantes/análise , Manipulação de Alimentos , Armazenamento de Alimentos , Géis/análise , Humanos , Reação de Maillard , Paladar
2.
J Sci Food Agric ; 100(1): 10-15, 2020 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-31471899

RESUMO

Bean paste is a confectionery ingredient originating in Asia made from cooked beans and sugar. In Japan, bean paste-containing products play an important role in the traditional confectionery industry. Common beans (Phaseolus vulgaris L.) are used for making white bean paste, and the tebou market class is dedicated to white paste production. Bean paste qualities include paste yield, color, stickiness, smoothness, aroma and flavor. High paste yield, whiteness and smoothness are preferred. The ideal stickiness depends on the final product to be made using bean paste. In terms of aroma and flavor, high sweetness and low beaniness are generally desired. Most of the paste qualities can only be measured by preparing bean paste, which is labor intensive and low throughput. Yuki and Kinu tebou bean varieties were developed in this manner because the highest end-use quality is indispensable to domestic varieties. Tebou bean breeding in Japan is at the stage where more research is necessary to develop faster screening methods to predict important paste quality attributes. This review summarizes the literature on research on white bean paste quality and common bean breeding efforts conducted so far written either in English or Japanese, covering: (1) bean paste production and ingredient sources, (2) the selection criteria and methods used by Japanese breeders and (3) the resulting varieties developed for bean paste. © 2019 Society of Chemical Industry.


Assuntos
Doces/análise , Phaseolus/química , Phaseolus/genética , Cruzamento , Humanos , Japão , Valor Nutritivo , Phaseolus/crescimento & desenvolvimento , Controle de Qualidade , Paladar
3.
Carbohydr Polym ; 228: 115373, 2020 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-31635735

RESUMO

Type of sugar and gelling agents used in confectionery formulations have vital importance since they directly influence physicochemical properties during storage. In this study, the effect of a non-caloric rare sugar, D-allulose (formerly called D-psicose) on the starch based confectionery gels were investigated in the presence and absence of soy protein isolate (SPI) using different experimental techniques for 28 days. For characterization of the formulized gel systems, common techniques were used (SEM, DSC, XRD, moisture content, water activity, hardness and color). Time Domain Nuclear Magnetic Resonance (TD-NMR) technique was also employed to explain dynamics in the systems. Sugar type was found to be a very significant factor affecting gel characteristics and retrogradation. Results showed that D-allulose containing formulations were less prone to retrogradation and showed smaller changes upon storage by supporting presence of better gel network. According to X-ray results, sucrose containing formulations were more susceptible to crystallization. T2 relaxation spectra obtained from NMR experiments showed that number of distinct peaks reduced with the addition of SPI while relaxation times of peaks changed when different type of sugar.


Assuntos
Doces , Armazenamento de Alimentos , Frutose/química , Géis/química , Proteínas de Soja/química , Amido/química , Dureza , Água/química
4.
Eur J Paediatr Dent ; 20(4): 257, 2019 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-31850766

RESUMO

Activation of taste buds starts during the 30th week of gestation, when the amniotic liquid and its composition variations caused by the maternal diet may stimulate foetal taste receptors. This early activation appears as a first step in the development of gustatory sensory memory, which will shape the preference for sweet, sour or salty taste, thus affecting the food choices of the future newborn and child. Individual sensitivity and the subsequent preference for the sweet taste are also determined by the presence of specific receptors and genetic factors (tasirR gene polymorphism). The development of individual preferences for some food over others is a complex process that entails both motivational and behavioural factors along with specific genetic aspects. From an evolutionary standpoint, the preference for the sweet or umami taste is due to the need to be attracted by energy-rich foods. Nowadays this need no longer exists, however the "affinity" for energy-rich foods goes back to this evolutionary advantage. In practical terms, the first stimulations of taste buds start in the womb through the amniotic liquid and then continue through the maternal milk which, as stated, changes composition as a consequence of the mother's diet. Therefore, mothers should eat a balanced diet that includes all the major classes of nutrients in order to stimulate the foetus' taste. This would promote the future baby's curiosity for all types of foods, favouring healthy food choices with regard to sweet and salty taste. The paediatric dentist can spread and promote a healthy food lifestyle from the gestation period. We will then be able to counteract a possible innate preference for sweet (and salty) taste, which can be reinforced or modified by the offering and availability of food, as well as family and cultural influences even before infancy. When parents eat healthy they set a good example for the child, thus fulfilling the aims of primary prevention, while still contributing to the success of prenatal prevention alongside the paediatric dentist.


