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1.
Food Chem ; 398: 133896, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35986998

RESUMO

Over the last decade, isotope ratio mass spectrometry (IRMS) using up to 5 light stable isotopes (13C/12C, 2H/1H, 15N/14N, 18O/16O, 34S/32S) has become more widely applied for food origin verification as well as food authentication in China. IRMS technology is increasingly used to authenticate a range of food products including organic foods, honey, beverages, tea, animal products, fruits, oils, cereals, spices and condiments that are frequently unique to a specific region of China. Compared to other food authenticity and traceability techniques, IRMS has been successfully used to characterize, classify and identify many Chinese food products, reducing fraud and food safety problems and improving consumer trust and confidence. IRMS techniques also provides scientific support to enhance China's strict government regulatory policies. Isotope testing verifies geographical origin labelling of domestic and imported foods, protects and verifies high value foods that are unique to China, and indicates environmentally friendly farming practices such as 'green' or 'organic' methods. This paper reviews recently published Chinese research to highlight the recent advances of IRMS as a regulatory and verification tool for Chinese food products.


Assuntos
Bebidas , Mel , Animais , Bebidas/análise , Isótopos de Carbono/análise , Geografia , Mel/análise , Espectrometria de Massas/métodos
2.
Food Chem ; 398: 133951, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35987009

RESUMO

In this paper, we developed a sensor for on-site measuring beverage sucrose level based on cascade enzyme particles and a blood glucose meter. The cascade enzyme particles with sucrose hydrolyzing capability were prepared by co-precipitation of manganese carbonate, in which the stability of the enzymes was substantially enhanced by the particle encapsulation effect. The quantitative measurement of glucose produced by the hydrolysis of sucrose was performed using a commercial glucose meter, a commonly owned electrochemical device in homes, greatly improving detection accuracy and expanding applications. Actual sample testing demonstrated the high sensitivity and selectivity of the sensor, allowing for accurate detection of sucrose in beverages. This sensing strategy can also be further expanded to a variety of analytical assays, using blood glucose meters for portable quantitative testing.


Assuntos
Técnicas Biossensoriais , Glicemia , Bebidas , Catálise , Glucose , Sacarose
3.
Health Econ ; 32(1): 47-64, 2023 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-36180999

RESUMO

Sugar-sweetened beverage taxes have become an increasingly popular policy to combat the worldwide obesity epidemic, but relatively little is known about their impact on health outcomes, particularly among high school aged students. In this paper, I use public-use data from the Youth Risk Behavioral Surveillance System to determine whether high school students living in three of the American cities which have implemented Sugar-sweetened beverage taxes have experienced public health improvements. Using an event-study design that compares outcomes in treated districts to a group of similar control districts, I find reductions in soda consumption in Philadelphia and average body mass index in Philadelphia, San Francisco and Oakland, with suggestive evidence that the improvements are concentrated among female and non-white respondents in both cases.


Assuntos
Bebidas Adoçadas com Açúcar , Adolescente , Feminino , Humanos , Criança , Saúde Pública , Bebidas , Impostos , Obesidade/epidemiologia , Obesidade/prevenção & controle
4.
Health Econ ; 32(1): 25-46, 2023 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-36183337

RESUMO

We study the health impact of food and beverage price promotion strategies-multi-buy offers and price discounts, typically biased toward unhealthy product categories-in British consumer retail. We are the first to employ econometric models from the marketing literature to analyze the impact of price promotions with a focus on population health. Our dynamic, reduced form demand model incorporates endogenous inventory (stock piling), consumption rates imputed from repeat purchases and allows for unobserved household heterogeneity. We find that removing price discounts is more effective for reducing purchase volume compared to removing multi-buy offers for 10 out of 12 food and drink groups, particularly those products for which price reduction is more common than multibuy. We find that price promotions induce consumption-and waste -through behavioral effects, associated with increased household inventory (stockpiling).


