Previous
Aim:
The present study aimed to determine the profile of micronutrients and inorganic contaminants in the plant-based and dairy food products most consumed by the Portuguese population.
Methods:
The sampling plan followed the Total Diet Studies (TDS) methodology and included representative samples of the Portuguese vegetarian diet, chosen based on the National Food and Physical Activity Survey. Five main food groups were selected: Grains and grain-based products (n = 48); Dairy products (n = 60); Products for non-standard diets (n = 72); Pulses, dried fruits, and oilseeds (n = 132); and Fruiting vegetables (n = 12). The sampling plan included 324 individual samples, prepared as 27 pooled samples for laboratory analyses. Each pooled sample was analyzed for 13 elements: As, Cd, Co, Cr, Cu, I, Li, Mn, Mo, Pb, Se, Sr, and Zn. The methodology used for the analysis was ICP-MS with samples previously subjected to acid digestion through closed vessel microwave-assisted, except for I, which required an alkaline extraction.
Results:
The results of this study indicate that food samples from the group of Pulses, dried fruits, and oilseeds had the highest content of Mn, Zn, Mo, and Se. On the other hand, Products for non-standard diets and Dairy products had the highest content of Cu and I, respectively. The As, Cd, and Pb levels were below the limit of quantification for most of the analyzed samples from every food group.
Conclusions:
This research enabled updating the Portuguese Food Composition Database (FCD), underscoring the importance of regular dietary assessments and the role of FCDs and TDS in safeguarding public health by ensuring nutritional adequacy and safety in the food supply.
Aim:
The present study aimed to determine the profile of micronutrients and inorganic contaminants in the plant-based and dairy food products most consumed by the Portuguese population.
Methods:
The sampling plan followed the Total Diet Studies (TDS) methodology and included representative samples of the Portuguese vegetarian diet, chosen based on the National Food and Physical Activity Survey. Five main food groups were selected: Grains and grain-based products (n = 48); Dairy products (n = 60); Products for non-standard diets (n = 72); Pulses, dried fruits, and oilseeds (n = 132); and Fruiting vegetables (n = 12). The sampling plan included 324 individual samples, prepared as 27 pooled samples for laboratory analyses. Each pooled sample was analyzed for 13 elements: As, Cd, Co, Cr, Cu, I, Li, Mn, Mo, Pb, Se, Sr, and Zn. The methodology used for the analysis was ICP-MS with samples previously subjected to acid digestion through closed vessel microwave-assisted, except for I, which required an alkaline extraction.
Results:
The results of this study indicate that food samples from the group of Pulses, dried fruits, and oilseeds had the highest content of Mn, Zn, Mo, and Se. On the other hand, Products for non-standard diets and Dairy products had the highest content of Cu and I, respectively. The As, Cd, and Pb levels were below the limit of quantification for most of the analyzed samples from every food group.
Conclusions:
This research enabled updating the Portuguese Food Composition Database (FCD), underscoring the importance of regular dietary assessments and the role of FCDs and TDS in safeguarding public health by ensuring nutritional adequacy and safety in the food supply.
DOI: https://doi.org/10.37349/eff.2024.00051
This article belongs to the special issue Metrological Aspects in the Analysis of Nutrients, Functional Compounds, Additives and Contaminants in Food and Feed
Aim:
Rice, one of the most widely consumed staple foods globally, relies on amylose content for its quality, impacting cooking, digestibility, and health properties. Conventional amylose determination methods are time-consuming and involve complex chemical treatments. Thus, there is growing interest in rapid, non-destructive techniques for food quality control. This study explores the potential of laser photoacoustic spectroscopy (LPAS) for predicting amylose content in rice flour.
Methods:
Certified rice flour standards of varying amylose levels have been analyzed using a quantum-cascade LPAS system. Preliminary analysis utilized Fourier transform infrared/attenuated total reflectance (FTIR/ATR) to identify rice starch spectral features in the IR region. Multivariate data tools like principal component analysis (PCA) and partial least squares (PLS) regression have been combined with LPAS measurements to extract information from the complex spectral data set and to demonstrate the ability of the system to predict their amylose content.
Results:
LPAS spectra, recorded between 7.0–11.0 μm, displayed two broad bands, showing a linear increase in signal with amylose content, especially notable in the specific fingerprint region within 8.5–10.0 μm. The prominent peak at 9.3 μm exhibited a high linear correlation with amylose levels (R2 > 0.99). PCA effectively differentiated rice flour samples, while PLS accurately predicted amylose content. The difference between predicted and actual amylose is significantly less than the statistical error of the measurement.
Conclusions:
LPAS combined with chemometric analysis emerges as a promising non-destructive method for rapidly assessing rice amylose content, potentially supplementing or replacing current standard methods. Its advantages, limitations, and future prospects in rice quality analysis are discussed, highlighting its role in preliminary screening.
Aim:
Rice, one of the most widely consumed staple foods globally, relies on amylose content for its quality, impacting cooking, digestibility, and health properties. Conventional amylose determination methods are time-consuming and involve complex chemical treatments. Thus, there is growing interest in rapid, non-destructive techniques for food quality control. This study explores the potential of laser photoacoustic spectroscopy (LPAS) for predicting amylose content in rice flour.
Methods:
Certified rice flour standards of varying amylose levels have been analyzed using a quantum-cascade LPAS system. Preliminary analysis utilized Fourier transform infrared/attenuated total reflectance (FTIR/ATR) to identify rice starch spectral features in the IR region. Multivariate data tools like principal component analysis (PCA) and partial least squares (PLS) regression have been combined with LPAS measurements to extract information from the complex spectral data set and to demonstrate the ability of the system to predict their amylose content.
Results:
LPAS spectra, recorded between 7.0–11.0 μm, displayed two broad bands, showing a linear increase in signal with amylose content, especially notable in the specific fingerprint region within 8.5–10.0 μm. The prominent peak at 9.3 μm exhibited a high linear correlation with amylose levels (R2 > 0.99). PCA effectively differentiated rice flour samples, while PLS accurately predicted amylose content. The difference between predicted and actual amylose is significantly less than the statistical error of the measurement.
Conclusions:
LPAS combined with chemometric analysis emerges as a promising non-destructive method for rapidly assessing rice amylose content, potentially supplementing or replacing current standard methods. Its advantages, limitations, and future prospects in rice quality analysis are discussed, highlighting its role in preliminary screening.
DOI: https://doi.org/10.37349/eff.2024.00050
This article belongs to the special issue Metrological Aspects in the Analysis of Nutrients, Functional Compounds, Additives and Contaminants in Food and Feed
Aim:
In the present study, bunch stem and cane extracts (Vitis vinifera L. cv. Malbec) rich in phenolic compounds (PCs) like flavonoids, phenolic acids, and stilbenes are studied as potential anticancer candidates.
Methods:
Twenty-three PCs were quantified by liquid chromatography-diode array fluorescence detection (LC-DAD-FLD). In vitro cytotoxic activity of both extracts on healthy (HBL-100) and colorectal cancer (HCT-116) human cell lines was assessed by 3-(4,5-di-methylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) reduction assay.
Results:
Cane extract did not show cytotoxic effect for the tested lines, which can be considered as an advantage for its application in the pharmaceutical industry. Conversely, the bunch stem extract showed a dose-dependent cytotoxic effect on HCT-116 and an IC50 of 680 µg/mL after 48 h of incubation; but not reported cytotoxic activity on the healthy cell line, evidencing a beneficial selective activity. The reported results encourage further investigation of these extracts as potential preventive and/or therapeutic drugs, or their combined use with chemotherapeutic treatments that lead to a potential dose reduction.