Assuntos
Preferências Alimentares , Paladar , Doces , Criança , Dieta , Feminino , Humanos , Recém-Nascido , Mães , Gravidez
5.
Br Dent J ; 227(10): 882, 2019 11.
Artigo em Inglês | MEDLINE | ID: mdl-31758124
6.
Int J Occup Environ Med ; 10(4): 194-202, 2019 10.
Artigo em Inglês | MEDLINE | ID: mdl-31586384

RESUMO

BACKGROUND: Heat stress is common among workers in hot-dry areas. To take preventive strategies for the protection of workers against heat stress, it is important to choose a suitable index that can accurately explain environmental parameters relative to physiological responses. OBJECTIVE: To evaluate heat stress and maximum acceptable work time (MAWT) based on physiological and environmental response in hot-dry climate among traditional bakers. METHODS: The current study was carried out on 30 traditional bakers of 3 different bread baking systems in Ahvaz, Iran. Environmental and physiological parameters were measured simultaneously for a work shift. The work-rest time was also determined based on the relative heart rate (RHR) and the wet-bulb globe temperature (WBGT) index. RESULTS: The average WBGT index was estimated to be higher than the standard limit for all baking stations. Despite the higher-than-the-recommended-limit WBGT index, there was no significant relationship between the WBGT index and physiological parameters. The results indicated a significant (p<0.05) difference between the percentages of work-rest time estimated using the WBGT and RHR index. CONCLUSION: Based on the results of environmental and physiological monitoring of this study as well as the limitations of the use of the WBGT index, it seems that using WBGT as a standard index would not suit heat stress management in hot-dry climates. A revision of this standard to adapt to hot climatic conditions should be in order.


Assuntos
Culinária , Indústria Alimentícia , Transtornos de Estresse por Calor , Temperatura Alta , Satisfação no Emprego , Exposição Ocupacional , Adulto , Pão , Doces , Clima , Culinária/métodos , Culinária/estatística & dados numéricos , Indústria Alimentícia/estatística & dados numéricos , Frequência Cardíaca/fisiologia , Transtornos de Estresse por Calor/epidemiologia , Transtornos de Estresse por Calor/fisiopatologia , Transtornos de Estresse por Calor/prevenção & controle , Resposta ao Choque Térmico/fisiologia , Humanos , Umidade , Irã (Geográfico)/epidemiologia , Pessoa de Meia-Idade , Exposição Ocupacional/prevenção & controle , Exposição Ocupacional/estatística & dados numéricos , Temperatura Ambiente , Fatores de Tempo , Local de Trabalho/estatística & dados numéricos , Adulto Jovem
7.
J Food Sci ; 84(10): 2973-2982, 2019 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-31546291

RESUMO

The study developed traditional and light chocolate-flavor frozen dessert formulations, aimed at the general public, lactose intolerants, and vegans, and evaluated influences on quantitative sensory profiles and consumer acceptance with the replacement of sucrose by sweeteners in low-calorie versions. Twelve samples with different matrices were studied, sweetened with sucrose, sucralose, and stevia. The ideal concentration of sucrose (9%: dairy samples and 15%: vegan samples) was determined by the JAR scale. The sweetness equivalence was determined by the magnitude estimation method. The physical-chemical parameters were evaluated: pH, overrun, melting, and texture. The sensory profile evaluated through Quantitative Descriptive Analysis (QDA). The QDA data were correlated with acceptance data by partial least squares regression (PLS). The results showed that the substitution of traditional milk by lactose-free milk in the formulation did not change the characteristics of the chocolate ice cream. The use of sweeteners presented differences for milk flavor, bitter taste, bitter residual, and melting. The use of stevia extract was characterized by the presence of bitter taste, residual sweet and bitter that inhibited the perception of milk flavor, but not directly impacting the acceptance by consumers. The sucralose presented a profile closer to the sucrose, presenting lower intensity for the undesirable attributes such as bitter taste and residual bitter. There was no significant difference in the use of soy or rice protein in vegan versions, however, the use of sweeteners and body agents negatively impacted consumers' acceptance by attenuating the flavor of vegetable protein and raising gummy coating during the melting. PRACTICAL APPLICATION: This study shows the development and sensory profile of frozen chocolate desserts. Traditional and modified samples have also been produced for consumers with dietary restrictions such as vegans, vegetarians, lactose intolerants, and diabetics. Throughout the sensory and statistical analysis, it was identified how to replace sucrose by the natural glycoside sweetener of steviol, as well as the impact on the sensory profile and the acceptance of the different formulations. The results found may provide important information for researchers in food industries who need to produce frozen chocolate desserts for vegans, vegetarians, lactose intolerant, and diabetic consumers. Stevia and sucralose were good substitutes for sucrose in the formulation of frozen desserts without lactose, but not in vegan versions (with rice and soy protein).


