Article
Chemistry, Applied
Andres Pighin, Emiliano Camilli, Ana Chirillano, Maria Emilia Villanueva, Cristina de Landeta
Summary: The content of sodium, potassium, calcium, phosphorus, magnesium, zinc, iron, copper, and water in commonly consumed pulses in Argentina was measured using flame atomic absorption spectroscopy. Potassium was found to be the most abundant mineral element in lentils, peas, chickpeas, and beans. Boiling or canning resulted in reduced potassium and magnesium content, but increased calcium and sodium content showed significant variability. All pulses analyzed had high copper content and were good sources of iron and zinc. These findings are valuable for the food composition database of the National University of Luj ' an.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Patricia C. Wolfe, Amber M. Tuske, Donald E. Tillitt, Fred Allen, Katie A. Edwards
Summary: Thiaminase in food stocks can cause thiamine deficiency, which has negative effects on many ecologically and economically important species. The invasive silver carp could be a valuable food source, but the presence of thiaminase decreases its dietary value. High-temperature treatments like baking and microwaving can reduce thiaminase activity, while concentration processes like freeze-drying or dehydration should be approached with caution due to enzyme concentration without inactivation.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Xiaoyan Zhou, Xiaoli Liu, Wenying Liao, Qi Wang, Wenshui Xia
Summary: By loading tea polyphenol-loaded chitosan coated nanoliposomes (CS-TP-lip) onto chitosan/bacterial cellulose-based films, the physicochemical properties of the composite films were improved, making them a promising option for food preservation.
CARBOHYDRATE POLYMERS
(2022)
Article
Agriculture, Multidisciplinary
Lulu Liu, Yuxin Xiong, Tao Yin, Shanbai Xiong, Juan You, Ru Liu, Qilin Huang, Liu Shi
Summary: The effects of repeated deboning on the yield, structure, composition, and gelling properties of silver carp surimi were investigated. The results showed that the surimi yield increased with the increase of deboning cycles, the structure of muscle fibers fractured, and the composition and gelling properties of surimi changed.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Engineering, Chemical
Nafiseh Jahanbakhshian, Nasser Hamdami
Summary: Simultaneous modeling of heat and mass transfer was conducted in a cylindrical geometry using CFD. The results showed the model to be valid, highlighting the importance of the study in food heating applications.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Biochemistry & Molecular Biology
Xiao-Chen Yuan, Xu-Fang Liang, Ai-Xuan Li, Wen-Jing Cai
Summary: The experiment found that the HGP feed, rich in carbohydrates and low in protein, is more suitable for feeding and growth of grass carp, possibly because its composition is closer to the natural food of this fish. Elevated insulin and glucose levels under high carbohydrate intake can affect the growth and food intake of fish. Leptin may play a key role in mediating the feedback regulation of carbohydrate intake on food intake and appetite in fish.
FISH PHYSIOLOGY AND BIOCHEMISTRY
(2021)
Article
Chemistry, Applied
Oluwafunke O. Akinbule, Oluseye O. Onabanjo, Silifat A. Sanni, Mojisola O. Adegunwa, Abiodun S. Akinbule
Summary: The study analyzed standardized Nigerian cooked foods for mineral, 0-carotene, vitamin, phytate, and oxalate contents. Results showed that okazi soup and akara & agidi had the highest potassium, sodium, and calcium contents, while Miyan taushe, gbegiri, and groundnut soups had the highest 0-carotene content. Most soups had a high sodium-potassium ratio and poor predicted bioavailability for iron, calcium, and zinc.
Article
Nutrition & Dietetics
Kaleab Hailu, Edward J. M. Joy, Elaine L. Ferguson, Elizabeth H. Bailey, Lolita Wilson, Kenneth Davis, Martin R. Broadley, Dawd Gashu
Summary: Spatial variability of selenium in soil and crops in Ethiopia was assessed. The study found variations in selenium content in food items, breast milk, and urine among infants in two areas with contrasting selenium concentrations in soils.
