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1.
Food Chem ; 302: 125330, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31404872

RESUMO

This study assessed compliance between declared and analysed values on prepacked foods, considering the tolerance limits for salt, fat and saturated fatty acids. Foods were distributed by food categories (e.g. snacks, ready-to-eat meals, potato and potato-products, bakery and pastry products) and a total of 209 products were analysed. Only half of the samples with a declared value ≥1.25 g/100 g were within tolerance limits for salt content. The lowest number of samples outside tolerance limits was observed for fat content; for saturated fatty acids, 27% of the samples were outside of tolerance limits. Only amongst "cereal products" were 100% of products compliant for fat and salt declarations. It is of utmost importance that manufacturers update continuously values declared for prepacked foods, because this information is crucial for consumers and food policy-makers as well as being a legal requirement.


Assuntos
Rotulagem de Alimentos/normas , Nutrientes/análise , Política Nutricional , Grão Comestível , União Europeia , Fast Foods/análise , Ácidos Graxos/análise , Embalagem de Alimentos/normas , Lanches , Cloreto de Sódio na Dieta/análise
2.
Cell Host Microbe ; 26(4): 463-477.e8, 2019 10 09.
Artigo em Inglês | MEDLINE | ID: mdl-31585844

RESUMO

Dramatic increases in processed food consumption represent a global health threat. Maillard reaction products (MRPs), which are common in processed foods, form upon heat-induced reaction of amino acids with reducing sugars and include advanced glycation end products with deleterious health effects. To examine how processed foods affect the microbiota, we fed gnotobiotic mice, colonized with 54 phylogenetically diverse human gut bacterial strains, defined sugar-rich diets containing whey as the protein source or a matched amino acid mixture. Whey or ϵ-fructoselysine, an MRP in whey and many processed foods, selectively increases Collinsella intestinalis absolute abundance and induces Collinsella expression of genomic loci directing import and metabolism of ϵ-fructoselysine to innocuous products. This locus is repressed by glucose in C. aerofaciens, whose abundance decreases with whey, but is not repressed in C. intestinalis. Identifying gut organisms responding to and degrading potentially harmful processed food components has implications for food science, microbiome science, and public health.


Assuntos
Actinobacteria/metabolismo , Fast Foods/análise , Inocuidade dos Alimentos , Produtos Finais de Glicação Avançada/metabolismo , Lisina/análogos & derivados , Actinobacteria/genética , Animais , Qualidade dos Alimentos , Microbioma Gastrointestinal , Vida Livre de Germes , Humanos , Lisina/metabolismo , Reação de Maillard , Camundongos , Camundongos Endogâmicos C57BL , Proteínas do Soro do Leite/metabolismo
3.
Nutrients ; 11(9)2019 Aug 23.
Artigo em Inglês | MEDLINE | ID: mdl-31443588

RESUMO

Ready-to-eat (RTE) cereal is a popular food among children. However, there are no recent data on the associations between RTE cereal consumption and dietary outcomes in the U.S. Therefore, we sought to investigate how RTE cereal was associated with nutrient and food group intakes and overall dietary quality among children aged 0.5 to 17 years using the latest data from the National Health and Nutrition Examination Survey (NHANES 2015-2016). Thirty-six percent of children reported consuming RTE cereal. RTE cereal eaters consumed the same number of calories as non-eaters but had higher intakes of total carbohydrates, total sugar, fiber, calcium, iron, magnesium, potassium, zinc, vitamin A, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, and vitamin D, as well as lower intakes of total fat and saturated fat (p ≤ 0.0007). We also found that children who consumed RTE cereal had 29% higher total dairy intake (p < 0.0001) and 61% higher whole grain intake (p < 0.0001). Lastly, children who ate RTE cereal had higher diet quality than the children that did not eat RTE cereal, as shown by Healthy Eating Index 2015 total score (52.6 versus 47.7, p < 0.0001). Therefore, consumption of whole-grain fortified RTE cereals should be encouraged as part of healthy dietary patterns for children.


