Pub Date : 2024-11-01DOI: 10.1016/j.nfs.2024.100198
Jahirul Ahmed Mazumder , Abdelmoneim H. Ali , Fawzi Banat
Camel milk (CM) has recently gained popularity in international dairy markets. According to projections, the global market for CM products is expected to reach USD 18.3 billion by 2027 with a compound annual growth rate of 6.8 % during the forecast period. The increasing demand for CM among people with lactose intolerance is expected to positively impact the industry. Despite efforts to develop a range of products from CM, its processing is generally considered challenging, and the resulting products are not comparable to those made from bovine milk. For decades, the dairy industry has relied primarily on conventional methods to process various dairy products; however, these methods can affect the organoleptic quality and nutritional profiles. This review focuses on innovative non-thermal processing methods for CM, including high-pressure processing, pulsed electric fields, ultrasonication, UV pasteurization, cold plasma technology, and microwave processing. These approaches can provide viable alternatives to thermal treatments, offering several benefits, such as enhanced nutrient retention, improved organoleptic properties, and better microbial safety, thus supporting the industry's growth in response to increasing consumer demand for high-quality dairy products.
{"title":"Emerging non-thermal treatment approaches for camel milk: A review","authors":"Jahirul Ahmed Mazumder , Abdelmoneim H. Ali , Fawzi Banat","doi":"10.1016/j.nfs.2024.100198","DOIUrl":"10.1016/j.nfs.2024.100198","url":null,"abstract":"<div><div>Camel milk (CM) has recently gained popularity in international dairy markets. According to projections, the global market for CM products is expected to reach USD 18.3 billion by 2027 with a compound annual growth rate of 6.8 % during the forecast period. The increasing demand for CM among people with lactose intolerance is expected to positively impact the industry. Despite efforts to develop a range of products from CM, its processing is generally considered challenging, and the resulting products are not comparable to those made from bovine milk. For decades, the dairy industry has relied primarily on conventional methods to process various dairy products; however, these methods can affect the organoleptic quality and nutritional profiles. This review focuses on innovative non-thermal processing methods for CM, including high-pressure processing, pulsed electric fields, ultrasonication, UV pasteurization, cold plasma technology, and microwave processing. These approaches can provide viable alternatives to thermal treatments, offering several benefits, such as enhanced nutrient retention, improved organoleptic properties, and better microbial safety, thus supporting the industry's growth in response to increasing consumer demand for high-quality dairy products.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100198"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142587235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-01DOI: 10.1016/j.nfs.2024.100202
Jaroslawa Rutkowska, Damian Baranowski
The aim of this study was to examine the effects of xylitol as a sucrose alternative in cookies on the formation of free fluorescent compounds and browning associated with the Maillard reaction and on antioxidative potential during storage. The fluorescent measurements of ethanolic extracts of cookies and spectrophotometric assessments of melanoidins extracts of cookies support the thesis that xylitol, being a polyol like sugars, participates in the Maillard reaction. Melanoidins extracted from sucrose-containing cookies were characterized by higher values of browning index (25.93–72.53 OD/100 g) than melanoidins from cookies with xylitol (20.21–44.97 OD/100 g), probably due to structural differences of sucrose and xylitol. Extracts of melanoidins, which had a higher browning index, had a higher ability to scavenge DPPH• and ABTS•+ radicals in ethanolic extracts of cookies. Cookies containing xylitol kept their antioxidant potential until 6 months of storage, while after 3 months of storage, sucrose addition significantly (p < 0.05) accelerated the storage time-related reduction of scavenging DPPH• and ABTS•+ radicals in ethanolic extracts of cookies. The use of xylitol in cookies instead of sucrose is more beneficial because it results in the formation of lower amounts of advanced glycation end products (AGEs) and in a lower decrease of browning index and losses of antioxidative potential during baking and storage for the 12-month period.