Assuntos
Chocolate/análise , Comportamento do Consumidor , Aditivos Alimentares/análise , Alimentos Congelados/análise , Lactose/análise , Edulcorantes/análise , Adulto , Animais , Doces/análise , Diterpenos de Caurano/análise , Feminino , Aromatizantes/análise , Análise de Alimentos , Humanos , Sorvetes/análise , Masculino , Stevia/química , Sacarose/análogos & derivados , Sacarose/análise , Paladar , Veganos , Adulto Jovem
8.
Anal Chim Acta ; 1083: 101-109, 2019 Nov 20.
Artigo em Inglês | MEDLINE | ID: mdl-31493800

RESUMO

In this work, a facile ratiometric electrochemical aptasensor was developed towards sensitive and selective detection of vanillin, based on Ketjen black/ferrocene dual-doped zeolite-like MOFs (Fc-KB/ZIF-8) and electrodeposited gold nanoparticles (AuNPs) coupling with DNA aptamer. Fc-KB/ZIF-8 composites were prepared via one-pot solvothermal reaction and drop-coated on glassy carbon electrode (GCE) surface to form Fc-KB/ZIF-8@GCE. AuNPs were in-situ electro-deposited on the modified GCE. 5'-SH terminated aptamer of vanillin was combined with AuNPs via Au-S coupling to form aptamer-AuNPs/Fc-KB/ZIF-8@GCE as a new sensing platform. Under optimal conditions, electrochemical (square wave voltammetry) curves of this sensing platform were measured in electrolyte solutions containing vanillin. With increase of vanillin concentration (Cvan), vanillin had an increased peak current intensity (Ivan, as response signal). Fc doped into ZIF-8 had slight changes in its peak current intensity (IFc, as reference signal). There is a well plotting linear relationship between Ivan/IFc and the logarithm of Cvan ranging from 10 nM to 0.2 mM, with a low limit of detection of 3 nM. The aptamer-AuNPs/Fc-KB/ZIF-8@GCE was applied as a ratiometric electrochemical aptasensor of vanillin. This aptasensor had sensitive and selective electrochemical signal responses on vanillin, over potential interferents. This aptasensor enabled vanillin detection in real food samples, showing high detection performance. Experimental results testified that this aptasensor had high reliability and practicability for vanillin determination in real samples.


Assuntos
Aptâmeros de Nucleotídeos/química , Benzaldeídos/análise , DNA/química , Nanopartículas Metálicas/química , Estruturas Metalorgânicas/química , Benzaldeídos/química , Doces/análise , Carbono/química , Chocolate/análise , Técnicas Eletroquímicas/instrumentação , Técnicas Eletroquímicas/métodos , Eletrodos , Compostos Ferrosos/química , Análise de Alimentos/métodos , Ouro/química , Limite de Detecção , Metalocenos/química
9.
J Dermatol ; 46(9): 759-769, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-31364795

RESUMO

Psoriasis is characterized by T-helper 17 cell-dominant abnormal immunity, and hyperproliferation and abnormal differentiation of epidermal keratinocytes. Some patients are associated with arthritis. Dietary habits can modulate the pathogenesis of psoriasis. Previous studies in Western countries showed higher body mass indices, higher intake of fat and lower intake of fish or vegetables in psoriatic patients compared with the reference groups. We evaluated dietary habits in adult Japanese psoriatic patients, using a validated brief-type self-administered dietary history questionnaire, and compared the results to those of age- and sex-matched healthy controls. The results in psoriatic patients with arthritis were compared with those in the patients without. Japanese psoriatic patients showed higher body mass indices, higher intake of fish/shellfish, pulses, sugar/sweeteners, vitamin B12 and vitamin D, and lower intake of meat, compared with those of healthy controls. The logistic regression analysis showed that psoriasis was associated with high body mass index and low intake of meat. The intake of confection in patients with high Psoriasis Area and Severity Index was higher than that in those with low index. The intake of ß-carotene, vitamin A and green/yellow vegetables in psoriatic patients with arthritis were higher than those in the patients without. The dietary habits in Japanese psoriatic patients are rather different from those in Western patients. This is the first study showing the differences in dietary habits between psoriatic patients with arthritis and those without. Further studies should elucidate the relationships of these results with skin and joint lesions in psoriatic patients.