Assuntos
Desjejum , Fenômenos Fisiológicos da Nutrição Infantil , Grão Comestível , Fast Foods/análise , Estado Nutricional , Valor Nutritivo , Adolescente , Comportamento do Adolescente , Fenômenos Fisiológicos da Nutrição do Adolescente , Fatores Etários , Criança , Comportamento Infantil , Pré-Escolar , Estudos Transversais , Ingestão de Energia , Comportamento Alimentar , Feminino , Humanos , Lactente , Fenômenos Fisiológicos da Nutrição do Lactente , Masculino , Inquéritos Nutricionais , Recomendações Nutricionais , Estados Unidos
4.
J Agric Food Chem ; 67(31): 8660-8667, 2019 Aug 07.
Artigo em Inglês | MEDLINE | ID: mdl-31298531

RESUMO

Soybean allergens in food samples are currently detected in most cases using enzyme-linked immunosorbent assays (ELISAs) based on antibodies raised against bulk soybean proteins or specifically targeting soybean trypsin inhibitor, conglycinin, or glycinin. The various commercial ELISAs lack standardized reference material, and the results are often inaccurate because the antibodies cross-react with proteins from other legumes. Furthermore, the isolation of allergenic proteins involves laborious denaturing extraction conditions. To tackle these challenges, we have developed a novel sandwich ELISA based on monoclonal antibodies raised against the soybean 2S albumin Gly m 8 and a recombinant Gly m 8 reference protein with native-analogous characteristics. The antibodies do not cross-react with other legume proteins, and the extraordinary stability and solubility of Gly m 8 allows it to be extracted even from complex matrices after processing. The Gly m 8 ELISA therefore achieves greater specificity and reproducibility than current ELISA tests.


Assuntos
Albuminas 2S de Plantas/análise , Alérgenos/análise , Ensaio de Imunoadsorção Enzimática/métodos , Fast Foods/análise , Contaminação de Alimentos/análise , Proteínas de Soja/análise , Soja/imunologia , Albuminas 2S de Plantas/imunologia , Alérgenos/imunologia , Anticorpos Monoclonais/análise , Anticorpos Monoclonais/imunologia , Reações Cruzadas , Proteínas de Soja/imunologia , Soja/química
5.
J Agric Food Chem ; 67(31): 8641-8648, 2019 Aug 07.
Artigo em Inglês | MEDLINE | ID: mdl-31322878

RESUMO

Prochloraz is a widely used imidazole fungicide that has to be analyzed together with its metabolites or transformation products for food safety monitoring purposes in the European Union. Although the focus in food of plant origin has been set on metabolites BTS 44595 and BTS 44596, we consider relevant the study of BTS 40348 metabolite, too, because it has been detected in both raw and processed foods based on citrus fruits in the EU. Metabolite BTS 40348 should be monitored in surface water due to its ecotoxicological effects. In this work, the synthesis and structural characterization of BTS 40348 metabolite of fungicide prochloraz is presented, because the structure is closely related to the chemistry and biological activity of the substance. Characterization using 13C and 1H NMR, infrared (IR), and Raman spectroscopy is detailed, together with confirmation by electrospray mass spectrometry analysis.


Assuntos
Fungicidas Industriais/química , Fungicidas Industriais/metabolismo , Imidazóis/química , Imidazóis/metabolismo , União Europeia , Fast Foods/análise , Contaminação de Alimentos/análise , Espectroscopia de Ressonância Magnética , Estrutura Molecular , Resíduos de Praguicidas/química , Resíduos de Praguicidas/metabolismo , Análise Espectral Raman , Poluentes da Água/química
6.
J Sci Food Agric ; 99(12): 5606-5609, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-31206173

RESUMO

BACKGROUND: There is a lack of information on the presence of volatile organic compounds including p-cymene in foods for dietary exposure assessment. p-Cymene is a monoterpene found in many plant species, which has been used as a flavouring agent in foods and also exhibits antioxidant and antimicrobial properties. While the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has no safety concerns at current levels of intake when used as a flavouring, the current study examines p-cymene levels in foods in general, not just from possible uses as a flavouring, as there could still be a potential health concern if there were high levels of exposure. RESULTS: 159 food composite samples from the 2014 Canadian Total Diet Study were analysed for p-cymene using a gas chromatographic-mass spectrometric method after headspace solid-phase microextraction. Concentrations of p-cymene in the composite samples of most food types were generally low, with a maximum level of 73.5 µg g-1 , detected in the composite sample of herbs and spices. Dietary exposures to p-cymene were estimated for different age groups of Canadian populations. CONCLUSIONS: Although p-cymene was detected in various foods, estimated dietary exposures to p-cymene for different age groups are well below the human intake threshold of toxicological concern established by JECFA of 1800 µg per person per day for structural class I flavours, which includes p-cymene. © 2019 Society of Chemical Industry.


