Measuring universal health coverage based on an index of effective coverage of health services in 204 countries and territories, 1990-2019: a systematic analysis for the Global Burden of Disease Study 2019

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Industrial and culinary practice effects on biologically active polyamines level in turkey meat

Polyamines, including putrescine, spermidine, and spermine, are biological compounds present in nearly all food items. Their desirable physiological effects include cell division and growth. Hence, are undesirable in the diet of patients with tumor. This study aimed to assess the impact of curing agents (sodium chloride (0–2 g), sodium nitrite (0–200 ppm), sodium polyphosphate (0–0.5 g), and ascorbic acid (0–500 ppm)), cooking (frying (180°C), and boiling (100°C)) on polyamine contents in turkey breast meat using response surface methodology based on central composite design and dispersive liquid-liquid microextraction. Postprocessing changes were investigated using a high-performance liqui…

In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stability

Abstract The potential of ultrasound as a complementary technique for enhancing the stability of in-packed food emulsions, such as mayonnaise, without changing the conventional packaging material was evaluated. For this purpose, model salad dressing emulsions containing acacia gum and lecithin were stabilized by ultrasound within the package and their physical stability, particle size distribution, color, and consistency were compared to those stabilized by conventional power ultrasound and mechanical homogenization. Although both emulsifiers improved the stability of the emulsions, the stability of lecithin-containing samples was up to 5.4 times higher than the AG-containing counterparts. …

Advances in plant materials, food by-products, and algae conversion into biofuels: use of environmentally friendly technologies

Green technologies have emerged as useful tools for the generation of clean fuels with the potential to minimize the effect of human activity on the environment. Currently, these fuels are mainly composed of hydrocarbons obtained from crude oil. Over the past two decades, biomass has gained significant attention as a renewable feedstock for more sustainable biofuel production and has been a great candidate to replace fossil fuels. The principal components of most of the available biomass are cellulose, hemi-cellulose, and lignin. Although the available green technologies for biofuel production are progressing rapidly, productivity and chemical yield from these techniques are still below the…

Nutrition, public health politics and dietary tools

Abstract In order to ensure a good status of health through the diet, it is necessary to follow nutritional objectives that have been established according to the nutritional policies of each country. However, nutritional objectives will differ according to the specific population group and it would be necessary to have tools to estimate the nutritional status, anthropometrics, biochemical parameters, clinical examination, and dietary assessment being the main tools that are used. Dietary assessment tools are related to an appraisal of food and nutrient consumption as well as the dietary pattern of particular groups of people during a special period. Therefore this chapter aims to discuss t…

Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters

The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview

Abstract Background Carotenoids are isoprenoids compounds widely distributed in foods. A difference of carotenoids relative to other food bioactives is that some can be converted into compounds exhibiting vitamin A activity, which is essential for humans. Besides, they are more versatile as they are also natural pigments, antioxidants and can be involved in health-promoting actions. Lately, they are also attracting interest in relation to skin beauty. Their importance for different industry sector (foods, feeds, pharmaceutical, cosmetics) is therefore indisputable. Carotenoids can be obtained by different approaches including extraction from appropriate sources or synthesis. Scope and appro…

Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

Oxidation reactions during manufacturing, distribution, and storage of meat and meat products result in undesirable physicochemical changes and aromas, which leads to detrimental effects on the product quality. This could be translated into the consumer dissatisfaction and economic loss. One of the most common practices to overcome this issue is the incorporation of synthetic antioxidants. However, the increasing health-consciousness of consumers and their preference for natural additives leads to the search of natural alternatives to synthetic antioxidants. A number of essential oils have strong antioxidant properties and are explored as potential alternatives to chemical antioxidants in t…

Global burden of 369 diseases and injuries in 204 countries and territories, 1990–2019: a systematic analysis for the Global Burden of Disease Study 2019

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Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels.