{"title":"Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning properties","authors":"Jaroslawa Rutkowska, Damian Baranowski","doi":"10.1016/j.nfs.2024.100202","DOIUrl":"10.1016/j.nfs.2024.100202","url":null,"abstract":"<div><div>The aim of this study was to examine the effects of xylitol as a sucrose alternative in cookies on the formation of free fluorescent compounds and browning associated with the Maillard reaction and on antioxidative potential during storage. The fluorescent measurements of ethanolic extracts of cookies and spectrophotometric assessments of melanoidins extracts of cookies support the thesis that xylitol, being a polyol like sugars, participates in the Maillard reaction. Melanoidins extracted from sucrose-containing cookies were characterized by higher values of browning index (25.93–72.53 OD/100 g) than melanoidins from cookies with xylitol (20.21–44.97 OD/100 g), probably due to structural differences of sucrose and xylitol. Extracts of melanoidins, which had a higher browning index, had a higher ability to scavenge DPPH<sup>•</sup> and ABTS<sup>•+</sup> radicals in ethanolic extracts of cookies. Cookies containing xylitol kept their antioxidant potential until 6 months of storage, while after 3 months of storage, sucrose addition significantly (<em>p</em> < 0.05) accelerated the storage time-related reduction of scavenging DPPH<sup>•</sup> and ABTS<sup>•+</sup> radicals in ethanolic extracts of cookies. The use of xylitol in cookies instead of sucrose is more beneficial because it results in the formation of lower amounts of advanced glycation end products (AGEs) and in a lower decrease of browning index and losses of antioxidative potential during baking and storage for the 12-month period.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100202"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143128674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-01DOI: 10.1016/j.nfs.2024.100200
Ana Filipa Ferreira , Sandra Abreu , Margarida Liz Martins
Introduction
Individual food consumption has health implications and direct and indirect environmental impacts. However, knowledge of the determinants of adherence to sustainable healthy diets is still scarce.
Purpose
Analyze the influence of sociodemographic factors (sex, age, marital status, household composition, education, and urbanization degree), body mass index (BMI), physical activity, and diet quality (nutrient adequacy ratio – NAR) on the adherence to the Sustainable HEalthy Diet (SHED) Index and its sub-scores among Portuguese adults.
Materials and methods
Data for this cross-sectional study were obtained from a convenience sample of adults through the completion of a self-reported questionnaire, including sociodemographic information, adherence to the SHED Index, physical activity level (International Physical Activity Questionnaire), and dietary intake (semi-quantitative food frequency questionnaire). Multivariate linear regressions models were used to analyze the associations between factors and the SHED Index and its sub-scores.
Results
A total of 347 participants (64.6 % women) with a median age of 27 years old (P25:20; P75:50) were included. Multivariate regression showed an association of sex (Bmale = −4.286,p < 0.001), age (B = 0.263,p < 0.001), urbanization degree (Brural = 2.465,p = 0.034), and education (Bsecondary = 4.244,p = 0.021;Bcollege/university = 5.821,p = 0.001) with SHED Index scores. Furthermore, sex and age were associated with most sub-scores, marital status with Buy Fruits Vegetables and Water sub-scores, physical activity with Water sub-score, and both NAR and education with Healthy Eating sub-score.
Conclusions
Findings suggest that sex, age, urbanization degree, and education level are associated with adherence to a sustainable healthy diet. Physical activity and diet quality were also shown to be associated with the SHED Index sub-scores of Water and Healthy Eating, respectively.