Assuntos
Comércio , Alimentos , Humanos , Comportamento do Consumidor , Bebidas , Marketing
5.
Food Chem ; 404(Pt A): 134609, 2023 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-36272300

RESUMO

Due to a small amount of Cu (Ⅱ) ions being beneficial and too much being harmful, it is necessary to establish a rapid and direct detection method. Herein, we reported a platform based on multiwalled carbon nanotubes (MWCNTs), 1-butyl-3-methylimidazolium hexafluorophosphate (BMIMPF6), and Nafion solution-modified glassy carbon electrode (GCE) for the direct electrochemical detection of Cu (II) ions. We used differential pulse anodic stripping voltammetry, including the electrodeposition of Cu (Ⅱ) ions on the modified GCE and subsequent anodic stripping. Under the optimum conditions, the linear range was 20 µg·L-1 âˆ¼ 950 µg·L-1, the limit of detection (LOD) was 16 µg·L-1, and the limit of quantification (LOQ) was 54 µg·L-1 for Cu (II). We realized the quantitative detection of Cu (Ⅱ) ions in juice and tea beverage without tedious pretreatment. The result showed that the sensor had good anti-interference and practicability for actual food samples.


Assuntos
Nanotubos de Carbono , Eletrodos , Íons , Bebidas , Chá , Técnicas Eletroquímicas/métodos
6.
Food Chem ; 403: 134410, 2023 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-36183469

RESUMO

Rosa damascena essential oil (REO) is volatile and unstable. The host-guest complex of beta-cyclodextrin nanoparticles (ß-CD) with REO was produced to improve REO characteristics. The REO/ß-CD complex was characterized by entrapment efficiency, morphology, crystallinity, particle size, thermal stability, and antioxidant activity. Additionally, the structure of REO/ß-CD was evaluated using Fourier transform infrared spectroscopy (FT-IR) and nuclear magnetic resonance (NMR). Results confirmed the formation of REO/ß-CD in which the REO, as a guest molecule, was entrapped within the ß-CD as a host molecule. The encapsulated particles showed a spherical shape with an average diameter of 110 nm and no strong agglomerate. The entrapment of REO within ß-CD led to changes in some physicochemical characteristics and enhancement of the antioxidant activity of REO. Furthermore, beverages with the addition of ß-CD nanoparticle-loaded REO were produced. The beverage containing ß-CD nanoparticle-loaded REO form showed significantly higher overall acceptability than samples containing free REO.


Assuntos
Nanopartículas , Óleos Voláteis , Rosa , beta-Ciclodextrinas , Antioxidantes/química , Espectroscopia de Infravermelho com Transformada de Fourier , beta-Ciclodextrinas/química , Nanopartículas/química , Bebidas
7.
Food Chem ; 403: 134406, 2023 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-36191424

RESUMO

Protein-polyphenol interactions affect the structure, stability, and functional properties of proteins and polyphenols. Oxidized polyphenols (o-quinones) react rapidly with the sulfhydryl group of cysteine (Cys) residues, inducing covalent bonding between proteins and polyphenols. However, quantitative data on such reactions remain elusive, despite the importance of depicting the significance of such interactions on food structure and function. This work reports the synthesis, purification, and characterization of caffeic acid-cysteine (CA-Cys) and chlorogenic acid-cysteine (CGA-Cys) adducts and their stable isotope analogs, CA-[13C3,15N]Cys and CGA-[13C3,15N]Cys. A sensitive LC-MS/MS isotope dilution method was developed to simultaneously quantify these adducts in foods and beverages. Protein-bound CA-Cys and CGA-Cys were detected in the micro-molar range in milk samples with added CA and CGA, confirming covalent bonding between milk proteins and CA/CGA. These adducts were detected in commercial coffee-containing beverages but not in cocoa-containing drinks. Furthermore, the adducts were found to be partially stable during enzymatic protein hydrolysis.