There is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf-life ofmeat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250mg kg-1 (FVE-250), 500mg kg-1 (FVE-500) and 1000mg kg-1 (FVE-1000) were added to pork patties with linseed oil oleogel as a fat replacer. RESULTS: Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g-1 extract. Antioxidant values ranged from 37.5 𝛍mol of Trolox equivalents (TE) g-1 (FRAP assay) to 2111 𝛍mol TE g-1 extract (ABTS assay). Regarding oxidation stability, FVE-1000 showed the lowest values of th…

Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices

Abstract The aim of this work was to investigate the effects of Ohmic heating-assisted hydrodistillation (OAHD), applied at different voltages (100, 150, and 200) V, on the qualitative and quantitative characteristics of extracted essential oil from oregano herb ( Origanum vulgare subsp. viride ), compared to a conventional hydrodistillation (HD) procedure. The compositions of the extracted essential oils (using OAHD and HD) were assessed using gas chromatography - mass spectrometry (GC–MS). A 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) method was applied in order to evaluate antioxidant activity. The antimicrobial activity as well as the minimum inhibitory concentration (MIC) values …

Characteristics of Wild Pear ( Pyrus glabra Boiss) Seed Oil and Its Oil‐in‐Water Emulsions: A Novel Source of Edible Oil

The observed high consumer demand for edible oils with high oxidative stability resulted in notable efforts to investigate wild plants as new sources of oils and fats. In this context, the fatty acid profile, total tocopherols, tocotrienols and phenolic compounds, as well as oxidative stability parameters such as peroxide value (PV), conjugated dienes (CD), conjugated trienes (CT), anisidine value (AnV), and kinetic parameters of wild pear (Pyrus glabra Boiss.) seed oil as a novel source of edible oil were investigated. In addition, the oil-in-water emulsion was prepared from wild pear seed oil. Considering the fatty acid profile, linoleic (56.8±1.4g/100 g oil) and oleic acid (27.4±0.6 g/10…

Mapping local patterns of childhood overweight and wasting in low- and middle-income countries between 2000 and 2017

Artículo con numerosos autores, sólo se mencionan el primero, los de la UAM y grupo colectivo

Global burden of 87 risk factors in 204 countries and territories, 1990–2019: a systematic analysis for the Global Burden of Disease Study 2019

Background Rigorous analysis of levels and trends in exposure to leading risk factors and quantification of their effect on human health are important to identify where public health is making progress and in which cases current efforts are inadequate. The Global Burden of Diseases, Injuries, and Risk Factors Study (GBD) 2019 provides a standardised and comprehensive assessment of the magnitude of risk factor exposure, relative risk, and attributable burden of disease. Methods GBD 2019 estimated attributable mortality, years of life lost (YLLs), years of life lived with disability (YLDs), and disability-adjusted life-years (DALYs) for 87 risk factors and combinations of risk factors, at the…

Recent advancements in lactic acid production - a review.

Abstract Lactic acid, as an organic acid, has essential roles in industrial applications ranging from the food industry to life-sciences. Conventional fermentation methods have been well-studied since late 18th century, but are unable to achieve consumers' expectations regarding both quality and quantity. Therefore, novel technological developments of lactic acid production to increase yield and decrease over-all cost have become the primary goal. Genetic and metabolic engineering are great tools to overcome problems associated with product inhibition, undesired by-product formation, the negative effect of extreme culture conditions and most importantly inefficient use of expensive substrat…

The global burden of cancer attributable to risk factors, 2010–19 : A systematic analysis for the Global Burden of Disease Study 2019

Background: Understanding the magnitude of cancer burden attributable to potentially modifiable risk factors is crucial for development of effective prevention and mitigation strategies. We analysed results from the Global Burden of Diseases, Injuries, and Risk Factors Study (GBD) 2019 to inform cancer control planning efforts globally. Methods: The GBD 2019 comparative risk assessment framework was used to estimate cancer burden attributable to behavioural, environmental and occupational, and metabolic risk factors. A total of 82 risk-outcome pairs were included on the basis of the World Cancer Research Fund criteria. Estimated cancer deaths and disability-adjusted life-years (DALYs) in 20…

The application of the CRISPR-Cas9 genome editing machinery in food and agricultural science: Current status, future perspectives, and associated challenges.

