Article
Chemistry, Applied
Kim Maasen, Jean L. J. M. Scheijen, Antoon Opperhuizen, Coen D. A. Stehouwer, Marleen M. Van Greevenbroek, Casper G. Schalkwijk
Summary: This study analyzed dicarbonyls in commonly-consumed products in a Western diet and established a dietary dicarbonyl database of 223 foods and drinks. Dicarbonyl concentrations were highest in dried fruit, Dutch spiced cake, and candy bars, while lowest in tea, dairy, light soft drinks, and rice. The database provides the opportunity to estimate dietary exposure to dicarbonyls and explore their physiological impact on human health.
Article
Food Science & Technology
Xiaocheng Wang, Yanbo Xu, Miaomiao Liang, Jian Gao, Jing Wang, Si Chen, Jingmin Cheng
Summary: In China, food safety has improved over the past five years, particularly for commonly consumed foods. Food supervision sampling has played a crucial role in enhancing food safety. However, consumer acceptance of the results of food safety supervision has not kept up with the progress. Communicating actual food safety risks and improving public trust in food safety supervision sampling inspection have become important issues. This study focused on surveillance sampling of commonly consumed foods. A total of 4408 adult consumers were surveyed, and structural equation modeling was conducted. The study found significant gender differences and variations across cities and levels of education in evaluating trust in competence and care regarding food supervision sampling inspection. The public's trust in competence, care, and perception of food safety were identified as significant factors influencing one's attitude towards supervision sampling inspection. Care trust had a stronger impact on trust enhancement than competence trust. The study also provided practical measures for food safety supervisors to enhance public trust in national food inspection, including open and transparent sampling processes.
Article
Multidisciplinary Sciences
Olutayo Sunday Shokunbi, Oladejo Thomas Adepoju, Isaiah David Ipfani Ramaite, Oluwatosin Sarah Shokunbi, Paul Eanas Lesedi Mojapelo, Isaac Olaolu Akinyele
Summary: Micronutrient deficiency is a global public health challenge, specifically in Nigeria where micronutrients are lost during food processing. This study analyzed the composition of potassium, sodium, calcium, and magnesium in commonly consumed Nigerian foods, and estimated the average daily intake of these macrominerals among adults. The data obtained can be used to update the Nigerian Food Composition Database and reveals the need to educate consumers about their mineral intakes.
Article
Chemistry, Applied
Oluwafunke O. Akinbule, Oluseye O. Onabanjo, Silifat A. Sanni, Mojisola O. Adegunwa, Abiodun S. Akinbule, Samuel K. Sosanya, Iseoluwa Afolabi
Summary: This study examined the amino acid composition and protein quality of selected Nigerian meals using ion-exchange chromatography and high performance liquid chromatography-mass spectrometry. The results showed that afang soup had the highest amino acid content, while ofada rice and stew, and boiled yam and garden egg sauce had the lowest. Most Nigerian meals met the recommended score for all indispensable amino acids, but had low biological protein quality. These findings are important for updating the Nigerian food database and can serve as a baseline for food-based dietary guidelines.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Zainorain Natasha Zainal Arifen, Mohd Razif Shahril, Suzana Shahar, Hamdan Mohamad, Siti Farrah Zaidah Mohd Yazid, Viola Michael, Tanaka Taketo, Kathy Trieu, Sakinah Harith, Nor Hayati Ibrahim, Shariza Abdul Razak, Hanapi Mat Jusoh, Chua Hun Pin, Jau-Shya Lee, Risyawati Mohamed Ismail, Lee Lai Kuan, Hasnah Haron
Summary: This study analyzed the fatty acid compositions of 70 commonly available street foods in Malaysia and found that they mainly contained SFAs, followed by MUFAs and PUFAs, with no TFAs detected. The type of preparation method used was significantly associated with SFAs content in the street foods.
Article
Biotechnology & Applied Microbiology
L. C. Richardson, D. Cole, R. M. Hoekstra, A. Rajasingham, S. D. Johnson, B. B. Bruce
Summary: This study compared the distribution of foods implicated in outbreaks with the distribution of foods consumed by the U.S. population, finding that certain food categories are more likely to cause outbreaks, such as meat, poultry, and eggs, while others are less likely, such as pasteurized dairy and fruits. These findings may help inform food safety interventions and recommendations.