Assuntos
Ácido Clorogênico , Polifenóis , Polifenóis/química , Ácido Clorogênico/metabolismo , Cisteína/química , Cromatografia Líquida , Espectrometria de Massas em Tandem , Bebidas , Proteínas
8.
Food Chem ; 404(Pt A): 134453, 2023 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-36252374

RESUMO

Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging technologies. The objective of this review was to compile recent information about the main families of natural coloring compounds, and to describe their real implications in food coloring. In addition, their technological use in different food systems (namely, bakery products, beverages, meat and meat products, and dairy products) and their utilization in intelligent packaging to monitor the freshness of foodstuffs with the aim of extending food shelf life and improving food properties was discussed. The potential of using natural colorant in different food to improve their color has been demonstrated, although color stability is still a challenging task. More interestingly, the application of intelligent colorimetric indicators to exhibit color changes with variations in pH can enable real-time monitoring of food quality.


Assuntos
Corantes de Alimentos , Embalagem de Alimentos , Corantes de Alimentos/química , Carne , Qualidade dos Alimentos , Bebidas , Excipientes , Concentração de Íons de Hidrogênio , Antocianinas
9.
Food Chem ; 402: 134486, 2023 Feb 15.
Artigo em Inglês | MEDLINE | ID: mdl-36303369

RESUMO

A novel preparation scheme of thioglycerol-modified silica through thiol-epoxy click reaction was proposed aiming at introducing additional quantities of hydroxyl groups into the structure. When applied as the stationary phase of hydrophilic interaction liquid chromatography (HILIC) for separation of oligosaccharide compounds, the material revealed higher polar separation capability than which synthesized through traditional thiol-ene click reaction. Hydrogen-bond interactions were speculated to be the predominant retention mechanism, while partitioning also participated in the retention of disaccharides and trisaccharides. The column also showed good stability and inter-batch reproducibility. Finally, the column was employed for determination of oligosaccharide compounds in commercial beverages, and good linearities, high accuracy, favorable precision, satisfactory reproducibility and resistance to matrix interference were achieved. In the detection of real samples, the determined content was consistent with the labeled content. This work provided an efficient and practicable method for quantity monitoring of commercial diet drinks in routine laboratory.


Assuntos
Dióxido de Silício , Compostos de Sulfidrila , Dióxido de Silício/química , Reprodutibilidade dos Testes , Química Click , Interações Hidrofóbicas e Hidrofílicas , Cromatografia Líquida/métodos , Oligossacarídeos , Bebidas
10.
Food Chem ; 402: 134201, 2023 Feb 15.
Artigo em Inglês | MEDLINE | ID: mdl-36122474

RESUMO

The effects of ß-glucosidase on the volatile profiles and aroma stability of black tea juice were evaluated using gas-chromatography-mass spectrometry coupled with sensory analysis. During liquid fermentation of tea leaves, the addition of ß-glucosidase increased the concentration of aldehydes, strengthening the undesirable "green grassy" odour. However, the "green grassy" odour was counteracted by adding green tea extract during fermentation. At the same time, "flowery" flavour notes were enhanced, improving the overall aroma quality and strengthening the characteristic "sweet" aroma of black tea. Increased addition of ß-glucosidase released more free aroma alcohols from their glucosides. Two "fruity" and "floral" aroma components, benzyl alcohol and phenylethyl alcohol, were not significantly affected by heat treatment (95 °C water bath) and the overall aroma stability was not significantly affected by ß-glucosidase treatment. ß-Glucosidase treatment improved the aroma, colour and overall suitability of fermented black tea juice as an ingredient for tea-based beverages.


Assuntos
Camellia sinensis , Álcool Feniletílico , Compostos Orgânicos Voláteis , Odorantes/análise , Chá/química , beta-Glucosidase , Álcool Feniletílico/análise , Compostos Orgânicos Voláteis/análise , Camellia sinensis/química , Bebidas/análise , Aldeídos/análise , Extratos Vegetais , Glucosídeos , Álcoois Benzílicos , Água
11.
Food Res Int ; 162(Pt A): 111988, 2022 12.
Artigo em Inglês | MEDLINE | ID: mdl-36461229