The recent progress in genetic engineering has brought multiple benefits to the food and agricultural industry by enhancing the essential characteristics of agronomic traits. Powerful tools in the field of genome editing, such as siRNA-mediated RNA interference for targeted suppression of gene expression and transcription activator-like effector nucleases (TALENs) and zinc-finger nucleases (ZFNs) for DNA repair have been widely used for commercial purposes. However, in the last few years, the discovery of the CRISPR-Cas9 system has revolutionized genome editing and has attracted attention as a powerful tool for several industrial applications. Herein, we review current progresses in the uti…

Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro-fuzzy inference system (ANFIS).

Background An adaptive neuro-fuzzy inference system (ANFIS) was employed to predict the oxidative stability of virgin olive oil (VOO) during storage as a function of time, storage temperature, total polyphenol, α-tocopherol, fatty acid profile, ultraviolet (UV) extinction coefficient (K268 ), and diacylglycerols (DAGs). Results The mean total quantities of polyphenols and DAGs were 1.1 and 1.9 times lower in VOOs stored at 25 °C than in the initial samples, and the mean total quantities of polyphenols and DAGs were 1.3 and 2.26 times lower in VOOs stored at 37 °C than in the initial samples, respectively. In a single sample, α-tocopherol was reduced by between 0.52 and 0.91 times during sto…

Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities.

Natural bioactive compounds isolated from several aromatic plants have been studied for centuries due to their unique characteristics that carry great importance in food, and pharmaceutical, and cosmetic industries. For instance, several beneficial activities have been attributed to some specific compounds found in Thymus such as anti-inflammatory, antioxidant, antimicrobial, and antiseptic properties. Moreover, these compounds are classified as Generally Recognized as Safe (GRAS) which means they can be used as an ingrident of may food producs. Conventional extraction processes of these compounds and their derived forms from thyme leaves are well established. Hoewever, they present some im…

Risk assessment of benzene in food samples of Iran's market

Abstract The concentration of benzene in ninety-eight collected food and drink samples (carbonated beverage, fruit juice, pickle, lime juice, mayonnaise and salad dressing, 16 samples from each) from Iran local markets were investigated using gas chromatography equipped with flame ionization detector (GC-FID). Moreover, the correlation of benzene concentration with sodium benzoate and ascorbic acid concentrations was assessed. Benzene concentration in carbonated beverages, fruit juices, pickle, lime juices, mayonnaise and salad dressing were 3.57 ± 1.70, 5.17 ± 3.63, 4.37 ± 2.24, 4.99 ± 0.54, 1.38 ± 0.87 and 1.47 ± 0.83 μg/L, respectively, being in all cases below the acceptable limit (10 μ…

Improving the Frying Performance and Oxidative Stability of Refined Soybean Oil by Tocotrienol-Rich Unsaponifiable Matters of Kolkhoung (Pistacia khinjuk) Hull Oil

Increasing consumer awareness for all natural products has quickly led to growing research on new resources of potent and profitable natural antioxidants. In this context, for the first time, the Kolkhoung hull oil (KHO) (Pistacia khinjuk)-unsaponifiable matters (USM) (UHO) (100, 200, and 400 mg kg−1) were incorporated into refined soybean oil (RSO) and the oxidative stability of prepared oils was measured during 32 hours of frying. Then, the obtained results (oxidative stability) were compared to the samples containing tert-butyl hydroquinone (TBHQ) (100 mg kg−1) as a common synthetic antioxidant. According to the results of oxidative stability assays of acid values, conjugated diene value…

The concentration and non-carcinogenic risk assessment of aluminium in fruits, soil, and water collected from Iran

The current study was conducted to investigate the concentration of bio-available aluminium (Al) in totally 90 samples of five types of fruits (grape, apple, nectarine, plum, and peach), the water ...

Effect of mechanically deboning of chicken on the rheological and sensory properties of chicken sausages

The current study was aimed to investigate the effects of different types and percentage of mechanically deboned chicken meat (MDC) on the textural and sensory properties of sausages in fried and nonfried condition. Cutting behavior, hardness, stringiness, gumminess, cohesiveness, chewiness, and resilience were evaluated on sausage with different percentage of MDC, using chicken fillet as a control. The result of the textural analysis showed that with a high percentage of MCD, the shear force, hardness, and stringiness increased in sausages. The cohesiveness and resilience often decreased with the rising of MDC percentage. Evaluation of shear force in fried products showed that the MDC perc…

Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications

Hawthorn belongs to the Crataegus genus of the Rosaceae family and is an important medicinal plant. Due to its beneficial effects on the cardiovascular system and its antioxidant and antimicrobial activity hawthorn has recently become quite a popular herbal medicine in phytotherapy and food applications. In this study, physicochemical characterization (color parameters, pH, titratable acidity, total soluble solids, soluble carbohydrate, total carotenoid, total phenols, and flavonoid contents), antioxidant activity (by ferric-reducing antioxidant power, FRAP assay), and quantification of some individual phenolic compounds of fruits of 15 samples of different hawthorn species (Crataegus spp.)…

Physicochemical properties of novel non-meat sausages containing natural colorants and preservatives

In this study, novel non-meat sausage formulations (egg white, carrageenan, and modified cornstarch) was developed and evaluated for their sensory quality. Based on a full factorial design, optimal levels of ingredients and the effect of the addition of natural coloring agents such as lycopene, paprika oleoresin, and red yeast rice powder were investigated. The formulations were assessed based on models consisting of sensory attributes including cutting ability, flavor, texture, odor, and overall acceptability. According to results of overall acceptability, the optimal levels of carrageenan, modified corn starch, and egg white for the formulation found to be 0.5, 3, and 3% (w/w), respective…

Extraction of essential oil from Aloysia citriodora Palau leaves using continuous and pulsed ultrasound: Kinetics, antioxidant activity and antimicrobial properties

International audience; The impact of continuous and pulsed ultrasound pre-treatments (15, 30 and 45 min) followed by conventional hydrodistillation on the characteristics of extracted essential oils (EOs) from dried leaves of Aloysia citriodora Palau was evaluated for the first time. Chemical composition of EOs, antibacterial and antioxidant activities, as well as the contents in heavy metals (iron, copper, lead, arsenic, and cadmium) were determined. Pretreating the leaves with ultrasound (continuous and pulsed), before hydrodistillation, resulted in shorter extraction time (93.81–121.16 min) and higher extraction yields (2.8 (v/w) %) (p < 0.05), compared to the non-sonicated leaves (extr…

Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities

Sweet lemon juice was fermented with Lactobacillus plantarum LS5 to produce a probiotic juice. The cell counts of the L. plantarum LS5 increased from 7.0 ± 0.1 to 8.63 ± 0.38 log CFU/mL during fermentation (37 °C for 48 h) (p < 0.05) and decreased from 8.63 ± 0.38 to 7.14 ± 0.21 log CFU/mL after storage (4 °C for 28 d). Antibacterial activity against S. Typhimurium and E. coli O157:H7 was observed in fermented sweet lemon juice. Immediately after fermentation, pH, lactic acid and antioxidant capacity of the samples increased, while glucose and fructose, total acidity, citric acid and phenolic decreased. During storage, phenolics, and antioxidant decreased in both fermented and non-fermented…

Chemical properties and oxidative stability of Arjan ( Amygdalus reuteri ) kernel oil as emerging edible oil

The oxidative stability, as well as the chemical composition of Amygdalus reuteri kernel oil (ARKO), were evaluated and compared to those of Amygdalus scoparia kernel oil (ASKO) and extra virgin olive oil (EVOO) during and after holding in the oven (170 °C for 8 h). The oxidative stability analysis was carried out by measuring the changes in conjugated dienes, carbonyl and acid values as well as oil/oxidative stability index and their correlation with the antioxidant compounds (tocopherol, polyphenols, and sterol compounds). The oleic acid was determined as the predominant fatty acid of ARKO (65.5%). Calculated oxidizability value and an iodine value of ARKO, ASKO and EVOO were reported as …

The potential of HPP for minimizing pesticides and toxins in food products

Abstract High-pressure (HP) treatment has emerged as a novel, additive-free food preservation technology. It has been scientifically and commercially proven that HP can produce microbially safe and stable products with improved quality characteristics such as enhanced flavor and color. Recent studies have focused on the effects of HP on health attributes and allergenic potential of foodstuff to develop the next generation of convenience foods. The contamination of produced food in various conditions along the production chain always is the point of concern. In this context, food safety is among the main health concerns worldwide on the occurrence of food contaminants such as heavy metals, h…