Conclusions:
The results preliminarily demonstrated that the extracts have potential anticancer properties or do not cause damage at the cellular level, encouraging their application as functional/nutraceutical or phytotherapeutic agents.
Aim:
In the present study, bunch stem and cane extracts (Vitis vinifera L. cv. Malbec) rich in phenolic compounds (PCs) like flavonoids, phenolic acids, and stilbenes are studied as potential anticancer candidates.
Methods:
Twenty-three PCs were quantified by liquid chromatography-diode array fluorescence detection (LC-DAD-FLD). In vitro cytotoxic activity of both extracts on healthy (HBL-100) and colorectal cancer (HCT-116) human cell lines was assessed by 3-(4,5-di-methylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) reduction assay.
Results:
Cane extract did not show cytotoxic effect for the tested lines, which can be considered as an advantage for its application in the pharmaceutical industry. Conversely, the bunch stem extract showed a dose-dependent cytotoxic effect on HCT-116 and an IC50 of 680 µg/mL after 48 h of incubation; but not reported cytotoxic activity on the healthy cell line, evidencing a beneficial selective activity. The reported results encourage further investigation of these extracts as potential preventive and/or therapeutic drugs, or their combined use with chemotherapeutic treatments that lead to a potential dose reduction.
Conclusions:
The results preliminarily demonstrated that the extracts have potential anticancer properties or do not cause damage at the cellular level, encouraging their application as functional/nutraceutical or phytotherapeutic agents.
DOI: https://doi.org/10.37349/eff.2024.00049
This article belongs to the special issue Natural Products in Health and Disease
Aim:
Three factors that affect the chemical composition and perceptible aroma of Retsina—a distinguished Greek wine, crafted by infusing resin harvested from the Aleppo pine (Pinus halepensis Mill.) into the fermentation process of white or rosé wines—were studied: i) the pine forest altitude (resins were harvested from two distinct forests), ii) the resins’ tapping method (two tapping methods were implemented; a conventional one using a paste of sulfuric acid on the pine trunk as an irritating stimulant, and a natural method by not using any chemical stimulant) and iii) the duration of resin extraction in the must (a short and a long extraction time were investigated).
Methods:
To study these three factors and their respective interactions, nine vinification protocols were carried out. Must and wine samples were collected at different time points during fermentation, maturation and after bottling, and analyzed by both headspace SPME-GC-MS and RP-LC-TIMS-TOF MS techniques. The findings of the chemical analyses were subsequently correlated with those of sensory analysis conducted.
Results:
In the case of pine resins harvested using the natural method, neither the forest microclimate, nor the employed duration of resin extraction in the must seem to affect the intensity of the oily character in the wine, which remains at low levels. On the other hand, the results showed that when pine resin is harvested by the conventional method, longer contact times release heavier and more oily aromas into the must.
Conclusions:
In the case of pine resin collected using the natural method, the extraction time in the wine must and the choice of the harvesting area of the resin do not constitute a factor of quality for the produced wine, but rather a matter of style, in contrast to conventionally harvested resin, where these factors are critical for the resulted quality.
Aim:
Three factors that affect the chemical composition and perceptible aroma of Retsina—a distinguished Greek wine, crafted by infusing resin harvested from the Aleppo pine (Pinus halepensis Mill.) into the fermentation process of white or rosé wines—were studied: i) the pine forest altitude (resins were harvested from two distinct forests), ii) the resins’ tapping method (two tapping methods were implemented; a conventional one using a paste of sulfuric acid on the pine trunk as an irritating stimulant, and a natural method by not using any chemical stimulant) and iii) the duration of resin extraction in the must (a short and a long extraction time were investigated).
Methods:
To study these three factors and their respective interactions, nine vinification protocols were carried out. Must and wine samples were collected at different time points during fermentation, maturation and after bottling, and analyzed by both headspace SPME-GC-MS and RP-LC-TIMS-TOF MS techniques. The findings of the chemical analyses were subsequently correlated with those of sensory analysis conducted.
Results:
In the case of pine resins harvested using the natural method, neither the forest microclimate, nor the employed duration of resin extraction in the must seem to affect the intensity of the oily character in the wine, which remains at low levels. On the other hand, the results showed that when pine resin is harvested by the conventional method, longer contact times release heavier and more oily aromas into the must.
Conclusions:
In the case of pine resin collected using the natural method, the extraction time in the wine must and the choice of the harvesting area of the resin do not constitute a factor of quality for the produced wine, but rather a matter of style, in contrast to conventionally harvested resin, where these factors are critical for the resulted quality.
DOI: https://doi.org/10.37349/eff.2024.00048
This article belongs to the special issue Metrological Aspects in the Analysis of Nutrients, Functional Compounds, Additives and Contaminants in Food and Feed
Food products can contain various substances, including essential nutrients, as well as non-nutritive elements and potentially toxic metals. Metal contaminants have the potential to accumulate within the food chain and, when they exceed safe thresholds, can be toxic to humans, leading to health issues. To mitigate health hazards caused by exposure to such harmful substances, accurate monitoring of metal concentrations in various food samples is crucial. Achieving this goal needs understanding the basic principles of various elemental analysis methods. Additionally, selecting the appropriate technique or combination of techniques is critical for obtaining accurate and relevant results. Various advanced analytical techniques, such as atomic absorption spectroscopy, flame emission spectroscopy, inductively coupled plasma-mass spectrometry (ICP-MS), and X-ray fluorescence (XRF) spectrometry, can be used for the quantification of heavy metals and metalloids in food. However, each method has its own limitations, and the accuracy depends on adequate sample preparation. This paper aims to provide a clear overview of commonly used methods and techniques for heavy metal detection in food products, addressing the advantages and limitations of each analytical technique. Additionally, it compares the most important performance parameters of the presented techniques, including the limit of detection (LOD), the limit of quantification (LOQ), recovery, and precision. Moreover, ensuring food safety involves conducting a thorough risk assessment analysis. By integrating risk assessment into the evaluation of heavy metals in food, it becomes possible to determine whether observed concentrations pose significant risks to human health. This step is imperative for establishing regulatory guidelines and implementing control measures to reduce or eliminate potential health risks. Incorporating risk assessment into the broader context of the review enhances its applicability in real-world scenarios, aiding policymakers, regulatory bodies, and researchers in making informed decisions regarding food safety standards and practices.
Food products can contain various substances, including essential nutrients, as well as non-nutritive elements and potentially toxic metals. Metal contaminants have the potential to accumulate within the food chain and, when they exceed safe thresholds, can be toxic to humans, leading to health issues. To mitigate health hazards caused by exposure to such harmful substances, accurate monitoring of metal concentrations in various food samples is crucial. Achieving this goal needs understanding the basic principles of various elemental analysis methods. Additionally, selecting the appropriate technique or combination of techniques is critical for obtaining accurate and relevant results. Various advanced analytical techniques, such as atomic absorption spectroscopy, flame emission spectroscopy, inductively coupled plasma-mass spectrometry (ICP-MS), and X-ray fluorescence (XRF) spectrometry, can be used for the quantification of heavy metals and metalloids in food. However, each method has its own limitations, and the accuracy depends on adequate sample preparation. This paper aims to provide a clear overview of commonly used methods and techniques for heavy metal detection in food products, addressing the advantages and limitations of each analytical technique. Additionally, it compares the most important performance parameters of the presented techniques, including the limit of detection (LOD), the limit of quantification (LOQ), recovery, and precision. Moreover, ensuring food safety involves conducting a thorough risk assessment analysis. By integrating risk assessment into the evaluation of heavy metals in food, it becomes possible to determine whether observed concentrations pose significant risks to human health. This step is imperative for establishing regulatory guidelines and implementing control measures to reduce or eliminate potential health risks. Incorporating risk assessment into the broader context of the review enhances its applicability in real-world scenarios, aiding policymakers, regulatory bodies, and researchers in making informed decisions regarding food safety standards and practices.