RESUMO

Kenaf (Hibiscus cannabinus L.) seed is a non-conventional edible oilseed that can be valorized into various food products. There is a recent discovery of kenaf seed beverage (KSB) potential as a novel plant-based beverage. KSB had less crude protein than soybean (SB)but more carbohydrate, magnesium, and phosphorus contents.Levels of crude fat, phytates, oxalates, total saponins, and lipid peroxidability in KSB were lower than SB. Sugar content between KSB and SB were comparable, while antioxidant properties of KSB were superior. Ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) analysis detected gluconic acid, citric acid, palmitic acid, oleic acid, and 13-hydroxyoctadecadienoic acid in both KSB and SB. Considering its novelty, acute and subacute oral toxicity assessments in male Sprague Dawley rats were conducted. The acute toxicity assessment was performed at a single dose of 9.2 ml/kg body weight of KSB. In the following subacute toxicity assessment, different groups of rats consumed different doses of KSB (3.1, 6.1, and 9.2 ml/kg body weight) daily for 28 days. Rats presented normal behavioral and physiological states in both toxicity studies. Growth, food and water intakes, organ weight, and hematological parameters were unaffected. No mortality was reported. Several alterations in serum biochemical parameters were within the normal range, and unassociated with histopathological changes. The oral lethal dose (LD50) and the no-observed-adverse-effect-level (NOAEL) of KSB in rats was greater than 9.2 ml/kg (=1533 mg/kg) body weight. Interestingly, KSB exhibited comparable effects with soybean beverage (SB) on high-density lipoprotein cholesterol and triglycerides which worth further research Follow-up toxicity assessments in animals and human trials are also recommended to ascertain its long term safety.


Assuntos
Fabaceae , Hibiscus , Humanos , Ratos , Animais , Projetos Piloto , Ratos Sprague-Dawley , Sementes , Bebidas , Soja , Peso Corporal
12.
Food Res Int ; 162(Pt B): 112103, 2022 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-36461343

RESUMO

The microbial production of enzymes has been gaining prominence in the industry, because, in addition to presenting specificity and acting in mild reaction conditions, they can also be considered eco-friendly. An example with growing importance for the food industry is xylanases, which are prominent in beverage processing, bakery products and the production of emerging prebiotics. Microorganisms of the phylum Actinobacteria are promising sources for the production of these enzymes, however few studies in the literature report investigations on the production of xylanases by actinobacteria. This review brings together important information on the production of xylanases by actinobacteria and recent advances in the use of the enzyme in the food industry.


Assuntos
Actinobacteria , Indústria Alimentícia , Bactérias , Prebióticos , Bebidas
13.
Food Res Int ; 162(Pt B): 112076, 2022 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-36461393

RESUMO

Sugar, as an essential component of beverages, not only provides sweetness in beverages but also plays a significant role in their flavor, texture, and preservation. In recent years, global sugar consumption has continued to increase, causing a variety of health concerns. Currently, there is growing awareness of the adverse effects of high-sugar consumption. Since beverages are the primary source of daily sugar intake, sugar reduction in beverages is imperative. In this work, the necessity of sugar reduction in beverages was first introduced. Furthermore, four primary sugar reduction strategies (direct sugar reduction, multi-sensory integration, sweeteners, and sweetness enhancers) employed in the beverage industry were systematically summarized. Each sugar reduction strategy was critically compared, while the current research progresses as well as challenges were discussed. The application of sweeteners is the most effective and widely used strategy for sugar reduction in spite of flavor and health concerns of sweeteners. Meanwhile, multi-sensory integration is also a promising strategy for sugar reduction. In addition, different evaluation methods (chemical, cell-based and sensory methods) for sweetness were overviewed. Given the current challenges of sugar reduction, the prospects of sugar reduction in beverages were also discussed. The present work can provide the current progress for sugar reduction in the beverage industry.


Assuntos
Bebidas , Açúcares , Edulcorantes , Açúcares da Dieta
14.
FEMS Yeast Res ; 22(1)2022 Nov 29.
Artigo em Inglês | MEDLINE | ID: mdl-36367538

RESUMO

Yeasts are an important group of microorganisms and contribute to the fermentation of a broad range of foods and beverages spontaneously or as a starter culture. Rapid and reliable microbial species identification is essential to evaluate biodiversity in fermented foods and beverages. Nowadays, high-throughput omics technologies and bioinformatics tools produce large-scale molecular-level data in many fields. These omics technologies generate data at different expression levels and are used to identify microorganisms. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) is a powerful analytical technique in proteomic technology. It is a tool used to analyze the peptides or proteins of microorganisms for identification. MALDI-TOF MS has been used for the taxonomic identification of microorganisms as a fast, high-throughput, and cost-effective method. This review briefly discussed the application of MALDI-TOF MS in identifying yeasts in fermented foods and beverages.