Global mortality associated with 33 bacterial pathogens in 2019

Background: Reducing the burden of death due to infection is an urgent global public health priority. Previous studies have estimated the number of deaths associated with drug-resistant infections and sepsis and found that infections remain a leading cause of death globally. Understanding the global burden of common bacterial pathogens (both susceptible and resistant to antimicrobials) is essential to identify the greatest threats to public health. To our knowledge, this is the first study to present global comprehensive estimates of deaths associated with 33 bacterial pathogens across 11 major infectious syndromes. Methods: We estimated deaths associated with 33 bacterial genera or species…

Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applications

Bakery products, as an important part of a healthy diet, are characterized by their limited shelf-life. Microbiological spoilage of these products not only affects the quality characteristics and result in the economic loss but also threatens consumer's health. Incorporation of chemical preservatives, as one of the most conventional preserving techniques, lost its popularity due to the increasing consumer's health awareness. Therefore, the bakery industry is seeking alternatives to harmful antimicrobial agents that can be accepted by health-conscious customers. In this regard, essential oils have been previously used as either a part of product ingredient or a part of the packaging system. …

Solar radiation as a prospective energy source for green and economic processes in the food industry: From waste biomass valorization to dehydration, cooking, and baking

International audience; Solar energy has recently attracted the attention of both industry and academia, to be used as a source of clean energy for green production of various products such as food-related commodities. This review aims to explore the applicability of this green energy source for extraction of valuable components (e.g., bioactive compounds and essential oils) from plant materials and waste biomass, dehydration of plant materials, water recovery through desalination, decontamination, cooking, and baking of agri-food products. According to the literature, concentrated solar power systems (CSP) have been successfully employed for bioactive compounds (e.g. essential oils) extrac…

Emerging techniques in bioethanol production: from distillation to waste valorization

Ethanol production from biomass, especially waste biomass, and the use of such ethanol as fuel can reduce fossil fuel consumption and ameliorate the hidden costs of burning fossil fuels such as its environmental impact. However, bioethanol production suffers from several limitations such as being energy-intensive and generating a sizeable amount of waste. This review briefly describes the aspects related to bioethanol production and focuses on both theoretical and practical approaches for process improvements. Several green emerging distillation techniques, such as ohmic-assisted hydrodistillation, membrane-assisted distillation, and heat integrated techniques, are shown to be energy-saving…

A critical analysis of the cold plasma induced lipid oxidation in foods

Abstract Background Cold plasma is an emerging, economical and environment-friendly technology with potential applications in food and bioprocessing industry, including microbial decontamination, enzyme inactivation, shelf-life extension, and physicochemical modification. These advantages stem from the cocktail of reactive species and the physical processes that are associated with gaseous electrical discharges. However, when oxygen is present as a component of the gas in which plasma discharges are made, the reactive oxygen species (ROS) could result in decreased food quality. The lipids oxidation induced by an oxygen-containing cold plasma process can eventually affect the acceptability a…

Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases

There is an increasing trend in the consumption of olive oil, especially extra virgin olive oil, due to its health benefits. These health benefits are mainly correlated to health-promoting components of olive oil such as polyphenols, tocopherols, and carotenoids, positive effects of olive oil on the inhibition of foodborne pathogens, stimulation of the growth of beneficial microorganisms, and its antioxidant activity. These attributes make olive oil one of the leading healthy edible oils worldwide.The current study overviews the recent findings on the health benefits of olive oil consumption including its effects on gut microbiota, its antioxidant activity, and its ability in preventing car…

Effect of pulsed electric field on Maillard reaction and hydroxymethylfurfural production

Abstract As an emerging nonthermal processing technology, the application of pulsed electric field (PEF) has received increasing attention not only for its capability to inactivate enzymes and microorganisms or to enhance mass transfer during the extraction process but also for its potential to inhibit the formation of chemical contaminants during processing, such as the formation of hydroxymethylfurfural (HMF). HMF is a potential carcinogen to humans that can be produced via the Maillard reaction (MR). Compared with thermal treatment, PEF can minimize the extent of MR, reducing the contents of HMF. However, in some cases, MR and HMR may be promoted, closely associated with PEF conditions a…