Assuntos
Artrite Psoriásica/imunologia , Comportamento Alimentar/fisiologia , Carne , Vitamina A , Adulto , Idoso , Artrite Psoriásica/diagnóstico , Grupo com Ancestrais do Continente Asiático , Índice de Massa Corporal , Doces/estatística & dados numéricos , Feminino , Humanos , Japão , Masculino , Pessoa de Meia-Idade , Psoríase , Fatores de Risco , Inquéritos e Questionários/estatística & dados numéricos
10.
Nutrients ; 11(8)2019 Aug 03.
Artigo em Inglês | MEDLINE | ID: mdl-31382636

RESUMO

The study aimed to compare the sugar (1992, 2017) and energy (2017) content of chocolate confectionery available in the UK between 1992 and 2017 using cross-sectional surveys. All major UK retailers operating at the time were included. Sugar content in 1992 was obtained from a booklet and sugar and energy content from 2017 were collected from product packaging in-store. In 1992, the average sugar content of chocolate confectionery was 46.6 ± 10.3 g/100 g and in 2017 it was 47.3 ± 12.1 g/100 g. Sugar content ranged from 0.5 to 75.2 g/100g, with large variations between different categories of chocolate and within the same category of chocolate. There were 23 products found in both 1992 and 2017. The average sugar content per 100 g for these products was 44.6 ± 9.4 g in 1992 and 54.7 ± 6.3 g in 2017, representing a 23% increase in sugar content (p < 0.001). The results show that the sugar content of chocolate confectionery has increased since 1992, which is concerning. However, they also suggest sugar levels can be reduced because (a) lower sugar versions of the same products existed in 1992 and (b) there is a large variation in sugar and energy content between different categories of chocolate and within the same category in 2017.


Assuntos
Doces/análise , Chocolate/análise , Açúcares da Dieta/análise , Ingestão de Energia , Valor Nutritivo , Estudos Transversais , Humanos , Tamanho da Porção de Referência , Fatores de Tempo , Reino Unido
11.
Food Chem ; 300: 125195, 2019 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-31326676

RESUMO

Presence of pungent gingerols in ginger oleoresin makes it an ideal natural flavoring candidate for the food industry. The study reports its incorporation for synergistic enhancement of flavor and nutraceutical portfolio of candied mango. The process is systematically optimized at bench-scale for gingerols infusion and subsequent candying treatment in a range of hypo and hypertonic osmotic solutions for critical transport properties. After that, optimization of the drying process and the scale-up study was conducted with a 200 folds increase in the batch size. Collated effects of multistep optimization resulted in 85.6, 76.8, 60.2% retention in ß-carotene, total phenolics, Vitamin C, respectively, along with minor color difference and significant improvement in sensory scores over fresh mango. Mass transfer and quality parameters were comparable in both scales, implying excellent repeatability and scalability of the process. Compared with a similar commercial product, substantial improvement in quality characteristics along with 376.7% reduction in overall processing time was achieved.


Assuntos
Doces , Catecóis/química , Álcoois Graxos/química , Aromatizantes/química , Indústria de Processamento de Alimentos/métodos , Mangifera/química , Ácido Ascórbico/análise , Ácido Ascórbico/química , Cor , Dessecação/métodos , Suplementos Nutricionais/análise , Qualidade dos Alimentos , Frutas/química , Gengibre/química , Humanos , Fenóis/análise , Fenóis/química , Paladar , beta Caroteno/análise , beta Caroteno/química
12.
Int J Pharm ; 568: 118517, 2019 Sep 10.
Artigo em Inglês | MEDLINE | ID: mdl-31306713