{"title":"Determinants of adherence to sustainable healthy diets among Portuguese adults","authors":"Ana Filipa Ferreira , Sandra Abreu , Margarida Liz Martins","doi":"10.1016/j.nfs.2024.100200","DOIUrl":"10.1016/j.nfs.2024.100200","url":null,"abstract":"<div><h3>Introduction</h3><div>Individual food consumption has health implications and direct and indirect environmental impacts. However, knowledge of the determinants of adherence to sustainable healthy diets is still scarce.</div></div><div><h3>Purpose</h3><div>Analyze the influence of sociodemographic factors (sex, age, marital status, household composition, education, and urbanization degree), body mass index (BMI), physical activity, and diet quality (nutrient adequacy ratio – NAR) on the adherence to the Sustainable HEalthy Diet (SHED) Index and its sub-scores among Portuguese adults.</div></div><div><h3>Materials and methods</h3><div>Data for this cross-sectional study were obtained from a convenience sample of adults through the completion of a self-reported questionnaire, including sociodemographic information, adherence to the SHED Index, physical activity level (International Physical Activity Questionnaire), and dietary intake (semi-quantitative food frequency questionnaire). Multivariate linear regressions models were used to analyze the associations between factors and the SHED Index and its sub-scores.</div></div><div><h3>Results</h3><div>A total of 347 participants (64.6 % women) with a median age of 27 years old (P25:20; P75:50) were included. Multivariate regression showed an association of sex (B<sub>male</sub> = −4.286,<em>p</em> < 0.001), age (B = 0.263,p < 0.001), urbanization degree (B<sub>rural</sub> = 2.465,<em>p</em> = 0.034), and education (B<sub>secondary</sub> = 4.244,<em>p</em> = 0.021;B<sub>college/university</sub> = 5.821,<em>p</em> = 0.001) with SHED Index scores. Furthermore, sex and age were associated with most sub-scores, marital status with Buy Fruits Vegetables and Water sub-scores, physical activity with Water sub-score, and both NAR and education with Healthy Eating sub-score.</div></div><div><h3>Conclusions</h3><div>Findings suggest that sex, age, urbanization degree, and education level are associated with adherence to a sustainable healthy diet. Physical activity and diet quality were also shown to be associated with the SHED Index sub-scores of Water and Healthy Eating, respectively.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100200"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143128676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-01DOI: 10.1016/j.nfs.2024.100201
Anna Sadowska-Rociek , Magdalena Surma , Adam Florkiewicz
Background
Young green barley is rich in nutrients and bioactive substances and hence is used for dietary supplement production. However, polluted environment and the use of pesticides can lead to the contamination of raw plant material.
Purpose of the study
1) determination of the young barley ingredients considered beneficial to the body (antioxidant activity, total polyphenols, phenolic acids, sodium, potassium, magnesium, calcium, iron, manganese, zinc); 2) assessment of the potential risk to human health posed by contaminants (pesticides, polycyclic aromatic compounds (PAHs), arsenic, cadmium, mercury, lead).
Materials
dietary supplements containing green barley in a form of tablets, powders and juices.
Methods
Ultraviolet-visible (UV–Vis) spectrometry (determination of antioxidant activity and total polyphenols), atomic absorption spectrometry (AAS; used for element determination), liquid chromatography (phenolic acids, some pesticide analysis); gas chromatography coupled to mass spectrometry (GC–MS; pesticide and PAH determination).
Main findings
the young barley powders were rich in macro- and microelements, particularly Fe and Mn, and could meet up to 20 % of the human requirements. However, they were also considerably contaminated with heavy metals and imidacloprid. The maximum levels established in European Union for examined substances were exceeded in the case of imidacloprid (6 samples of barley powders: P1, P2, P7-P10), PAH4 sum (one sample of barley powder - P10), and mercury (2 samples of barley powders: P6 and P12, 3 samples of tablets – T1, T2, T14). Calculated risk assessment also indicated that regular consumption of these dietary supplements could pose a significant health risk in case of arsenic.
Conclusions
the research suggests that although young barley powders exhibit a substantial amount of macro and microelements, and additional bioactive ingredients they may also be a potential source of some harmful substances such as heavy metals or pesticide residues.