FRONTIERS IN NUTRITION
(2023)
Review
Biochemistry & Molecular Biology
Nathalia Caroline de Oliveira Melo, Amanda Cuevas-Sierra, Edwin Fernandez-Cruz, Victor de la O, Jose Alfredo Martinez
Summary: Gut microbiota plays a crucial role in maintaining the homeostasis of the gastrointestinal tract, and it has been increasingly recognized as potential biomarkers for metabolic health. The abundance and diversity of fecal microbial community are associated with various disorders, and they can also reflect the nutritional composition of food intake and dietary patterns. Therefore, gut microbial composition could serve as a reliable and precise alternative to subjective questionnaires in evaluating dietary interventions.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Nutrition & Dietetics
Dora Brikou, Sokratis Charisis, Archontoula Drouka, Stavroula Myrto Christodoulakou, Eva Ntanasi, Eirini Mamalaki, Vasilios C. Constadinides, Nikolaos Scarmeas, Mary Yannakoulia
Summary: Cognitive disorders are a significant public health concern globally, but research on the association between cognitive decline and food timing is lacking. This study aimed to investigate the potential link between energy intake distribution during the day and cognitive performance in cognitively healthy and mildly cognitive impaired individuals. Data from the Albion study, which includes individuals aged 40 or older with a family history of cognitive disorders or concerns about their cognitive status, were analyzed. The findings show that individuals who consume low energy in the morning or high energy in the evening have better cognitive function. This association remains significant even after considering potential confounding factors (p = 0.043). The results suggest that meal patterns characterized by early eating or low energy intake in the evening may be markers of cognitive impairment.
Article
Nutrition & Dietetics
Maja Berlic, Tadej Battelino, Mojca Korosec
Summary: This study aimed to investigate whether a meticulously crafted meal plan could effectively enhance the daily intake of nutritious foods for kindergarten children. The findings showed that the meal plan adhering to dietary guidelines significantly improved the intake of vegetables, whole grains, and nuts in kindergarten children. Importantly, only meals consumed within the kindergarten setting had a significant effect on overall intake.
Article
Food Science & Technology
Junya Liu, Yun Hu, Huihui Wei, Wenzheng Shi
Summary: This study investigated the effects of glycation on the quality of silver carp mince proteins. The results showed that glycation changed the protein structure and amino acid composition, but had limited impact on protein digestibility and nutritional quality.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Nazma Shaheen, Avonti Basak Tukun, Abu Torab M. A. Rahim, Md Mohiduzzaman, Saiful Islam, Barbara Stadlmayr, Lalita Bhattacharjee, Thingnganing Longvah
Summary: Valid and reliable food composition data play a crucial role in nutrition-related activities. However, the existing food composition tables in Bangladesh are outdated in terms of data quality. This study describes the generation of an updated food composition database for Bangladesh, following international standards. The updated database contains reliable values for a wide range of foods and components, which will be beneficial for stakeholders both in Bangladesh and elsewhere.
Article
Multidisciplinary Sciences
Mohammed Asif Ahmed, Abdulrahman S. Al-Khalifa, Doha M. Al-Nouri, Mohamed Fekry Serag El-din
Summary: This study aimed to determine the daily intake of ten types of artificial food color additives (AFCAs) by school children aged 6 to 17 years. Results showed that Carmoisine and Sunset Yellow were the most consumed AFCAs, while Erythrosine was consumed the least. Most permitted colors exceeded their acceptable daily intakes in the 6-11 years of age groups. Further studies are needed to understand the potential health effects of high intake of AFCAs in the test population.