Assuntos
Antioxidantes/análise , Exposição Dietética/análise , Monoterpenos/análise , Adolescente , Adulto , Idoso , Animais , Antioxidantes/metabolismo , Canadá , Criança , Pré-Escolar , Grão Comestível/química , Grão Comestível/metabolismo , Fast Foods/análise , Feminino , Aromatizantes/análise , Aromatizantes/metabolismo , Frutas/química , Frutas/metabolismo , Cromatografia Gasosa-Espectrometria de Massas , Humanos , Lactente , Masculino , Carne/análise , Pessoa de Meia-Idade , Monoterpenos/metabolismo , Verduras/química , Verduras/metabolismo , Compostos Orgânicos Voláteis/análise , Compostos Orgânicos Voláteis/metabolismo , Adulto Jovem
7.
Food Microbiol ; 83: 211-218, 2019 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-31202415

RESUMO

The processing conditions and physiochemical properties used in food manufacturing create niches which support the growth of a limited number of spoilage fungi. This study was designed to evaluate the influence of intrinsic and extrinsic food product variables on the identity of spoilage fungi genera isolated from commercially produced foods. The spoilage etiology was identified in 127 products through ITS region sequencing. The prevalence and diversity of the identified spoilage fungi were evaluated in relationship to product-specific attributes using various descriptive statistics and a bipartite network analysis. Additionally, recursive partitioning was used to generate a classification tree with the outcomes, genera of the spoilage isolates, divided into increasingly homogenous subgroups. All of the isolated fungi belonged to the Ascomycete phylum, except four mucoralian isolates and the basidiomycete Rhodotorula. The occurrence of filamentous fungi repeatedly isolated ranged from 2% (Phoma spp.) to 18% (Penicillium spp.). In order of decreasing contribution to subgroup homogeneity, the split rules for the classification tree were based on process, water activity, food matrix category, and pH. Fungal genera representation in the terminal nodes indicated that production failures, in addition to product-specific attributes, were responsible for determination of the most probable spoilage organism.


Assuntos
Fast Foods/análise , Fast Foods/microbiologia , Contaminação de Alimentos/análise , Manipulação de Alimentos , Fungos/isolamento & purificação , Microbiologia de Alimentos , Fungos/classificação , Penicillium/isolamento & purificação , Rhodotorula/isolamento & purificação
8.
BMJ ; 365: l1949, 2019 05 29.
Artigo em Inglês | MEDLINE | ID: mdl-31142450

RESUMO

OBJECTIVE: To evaluate the association between consumption of ultra-processed foods and all cause mortality. DESIGN: Prospective cohort study. SETTING: Seguimiento Universidad de Navarra (SUN) cohort of university graduates, Spain 1999-2018. PARTICIPANTS: 19 899 participants (12 113 women and 7786 men) aged 20-91 years followed-up every two years between December 1999 and February 2014 for food and drink consumption, classified according to the degree of processing by the NOVA classification, and evaluated through a validated 136 item food frequency questionnaire. MAIN OUTCOME MEASURE: Association between consumption of energy adjusted ultra-processed foods categorised into quarters (low, low-medium, medium-high, and high consumption) and all cause mortality, using multivariable Cox proportional hazard models. RESULTS: 335 deaths occurred during 200 432 persons years of follow-up. Participants in the highest quarter (high consumption) of ultra-processed foods consumption had a higher hazard for all cause mortality compared with those in the lowest quarter (multivariable adjusted hazard ratio 1.62, 95% confidence interval 1.13 to 2.33) with a significant dose-response relation (P for linear trend=0.005). For each additional serving of ultra-processed foods, all cause mortality relatively increased by 18% (adjusted hazard ratio 1.18, 95% confidence interval 1.05 to 1.33). CONCLUSIONS: A higher consumption of ultra-processed foods (>4 servings daily) was independently associated with a 62% relatively increased hazard for all cause mortality. For each additional serving of ultra-processed food, all cause mortality increased by 18%. STUDY REGISTRATION: ClinicalTrials.gov NCT02669602.