{"title":"Investigation on nutritional compounds and toxic elements in dietary supplements from young green barley (Hordeum vulgare L.)","authors":"Anna Sadowska-Rociek , Magdalena Surma , Adam Florkiewicz","doi":"10.1016/j.nfs.2024.100201","DOIUrl":"10.1016/j.nfs.2024.100201","url":null,"abstract":"<div><h3>Background</h3><div>Young green barley is rich in nutrients and bioactive substances and hence is used for dietary supplement production. However, polluted environment and the use of pesticides can lead to the contamination of raw plant material.</div></div><div><h3>Purpose of the study</h3><div>1) determination of the young barley ingredients considered beneficial to the body (antioxidant activity, total polyphenols, phenolic acids, sodium, potassium, magnesium, calcium, iron, manganese, zinc); 2) assessment of the potential risk to human health posed by contaminants (pesticides, polycyclic aromatic compounds (PAHs), arsenic, cadmium, mercury, lead).</div></div><div><h3>Materials</h3><div>dietary supplements containing green barley in a form of tablets, powders and juices.</div></div><div><h3>Methods</h3><div>Ultraviolet-visible (UV–Vis) spectrometry (determination of antioxidant activity and total polyphenols), atomic absorption spectrometry (AAS; used for element determination), liquid chromatography (phenolic acids, some pesticide analysis); gas chromatography coupled to mass spectrometry (GC–MS; pesticide and PAH determination).</div></div><div><h3>Main findings</h3><div>the young barley powders were rich in macro- and microelements, particularly Fe and Mn, and could meet up to 20 % of the human requirements. However, they were also considerably contaminated with heavy metals and imidacloprid. The maximum levels established in European Union for examined substances were exceeded in the case of imidacloprid (6 samples of barley powders: P1, P2, P7-P10), PAH4 sum (one sample of barley powder - P10), and mercury (2 samples of barley powders: P6 and P12, 3 samples of tablets – T1, T2, T14). Calculated risk assessment also indicated that regular consumption of these dietary supplements could pose a significant health risk in case of arsenic.</div></div><div><h3>Conclusions</h3><div>the research suggests that although young barley powders exhibit a substantial amount of macro and microelements, and additional bioactive ingredients they may also be a potential source of some harmful substances such as heavy metals or pesticide residues.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100201"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143128677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pork plays a key role as an important protein source of high biological value, essential fatty acids, vitamins (B group) and microelements such as zinc, selenium and iron in the human diet. Therefore, this study aimed to investigate and compare the chemical composition, fatty acid profile, mineral content and technological properties of organic and conventional pork loin, with particular emphasis on their availability in the Polish market. In the study, a hypothesis that organic meat has a more beneficial composition from a nutritional perspective and better technological properties was tested. The research material consisted of pork loin (musculus longissimus dorsi et lumborum) available on the Polish market. The technological properties (pH, colour, free water, shear force) and nutritional value (proximate composition, the fatty acid profile and mineral compounds) were assessed. Organic pork was darker and leaner, and had lower pH and water-holding capacity. It contained higher Cu, which resulted in a higher coverage of requirements for Cu. It was characterized by a more favourable fatty acid composition, including a higher concentration of monounsaturated fatty acids and a lower level of saturated fatty acids and better atherogenic and thrombogenic indexes, which indicates its better nutritional value than conventional pork.