JOURNAL OF FOOD PROTECTION
(2021)
Article
Chemistry, Organic
Gloria Mathanda Ankar-Brewoo, Godfred Darko, Robert Clement Abaidoo, Anders Dalsgaard, Paa-Nii Johnson, William Otoo Ellis, Leon Brimer
Summary: This study measured PAH levels in street vended foods in Ghana, and conducted dietary risk assessment on the consumers. The study found that high consumption of these foods may pose health risks to consumers.
POLYCYCLIC AROMATIC COMPOUNDS
(2022)
Article
Nutrition & Dietetics
Paola Zinno, Francesco Maria Calabrese, Emily Schifano, Paolo Sorino, Raffaella Di Cagno, Marco Gobbetti, Eugenio Parente, Maria De Angelis, Chiara Devirgiliis
Summary: The study aimed to collect and aggregate data on traditional fermented dairy products to create an easily accessible database. A preliminary inventory was systematically compiled, including microbial content, geographical indication labels, country/region of origin, and technological aspects. This database, called FDF-DB, is a valuable resource for researchers, food industries, and other interested users.
Article
Food Science & Technology
Joanna Skinner, Payal Arora, Nicole McMath, Meera Penumetcha
Summary: This study found that oxidized lipids are present in commonly consumed foods and some of them contain ligands of PPAR gamma. The oxidative levels of some foods decreased after three months, with French fries showing the highest PPAR gamma binding affinity among the tested foods.
Article
Food Science & Technology
Yolanda Galvez-Ontiveros, Inmaculada Moscoso-Ruiz, Lourdes Rodrigo, Margarita Aguilera, Ana Rivas, Alberto Zafra-Gomez
Summary: This study analyzed the levels of parabens and bisphenols in commonly consumed food samples in Spain, finding detectable levels of parabens in 56% of samples and bisphenols in 52% of samples. The concentrations and detection frequencies of parabens and bisphenols varied among the samples.
Review
Food Science & Technology
Jose Miguel Aguilera, Tamar Toledo
Summary: Cultivated and wild berries are popular for their delicious taste and nutritional benefits, with wild berries playing a significant role in rural communities for nutrition and health. Research on the chemical and bioactive components of wild berries helps in exploring new food applications, but further studies are needed to validate their health benefits.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Zhen Jia, Boce Zhang, Arnav Sharma, Nathalie S. Kim, Sonia M. Purohit, Madison M. Green, Michelle R. Roche, Emma Holliday, Hongda Chen
Summary: Traditional foods are important for preserving history and culture and play a crucial role in the diets of indigenous people. However, the scientific knowledge and wisdom behind these foods are not well understood. Advances in science and technology can help us better understand the scientific principles behind traditional foods, promote their scaled and standardized production, and provide opportunities for developing modern foods and lifestyles.
Article
Food Science & Technology
Anezka Adamcova, Kristian Holst Laursen, Nicolai Zederkopff Ballin
Summary: The study determined the activity of lectins in different plant families and the effect of soaking and boiling on lectin levels, revealing that lectins from the Fabaceae family had the highest activity. This study is the first to combine lectin activity from raw and processed edible plants, emphasizing the importance of further research in this area and the development of harmonized methods for analysis and interpretation.
Review
Chemistry, Applied
Liezhou Zhong, Lauren C. Blekkenhorst, Nicola P. Bondonno, Marc Sim, Richard J. Woodman, Kevin D. Croft, Joshua R. Lewis, Jonathan M. Hodgson, Catherine P. Bondonno
Summary: An up-to-date nitrate food composition database of plant-based foods is imperative for assessing dietary nitrate intakes and their health implications. A recent study updated and expanded the vegetable nitrate database, including data from 1980 to 2021 on fruits, cereals, herbs, spices, pulses, and nuts. The study found substantial variations in nitrate contents among 264 plant-based foods from 64 countries, with leaf vegetables having the highest nitrate levels. This updated database, along with the animal-based food nitrate & nitrite database, can now be used to evaluate dietary nitrate intake in clinical and epidemiological studies.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.