RESUMO

Oral ulcer is one common mucosal disease with high prevalence. Here, capsaicin candies were prepared based on the stereolithographically (SLA) 3D printed molds. The molds can be freely designed depending on the needs of patients, involving symmetric shapes (e.g., round, four-lead clover and cube), asymmetric shapes (e.g., car) and various color (e.g., blue, red and yellow). A two-part-combined mold was filled with the xylitol-based material and separated to obtain hard candies. Capsaicin was amorphous in the candies according to the differential scanning calorimetry and X-ray diffraction. Poloxamer 188 improved the release of capsaicin from the candies. Rat oral ulcer models were established on the tongue with phenol liquids. The blank candy, 0.05% capsaicin candy and dexamethasone were respectively administered on the ulcer once daily. On Day 7, a healing rate of 97.8% was achieved by the capsaicin candy, much higher than those in the other groups. Moreover, the blank candy also showed the remarkable ulcer healing effect due to the presence of xylitol and poloxamer. Capsaicin remarkably enhanced the reepithelialization of ulcer tissues and showed strong anti-inflammatory effect by reducing the expressions of THF-α and IL-6. 3D printing-based capsaicin candies provide an interesting therapeutic choice for the people with oral ulcer.


Assuntos
Capsaicina/administração & dosagem , Úlceras Orais/tratamento farmacológico , Animais , Anti-Inflamatórios/administração & dosagem , Doces , Capsaicina/química , Dexametasona/administração & dosagem , Liberação Controlada de Fármacos , Masculino , Úlceras Orais/patologia , Poloxâmero/administração & dosagem , Poloxâmero/química , Impressão Tridimensional , Ratos Sprague-Dawley , Xilitol/administração & dosagem , Xilitol/química
13.
Nutr Hosp ; 36(Spec No1): 115-120, 2019 Jul 02.
Artigo em Espanhol | MEDLINE | ID: mdl-31232592

RESUMO

Introduction: Eastern Andalusia, is also named Highland Andalusia, because the elevated orography of the Betics mountain range, with the highest Iberian Peninsula summits. This region arose with the division of the Spanish territory by provinces and currently includes Almeria, Granada, Jaen. You should only stop and look into the bottom of our cooking pots to find the syncretism of the three monotheistic religions, Christianity, Jewish and Muslin, which mixed parties of each one with meals of the others, thus allowing the globalization of their gastronomies that remained until nowadays and makes difficult to find the actual origin of a particular meal recipe. Modern cooking tries to find the fusion between tastes and ingredients of traditional cooking with current knowledge and technology. The geographic and climate diversities in Eastern Andalusia are proportional to its pantry, which in turn is the source of its meal recipes. The population of Eastern Andalusia is moving away of the Mediterranean pattern and getting closer to the developed Western countries diet. This trend to decrease the consumption of proprietary Mediterranean foods seems to be maintained in the last years although some of them start to recover. In addition, some food groups e.g. meat and meat derivatives, pastries and sweets, with actual elevated consumption, tend to be moderated. The current food pattern for the whole Spanish population, as well as for Eastern Andalusia, is compatible with high intakes of saturated fat, and total and free sugars, and low intakes of fiber in a high percentage of the Spanish population as reported by the ANIBES study.


Assuntos
Manipulação de Alimentos/métodos , Preferências Alimentares , Estado Nutricional , Animais , Doces , Bovinos , Clima , Culinária/métodos , Características Culturais , Dieta Mediterrânea , Gorduras na Dieta/administração & dosagem , Fibras na Dieta , Açúcares da Dieta/administração & dosagem , Geografia , Humanos , Carne , Produtos da Carne , Espanha
14.
Matern Child Nutr ; 15 Suppl 4: e12775, 2019 06.
Artigo em Inglês | MEDLINE | ID: mdl-31225707

RESUMO

Unhealthy snack food and beverage (USFB) consumption among young children has been noted in many low-income and middle-income countries (LMIC), however, there is a lack of information on the contribution of these foods to children's diets in these contexts. This study describes the nutrient profiles and costs of snacks consumed by young children in Kathmandu Valley, Nepal, and assesses the proportion of total energy intake from nonbreastmilk foods (%TEI-NBF) contributed by USFB and factors associated with high USFB consumption. A cross-sectional survey was conducted among 745 randomly sampled primary caregivers of children aged 12-23 months. Of 239 unique snack foods and beverages consumed, 180 (75.3%) were classified as unhealthy based on nutrient profiling, with 158 of these being commercially branded. Median cost/100 kcal of USFB was lower as compared with healthy snacks. Ninety-one percent of children had consumed a USFB in the previous 24 hr, with these foods contributing a mean %TEI-NBF of 24.5 ± 0.7 among all children. Biscuits (10.8%), candy/chocolate (3.5%), and savoury snacks (3.4%) provided the largest %TEI-NBF. Children who were older, female, or from the poorest households had significantly higher odds of high USFB consumption, whereas children whose caregivers were of upper caste/ethnicity or had achieved tertiary education had lower odds of consumption than other children. To reduce USFB consumption, interventions should seek to further understand social/cultural drivers of feeding practices, target disadvantaged populations, and ensure caregivers are fully aware of the nutritional quality of food products they choose for their children.