{"title":"Pork as a source of nutrients in a human diet - comparison of meat obtained from conventional and organic systems offered in the Polish market","authors":"Weronika Zduńczyk , Katarzyna Tkacz , Renata Pietrzak-Fiećko , Benedetta Bottari , Monika Modzelewska-Kapituła","doi":"10.1016/j.nfs.2024.100199","DOIUrl":"10.1016/j.nfs.2024.100199","url":null,"abstract":"<div><div>Pork plays a key role as an important protein source of high biological value, essential fatty acids, vitamins (B group) and microelements such as zinc, selenium and iron in the human diet. Therefore, this study aimed to investigate and compare the chemical composition, fatty acid profile, mineral content and technological properties of organic and conventional pork loin, with particular emphasis on their availability in the Polish market. In the study, a hypothesis that organic meat has a more beneficial composition from a nutritional perspective and better technological properties was tested. The research material consisted of pork loin (<em>musculus longissimus dorsi et lumborum</em>) available on the Polish market. The technological properties (pH, colour, free water, shear force) and nutritional value (proximate composition, the fatty acid profile and mineral compounds) were assessed. Organic pork was darker and leaner, and had lower pH and water-holding capacity. It contained higher Cu, which resulted in a higher coverage of requirements for Cu. It was characterized by a more favourable fatty acid composition, including a higher concentration of monounsaturated fatty acids and a lower level of saturated fatty acids and better atherogenic and thrombogenic indexes, which indicates its better nutritional value than conventional pork.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100199"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-20DOI: 10.1016/j.nfs.2024.100195
Yolanda Victoria Rajagukguk , Mahbuba Islam , Anna Grygier , Aleksander Siger , Magdalena Rudzińska , Jolanta Tomaszewska-Gras
The storage characteristics of cold-pressed blackcurrant-, strawberry- and raspberry seed oils and the factors influencing thermo-oxidative stability during storage were determined. It was established that throughout one year there were no significant (p ≤ 0.05) changes of thermo-oxidative stability (OIT at 120 and 140 °C) and fatty acid composition in all berry seed oils (BSO), despite a minor reduction in antioxidant activity (DPPH radical scavenging) and tocopherol content, and an increase in acid value, p-anisidine value, and K232, K268 values. Pigment degradation became noticeable after 6 months, resulting from a decrease in chlorophyll and carotenoid content, and observed in changes of colour parameters (angle hue, chroma, ΔE). The study also showed that many compositional factors play an important role in maintaining the thermo-oxidative stability of berry seed oils at a constant level over a period of one year, among which the most significant parameters influencing OIT values were the content of fatty acid c18:1, tocopherols and carotenoids, as revealed by the multiple linear regression analysis (MLR).
{"title":"Physicochemical characteristics of cold-pressed blackcurrant-, strawberry-, and raspberry seed oils during storage and its influence on thermo-oxidative stability","authors":"Yolanda Victoria Rajagukguk , Mahbuba Islam , Anna Grygier , Aleksander Siger , Magdalena Rudzińska , Jolanta Tomaszewska-Gras","doi":"10.1016/j.nfs.2024.100195","DOIUrl":"10.1016/j.nfs.2024.100195","url":null,"abstract":"<div><div>The storage characteristics of cold-pressed blackcurrant-, strawberry- and raspberry seed oils and the factors influencing thermo-oxidative stability during storage were determined. It was established that throughout one year there were no significant (<em>p</em> ≤ 0.05) changes of thermo-oxidative stability (OIT at 120 and 140 °C) and fatty acid composition in all berry seed oils (BSO), despite a minor reduction in antioxidant activity (DPPH radical scavenging) and tocopherol content, and an increase in acid value, p-anisidine value, and K<sub>232</sub>, K<sub>268</sub> values. Pigment degradation became noticeable after 6 months, resulting from a decrease in chlorophyll and carotenoid content, and observed in changes of colour parameters (angle hue, chroma, ΔE). The study also showed that many compositional factors play an important role in maintaining the thermo-oxidative stability of berry seed oils at a constant level over a period of one year, among which the most significant parameters influencing OIT values <!--> <!-->were the content of fatty acid c18:1, tocopherols and carotenoids, as revealed by the multiple linear regression analysis (MLR).</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100195"},"PeriodicalIF":4.1,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-08DOI: 10.1016/j.nfs.2024.100194
Giulio Dinardo , Michele Miraglia del Giudice , Lorenzo Drago , Maria Daglia , Alessandra Gori , Attilio Varricchio , Chiara Trincianti , Enrico Tondina , Francesco Paolo Brunese , Giulia Brindisi , Matteo Naso , Anna Maria Zicari , Giorgio Ciprandi , Cristiana Indolfi , on behalf of the Nutraceutical and Medical Device Task Force of the Italian Society of Pediatric Allergy, Immunology (SIAIP)
Respiratory infections are a relevant issue during infancy and childhood, constituting a major source of morbidity and imposing a substantial burden on healthcare systems. Conditions such as bronchiolitis, pneumonia, and influenza exemplify the gravity of these infections among pediatric populations. In the context of this health challenge, resveratrol, a naturally occurring polyphenolic antioxidant has emerged as a focal point of extensive research, known for its antioxidant, anti-inflammatory, and antimicrobial properties. This comprehensive review delves into the compound's extensive antimicrobial activities against a diverse range of bacteria and viruses, both as a standalone agent and in combination with conventional antibiotics. This compound exhibits notable antiviral activity against viruses implicated in severe respiratory infections, offering a potential therapeutic avenue. By exploring the antiviral mechanisms and highlighting the anti-inflammatory potential of resveratrol, this comprehensive overview contributes to a deeper understanding of its applicability in mitigating the complexities associated with pediatric respiratory infections.