Assuntos
Alimentos Fermentados , Proteômica , Espectrometria de Massas por Ionização e Dessorção a Laser Assistida por Matriz/métodos , Leveduras/química , Bebidas
15.
PLoS One ; 17(11): e0277453, 2022.
Artigo em Inglês | MEDLINE | ID: mdl-36445874

RESUMO

BACKGROUND: Submaximal endurance exercise has been shown to cause elevated gastrointestinal permeability, injury, and inflammation, which may negatively impact athletic performance and recovery. Preclinical and some clinical studies suggest that flavonoids, a class of plant secondary metabolites, may regulate intestinal permeability and reduce chronic low-grade inflammation. Consequently, the purpose of this study was to determine the effects of supplemental flavonoid intake on intestinal health and cycling performance. MATERIALS AND METHODS: A randomized, double-blind, placebo-controlled crossover trial was conducted with 12 cyclists (8 males and 4 females). Subjects consumed a dairy milk-based, high or low flavonoid (490 or 5 mg) pre-workout beverage daily for 15 days. At the end of each intervention, a submaximal cycling trial (45 min, 70% VO2max) was conducted in a controlled laboratory setting (23°C), followed by a 15-minute maximal effort time trial during which total work and distance were determined. Plasma samples were collected pre- and post-exercise (0h, 1h, and 4h post-exercise). The primary outcome was intestinal injury, assessed by within-subject comparison of plasma intestinal fatty acid-binding protein. Prior to study start, this trial was registered at ClinicalTrials.gov (NCT03427879). RESULTS: A significant time effect was observed for intestinal fatty acid binding protein and circulating cytokines (IL-6, IL-10, TNF-α). No differences were observed between the low and high flavonoid treatment for intestinal permeability or injury. The flavonoid treatment tended to increase cycling work output (p = 0.051), though no differences were observed for cadence or total distance. DISCUSSION: Sub-chronic supplementation with blueberry, cocoa, and green tea in a dairy-based pre-workout beverage did not alleviate exercise-induced intestinal injury during submaximal cycling, as compared to the control beverage (dairy-milk based with low flavonoid content).


Assuntos
Traumatismos Abdominais , Flavonoides , Feminino , Masculino , Humanos , Animais , Estudos Cross-Over , Bebidas , Permeabilidade , Inflamação , Leite
16.
Sci Rep ; 12(1): 20621, 2022 Nov 30.
Artigo em Inglês | MEDLINE | ID: mdl-36450773

RESUMO

We recently performed a systematic investigation of consumer preferences for black coffee versus key brewing parameters, including total dissolved solids, extraction yield, and brewing temperature (Cotter et al. in J Food Sci 86(1):194-205, 2021. https://doi.org/10.1111/1750-3841.15561 ). An experimental goal in that work was for participants to taste the coffee at a beverage temperature of 65 °C, but the large sample size of more than 3000 individual tastings, combined with natural variations in the brewing and cooling processes, meant that coffees were assessed over a normally distributed range of temperatures between 56 and 71 °C. Here we use those data to provide a more detailed analysis of the impact of beverage temperature on consumer acceptance of the coffee, with a key objective of identifying beverage temperatures at which no consumers assess the coffee either as too hot or too cold. Using a 5-point just-about-right (JAR) scale, we find that a majority of consumers (> 50%) assessed the temperature as JAR at all temperatures tested up to 70 °C. A substantial fraction of consumers, approximately 6-12%, assessed the coffee as too cold over the range 56-68 °C. Only above 70 °C did a majority of consumers assess the coffee as too hot and none assessed it as too cold, albeit with 40% still assessing it as JAR. Complementary analyses indicate that beverage temperature over this range had little impact on assessments of the adequacy of flavor intensity, acidity, and mouthfeel, but did correlate slightly with overall liking and purchase intent. Overall, the results suggest that temperatures over the range of 58-66 °C maximize consumer acceptance, and that 68-70 °C is the minimum temperature range at which no consumers will assess black coffee as too cold.