Assuntos
Bebidas , Ingestão de Energia , Fast Foods , Fenômenos Fisiológicos da Nutrição do Lactente , Valor Nutritivo , Lanches , Bebidas/economia , Doces , Cuidadores , Chocolate , Estudos Transversais , Inquéritos sobre Dietas , Grão Comestível , Fast Foods/economia , Feminino , Humanos , Lactente , Masculino , Nepal , Fatores Socioeconômicos , Saúde da População Urbana
15.
Food Chem ; 293: 340-347, 2019 Sep 30.
Artigo em Inglês | MEDLINE | ID: mdl-31151621

RESUMO

A green and simple method was designed to synthesize polyethyleneimine (PEI)-modified magnetic nanoparticles (MNPs), which were later used as adsorbents in magnetic solid phase extraction (MSPE) process. A new MSPE-HPLC method was then established for the simultaneous determination of four representative synthetic colorants (Amaranth, Ponceau 4R, Sunset yellow and Allure red) in food samples. Several important factors, such as the pH of the sample solution, the amount of adsorbent, the adsorption time, and the type of the eluent were investigated in detail. Under the optimized experimental conditions, the four colorants were measured with good linearity, detection limit and quantification limit. Adsorption kinetics and isotherms were also investigated to elucidate the adsorption mechanism. The detection of four colorants in candy, jelly and carbonated drink proved that the established MSPE-HPLC method was simple and effective and can be used for the analysis of colorants in real samples.


Assuntos
Bebidas/análise , Análise de Alimentos/métodos , Corantes de Alimentos/análise , Nanopartículas de Magnetita/química , Polietilenoimina/química , Adsorção , Compostos Azo/análise , Doces/análise , Cromatografia Líquida de Alta Pressão , Química Verde , Concentração de Íons de Hidrogênio , Limite de Detecção , Naftalenossulfonatos/análise , Reprodutibilidade dos Testes , Extração em Fase Sólida/instrumentação , Extração em Fase Sólida/métodos
16.
Nutr. hosp ; 36(extr.1): 115-120, jun. 2019. tab
Artigo em Espanhol | IBECS | ID: ibc-184958

RESUMO

Andalucía oriental se denomina Alta Andalucía por la elevada orografía de las cordilleras Béticas con las cumbres peninsulares más altas. Surge con la segmentación de España en provincias, e incluye Almería, Granada, Jaén y Málaga. Solo hay que detenerse en el fondo de nuestras ollas para encontrarnos el sincretismo de las tres grandes religiones monoteístas (árabe, judía y cristiana) que mezcló las fiestas de una con las comidas de otra y permitió la universalización de sus gastronomías; un sincretismo que ha llegado hasta hoy y hace difícil conocer el origen de una u otra receta. La cocina busca hoy la fusión entre el sabor y los ingredientes de la cocina tradicional con el saber y la técnica de la cocina moderna. La diversidad geográfica y climática de Andalucía oriental es proporcional a su despensa, y esta es la que surte su recetario. La población de Andalucía oriental se aparta del patrón mediterráneo y se acerca a la dieta global de los países desarrollados de Occidente. Esta tendencia a disminuir el consumo de alimentos propios de patrón mediterráneo parece mantenerse, aunque se observa una disminución en la caída de alguno de ellos. Además, el consumo elevado de grupos como el de carnes y derivados, bollería, dulces y azúcar tiende a moderarse. El patrón actual es compatible -como pone de manifiesto el estudio ANIBES- con unas ingestas elevadas de grasa saturada y total y de azúcares y una baja ingesta de fibra en un porcentaje importante de la población en España y, por tanto, en Andalucía