Assuntos
Ingestão de Alimentos , Fast Foods , Mortalidade , Adulto , Idoso , Idoso de 80 Anos ou mais , Causas de Morte , Estudos de Coortes , Correlação de Dados , Fast Foods/efeitos adversos , Fast Foods/análise , Fast Foods/classificação , Feminino , Humanos , Incidência , Masculino , Pessoa de Meia-Idade , Modelos de Riscos Proporcionais , Estudos Prospectivos , Fatores de Risco , Espanha/epidemiologia
9.
BMJ ; 365: l1451, 2019 05 29.
Artigo em Inglês | MEDLINE | ID: mdl-31142457

RESUMO

OBJECTIVE: To assess the prospective associations between consumption of ultra-processed foods and risk of cardiovascular diseases. DESIGN: Population based cohort study. SETTING: NutriNet-Santé cohort, France 2009-18. PARTICIPANTS: 105 159 participants aged at least 18 years. Dietary intakes were collected using repeated 24 hour dietary records (5.7 for each participant on average), designed to register participants' usual consumption of 3300 food items. These foods were categorised using the NOVA classification according to degree of processing. MAIN OUTCOME MEASURES: Associations between intake of ultra-processed food and overall risk of cardiovascular, coronary heart, and cerebrovascular diseases assessed by multivariable Cox proportional hazard models adjusted for known risk factors. RESULTS: During a median follow-up of 5.2 years, intake of ultra-processed food was associated with a higher risk of overall cardiovascular disease (1409 cases; hazard ratio for an absolute increment of 10 in the percentage of ultra-processed foods in the diet 1.12 (95% confidence interval 1.05 to 1.20); P<0.001, 518 208 person years, incidence rates in high consumers of ultra-processed foods (fourth quarter) 277 per 100 000 person years, and in low consumers (first quarter) 242 per 100 000 person years), coronary heart disease risk (665 cases; hazard ratio 1.13 (1.02 to 1.24); P=0.02, 520 319 person years, incidence rates 124 and 109 per 100 000 person years, in the high and low consumers, respectively), and cerebrovascular disease risk (829 cases; hazard ratio 1.11 (1.01 to 1.21); P=0.02, 520 023 person years, incidence rates 163 and 144 per 100 000 person years, in high and low consumers, respectively). These results remained statistically significant after adjustment for several markers of the nutritional quality of the diet (saturated fatty acids, sodium and sugar intakes, dietary fibre, or a healthy dietary pattern derived by principal component analysis) and after a large range of sensitivity analyses. CONCLUSIONS: In this large observational prospective study, higher consumption of ultra-processed foods was associated with higher risks of cardiovascular, coronary heart, and cerebrovascular diseases. These results need to be confirmed in other populations and settings, and causality remains to be established. Various factors in processing, such as nutritional composition of the final product, additives, contact materials, and neoformed contaminants might play a role in these associations, and further studies are needed to understand better the relative contributions. Meanwhile, public health authorities in several countries have recently started to promote unprocessed or minimally processed foods and to recommend limiting the consumption of ultra-processed foods. STUDY REGISTRATION: ClinicalTrials.gov NCT03335644.


Assuntos
Doenças Cardiovasculares , Ingestão de Energia , Fast Foods , Valor Nutritivo , Adulto , Idoso , Doenças Cardiovasculares/epidemiologia , Doenças Cardiovasculares/prevenção & controle , Dieta/efeitos adversos , Dieta/métodos , Dieta/normas , Fibras na Dieta/administração & dosagem , Fast Foods/efeitos adversos , Fast Foods/análise , Feminino , França/epidemiologia , Humanos , Masculino , Micronutrientes/administração & dosagem , Pessoa de Meia-Idade , Inquéritos Nutricionais , Medição de Risco , Fatores de Risco , Fatores Socioeconômicos
10.
J Sci Food Agric ; 99(11): 5219-5228, 2019 Aug 30.
Artigo em Inglês | MEDLINE | ID: mdl-31049967