DOI: https://doi.org/10.37349/eff.2024.00047
This article belongs to the special issue Metrological Aspects in the Analysis of Nutrients, Functional Compounds, Additives and Contaminants in Food and Feed
Aim:
Ashwagandha is a widely recognized medicinal plant in Ayurveda, a traditional Indian system of medicine. These extracts, which are concentrated forms of the root, contain specified withanolides (WLs) at a 5% median concentration on their packaging. Given the visual similarity between the capsule contents of these dietary supplements and authentic pulverized Ashwagandha root, there is a growing suspicion that these so-called extracts may be merely pulverized roots. To address these concerns, a procedure for evaluating Ashwagandha root extracts is presented that offers simplicity, cost-effectiveness, and the ability to provide a valid estimation.
Methods:
The procedure incorporates microscopic investigations to facilitate the identification of plant fragments, which should be absent in properly prepared extracts. High-performance liquid chromatography (HPLC) with ultraviolet detection is employed to check whether the supplements are more than 10-fold concentrated compared to the powdered root, as claimed on the product labels.
Results:
In the analyzed Ashwagandha root extracts, plant fragments and starch granules were detected, which could be attributed to the root in terms of size and shape. HPLC analysis of both root extracts and roots revealed nearly identical chromatograms with respect to peak patterns and signal intensity. Quantitative analysis indicated a WL content of approximately 0.15% in all tested Ashwagandha root extracts, considerably lower than the claimed 5% median content but consistent with published data for Ashwagandha root.
Conclusions:
Notably, none of the 10 dietary supplements labeled as Ashwagandha root extracts fulfilled the manufacturers’ claims. These findings emphasize the need for practical and simple evaluation procedures, such as those proposed in this study. Such methods enable the evaluation of Ashwagandha root extracts without requiring the complex coupling of HPLC to mass spectrometry, making them accessible and feasible.
Aim:
Ashwagandha is a widely recognized medicinal plant in Ayurveda, a traditional Indian system of medicine. These extracts, which are concentrated forms of the root, contain specified withanolides (WLs) at a 5% median concentration on their packaging. Given the visual similarity between the capsule contents of these dietary supplements and authentic pulverized Ashwagandha root, there is a growing suspicion that these so-called extracts may be merely pulverized roots. To address these concerns, a procedure for evaluating Ashwagandha root extracts is presented that offers simplicity, cost-effectiveness, and the ability to provide a valid estimation.
Methods:
The procedure incorporates microscopic investigations to facilitate the identification of plant fragments, which should be absent in properly prepared extracts. High-performance liquid chromatography (HPLC) with ultraviolet detection is employed to check whether the supplements are more than 10-fold concentrated compared to the powdered root, as claimed on the product labels.
Results:
In the analyzed Ashwagandha root extracts, plant fragments and starch granules were detected, which could be attributed to the root in terms of size and shape. HPLC analysis of both root extracts and roots revealed nearly identical chromatograms with respect to peak patterns and signal intensity. Quantitative analysis indicated a WL content of approximately 0.15% in all tested Ashwagandha root extracts, considerably lower than the claimed 5% median content but consistent with published data for Ashwagandha root.
Conclusions:
Notably, none of the 10 dietary supplements labeled as Ashwagandha root extracts fulfilled the manufacturers’ claims. These findings emphasize the need for practical and simple evaluation procedures, such as those proposed in this study. Such methods enable the evaluation of Ashwagandha root extracts without requiring the complex coupling of HPLC to mass spectrometry, making them accessible and feasible.
DOI: https://doi.org/10.37349/eff.2024.00046
This article belongs to the special issue Food Authenticity and Emerging Challenges of Novel Food
Artificial intelligence (AI) is revolutionizing plant sciences by enabling precise plant species identification, early disease diagnosis, crop yield prediction, and precision agriculture optimization. AI uses machine learning and image recognition to aid ecological research and biodiversity conservation. It plays a crucial role in plant breeding by accelerating the development of resilient, high-yielding crops with desirable traits. AI models using climate and soil data contribute to sustainable agriculture and food security. In plant phenotyping, AI automates the measurement and analysis of plant characteristics, enhancing our understanding of plant growth. Ongoing research aims to improve AI models’ robustness and interpretability while addressing data privacy and algorithmic biases. Interdisciplinary collaboration is essential to fully harness AI’s potential in plant sciences for a sustainable, food-secure future.
Artificial intelligence (AI) is revolutionizing plant sciences by enabling precise plant species identification, early disease diagnosis, crop yield prediction, and precision agriculture optimization. AI uses machine learning and image recognition to aid ecological research and biodiversity conservation. It plays a crucial role in plant breeding by accelerating the development of resilient, high-yielding crops with desirable traits. AI models using climate and soil data contribute to sustainable agriculture and food security. In plant phenotyping, AI automates the measurement and analysis of plant characteristics, enhancing our understanding of plant growth. Ongoing research aims to improve AI models’ robustness and interpretability while addressing data privacy and algorithmic biases. Interdisciplinary collaboration is essential to fully harness AI’s potential in plant sciences for a sustainable, food-secure future.
DOI: https://doi.org/10.37349/eff.2024.00045
The extraction, separation, and purification of dietary proteins from a variety of food sources are crucial for their targeted use in food applications. To achieve this, proteins should be effectively separated from non-protein components such as cell wall structures, polysaccharides, and lipids. Traditional protein purification methods can be time-consuming, highlighting the need for automated, cost-effective, and sustainable alternatives. This comprehensive review critically assesses various protein purification instruments from an analytical perspective, weighing their advantages and disadvantages. The methods under evaluation include ultrafiltration, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), fast protein liquid chromatography (FPLC), high-performance liquid chromatography (HPLC), ultra performance liquid chromatography (UPLC), and microfluidic chips. Among these, FPLC stands out as an affordable and efficient technique that allows for high protein recovery. However, HPLC and UPLC provide faster results but may denature proteins, leading to lower recovery rates. Ultrafiltration is a cost-effective and straightforward method that doesn’t require complex equipment. Microchip-based approaches are emerging as innovative techniques for rapidly analyzing small samples. While SDS-PAGE is user-friendly, it denatures proteins, particularly those linked to other biomolecules. The choice of the most appropriate instrument depends on factors such as cost, energy efficiency, processing time, the characteristics of the target protein, desired outcomes, protein recovery, and resource availability. By critically examining these analytical instruments for protein purification, this review aims to assist researchers and practitioners in selecting the most suitable method for their specific needs, ultimately promoting efficient and successful protein purification endeavors in the field of food science and technology.