JOURNAL OF KING SAUD UNIVERSITY SCIENCE
(2023)
Article
Chemistry, Applied
Keying Yang, Ying Yang, Yun Xie, Yingyi Mao, Xiang Li, Qing Guo
Summary: Achieving proper postprandial glycemic control is crucial for preventing and managing diabetes, but limited data is available on the precise effect of macronutrients due to food structure. This study formulated 7 nutrition shakes with balanced macronutrients and similar structures but different protein, oil, carbohydrate, and fiber sources. The results showed that soybean protein and medium-chain triglycerides (MCT) decreased blood glucose levels compared to sodium caseinate and long-chain triglycerides (LCT) respectively. Maltodextrin decreased peak blood glucose levels and maltodextrin + whey protein and MCT + whey protein + syrup + fructo-oligosaccharide (FOS) showed reduced food intake.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Ziba Hosseinpour, Vida Rezaei
Summary: Sol-gel chemistry is a unique method for constructing high-performance flexible sensors. This study successfully developed a novel naked eye sensor for fast detection of oxalate by incorporating indole inside the pores of sol-gel silica glasses. The sol-gel films exhibited excellent sensitivity, leaching resistance, and response time under optimized conditions. The prepared sensor showed a wide detection range and low detection limit for oxalate, and displayed good precision for both inter-day and intra-day measurements.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
S. T. Sarhir, R. Belkhou, A. Bouseta, A. A. Hayaloglu
Summary: In order to optimize the quality of Lben, this study investigated the impact of starter, fermentation conditions and substrate composition on its organoleptic and technological characteristics using response surface methodology. An optimized model for Lben production was developed based on fermentation time, Lben sensory quality and its biological activities.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Kornelia Kadac-Czapska, Malgorzata Rutkowska, Eliza Knez, Piotr Konieczka, Malgorzata Grembecka
Summary: The quality of food is crucial for the healthy growth of children, and this study investigated the levels of mercury in infant formulas. The analysis revealed significant variations in mercury levels among different products. While the current assessment suggests mercury content is within acceptable limits, elevated levels in certain products may pose health risks.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Velisaria-Eleni Gerogianni, Eirini A. Panagopoulou, Paraskevi B. Vasilakopoulou, Vaios T. Karathanos, Antonia Chiou
Summary: This study evaluated the content of free and bound polar phenols in Corinthian currant and identified phenolic acids and flavonoids as components of its bound polar phenol fraction. An efficient method for the release of bound phenols from the fruit matrix was also applied. This research has significant implications for understanding the health benefits of Corinthian currant.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jose Eduardo de Matos Paz, Aline Macedo Dantas, David Douglas de Sousa Fernandes, Marcio Jose Coelho Pontes
Summary: This work presents a new methodology based on digital images and multivariate analysis for the classification of sugar samples based on their color. By analyzing the frequency distribution of color indices and developing classification models, high accuracy can be achieved. The proposed method offers advantages such as low cost, simplicity, and non-destructiveness.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Maria Guerrero-Chanivet, Manuel J. Valcarcel-Munoz, M. Valme Garcia-Moreno, M. Carmen Rodriguez-Dodero, Dominico A. Guillen-Sanchez
Summary: This study conducted a comprehensive analysis of Brandies de Jerez aged in Sherry Casks with different seasoning times and types, demonstrating significant differences in chemical composition and sensory characteristics among the brandies.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Chayuttapong Malai, Kanvisit Maraphum, Khwantri Saengprachatanarug, Seree Wongpichet, Arthit Phuphaphud, Jetsada Posom
Summary: The quality of cassava can be measured using NIR spectroscopy to determine the starch content and dry matter content. A model developed from different scanning methods and surface conditions was compared, and the accuracy of the model using selected wavelengths was assessed. The prediction accuracy was found to depend on the scanning method, with the horizontal spectra obtaining the highest accuracy. The CARS-PLSR method was considered appropriate for predicting starch content, and the BOSS-PLSR method for predicting dry matter content.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Abhishek Sharma, Atul Kumar