RESUMO

BACKGROUND: The globe artichoke [Cynara cardunculus var. scolymus (L.) Fiori] is a natural source of minerals, fiber, inulin, and polyphenols. A ready-to-cook (RTC) version of this product could improve its commercialization and consumption. In this study, the effects of (i) anti-browning treatments (citric acid 0.5% + ascorbic acid 2%, or cysteine 0.5%, w/v) and (ii) dipping in locust bean gum (LBG) edible coating with or without Foeniculum vulgare essential oil (EO) were evaluated on RTC globe artichoke slices cv. 'Spinoso sardo' during storage (11 days at 4 °C). Fresh weight loss, color, texture, polyphenol oxidase (PPO), microbiological and chemical parameters, antioxidant capacity, and sensory descriptors were determined. RESULTS: The results showed that, despite the antioxidant treatment used, when EO was added to LBG, all microbiological groups underwent an average reduction of 0.50 log CFU g-1 . Cysteine preserved the antioxidant capacity, color, and texture of samples better than citric acid and ascorbic acid, and inhibited PPO; the addition of EO to LBG enhanced these effects. At the end of the storage period, the overall highest sensory attribute score was attained by the coated globe artichoke samples with EO. CONCLUSION: The marked efficacy of the LBG edible coating with added F. vulgare EO in maintaining microbiological, physical, chemical, and sensory qualities makes it a promising processing tool for the preservation of ready-to-cook Spinoso sardo globe artichoke slices during storage for 11 days at 4 °C. © 2019 Society of Chemical Industry.


Assuntos
Cynara scolymus/química , Fast Foods/análise , Foeniculum/química , Aditivos Alimentares/análise , Conservação de Alimentos/métodos , Óleos Voláteis/análise , Óleos Vegetais/análise , Cor , Culinária , Conservação de Alimentos/instrumentação , Humanos , Polifenóis/análise , Paladar
11.
Food Funct ; 10(4): 1846-1855, 2019 Apr 17.
Artigo em Inglês | MEDLINE | ID: mdl-30942789

RESUMO

Potatoes are rich in phenolic compounds which have been reported to impact starch digestion and intestinal glucose transport in model systems through phenolic-starch interactions. While these effects are well documented for pigmented potatoes and in model systems, the relevance of phenolics to the glycemic properties of processed colorless potato-based foods under naturalistic conditions remains unclear. This study assessed impacts of processing on phenolic concentrations, resistant starch content and glycemic properties of Russet Burbank and Shepody potatoes. Product forms included French fries, shredded (hash browns) and diced (home fries) produced through commercial processing as well as parallel in-home techniques. Commercial products had significantly higher concentrations of resistant starch (p < 0.05, 1.48-6.57 vs. 1.23-2.22 g per 100 fresh weight) and resistant starch/total starch ratio (5.42-18.3% vs. 3.58-7.62%) compared to freshly prepared counterparts, while statistically lower total caffeoylquinic acid content (2.94-10.9 vs. 11.5-25.2 g per 100 fresh weight). Glucose release and intestinal transport assessed using an in vitro digestion/Caco-2 cell monolayers model demonstrated a reduction in d7-glucose intestinal transport from commercially processed products relative to fresh prepared counterparts (p < 0.05, 31.3-61.2% vs. 79.3-110% at 60 min). Commercial Russet Burbank potato products including French fries, home fries and hash browns were then selected for clinical assessment of glycemic response and appetite rating by 23 participants (11 male and 12 female). The three products presented a subtle but discernable ascending trend (French fry ≥ home fry ≥ hash browns) for incremental area under the curve (IAUC, 95.2 ± 12 vs. 105 ± 10 vs. 107 ± 14 mM min, p < 0.05) at 2 h post breakfast and for appetite rating (45.2 ± 6.3 vs. 52.4 ± 4.1 vs. 57.7 ± 7.2 for hunger) at 4 h post breakfast with no significant difference from the control (whole wheat pancake). These results suggest that potato phenolics have only a modest influence on acute glycemic responses.