The extraction, separation, and purification of dietary proteins from a variety of food sources are crucial for their targeted use in food applications. To achieve this, proteins should be effectively separated from non-protein components such as cell wall structures, polysaccharides, and lipids. Traditional protein purification methods can be time-consuming, highlighting the need for automated, cost-effective, and sustainable alternatives. This comprehensive review critically assesses various protein purification instruments from an analytical perspective, weighing their advantages and disadvantages. The methods under evaluation include ultrafiltration, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), fast protein liquid chromatography (FPLC), high-performance liquid chromatography (HPLC), ultra performance liquid chromatography (UPLC), and microfluidic chips. Among these, FPLC stands out as an affordable and efficient technique that allows for high protein recovery. However, HPLC and UPLC provide faster results but may denature proteins, leading to lower recovery rates. Ultrafiltration is a cost-effective and straightforward method that doesn’t require complex equipment. Microchip-based approaches are emerging as innovative techniques for rapidly analyzing small samples. While SDS-PAGE is user-friendly, it denatures proteins, particularly those linked to other biomolecules. The choice of the most appropriate instrument depends on factors such as cost, energy efficiency, processing time, the characteristics of the target protein, desired outcomes, protein recovery, and resource availability. By critically examining these analytical instruments for protein purification, this review aims to assist researchers and practitioners in selecting the most suitable method for their specific needs, ultimately promoting efficient and successful protein purification endeavors in the field of food science and technology.
DOI: https://doi.org/10.37349/eff.2024.00043
This article belongs to the special issue Food Authenticity and Emerging Challenges of Novel Food
Pickering emulsions have emerged as suitable alternatives to healthily and sustainably deliver unstable compounds, addressing the demands of consumers, increasingly concerned about the nutritional value and environmental impact of the products they consume. They are stabilized by insoluble solid particles that partially hydrate both the oil (O) and aqueous (W) phases through a combination of steric and electrostatic repulsions determined by their surface properties. Since the desorption energy of the particles is very high, their adsorption is considered irreversible, which accounts for their greater stability compared to conventional emulsions. Proteins and polysaccharides, used either individually or in combination, can stabilize Pickering emulsions, and recent studies have revealed that microorganisms are also suitable stabilizing particles. This review provides an overview of recent research on Pickering emulsions, highlighting the properties of the stabilizing particles, and their ability to deliver hydrophobic and/or unstable compounds. The use of Pickering emulsions as fat-replacers, edible inks for 3D-printing or their incorporation into packaging material are also presented and discussed, pointing out their great potential for further innovation.
Pickering emulsions have emerged as suitable alternatives to healthily and sustainably deliver unstable compounds, addressing the demands of consumers, increasingly concerned about the nutritional value and environmental impact of the products they consume. They are stabilized by insoluble solid particles that partially hydrate both the oil (O) and aqueous (W) phases through a combination of steric and electrostatic repulsions determined by their surface properties. Since the desorption energy of the particles is very high, their adsorption is considered irreversible, which accounts for their greater stability compared to conventional emulsions. Proteins and polysaccharides, used either individually or in combination, can stabilize Pickering emulsions, and recent studies have revealed that microorganisms are also suitable stabilizing particles. This review provides an overview of recent research on Pickering emulsions, highlighting the properties of the stabilizing particles, and their ability to deliver hydrophobic and/or unstable compounds. The use of Pickering emulsions as fat-replacers, edible inks for 3D-printing or their incorporation into packaging material are also presented and discussed, pointing out their great potential for further innovation.
DOI: https://doi.org/10.37349/eff.2024.00044
This article belongs to the special issue Delivery of Hydrophobic Compounds in Food Systems
The objective of this work was to compile data for the characterization of pistachio’s chemical composition and to analyze the benefits of their consumption in the diet. Pistachio edible seed is cultivated mainly in America, Mediterranean countries and Middle East. The geographical precedence may affect its mineral content as well as its lipidic profile and it may also influence the content of bioactive compounds. Pistachio presents a high proportion of vitamins, carotenoids, polyphenols, and flavonoids that have been associated with pistachio health benefits such as its antioxidant and anti-inflammatory activities. Pistachio intake would reduce glycemic index and control Type-2 Diabetes Mellitus. Clinical studies have also indicated that the presence of phytosterols, monounsaturated fatty acids (MUFAs) and dietary fiber from pistachio grains may reduce the risk of cardiovascular diseases (CVDs). Furthermore, the main wastes of pistachio industry [pistachio green hull (PGH) and pistachio shell (PS)] could be also considered a good source of bioactive compounds. Recent studies showed that the encapsulation of these nutraceutical compounds of PGH may be a green strategy for manufacture high-value foods within the framework of circular economy. Moreover, PS can be considered a good source of cellulose nanocrystals (CNC) that may be used for encapsulation and stabilization of oil-water emulsions.
The objective of this work was to compile data for the characterization of pistachio’s chemical composition and to analyze the benefits of their consumption in the diet. Pistachio edible seed is cultivated mainly in America, Mediterranean countries and Middle East. The geographical precedence may affect its mineral content as well as its lipidic profile and it may also influence the content of bioactive compounds. Pistachio presents a high proportion of vitamins, carotenoids, polyphenols, and flavonoids that have been associated with pistachio health benefits such as its antioxidant and anti-inflammatory activities. Pistachio intake would reduce glycemic index and control Type-2 Diabetes Mellitus. Clinical studies have also indicated that the presence of phytosterols, monounsaturated fatty acids (MUFAs) and dietary fiber from pistachio grains may reduce the risk of cardiovascular diseases (CVDs). Furthermore, the main wastes of pistachio industry [pistachio green hull (PGH) and pistachio shell (PS)] could be also considered a good source of bioactive compounds. Recent studies showed that the encapsulation of these nutraceutical compounds of PGH may be a green strategy for manufacture high-value foods within the framework of circular economy. Moreover, PS can be considered a good source of cellulose nanocrystals (CNC) that may be used for encapsulation and stabilization of oil-water emulsions.
DOI: https://doi.org/10.37349/eff.2024.00042
This article belongs to the special issue Delivery of Hydrophobic Compounds in Food Systems
This paper reviews the nutritional quality and safety of edible farmed insects from the point of view of the Czech-Slovenian bilateral project: Quality, Safety and Authenticity of Insect Protein-based Food and Feed (INPROFF). Insects as a sustainable source of dietary protein for animal feed and even humans, when integrated into the European agrifood system, could offer a solution to Europe’s feed protein deficit and help alleviate environmental pressure from increasing protein demand, such as declining availability of land, water, marine and energy resources, the overuse of pesticides and reduced biodiversity. However, despite a growing interest in the European Union (EU) in farming edible insects, many economic, scientific, technological, and social barriers remain. In response, Slovenia, represented by the Jožef Stefan Institute, the Biotechnical Faculty of the University of Ljubljana, and Jata Emona d.o.o. (the leading supplier of feedstuffs for the Slovenian market), a country with no history of insect rearing but an interest in alternative protein, joined with the Czech University of Life Sciences Prague, representing the Czech Republic—a country with a history of insect rearing and research into edible insects—to establish INPROFF a three-year bilateral project that aims to close the knowledge gap regarding the quality and safety of insect-based products and boost the farmed insect food and feed value chain. Specifically, it comprises three thematic pillars: (P1) nutritional enhancement, (P2) safety and quality and (P3) authenticity, traceability, and consumer acceptance. The paper also discusses the gaps in the metrological challenges of analysing insects, which will be critical for ensuring safety, quality, and sustainability. The paper finds that although much work has been done, many exciting avenues remain for new research.