Eastern Andalusia, is also named Highland Andalusia, because the elevated orography of the Betics mountain range, with the highest Iberian Peninsula summits. This region arose with the division of the Spanish territory by provinces and currently includes Almeria, Granada, Jaen. You should only stop and look into the bottom of our cooking pots to find the syncretism of the three monotheistic religions, Christianity, Jewish and Muslin, which mixed parties of each one with meals of the others, thus allowing the globalization of their gastronomies that remained until nowadays and makes difficult to find the actual origin of a particular meal recipe. Modern cooking tries to find the fusion between tastes and ingredients of traditional cooking with current knowledge and technology. The geographic and climate diversities in Eastern Andalusia are proportional to its pantry, which in turn is the source of its meal recipes. The population of Eastern Andalusia is moving away of the Mediterranean pattern and getting closer to the developed Western countries diet. This trend to decrease the consumption of proprietary Mediterranean foods seems to be maintained in the last years although some of them start to recover. In addition, some food groups e.g. meat and meat derivatives, pastries and sweets, with actual elevated consumption, tend to be moderated. The current food pattern for the whole Spanish population, as well as for Eastern Andalusia, is compatible with high intakes of saturated fat, and total and free sugars, and low intakes of fiber in a high percentage of the Spanish population as reported by the ANIBES study


Assuntos
Humanos , Animais , Bovinos , Manipulação de Alimentos/métodos , Preferências Alimentares , Valor Nutritivo , Doces , Clima , Culinária/métodos , Características Culturais , Dieta Mediterrânea , Gorduras na Dieta/administração & dosagem , Fibras na Dieta , Açúcares da Dieta/administração & dosagem , Geografia , Produtos da Carne , Espanha
17.
Food Chem ; 294: 486-492, 2019 Oct 01.
Artigo em Inglês | MEDLINE | ID: mdl-31126491

RESUMO

Acrylamide (AA) analysis is an important topic in food safety. However, it is difficult to rapidly and accurately analyze low concentrations of AA with currently available methods. In the present study, we introduce a highly sensitive method that enables the determination of AA in beverages, grains, and confectioneries by supercritical fluid chromatography tandem mass spectrometry (SFC/MS/MS). The sensitivity of the SFC/MS/MS technique is 11-times higher than that obtained by ultra-high performance liquid chromatography tandem mass spectrometry. We demonstrated that the highly sensitive SFC/MS/MS method was able to quantify low concentrations of AA in beverages (i.e., roasted barley tea and coffee) extracts at less than 10 µg kg-1 level without solid-phase purification. Furthermore, the simplification of the sample preparation procedure provided an improvement in data acquisition time (60 samples per 12 h). In conclusion, the developed analytical system is a potentially useful tool for practical AA determination.


Assuntos
Acrilamida/análise , Bebidas/análise , Cromatografia com Fluido Supercrítico/métodos , Análise de Alimentos/métodos , Espectrometria de Massas em Tandem/métodos , Doces/análise , Cromatografia Líquida de Alta Pressão , Café/química , Grão Comestível/química , Contaminação de Alimentos/análise , Hordeum , Limite de Detecção , Sensibilidade e Especificidade
18.
Molecules ; 24(9)2019 May 04.
Artigo em Inglês | MEDLINE | ID: mdl-31060249

RESUMO

Co-infection of malaria and tuberculosis, although not thoroughly investigated, has been noted. With the increasing prevalence of tuberculosis in the African region, wherein malaria is endemic, it is intuitive to suggest that the probability of co-infection with these diseases is likely to increase. To avoid the issue of drug-drug interactions when managing co-infections, it is imperative to investigate new molecules with dual activities against the causal agents of these diseases. To this effect, a small library of quinolone-thiosemicarbazones was synthesised and evaluated in vitro against Plasmodium falciparum and Mycobacterium tuberculosis, the causal agents of malaria and tuberculosis, respectively. The compounds were also evaluated against HeLa cells for overt cytotoxicity. Most compounds in this series exhibited activities against both organisms, with compound 10, emerging as the hit; with an MIC90 of 2 µM against H37Rv strain of M. tuberculosis and an IC50 of 1 µM against the 3D7 strain of P. falciparum. This study highlights quinolone-thiosemicarabazones as a class of compounds that can be exploited further in search of novel, safe agents with potent activities against both the causal agents of malaria and tuberculosis.


