Search results for "Food composition"
showing 9 items of 29 documents
Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies
2017
Abstract Since ancient times, species from the Allium genus have been used in both culinary and medicinal applications. The health promoting properties, with well documented “evidence-based” studies, were attributed to the genus’ high content of bioactive organosulfur compounds. For these reasons, the organosulfur compounds have attracted interest in both food and pharmaceutical industries to be used as additives or supplements. Therefore, improvement in the extraction and stability during processing and storage of these molecules is crucial. The presented review documents the effects of traditional and innovative processing techniques on the extraction and stability of organosulfur compoun…
Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review
2011
Aroma perception is a determinant factor in food choices and acceptability by consumers. To be perceived, aroma compounds must be released in the mouth during food breakdown, transferred into the nasal cavity to reach the olfactory receptor and then be perceived. So, in order to control aroma perception, knowledge of the main factors that can influence in-mouth aroma release is of major importance. Focusing on dairy products, this review article investigates the factors due to: (i) food products, and mainly the influence of food composition and structure on aroma retention and release; (ii) the inter-individual variability of subjects, mainly chewing behaviour, saliva rate and composition a…
On the problematic nature of vitamin E requirements: net vitamin E
1991
The requirement for vitamin E is closely related to the dietary intake of polyunsaturated fatty acids (PUFA). By the protective mechanism to prevent PUFA from being peroxidized, vitamin E is metabolically consumed. In addition, PUFA impair the intestinal absorption of vitamin E. Therefore PUFA generate an additional vitamin E requirement on the order of 0.6, 0.9, 1.2, 1.5, and 1.8 mg vitamin E (RRR-alpha-tocopherol-equivalents), respectively, for 1 g of dienoic, trienoic, tetraenoic, pentaenoic, and hexaenoic acid. For this reason, the gross vitamin E content of food containing PUFA does not allow an evaluation of this food as a source of vitamin E. A suitable measure is the net vitamin E c…
Determination of albendazole and ivermectin residues in cattle and poultry-derived samples from India by micellar liquid chromatography
2021
We have developed a method, based on micellar liquid chromatography, to determine albendazole and ivermectin in dairy products and biological waste from bovine, as well as edible tissues from poultry. Anthelmitics were resolved in less than 10 min using a C18 column and a mobile phase of 0.15 mol/L sodium dodecyl sulfate – 6% 1-pentanol at buffered at pH 7 with a 0.01 M phosphate salt, running under isocratic mode at 1 mL/min. Detection was by absorbance at 292 nm. Method was successfully validated following official validation guidelines, in terms of: selectivity, sensitivity, calibration range (0.0125−0.5 mg/kg to 25−50 mg/kg), linearity (r2 > 9990), trueness (86.3–105.6%), precision (<12…
Study of the factors influencing the bioaccessibility of 10 elements from chocolate drink powder
2016
Abstract A risk/benefit assessment of chocolate drink powder has been conducted by evaluating the total contents and the bioaccessibilities of Al, Ba, Cd, Cr, Cu, Fe, Mg, Mn, P and Zn. The bioaccessibility was studied considering the type of sample (traditional, light, diet and organic) and the different factors that may affect it, including physical-chemical parameters of the human digestive process (gastric pH, concentration of bile salts and presence of lipase) and the presence of dietary components (phytate, pectin, cellulose and tannin). The bioaccessibility varied greatly according to the sample type, being greater in the diet and organic samples, and on the element being considered (…
Effect of Pulp Pigmentation Intensity on Consumer Acceptance of New Blood Mandarins: A Cross-Cultural Study in Spain and Italy
2022
One of the current objectives of different citrus breeding programmes is obtaining new pigmented mandarins. This study investigates to what extent consumer preferences, expectations and purchase intention are affected by the appearance of new mandarins, specifically pulp pigmentation intensity. Four hundred consumers from both Italy and Spain (800 in all) participated in the study. In each country, half were informed about the healthy properties of the anthocyanins responsible for red pulp colouration, while the other half were not. Italians more readily accepted new mandarin varieties than Spaniards, which was linked to them being more familiar with blood oranges. In Italy, both slight- an…
Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review
2018
Microbial transglutaminase (MTGase) has been currently utilized to form new food structures and matrices with high physicochemical stability. Incorporation of this multi-functional enzyme into structural composition of milk protein-based products, such as cheese and ice cream, can not only be a successful strategy to improve their nutritional and technological characteristics through intramolecular cross-linking, but also to reduce the production cost by decreasing fat and stabilizer contents. The recent research developments and promising results of MTGase application in producing functional formulations of cheese and ice cream with higher quality characteristics are reviewed. New interest…
Retention/release equilibrium of aroma compounds in fat-free dairy gels
2010
BACKGROUND: The replacement of fat by thickeners in fat-free yoghurts leads to an important modification of aroma compound partitioning, with an impact on aroma perception. Investigation of retention/release equilibria allows a good understanding of aroma compound behaviour depending on food composition. RESULTS: Vapour/liquid equilibria of ten aroma compounds (two esters, two ketones, three aldehydes and three alcohols) in several media were studied to investigate the influence of pectin addition to fat-free dairy gel on the retention/release equilibrium. The partition coefficient of each aroma compound was measured by headspace analysis at equilibrium in six media (pure water, low-methoxy…
Nutrient sensing: What can we learn from different tastes about the nutrient contents in today's foods?
2019
Abstract Tastes are often described as having a nutrient-signaling function eliciting expectations about the food and its nutrient content. The objectives of this work was to investigate correlations between taste intensity and nutrient content, to evaluate the impact of competing tastes on these relationships, and to know if the content in certain nutrients could be inferred from a combination of tastes. The Food Taste Database (Martin et al., 2014) and a French Food Composition table (ANSES-Ciqual) were used to obtain a dataset combining sensory and nutritional information for 365 foods. Our results confirm the existence of several taste-nutrient relationships previously suggested by othe…