This paper reviews the nutritional quality and safety of edible farmed insects from the point of view of the Czech-Slovenian bilateral project: Quality, Safety and Authenticity of Insect Protein-based Food and Feed (INPROFF). Insects as a sustainable source of dietary protein for animal feed and even humans, when integrated into the European agrifood system, could offer a solution to Europe’s feed protein deficit and help alleviate environmental pressure from increasing protein demand, such as declining availability of land, water, marine and energy resources, the overuse of pesticides and reduced biodiversity. However, despite a growing interest in the European Union (EU) in farming edible insects, many economic, scientific, technological, and social barriers remain. In response, Slovenia, represented by the Jožef Stefan Institute, the Biotechnical Faculty of the University of Ljubljana, and Jata Emona d.o.o. (the leading supplier of feedstuffs for the Slovenian market), a country with no history of insect rearing but an interest in alternative protein, joined with the Czech University of Life Sciences Prague, representing the Czech Republic—a country with a history of insect rearing and research into edible insects—to establish INPROFF a three-year bilateral project that aims to close the knowledge gap regarding the quality and safety of insect-based products and boost the farmed insect food and feed value chain. Specifically, it comprises three thematic pillars: (P1) nutritional enhancement, (P2) safety and quality and (P3) authenticity, traceability, and consumer acceptance. The paper also discusses the gaps in the metrological challenges of analysing insects, which will be critical for ensuring safety, quality, and sustainability. The paper finds that although much work has been done, many exciting avenues remain for new research.
DOI: https://doi.org/10.37349/eff.2024.00041
This article belongs to the special issue Metrological Aspects in the Analysis of Nutrients, Functional Compounds, Additives and Contaminants in Food and Feed
Aim:
A protocol relying on quantum chemical calculations to assist prioritization of phenolic compounds as antioxidants in terms of hydrogen atom donation efficiency is presented. The use of reference compounds, an important metrological issue for a future harmonization and standardization of computational approaches in research is also considered.
Methods:
A density functional theory (DFT) approach, namely B3LYP/6-311G++(2d,2p)//B3LYP/6-31G in the gas-phase was used for structure optimization, frequency calculation and single point energy (SPE) calculation to obtain the bond dissociation enthalpy (BDE) value of the most active O-H of olive oil phenols. For some of them used as a test set and for comparison, BDE values were calculated using three more approaches, M05-2X in the gas-phase, Becke three-parameter Lee-Yang-Parr (B3LYP) and implicit solvent effects (n-heptane to model bulk oils) with the integral equation formalism version of the polarizable continuum model (IEF-PCM), Minnesota 05 functional with double nonlocal exchange (M05-2X) at a single step using 6-31G+(d) basis set and solvation model density (SMD) as solvation model. Phenol and Trolox were used as reference compounds for ΔBDE calculation.
Results:
The proposed protocol was faster by 1.35-, 1.6-, and 8.3-fold respectively than the other three and provided almost the same activity trend application to other type of olive oil phenols indicated that prioritization based on ΔBDE values was in accordance with the limited existing experimental findings in bulk oils, and the order of activity was generally in agreement with the structure-antioxidant activity criteria.
Conclusions:
Present findings highlighted the usefulness of quantum chemical calculations as a tool to screen/prioritize molecules with an established structure saving experimental effort and waste production. The expression of results relatively to phenol and Trolox BDE values, may assist comparisons among research findings and facilitate standardization. Based on the findings hydroxytyrosol and related compounds should be efficient hydrogen atom donors compared to other potent virgin olive oil phenols.
Aim:
A protocol relying on quantum chemical calculations to assist prioritization of phenolic compounds as antioxidants in terms of hydrogen atom donation efficiency is presented. The use of reference compounds, an important metrological issue for a future harmonization and standardization of computational approaches in research is also considered.
Methods:
A density functional theory (DFT) approach, namely B3LYP/6-311G++(2d,2p)//B3LYP/6-31G in the gas-phase was used for structure optimization, frequency calculation and single point energy (SPE) calculation to obtain the bond dissociation enthalpy (BDE) value of the most active O-H of olive oil phenols. For some of them used as a test set and for comparison, BDE values were calculated using three more approaches, M05-2X in the gas-phase, Becke three-parameter Lee-Yang-Parr (B3LYP) and implicit solvent effects (n-heptane to model bulk oils) with the integral equation formalism version of the polarizable continuum model (IEF-PCM), Minnesota 05 functional with double nonlocal exchange (M05-2X) at a single step using 6-31G+(d) basis set and solvation model density (SMD) as solvation model. Phenol and Trolox were used as reference compounds for ΔBDE calculation.
Results:
The proposed protocol was faster by 1.35-, 1.6-, and 8.3-fold respectively than the other three and provided almost the same activity trend application to other type of olive oil phenols indicated that prioritization based on ΔBDE values was in accordance with the limited existing experimental findings in bulk oils, and the order of activity was generally in agreement with the structure-antioxidant activity criteria.
Conclusions:
Present findings highlighted the usefulness of quantum chemical calculations as a tool to screen/prioritize molecules with an established structure saving experimental effort and waste production. The expression of results relatively to phenol and Trolox BDE values, may assist comparisons among research findings and facilitate standardization. Based on the findings hydroxytyrosol and related compounds should be efficient hydrogen atom donors compared to other potent virgin olive oil phenols.
DOI: https://doi.org/10.37349/eff.2024.00040
This article belongs to the special issue Metrological Aspects in the Analysis of Nutrients, Functional Compounds, Additives and Contaminants in Food and Feed
Food samples require extensive sample preparations for instrumental analyses due to the complex matrices involved. Food safety regulatory agencies also require sample preparation procedures that are accurate, sensitive, robust, and, above all, fast, to handle the requirements for determining the safety of the massive amounts of foods and food products needed for human, pet and livestock consumption. There is also an inseparable interconnection between environmental, agricultural, forensic, cosmetic and industrial analytical chemistry involved in this requirement, and advances in analytical methodology are simultaneously applicable to all of these realms. As a response to these needs, the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method was developed to provide multiclass analysis of agricultural products, and remains the basis for regulatory procedures for large scale analyses of food samples containing a wide variety of possible contaminants. However, since QuEChERS does not enhance analyte concentrations during sample preparation of these complex samples, the methodology also requires very expensive, very sensitive final analytical instrumentation, requiring highly trained personnel and continual maintenance. Smaller regulatory and field laboratories may also need sample preparation procedures for only a limited number of specific pesticides, metals, polycyclic aromatic hydrocarbons (PAHs) or other contaminants, requiring much less expensive and labor-intensive preparations and instrumentation. This is the role of liquid phase microextraction (LPME) in food sample preparation and analysis. LPME, individually or in combination with other sample preparation procedures, such as QuEChERS or traditional techniques such as solid phase extraction (SPE), can meet the requirements for sensitive and accurate analyses of specific analytes found in complex matrices, providing not only cleanup, but concentration of sample extracts, allowing the use of greener, less expensive and low maintenance final determination analytical instrumentation. Crucial review and application publications are tabulated to allow analysts easier access to appropriate publications to use this information for developing new or improved and greener validated methods for plant and animal food analyses.
Food samples require extensive sample preparations for instrumental analyses due to the complex matrices involved. Food safety regulatory agencies also require sample preparation procedures that are accurate, sensitive, robust, and, above all, fast, to handle the requirements for determining the safety of the massive amounts of foods and food products needed for human, pet and livestock consumption. There is also an inseparable interconnection between environmental, agricultural, forensic, cosmetic and industrial analytical chemistry involved in this requirement, and advances in analytical methodology are simultaneously applicable to all of these realms. As a response to these needs, the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method was developed to provide multiclass analysis of agricultural products, and remains the basis for regulatory procedures for large scale analyses of food samples containing a wide variety of possible contaminants. However, since QuEChERS does not enhance analyte concentrations during sample preparation of these complex samples, the methodology also requires very expensive, very sensitive final analytical instrumentation, requiring highly trained personnel and continual maintenance. Smaller regulatory and field laboratories may also need sample preparation procedures for only a limited number of specific pesticides, metals, polycyclic aromatic hydrocarbons (PAHs) or other contaminants, requiring much less expensive and labor-intensive preparations and instrumentation. This is the role of liquid phase microextraction (LPME) in food sample preparation and analysis. LPME, individually or in combination with other sample preparation procedures, such as QuEChERS or traditional techniques such as solid phase extraction (SPE), can meet the requirements for sensitive and accurate analyses of specific analytes found in complex matrices, providing not only cleanup, but concentration of sample extracts, allowing the use of greener, less expensive and low maintenance final determination analytical instrumentation. Crucial review and application publications are tabulated to allow analysts easier access to appropriate publications to use this information for developing new or improved and greener validated methods for plant and animal food analyses.