Assuntos
Anti-Infecciosos/síntese química , Mycobacterium tuberculosis/efeitos dos fármacos , Plasmodium falciparum/efeitos dos fármacos , Quinolonas/química , Bibliotecas de Moléculas Pequenas/síntese química , Tiossemicarbazonas/química , Animais , Anti-Infecciosos/química , Anti-Infecciosos/farmacologia , Doces , Interações de Medicamentos , Células HeLa , Humanos , Concentração Inibidora 50 , Malária Falciparum/tratamento farmacológico , Estrutura Molecular , Bibliotecas de Moléculas Pequenas/química , Bibliotecas de Moléculas Pequenas/farmacologia , Tuberculose
19.
PLoS One ; 14(4): e0214495, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-30943227

RESUMO

A randomized, double-blind, placebo-controlled, parallel-group comparative clinical study was conducted to examine the effects of ubiquinol (the reduced form of Coenzyme Q10) on secretion of saliva. This interventional study enrolled 40 subjects aged 65 years or younger who were healthy, but noted slight dryness of the mouth. Subjects were randomized with stratification according to gender and age to ingestion of gummy candy containing 50 mg of ubiquinol or placebo twice daily for 8 weeks. At the end of study, along with a significant increase of the CoQ10 level in saliva (p = 0.025*, d = 0.65), there was a significant increase of the saliva flow rate (p = 0.048*, d = 0.66) in the ubiquinol candy group (n = 18; 47.4±6.2 years; 6 men and 12 women) compared to the placebo group (n = 20; 52.2±7.7 years; 4 men and 16 women). The strength of the stomatognathic muscles was not significantly enhanced by ingestion of ubiquinol candy. Compared with baseline, significant improvement of the following four questionnaire items was observed in the ubiquinol group at the end of the study: feeling tired (p = 0.00506, d = -0.726), dryness of the mouth (p = 0.04799, d = -0.648), prone to catching a cold (p = 0.00577, d = -0.963), and diarrhea (p = 0.0166, d = -0.855). There were no serious adverse events. An in vitro study revealed that ubiquinol stimulated a significant and concentration-dependent increase of ATP production by a cell line derived from human salivary gland epithelial cells (p<0.05), while 1 nM ubiquinol significantly suppressed (p = 0.028) generation of malondialdehyde by cells exposed to FeSO4-induced oxidative stress. These findings suggest that ubiquinol increases secretion of saliva by suppressing oxidative stress in the salivary glands and by promoting ATP production. Trial Registration: UMIN-CTR UMIN000024406.


Assuntos
Trifosfato de Adenosina/metabolismo , Doces , Saliva/metabolismo , Ubiquinona/análogos & derivados , Adulto , Antioxidantes/metabolismo , Linhagem Celular , Deglutição , Método Duplo-Cego , Feminino , Humanos , Japão , Masculino , Malondialdeído/metabolismo , Pessoa de Meia-Idade , Estresse Oxidativo , Glândulas Salivares/fisiologia , Inquéritos e Questionários , Ubiquinona/metabolismo , Ubiquinona/farmacologia
20.
Artigo em Inglês | MEDLINE | ID: mdl-30987198

RESUMO

To assess the marketing of food on Facebook in relation to Government regulations and the industry's self-regulatory codes in Thailand, Facebook pages of 30 of the most popular food brands with young people in Thailand and consumer engagement (number of likes, shares, and comments) were recorded and had their marketing content transcribed during the month of December 2017. We coded the contents into 17 marketing techniques and conducted content analysis of these posts in relation to Government regulations and the industry's self-regulatory codes. A total 752 posts were identified in one month. Retail food brand pages had the highest figures for engagement by Facebook viewers. The most common marketing techniques were the use of pictures (632 posts), followed by branding elements (569 posts) and hashtags (438 posts). Out of a total of 228 spot advert posts, all confectionery adverts and almost all (99.5%) soft drink adverts did not display the advertising license number and none of the confectionery adverts displayed the warning messages as required by law. Confectionery, retail food, and soft drink advertising violated the industry's self-regulatory codes. The food brand Facebook pages in Thailand do not comply with Government regulations and the industry's self-regulatory codes. The Government, civil society organizations, and academia should monitor these violations and improve enforcement.


Assuntos
Alimentos/economia , Marketing/legislação & jurisprudência , Marketing/estatística & dados numéricos , Mídias Sociais/estatística & dados numéricos , Adolescente , Doces/economia , Bebidas Gaseificadas/economia , Criança , Humanos , Marketing/métodos , Tailândia
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