Assuntos
Glucose/metabolismo , Solanum tuberosum/metabolismo , Amido/metabolismo , Adulto , Transporte Biológico , Células CACO-2 , Carboidratos da Dieta/metabolismo , Digestão , Fast Foods/análise , Feminino , Índice Glicêmico , Humanos , Mucosa Intestinal/metabolismo , Masculino , Modelos Biológicos , Fenóis/metabolismo , Solanum tuberosum/química , Amido/química , Adulto Jovem
12.
J AOAC Int ; 102(5): 1346-1353, 2019 Sep 01.
Artigo em Inglês | MEDLINE | ID: mdl-30940282

RESUMO

Risk-based approaches to managing allergens in foods are being developed by the food industry and regulatory authorities to support food-allergic consumers to avoid ingestion of their problem food, especially in relation to the traces of unintended allergens. The application of such approaches requires access to good quality data from clinical studies to support identification of levels of allergens in foods that are generally safe for most food-allergic consumers as well as analytical tools that are able to quantify allergenic food protein. The ThRAll project aims to support the application of risk-based approaches to food-allergen management in two ways. First, a harmonized quantitative MS-based prototype reference method will be developed for the detection of multiple food allergens in standardized incurred food matrices. This will be undertaken for cow's milk, hen's egg, peanut, soybean, hazelnut, and almond incurred into two highly processed food matrices, chocolate and broth powder. This activity is complemented by a second objective to support the development and curation of data on oral food challenges, which are used to define thresholds and minimum eliciting doses. This will be achieved through the development of common protocols for collection and curation of data that will be applied to allergenic foods for which there are currently data gaps.


Assuntos
Alérgenos/análise , Contaminação de Alimentos/análise , Hipersensibilidade Alimentar/imunologia , Alérgenos/imunologia , Animais , Chocolate/análise , Relação Dose-Resposta Imunológica , Fast Foods/análise , Humanos , Espectrometria de Massas , Leite/química , Leite/imunologia , Nozes/química , Nozes/imunologia , Plantas/química , Plantas/imunologia
13.
Food Addit Contam Part B Surveill ; 12(3): 209-215, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-30931809

RESUMO

Milk, dairy and cereal products are the main contributors to total chromium (Cr) dietary exposure in France (up to 42% for children), but there have been no assessments regarding dietary exposure to Cr(VI) or Cr(III) to date. To assess dietary exposure, total chromium and Cr(VI) were determined in 68 different brands and origins of milk, dairy and cereal products. Cr(VI) was not detected in these samples despite the very high sensitivity of the method used. It was therefore assumed that total chromium is only present in the Cr(III) form. Total chromium levels were quantified in 58% of milk and dairy products and 76% of cereal products. The highest mean levels were found in breakfast cereals and cheese (269 and 25 µg Cr /kg fresh weight, respectively). The findings pointed out that the dietary exposure levels of Cr(III) and Cr(VI) were well below the health-based guidance values.


Assuntos
Cromo/química , Laticínios/análise , Exposição Dietética , Grão Comestível/química , Fast Foods/análise , Leite/química , Adolescente , Adulto , Animais , Criança , Pré-Escolar , Análise de Alimentos , Contaminação de Alimentos , Humanos , Lactente , Medição de Risco , Adulto Jovem
14.
J Sci Food Agric ; 99(10): 4731-4738, 2019 Aug 15.
Artigo em Inglês | MEDLINE | ID: mdl-30924936

RESUMO

BACKGROUND: Sakacin-A due to its specific antimicrobial activity may represent a good candidate to develop active packaging solutions for food items supporting Listeria growth. In the present study a protein extract containing the bacteriocin sakacin-A, produced by Lactobacillus sakei Lb 706 in a low-cost culture medium containing deproteinized cheese whey, was adsorbed onto cellulose nanofibers (CNFs) to obtain an active material to be used as a mat (or a separator) in direct contact with foods. RESULTS: The applied fermentation conditions allowed 4.51 g L-1 of freeze-dried protein extract to be obtained, characterized by an antimicrobial activity of near 16 700 AU g-1 , that was used for the preparation of the active material by casting. The active material was then characterized by infrared spectra and thermogravimetric analyses. Antimicrobial trials were carried out in vitro using Listeria innocua as indicator strain; results were also confirmed in vivo, employing smoked salmon fillets intentionally inoculated with Listeria innocua: its final population was reduced to about 2.5-3 Log cycles after 28 days of storage at 6 °C in presence of sakacin-A, compared with negative control mats produced without the bacteriocin extract. CONCLUSION: This study demonstrates the possibility of producing an antimicrobial active material containing sakacin-A absorbed onto CNFs to decrease Listeria population in smoked salmon, a ready-to eat-food product. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.