DOI: https://doi.org/10.37349/eff.2024.00038
This article belongs to the special issue New Generation Analytical Technologies in Food Analysis
Over the past few decades, there has been a major increase in type 2 diabetes (T2D) prevalence, a long-term medical condition in which your body doesn't use insulin properly in most regions of the world. After adjusting for the impact of aging populations, diabetes prevalence in adults (85–95% T2D) almost doubled between 1980 and 2020 worldwide. Increases were more pronounced in low- and middle-income countries and in men compared to women. The aim of this study is to evaluate the performance of a very low-calories ketogenic diet (VLCKD) as an effective nutritional approach for both TD2 and obesity. A ketogenic diet (KD) positively affects blood glucose levels, body weight, glycosylated hemoglobin, neurological disorders, and plasma lipid profiles. We combined ClinicalTrials.gov data and data from PubMed from 2020 to 2022. Only published papers that met the requirements of reporting clinical trials investigating an adult sample of T2D obese patients were included. The review shows the beneficial therapeutic value of a VLCKD in the management of T2D and long-term obesity and its capacity to help achieve disease remission. Evidence from the literature underlines the need to redefine guidelines to offer a dietary and low-carb option to combat insulin resistance (IR) and related diseases.
Over the past few decades, there has been a major increase in type 2 diabetes (T2D) prevalence, a long-term medical condition in which your body doesn't use insulin properly in most regions of the world. After adjusting for the impact of aging populations, diabetes prevalence in adults (85–95% T2D) almost doubled between 1980 and 2020 worldwide. Increases were more pronounced in low- and middle-income countries and in men compared to women. The aim of this study is to evaluate the performance of a very low-calories ketogenic diet (VLCKD) as an effective nutritional approach for both TD2 and obesity. A ketogenic diet (KD) positively affects blood glucose levels, body weight, glycosylated hemoglobin, neurological disorders, and plasma lipid profiles. We combined ClinicalTrials.gov data and data from PubMed from 2020 to 2022. Only published papers that met the requirements of reporting clinical trials investigating an adult sample of T2D obese patients were included. The review shows the beneficial therapeutic value of a VLCKD in the management of T2D and long-term obesity and its capacity to help achieve disease remission. Evidence from the literature underlines the need to redefine guidelines to offer a dietary and low-carb option to combat insulin resistance (IR) and related diseases.
DOI: https://doi.org/10.37349/eff.2024.00039
This article belongs to the special issue Ketogenic Diet as Medical Nutrition Therapy
Encapsulation is a pivotal technique for protecting and enhancing the efficiency of sensitive natural bioactive substances, notably essential oils, vitamins, and phenolic compounds, widely used in foods and nutraceuticals. Critical considerations in selecting encapsulation agents encompass safety, release kinetics, stability, and cost-effectiveness. Yeast cells emerge as versatile carriers distinguished by their low cost, compatibility with biological systems, and eco-friendly degradation properties, accommodating both hydrophilic and hydrophobic bioactive agents. Various yeast strains, including Saccharomyces cerevisiae, Torulopsis lipofera, Cutaneotrichosporon curvatus, Yarrowia lipolytica, and Candida utilis, find utility in microencapsulation. Yeast cell encapsulation relies on the permeation of bioactive agents through yeast cell walls, predominantly composed of mannoproteins and polysaccharides. The encapsulation process includes passive or vacuum-infused diffusion of bioactive compounds inside yeast cells, precise droplet size control, and attractive forces to trap bioactive components within cellular structures. Yeast cells display versatility in various states, whether alive or dead, intact or plasmolyzed. In addition, the loading capacity of hydrophobic bioactives can be increased through chemical pretreatment techniques such as plasmolysis, autolysis, and enzyme hydrolysis, freeing up space within yeast cells by eliminating water-soluble components. In summary, yeast cell encapsulation presents a promising and sustainable technology with diverse applications within the food industry. Yeast cells enhance the stability and controlled release of bioactive compounds, magnifying the efficacy of natural hydrophobic bioactives like curcumin, essential oils, β-carotene, and vitamin D across various food products. This comprehensive review focuses on the encapsulation procedures, influential factors, characterization techniques, and applications, with a pronounced emphasis on hydrophobic materials.
Encapsulation is a pivotal technique for protecting and enhancing the efficiency of sensitive natural bioactive substances, notably essential oils, vitamins, and phenolic compounds, widely used in foods and nutraceuticals. Critical considerations in selecting encapsulation agents encompass safety, release kinetics, stability, and cost-effectiveness. Yeast cells emerge as versatile carriers distinguished by their low cost, compatibility with biological systems, and eco-friendly degradation properties, accommodating both hydrophilic and hydrophobic bioactive agents. Various yeast strains, including Saccharomyces cerevisiae, Torulopsis lipofera, Cutaneotrichosporon curvatus, Yarrowia lipolytica, and Candida utilis, find utility in microencapsulation. Yeast cell encapsulation relies on the permeation of bioactive agents through yeast cell walls, predominantly composed of mannoproteins and polysaccharides. The encapsulation process includes passive or vacuum-infused diffusion of bioactive compounds inside yeast cells, precise droplet size control, and attractive forces to trap bioactive components within cellular structures. Yeast cells display versatility in various states, whether alive or dead, intact or plasmolyzed. In addition, the loading capacity of hydrophobic bioactives can be increased through chemical pretreatment techniques such as plasmolysis, autolysis, and enzyme hydrolysis, freeing up space within yeast cells by eliminating water-soluble components. In summary, yeast cell encapsulation presents a promising and sustainable technology with diverse applications within the food industry. Yeast cells enhance the stability and controlled release of bioactive compounds, magnifying the efficacy of natural hydrophobic bioactives like curcumin, essential oils, β-carotene, and vitamin D across various food products. This comprehensive review focuses on the encapsulation procedures, influential factors, characterization techniques, and applications, with a pronounced emphasis on hydrophobic materials.
DOI: https://doi.org/10.37349/eff.2024.00037
This article belongs to the special issue Delivery of Hydrophobic Compounds in Food Systems
Aim:
Saffron, a precious spice deriving from the emblematic Crocus sativus L. cultivation, is a traditional product with high socio-economic and cultural value in Greece, especially in the region of Western Macedonia where the Protected Designation of Origin (PDO) Krokos Kozanis thrives. Since 1981, its international trade has relied on the International Standard Organization (ISO) 3632 standard specifications for quality classification. Currently, the Codex Alimentarius Committee on spices and culinary herbs is developing a “Codex standard for dried floral parts—Saffron”, which introduces a new “extra” quality class on top of the existing ones. Efforts are underway to harmonize both standards for the benefit of the interested parties. In this direction, scientific evidence from compositional databases is essential for objective decision-making. This work presents a systematic study of the compositional variability in Greek saffron in terms of coloring, flavor, and aroma strength, according to ISO and Codex standards.