Assuntos
Café , Comportamento do Consumidor , Humanos , Temperatura , Bebidas , Temperatura Baixa
17.
PLoS One ; 17(11): e0277306, 2022.
Artigo em Inglês | MEDLINE | ID: mdl-36355842

RESUMO

BACKGROUND: With the increasing concerns about the health and economic burden attributed to sugar-sweetened beverages (SSBs) consumption, SSB taxation has been proposed and implemented in many countries. Many previous economic evaluations of SSB taxation have shown that this kind of policy is cost-effective. However, the magnitude of impact varies. This study aims to design a comprehensive model to estimate the impact and cost-effectiveness of the SSB tax in Canada. METHODS: A proportional multi-state life table-based Markov model was chosen to estimate the impacts of SSB tax in Canada. The health-related quality of life (including disability-adjusted life years (DALYs) and quality-adjusted life years (QALYs)), the costs (including health care costs and intervention costs), and the tax revenue were the main health and economic outcomes. We compared the simulated SSB tax with the current practice from the public health care payer perspective, and the tax was applied to the 2015 adult Canadian population up to 100 years. The economic model was built following guidelines from the Canadian Agency for Drugs and Technologies in Health. RESULTS: After implementing a CAD$0.015/oz SSB tax, 282,104 cases of overweight and obesity, 210,542 cases of diseases, and 2,189 deaths could be prevented. The simulated SSB tax has the potential to avert 2.3 million DALYs, gain 1.5 million QALYs, and save CAD$32,583 million in health care costs in a lifetime period. The incremental cost-effectiveness ratio for the SSB tax was CAD$ -24,933/QALY. The SSB tax with different tax levels (CAD$0.01/oz and CAD$0.02/oz) remained cost-effective. CONCLUSION: Implementing the SSB tax in Canada is a potential cost-effective policy option for reducing obesity and related chronic diseases. The model built in this study provides a more accurate estimate of health and economic impact of SSB tax and could be used to estimate other sugar tax options.


Assuntos
Bebidas Adoçadas com Açúcar , Edulcorantes , Adulto , Humanos , Bebidas , Qualidade de Vida , Canadá , Impostos , Obesidade/epidemiologia , Obesidade/prevenção & controle
18.
Nat Commun ; 13(1): 7066, 2022 Nov 22.
Artigo em Inglês | MEDLINE | ID: mdl-36414619

RESUMO

The Food Compass is a nutrient profiling system (NPS) to characterize the healthfulness of diverse foods, beverages and meals. In a nationally representative cohort of 47,999 U.S. adults, we validated a person's individual Food Compass Score (i.FCS), ranging from 1 (least healthful) to 100 (most healthful) based on cumulative scores of items consumed, against: (a) the Healthy Eating Index (HEI) 2015; (b) clinical risk factors and health conditions; and (c) all-cause mortality. Nationally, the mean (SD) of i.FCS was 35.5 (10.9). i.FCS correlated highly with HEI-2015 (R = 0.81). After multivariable-adjustment, each one SD (10.9 point) higher i.FCS associated with more favorable BMI (-0.60 kg/m2 [-0.70,-0.51]), systolic blood pressure (-0.69 mmHg [-0.91,-0.48]), diastolic blood pressure (-0.49 mmHg [-0.66,-0.32]), LDL-C (-2.01 mg/dl [-2.63,-1.40]), HDL-C (1.65 mg/d [1.44,1.85]), HbA1c (-0.02% [-0.03,-0.01]), and fasting plasma glucose (-0.44 mg/dL [-0.74,-0.15]); lower prevalence of metabolic syndrome (OR = 0.85 [0.82,0.88]), CVD (0.92 [0.88,0.96]), cancer (0.95 [0.91,0.99]), and lung disease (0.92 [0.88,0.96]); and higher prevalence of optimal cardiometabolic health (1.24 [1.16,1.32]). i.FCS also associated with lower all-cause mortality (HR = 0.93 [0.89,0.96]). Findings were similar by age, sex, race/ethnicity, education, income, and BMI. These findings support validity of Food Compass as a tool to guide public health and private sector strategies to identify and encourage healthier eating.