Assuntos
Antibacterianos/química , Bacteriocinas/química , Produtos Pesqueiros/análise , Conservação de Alimentos/métodos , Conservantes de Alimentos/química , Nanofibras/química , Animais , Antibacterianos/farmacologia , Bacteriocinas/farmacologia , Celulose/química , Fast Foods/análise , Fast Foods/microbiologia , Produtos Pesqueiros/microbiologia , Conservação de Alimentos/instrumentação , Conservantes de Alimentos/farmacologia , Listeria/crescimento & desenvolvimento , Salmão/microbiologia
15.
J Sci Food Agric ; 99(10): 4739-4747, 2019 Aug 15.
Artigo em Inglês | MEDLINE | ID: mdl-30924943

RESUMO

BACKGROUND: Oxidation is a major reason for nutritional and quality loss of dumplings during frozen storage. The addition of spice extracts in frozen dumplings may limit and inhibit oxidative impairments. In this study, the antioxidant effects of clove extract (CE) and rosemary extract (RE) and their influence on sensory and quality attributes of the meat-based filler in frozen pork dumplings stored at -18 °C were investigated. RESULTS: CE and RE significantly suppressed lipid and protein oxidation in terms of thiobarbituric acid-reactive substances and protein carbonyls (P < 0.05) formation. During frozen storage up to 180 days, the dumpling samples with antioxidants had a significantly higher breaking strength and lower cooking loss (P < 0.05) compared with the control, and the effect of RE was stronger than that of CE. Sodium dodecylsulfate polyacrylamide gel electrophoresis showed that samples with antioxidants had reduced protein crosslinking, hence less aggregation. Differential scanning calorimetry analysis proved that the dumplings with antioxidants during storage had a higher thermal stability than those of the control. Based on dynamic rheological testing, the addition of RE to dumpling fillers was more effective in enhancing the gelling capacity of myofibrillar protein compared to the control. Sensory panel results confirmed significant positive effects of both spice extracts on oxidative stability (reduced rancidity) and palatability (texture and juiciness) of dumplings. CONCLUSION: The addition of phenolic-rich CE and RE in dumpling processing is an excellent approach for the inhibition of sensory and quality deterioration associated with oxidation during frozen storage. © 2019 Society of Chemical Industry.


Assuntos
Aditivos Alimentares/química , Lipídeos/química , Carne/análise , Extratos Vegetais/química , Proteínas/química , Rosmarinus/química , Syzygium/química , Animais , Antioxidantes/química , Culinária , Fast Foods/análise , Análise de Alimentos , Manipulação de Alimentos , Armazenamento de Alimentos , Congelamento , Humanos , Oxirredução , Controle de Qualidade , Suínos , Paladar
16.
J AOAC Int ; 102(3): 971-974, 2019 May 01.
Artigo em Inglês | MEDLINE | ID: mdl-30717819

RESUMO

Background: Recent development of LC methods for the determination of total folates (vitamin B9) in complex matrixes have been hindered by vitamer interconversion and yield variability. The official microbiological method (AOAC Official Methods of Analysis 944.12 and 960.46) uses an end point turbidity reading to determine folate concentration. However, when measuring complex matrixes, shifts are observed in the growth curves of the microorganism and inaccuracies are introduced to this quantification method. Objective/Methods: In addition to the tri-enzyme digestion of the standard microbiological method, we have applied enzyme modeling of the initial velocity of bacterial growth using Michaelis-Menten kinetics to achieve more accurate and reproducible determinations of total folates. Results/Conclusions: Accuracy determined through spike recovery in Infant/Adult Nutritional Drink and a complex vitamin matrix gave values acceptable to AOAC standards of 85-110%. Repeatability of the low mass fraction analyte measured at micrograms per 100 g yielded relative standard deviations <15% for all matrixes tested, including three standard reference materials.