Methods:
Saffron samples (n = 547) were obtained from the registered growers-members of the Cooperative of Kozani Saffron Growers (Kozani, Western Macedonia, Greece, 2022 harvest). The samples were collected under the responsibility of the administration and quality control manager of the Cooperative, sent directly to the laboratory and analyzed according to ISO 3632-2 test methods for moisture, coloring, flavor, and aroma strength. The analytical data were combined with meta-data about individual member production, processing practices, etc.
Results:
The captured trends and overall discussion reveal to which extent the Greek PDO Krokos Kozanis can address challenges stemming from the introduction of the “extra” category.
Conclusions:
The results were used to initiate building a compositional database for the PDO Krokos Kozanis. The data should be regularly updated to serve not only the internal quality control management system of the Cooperative but also as reliable documentation for the official controls of the registered product.
Aim:
Saffron, a precious spice deriving from the emblematic Crocus sativus L. cultivation, is a traditional product with high socio-economic and cultural value in Greece, especially in the region of Western Macedonia where the Protected Designation of Origin (PDO) Krokos Kozanis thrives. Since 1981, its international trade has relied on the International Standard Organization (ISO) 3632 standard specifications for quality classification. Currently, the Codex Alimentarius Committee on spices and culinary herbs is developing a “Codex standard for dried floral parts—Saffron”, which introduces a new “extra” quality class on top of the existing ones. Efforts are underway to harmonize both standards for the benefit of the interested parties. In this direction, scientific evidence from compositional databases is essential for objective decision-making. This work presents a systematic study of the compositional variability in Greek saffron in terms of coloring, flavor, and aroma strength, according to ISO and Codex standards.
Methods:
Saffron samples (n = 547) were obtained from the registered growers-members of the Cooperative of Kozani Saffron Growers (Kozani, Western Macedonia, Greece, 2022 harvest). The samples were collected under the responsibility of the administration and quality control manager of the Cooperative, sent directly to the laboratory and analyzed according to ISO 3632-2 test methods for moisture, coloring, flavor, and aroma strength. The analytical data were combined with meta-data about individual member production, processing practices, etc.
Results:
The captured trends and overall discussion reveal to which extent the Greek PDO Krokos Kozanis can address challenges stemming from the introduction of the “extra” category.
Conclusions:
The results were used to initiate building a compositional database for the PDO Krokos Kozanis. The data should be regularly updated to serve not only the internal quality control management system of the Cooperative but also as reliable documentation for the official controls of the registered product.
DOI: https://doi.org/10.37349/eff.2024.00036
This article belongs to the special issue Metrological Aspects in the Analysis of Nutrients, Functional Compounds, Additives and Contaminants in Food and Feed
Aim:
Kenaf (Hibiscus cannabinus) is an herbaceous plant of economic significance, the seed is rich in essential nutrients and has the potential for the production of protein-based products. This study investigated the holistic effects of coagulants, kenaf seed-to-water ratio for extraction, and temperature of addition of coagulant on the physicochemical and texture quality of kenaf seed tofu.
Methods:
Randomised full factorial design was used to obtain different formulations of kenaf seed tofu production under 4 factors at different levels.
Results:
The main factors of coagulant types, seed-to-water ratio and temperature of addition of coagulant significantly affected the yield, pH, crude protein, crude fat, lightness, yellowness and cohesiveness of the kenaf seed tofu while the redness of the tofu was significantly affected by the coagulant types only. However, the hardness, chewiness and springiness of the tofu were affected by coagulant types and concentrations. Additionally, the 2-way interactions significantly affected the texture profile of the tofu. Though, the 3-way and 4-way interactions have no significant effect on the texture characteristics of the kenaf seed tofu.
Conclusions:
The tofu made with aluminium potassium salt at concentrations of 0.50 g/100 mL and 1.00 g/100 mL, and 80°C temperature of addition of coagulant formed the highest yield of 71.22 g/100 g and 77.57 g/100 g, respectively. This study also found that aluminium potassium salt and glucono-delta-lactone, with the use of 1:3 seed-to-water ratio and 70°C or 80°C temperature of addition of coagulant were better in terms of hardness and chewiness.
Aim:
Kenaf (Hibiscus cannabinus) is an herbaceous plant of economic significance, the seed is rich in essential nutrients and has the potential for the production of protein-based products. This study investigated the holistic effects of coagulants, kenaf seed-to-water ratio for extraction, and temperature of addition of coagulant on the physicochemical and texture quality of kenaf seed tofu.
Methods:
Randomised full factorial design was used to obtain different formulations of kenaf seed tofu production under 4 factors at different levels.
Results:
The main factors of coagulant types, seed-to-water ratio and temperature of addition of coagulant significantly affected the yield, pH, crude protein, crude fat, lightness, yellowness and cohesiveness of the kenaf seed tofu while the redness of the tofu was significantly affected by the coagulant types only. However, the hardness, chewiness and springiness of the tofu were affected by coagulant types and concentrations. Additionally, the 2-way interactions significantly affected the texture profile of the tofu. Though, the 3-way and 4-way interactions have no significant effect on the texture characteristics of the kenaf seed tofu.
Conclusions:
The tofu made with aluminium potassium salt at concentrations of 0.50 g/100 mL and 1.00 g/100 mL, and 80°C temperature of addition of coagulant formed the highest yield of 71.22 g/100 g and 77.57 g/100 g, respectively. This study also found that aluminium potassium salt and glucono-delta-lactone, with the use of 1:3 seed-to-water ratio and 70°C or 80°C temperature of addition of coagulant were better in terms of hardness and chewiness.
DOI: https://doi.org/10.37349/eff.2024.00035
This article belongs to the special issue The food (r)evolution towards food quality/security and human nutrition
In recent years, many societies have expressed increasing apprehension regarding the potential negative impacts of food additives, pesticides, and environmental contaminants on human health. Environmental or occupational exposure to these compounds can cause significant adverse effects on human health by causing temporary or permanent changes in the immune system. There is supporting evidence linking pesticides/food ingredients/contaminants-induced immune alterations to the prevalence of diseases associated with changes in immune responses. Hence, it is essential to comprehensively understand the key mechanisms contributing to immune dysregulation induced by these substances, including direct immunotoxicity, endocrine disruption, and antigenicity. The impact of pesticides/food ingredients and contaminants on the human body ranges from mild to severe, depending on their affinity for blood components. These compounds form complexes with blood serum proteins, influencing their metabolism, transport, absorption, and overall toxicity. Numerous studies in the literature have explored the interactions between serum proteins and various molecules, including pesticides, drugs, and food dyes. These investigations employed a range of techniques, including spectroscopy, electrochemical and chromatographic methods as well as molecular modeling and molecular dynamics simulations analyses. This recent review, spanning from 2020 to the present, has been employed to investigate the binding characteristics, mechanisms, and attributes of different food additives, pesticides, and contaminants with serum proteins by using various techniques such as steady-state fluorescence, circular dichroism and ultra-violet spectroscopies, and computational docking methods. The review provides insights into these compounds’ positions and affinities to proteins and possible effects on human health through detailed research studies.
