Search results for "Food components"
showing 10 items of 12 documents
Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids
2019
Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ultrasound, cold plasma, pulsed electric field, and high-pressure treatments) can affect the structure of proteins, and thus their solubility as well as their functional properties. The exposure of hydrophobic groups, unfolding followed by aggregation at high non-thermal treatment intensities, and the formation of new bonds have been reported to promote the modification of structural and functional properties of proteins. Several studies reported …
Solid cheese consumption: Quantification of oral coating
2011
International audience; Mouth coating, defined as the residual food that sticks to the oral surface after food ingestion, plays an important role in both the delivery of food components and mouth feel and after-feel perceptions. The aim of this work was to adapt a rapid and simple instrumental method to the quantification of food remaining after the in vivo ingestion of a solid food. This method was investigated in 12 non-trained subjects who consumed four melted cheeses differing in terms of their fat and water contents. Mouth coating was determined by fluorescence measurements using curcumin, an oil-soluble dye that had been added to the cheeses during their preparation. The results obtai…
Lipids and fatty acids
2019
Abstract This chapter describes the nutritional properties, health implications, and the effect of processing techniques on the bioaccessibility of food lipids. The main problems of thermal technologies in food products are the loss of nutrients (such as vitamins) and changes in characteristics such as color and flavor. Therefore emerging (non-thermal) technologies, such as high-pressure processing (HPP), ultrasound (US) treatment, ionizing radiation (IR), pulsed electric field (PEF), and cold plasma, are applied for the preservation of food components, especially lipids. It is well known that during processing lipids can undergo oxidative reactions. With this in mind, some of the non-therm…
Science and Healthy Meals in the World: Nutritional Epigenomics and Nutrigenetics of the Mediterranean Diet
2020
The Mediterranean Diet (MD), UNESCO Intangible Cultural Heritage of Humanity, has become a scientific topic of high interest due to its health benefits. The aim of this review is to pick up selected studies that report nutrigenomic or nutrigenetic data and recapitulate some of the biochemical/genomic/genetic aspects involved in the positive health effects of the MD. These include (i) the antioxidative potential of its constituents with protective effects against several diseases; (ii) the epigenetic and epigenomic effects exerted by food components, such as Indacaxanthin, Sulforaphane, and 3-Hydroxytyrosol among others, and their involvement in the modulation of miRNA expression; (iii) the …
An overview of nanoparticles role in the improvement of barrier properties of bioplastics for food packaging applications
2017
Abstract Plastics are the most demanding materials for the food packaging industry due to economical and practical reasons such as their low cost, lightness, easy to handle in integrated production lines, and their higher resistance than other materials. Besides containment and information, the packaging should protect foodstuffs from not only contamination but also the loss of food quality. Despite the many advantages, their inherent permeability is perhaps the foremost drawback that could lead to the loss of some food components and, also, to the transference of gases or moisture from the surrounding to the food. Thus, the barrier properties and the wettability are of fundamental importan…
Valorisation of Berry Pomace: From Waste to Bioactive Compounds
2018
Fruits and berries are amongst the essential food components and their processing is a major direction of food industry.
Foods and food components in the Mediterranean diet: supporting overall effects.
2014
Background It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption. The aim was to assess the association between total olive oil intake, its varieties (extra virgin and common olive oil) and the risk of cardiovascular disease and mortality in a Mediterranean population at high cardiovascular risk. Methods We included 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREvención con DIeta MEDiterránea (PREDIMED) study, a multicenter, randomized, controlled, clinical trial. Participants were randomized to one of three interventions: Mediterranean Diets supplemented with nuts or …
Fostering antioxidant defences: up-regulation of antioxidant genes or antioxidant supplementation?
2007
Vitamins have traditionally been considered as food components that are required in the normal diet to prevent deficiencies. However, a newer concept of the function of vitamins in nutrition has taken them beyond simply prevention of deficiency symptoms. This concept considers that many vitamins, when taken in relatively larges doses, have important functions beyond preventing deficiencies. Linus Pauling was instrumental in putting forward this concept, particularly for vitamin C. Thus, relatively high intakes of vitamins, and in particular vitamins C and E which are antioxidants, are considered to be healthy for the human population. This may be true in some special situations such as, for…
Static Digestion Models: General Introduction
2015
Several in vitro methods have been developed to simulate the physiological conditions of the human gastrointestinal digestion, the simplest being the static methods. The following chapter clarifies the concepts of bioaccessibility and dialyzability, and describes the conditions (pH, enzymes, agitation, etc.) to be applied in oral, gastric and intestinal phases when assessing a food component (nutrient, bioactive or toxin) or a food product, in a single or multi-phase model. The advantages and disadvantages of the static models vs. dynamic and in vivo models are discussed, and a review of specific conditions applied on nutrients (minerals, vitamins, proteins, fatty acids, etc.) and bioactive…
Pulsed electric field (PEF) as an efficient technology for food additives and nutraceuticals development
2020
Abstract The use of pulsed electric field (PEF) technology has been extensively investigated in the area of food pasteurization and gene transfection. In the recent years the technology has also shown promising application in the development of various plant- and microorganism-based added-value compounds. The main working principle of PEF is electroporation or electropermeabilization of cell membranes. The pretreatment of biological tissues with PEF improves mass transfer during solvent extraction of metabolites and thereby increases the extraction efficiency. Moreover, the application of PEF at lower intensity has shown to induce stress on the biological tissues that in turn improves the a…