Summary: This study detected antibiotics residues in goat milk in the Western Himalayan region of India and assessed the related health risks. It was found that the contamination did not pose acute health risks to adults and children at current levels, but children may be at a greater risk. The study highlights the need for monitoring and education to protect human health.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Livya Alves Oliveira, Stephanie Michelin Santana Pereira, Kelly Aparecida Dias, Stefany da Silva Paes, Mariana Grancieri, Luis Gonzalo Salinas Jimenez, Carlos Wanderlei Piler de Carvalho, Eugenio Eduardo de Oliveira, Hercia Stampini Duarte Martino, Ceres Mattos Della Lucia
Summary: This study characterized the powders of Tenebrio molitor and Gryllus assimilis, two types of insects, at different developmental stages. The powders were found to be rich in proteins, minerals, and vitamins, and showed good digestibility and solubility. The developmental stage of the insects affected their nutritional composition and functional properties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fernanda Rodrigues Spinelli, Jucara Aparecida Andre, Paulo Gustavo Celso, Marlos Schuck Vicenzi, Eder Julio Kinast, Caren Regina Cavichioli Lamb, Glauco Bertoldo
Summary: The production, marketing and consumption of grape juices have been constantly increasing in recent years due to consumers' search for products with proven health benefits. Brazilian data shows that grape juice produced from V. labrusca L. and hybrids has a lower soluble solids content, with more than half of the production falling between 14 and 16 degrees Brix. This suggests the need to re-discuss the 16 degrees Brix limit established by CXS 247-2005.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fatima Zohra Issaad, Ala Abdessemed, Khalid Bouhedjar, Hani Bouyahmed, Mouna Derdour, Karima Ouffroukh, Ahmed Fellak, Mohamed Abd Salem Dems, Salah Chihoub, Radouane Bechlem, Abdelkader Mahrouk, Mourad Houasnia, Amine Belaidi, Khaled Moumed, Zohir Sebai, Faiza Saidani, Houria Akmouche
Summary: This study investigates the differences in physicochemical parameters and composition of monovarietal extra virgin olive oil from different varieties in Algeria, and applies machine learning techniques for classification and verification analysis.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Seyedeh Faezeh Taghizadeh, Ramin Rezaee, Gholamreza Karimi
Summary: This study assessed the risk of simultaneous oral exposure to a combination of 20 pesticides and 7 metals in citrus fruit samples. The results showed that the oral exposure to non-carcinogenic metals did not pose a major risk, while nickel intake presented a moderate risk. The intake of organophosphorus compounds indicated a moderate risk, while no significant risk was found for pyrethroids.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jian Zhao, Min Guo, Patricia Martins, Joao Ramos, Lingxi Li, Baoshan Sun
Summary: This study analyzed the structural composition of eight-year-old Syrah red wines produced using different winemaking technologies. The results showed that the structural features of polymeric polyphenols, including the proportions of proanthocyanidins, amino acids, phenolic acids, and anthocyanins, as well as the mean degree of polymerization, varied significantly depending on the winemaking technology used. These findings are important for winemakers to control the polymeric polyphenol composition of wines.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mahunan Francois Assogba, Roger Houechene Ahouansou, N. Olive Ruth Djohi, Yenoukounme Euloge Kpoclou, Gildas Dona Anihouvi, Herbert Ogouyo Iko Af Afe, Biowa Franck Tchibozo, Caroline Douny, Jacques Mahillon, Marie -Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Bienvenu Anihouvi
Summary: This study assessed the performance of new equipment and aimed to reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the end products. The results showed that using QUALISANI equipment with charcoal achieved the highest thermal efficiency and the lowest PAH levels in compliance with standards.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mehmet Ali Saridas, Erdal Agcam, Nafiye Unal, Asiye Akyildiz, Sevgi Paydas Kargi
Summary: Turkey's geographical location and climate conditions are suitable for growing various fruit species, with apricots being the most famous. Local and foreign varieties differ significantly in terms of soluble solids and acid content. The low taste values in foreign varieties are mainly due to their genotypic structure and early harvest. There are also differences in the main sugars and acid content among different apricot varieties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)