In recent years, many societies have expressed increasing apprehension regarding the potential negative impacts of food additives, pesticides, and environmental contaminants on human health. Environmental or occupational exposure to these compounds can cause significant adverse effects on human health by causing temporary or permanent changes in the immune system. There is supporting evidence linking pesticides/food ingredients/contaminants-induced immune alterations to the prevalence of diseases associated with changes in immune responses. Hence, it is essential to comprehensively understand the key mechanisms contributing to immune dysregulation induced by these substances, including direct immunotoxicity, endocrine disruption, and antigenicity. The impact of pesticides/food ingredients and contaminants on the human body ranges from mild to severe, depending on their affinity for blood components. These compounds form complexes with blood serum proteins, influencing their metabolism, transport, absorption, and overall toxicity. Numerous studies in the literature have explored the interactions between serum proteins and various molecules, including pesticides, drugs, and food dyes. These investigations employed a range of techniques, including spectroscopy, electrochemical and chromatographic methods as well as molecular modeling and molecular dynamics simulations analyses. This recent review, spanning from 2020 to the present, has been employed to investigate the binding characteristics, mechanisms, and attributes of different food additives, pesticides, and contaminants with serum proteins by using various techniques such as steady-state fluorescence, circular dichroism and ultra-violet spectroscopies, and computational docking methods. The review provides insights into these compounds’ positions and affinities to proteins and possible effects on human health through detailed research studies.
DOI: https://doi.org/10.37349/eff.2024.00034
This article belongs to the special issue New Generation Analytical Technologies in Food Analysis
In many areas of human life, including food, health, culture, and religion, mushrooms have had a significant impact. Most people eat mushrooms for their flavor and texture. Recently, they have gained popularity as a protein source and a drug research tool. According to the phyla Ascomycota and Basidiomycota, mushrooms are fungi that produce spongy fruiting bodies, particularly those that possess a stalk and an envelope top. Mushrooms are composed of 90% water and 10% dry material. Additionally, it has a physicochemical composition that is important for nutrition. Edible mushrooms have been shown to offer therapeutic benefits, including anti-cancer, cardiovascular, hepatoprotective, neuroprotective, hypolipidemic, antiviral, antibacterial, and anti-diabetic actions. Mushrooms are a fantastic source of nourishment since they are rich in proteins, minerals, complex sugars, unsaturated fatty acids, and secondary metabolites. The composition and nutritional benefits of edible mushrooms have been carefully investigated in this review. Edible mushrooms have been used as potential therapeutic stand-ins, and bioactive components present in edible mushrooms, such as polyphenolic compounds and antioxidant activity, have also been studied. This review article may also help scientists, researchers, and medical professionals slow the advancement of some lifestyle diseases, neurological disorders, along autoimmune disorders.
In many areas of human life, including food, health, culture, and religion, mushrooms have had a significant impact. Most people eat mushrooms for their flavor and texture. Recently, they have gained popularity as a protein source and a drug research tool. According to the phyla Ascomycota and Basidiomycota, mushrooms are fungi that produce spongy fruiting bodies, particularly those that possess a stalk and an envelope top. Mushrooms are composed of 90% water and 10% dry material. Additionally, it has a physicochemical composition that is important for nutrition. Edible mushrooms have been shown to offer therapeutic benefits, including anti-cancer, cardiovascular, hepatoprotective, neuroprotective, hypolipidemic, antiviral, antibacterial, and anti-diabetic actions. Mushrooms are a fantastic source of nourishment since they are rich in proteins, minerals, complex sugars, unsaturated fatty acids, and secondary metabolites. The composition and nutritional benefits of edible mushrooms have been carefully investigated in this review. Edible mushrooms have been used as potential therapeutic stand-ins, and bioactive components present in edible mushrooms, such as polyphenolic compounds and antioxidant activity, have also been studied. This review article may also help scientists, researchers, and medical professionals slow the advancement of some lifestyle diseases, neurological disorders, along autoimmune disorders.
DOI: https://doi.org/10.37349/eff.2024.00033
Aim:
This study was aimed at determining the levels of trace elements in six medicinal plants of tropical origin.
Methods:
The levels of As, Cd, Co, Cu, Fe, Mn, Ni, Pb, and Zn in Albizia glaberrima (AG), Aristolochia ringens (AR), Brysocarpus coccineus (BC), Ipomoea asarifolia (IA), Sansevieria liberica (SL), and Telfairia occidentalis (TO) were determined using an inductively coupled plasma-mass spectrometry. The estimated dietary intakes of the metals, hazard quotients (HQ), and hazard index (HI) were calculated.
Results:
The highest levels of Cd, Pb, Zn, and Fe were detected in IA. BC had the highest levels of Mn and Ni while AR had the highest levels of Cu, Co, and As. However, the levels of the metals were mostly below the permissible limits in the plants. The estimated dietary weekly intakes (EWIs) were below the provisional tolerable weekly intake for each chemical element. The EWIs range values were 21.566–643.114 µg/kg per day (kg is the unit of body weight), 0.008–1.529 µg/kg per day, 0.6–7.815 µg/kg per day, 67.569–215.889 µg/kg per day, 4.305–185.451 µg/kg per day, 0.225–1.704 µg/kg per day, 1.03–10.2 µg/kg per day, 0.933–2.286 µg/kg per day, and 62.554–854.4 µg/kg per day for Cu, Cd, Pb, Zn, Mn, Co, Ni, As, and Fe, respectively. The HQ values of the elements were less than 1 except for Cu in AR (1.321). The values of lifetime cancer risks exceeded the permissible limit in all the plant materials.
Conclusions:
The findings from the study revealed that the consumption of TO, SL, and AG for medicinal purposes has no inherent non-carcinogenic toxicity while the consumption of AR, IA, and BC has some risks of non-carcinogenic toxic. However, the six plant materials showed inherent risks of carcinogenic events, as such their use for medicinal purposes must be cautious, maybe by reducing both the ingestion rate and the frequency of intake.
Aim:
This study was aimed at determining the levels of trace elements in six medicinal plants of tropical origin.
Methods:
The levels of As, Cd, Co, Cu, Fe, Mn, Ni, Pb, and Zn in Albizia glaberrima (AG), Aristolochia ringens (AR), Brysocarpus coccineus (BC), Ipomoea asarifolia (IA), Sansevieria liberica (SL), and Telfairia occidentalis (TO) were determined using an inductively coupled plasma-mass spectrometry. The estimated dietary intakes of the metals, hazard quotients (HQ), and hazard index (HI) were calculated.
Results:
The highest levels of Cd, Pb, Zn, and Fe were detected in IA. BC had the highest levels of Mn and Ni while AR had the highest levels of Cu, Co, and As. However, the levels of the metals were mostly below the permissible limits in the plants. The estimated dietary weekly intakes (EWIs) were below the provisional tolerable weekly intake for each chemical element. The EWIs range values were 21.566–643.114 µg/kg per day (kg is the unit of body weight), 0.008–1.529 µg/kg per day, 0.6–7.815 µg/kg per day, 67.569–215.889 µg/kg per day, 4.305–185.451 µg/kg per day, 0.225–1.704 µg/kg per day, 1.03–10.2 µg/kg per day, 0.933–2.286 µg/kg per day, and 62.554–854.4 µg/kg per day for Cu, Cd, Pb, Zn, Mn, Co, Ni, As, and Fe, respectively. The HQ values of the elements were less than 1 except for Cu in AR (1.321). The values of lifetime cancer risks exceeded the permissible limit in all the plant materials.
Conclusions:
The findings from the study revealed that the consumption of TO, SL, and AG for medicinal purposes has no inherent non-carcinogenic toxicity while the consumption of AR, IA, and BC has some risks of non-carcinogenic toxic. However, the six plant materials showed inherent risks of carcinogenic events, as such their use for medicinal purposes must be cautious, maybe by reducing both the ingestion rate and the frequency of intake.
DOI: https://doi.org/10.37349/eff.2024.00032
This article belongs to the special issue Organic and Inorganic Compounds in Foods and Plants from Latin America