Assuntos
Técnicas Bacteriológicas/métodos , Suplementos Nutricionais/análise , Grão Comestível/química , Fast Foods/análise , Formiltetra-Hidrofolatos/análise , Animais , Bacillus licheniformis/enzimologia , Galinhas , Cinética , Lactobacillus rhamnosus/metabolismo , Peptídeo Hidrolases/química , Suínos , alfa-Amilases/química , gama-Glutamil Hidrolase/química
17.
Food Addit Contam Part B Surveill ; 12(3): 151-158, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-30773137

RESUMO

Convenience foods are commonly packaged with plastic materials. Many of the phthalate plasticizers (PAEs) in the packages may migrate into the foods and cause health hazards. In the present study, the contents of some PAEs were analyzed in 283 convenience foods and the plastic packaging materials. Health hazards were assessed for infants, children and young people. The contents of diethylhexyl phthalate (DEHP), found in the samples rich in fat, ranged from below the limit of detection to 5.23 mg/kg. The content of dibutylphthalate (DBP) ranged from 0.511 mg/kg in meat to 2.54 mg/kg in cake. The content of PAEs in convenience foods near their expiration date was much higher than that of just manufactured packages. Children are more prone to be adversely affected by the PAEs than the adults. In addition, females are more sensitive to the PAEs than males.


Assuntos
Fast Foods/análise , Embalagem de Alimentos , Ácidos Ftálicos/química , Medição de Risco , Análise de Alimentos/métodos , Humanos
18.
J Agric Food Chem ; 67(9): 2732-2740, 2019 Mar 06.
Artigo em Inglês | MEDLINE | ID: mdl-30779565

RESUMO

Extensive residues of neonicotinoids (neonics) have been demonstrated in food and the environment by routine monitoring measurement, but little is known about the residue levels in "ready to eat" dietary samples. To obtain a more accurate picture of dietary exposure to total neonics, an ultrasensitive and effective cleanup analytical method for the quantification of neonics in dietary samples was established on the basis of cold-induced phase separation and pre-column dilution injection liquid chromatography-high-resolution mass spectrometry. A total of 10 neonics were quantified in ultratrace amounts (ng/kg) using stable isotope dilution, with calibration curves spanning 4 orders of magnitude. Satisfactory accuracy (73.5-109.2% for the recoveries) and precision (0.6-13.2% for the relative standard deviation ranges) were obtained in method validation. Moreover, tolerable absolute matrix effects (0.89-1.09) were also obtained in 12 kinds of dietary matrices with weak relative matrix effects (2.8-12.6%). The validated method was applied to the dietary samples collected from the Chinese Total Diet Study, and the results showed that 75% of the samples were contaminated with at least one neonicotinoid.


Assuntos
Dieta , Contaminação de Alimentos/análise , Neonicotinoides/análise , China , Cromatografia Líquida de Alta Pressão/métodos , Fast Foods/análise , Técnicas de Diluição do Indicador , Inseticidas , Espectrometria de Massas/métodos , Resíduos de Praguicidas/análise , Reprodutibilidade dos Testes , Sensibilidade e Especificidade
19.
Food Res Int ; 116: 441-446, 2019 02.
Artigo em Inglês | MEDLINE | ID: mdl-30716966

RESUMO

Interest in using insects as an alternative source of food for humans is increasing. However, few analytical methods provide accurate information about the presence of insect species in processed foods. In this study, we developed a fast real-time PCR assay based on a TaqMan probe that can be performed within 40 min to detect edible rice grasshopper in commercial food products. A rice grasshopper-specific primer pair and probe targeting the cytochrome c oxidase subunit 1 (COI) gene were newly designed, having an amplicon size of 110 bp. The specificity of this primer pair and probe was verified using 19 insects and five crustaceans and no cross-reactivity was obtained against the non-target species. The absolute limit of detection (LOD) was 0.5 pg of rice grasshopper DNA, and as low as 0.1% of rice grasshopper was detected in raw, heat-treated, and autoclaved binary insect mixtures. To evaluate the effect of food matrix, binary mixtures containing rice grasshopper in wheat were used additionally, and at least 0.1% of target species was detected using this assay. The applicability of this assay was confirmed using nine commercial food samples labeled as containing rice grasshopper or locust. The fast real-time PCR developed in this study is a specific and sensitive method for identifying edible rice grasshopper in various food samples.


Assuntos
/genética , Gafanhotos/genética , Reação em Cadeia da Polimerase em Tempo Real/métodos , Animais , Fast Foods/análise , Contaminação de Alimentos/análise , Inspeção de Alimentos/métodos , Gafanhotos/classificação , Humanos , Insetos/classificação , Insetos/genética , Limite de Detecção , Oryza , Sensibilidade e Especificidade , Alinhamento de Sequência
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