Assuntos
Doenças Cardiovasculares , Dieta Saudável , Adulto , Humanos , Alimentos , Bebidas , Nutrientes , Doenças Cardiovasculares/epidemiologia
19.
Anal Chim Acta ; 1236: 340596, 2022 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-36396227

RESUMO

The increasing consumption of processed foods demands the usage of chemical preservatives to ensure freshness and extended shelf life. For this purpose, sodium sulfite and its derivatives have been widely used in a variety of food products to inhibit microbial spoilage and for mitigating oxidative decay. However, the excessive consumption of sulfite may cause health problems, thus requiring rapid and accurate analytical methods for the rapid identification of threshold levels. Conventionally, sulfite is volatilized from food samples by acidification followed by trapping of the gaseous SO2 and determination using a suitable analytical technique. Herein, we propose a yet unprecedented reagent-less approach via direct absorbance measurements of gaseous SO2 at 280 nm after sample acidification. The detection system combines a deep-UV LED and a SiC photodiode with a substrate-integrated hollow waveguide (iHWG) gas cell. Absorbance measurements were performed using a log-ratio amplifier circuitry, resulting in noise levels <0.7 mAU. This innovative concept enabled the determination of sulfite in beverages in the range of 25-1000 mg L-1 with suitable linearity (r2 > 0.99) and an analysis time <30 s. The limit of detection (LOD) was calculated at 14.3 mg L-1 (3σ) with an iHWG providing an optical path length of 75 mm. As a proof of concept, this innovative analytical platform was employed for sulfite quantification in concentrated grape juice, coconut water and beer, with suitable accuracy in terms of recovery (83-117%) and favorable comparison with the official Monier-Williams method. Given the inherent modularity and adaptability of the device concept, we anticipate the application of the proposed analytical platform for the in-situ studies addressing sulfite and other volatilized preservatives in a wide variety of food products with tailorable detectability.


Assuntos
Análise de Alimentos , Sulfitos , Indicadores e Reagentes , Sulfitos/análise , Fenômenos Químicos , Bebidas/análise
20.
Anal Methods ; 14(46): 4756-4766, 2022 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-36398971

RESUMO

Coffee is the most consumed beverage and the second most valuable traded commodity in the world. In this current study, a pocket-sized spectrometer and multivariate analysis were used for rapid authentication of coffee varieties (Arabica and Robusta) in three states to check mislabelling (food fraud). Two main coffee varieties were collected from different locations in Africa. The samples were scanned in the 740-1070 nm wavelength and the spectral data were pre-treated with several methods: mean centering (MC), multiplicative scatter correction (MSC), first derivative (FD), second derivative (SD) and standard normal variate (SNV) independently while partial least squares discriminate analysis (PLS-DA), K-nearest neighbour (KNN) and support vector machine (SVM) were used to comparatively build the prediction models for coffee beans (raw, roasted and powdered). The performances of the models were evaluated by using accuracy and efficiency. Among the classification methods developed, the best results were obtained for the following: raw coffee bean SD-SVM had an accuracy of 0.92 and efficiency of 0.82. For roasted coffee beans, SD-KNN had an accuracy of 0.92 and efficiency of 0.87, while for roasted powdered coffee, FD-KNN showed an accuracy of 0.97 and efficiency of 0.97. These finding reveals that for a more accurate differentiation of coffee beans, the roasted powder offers the best results. The obtained results showed that a pocket-sized spectrometer coupled with chemometrics could be employed to provide accurate and rapid authentication of different categories of coffee bean varieties.


Assuntos
Coffea , Alimentos , Bebidas , Pós , Análise Multivariada , Emolientes
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