{"title":"A review of clinical and preclinical data supporting a role for resveratrol in the treatment of common respiratory tract pathogens","authors":"Giulio Dinardo , Michele Miraglia del Giudice , Lorenzo Drago , Maria Daglia , Alessandra Gori , Attilio Varricchio , Chiara Trincianti , Enrico Tondina , Francesco Paolo Brunese , Giulia Brindisi , Matteo Naso , Anna Maria Zicari , Giorgio Ciprandi , Cristiana Indolfi , on behalf of the Nutraceutical and Medical Device Task Force of the Italian Society of Pediatric Allergy, Immunology (SIAIP)","doi":"10.1016/j.nfs.2024.100194","DOIUrl":"10.1016/j.nfs.2024.100194","url":null,"abstract":"<div><div>Respiratory infections are a relevant issue during infancy and childhood, constituting a major source of morbidity and imposing a substantial burden on healthcare systems. Conditions such as bronchiolitis, pneumonia, and influenza exemplify the gravity of these infections among pediatric populations. In the context of this health challenge, resveratrol, a naturally occurring polyphenolic antioxidant has emerged as a focal point of extensive research, known for its antioxidant, anti-inflammatory, and antimicrobial properties. This comprehensive review delves into the compound's extensive antimicrobial activities against a diverse range of bacteria and viruses, both as a standalone agent and in combination with conventional antibiotics. This compound exhibits notable antiviral activity against viruses implicated in severe respiratory infections, offering a potential therapeutic avenue. By exploring the antiviral mechanisms and highlighting the anti-inflammatory potential of resveratrol, this comprehensive overview contributes to a deeper understanding of its applicability in mitigating the complexities associated with pediatric respiratory infections.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100194"},"PeriodicalIF":4.1,"publicationDate":"2024-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-01DOI: 10.1016/j.nfs.2024.100190
Johanna Mörlein, Sophie Wessel, Susanne Neugart, Tobias Pöhnl
While fruit smoothies are widely used to enhance fruit consumption, vegetable based green smoothies have not yet been systematically analyzed for consumer acceptance. Vegetable based green smoothies are often neglected due to their bitter and unpleasant taste or are masked with sweet fruits. This study investigates consumers' liking of 3 different smoothies with equal amounts of bitter lettuce and apple, but different portions of sweet apple juice, resulting in a decreasing bitter-compound-to-sugar ratio. Liking (9-point scales) of odor and taste, flavor perception (check-all-that-apply) and texture (just-about-right scale) were evaluated by 67 consumers. In the sweetest smoothie the descriptor ‘bitter’ was chosen almost 4 times less frequently than in the smoothie with the lowest sugar concentrations (medium effect size; Cohens D: 0.569). Detailed knowledge of bitter masking thresholds may help to balance between bitter masking and limited use of highly caloric ingredients in healthy green smoothies.
{"title":"Masking of bitterness in lettuce (Lactuca sativa L.) by apple juice (Malus domestica Borkh.) in green smoothies - A pilot consumer study","authors":"Johanna Mörlein, Sophie Wessel, Susanne Neugart, Tobias Pöhnl","doi":"10.1016/j.nfs.2024.100190","DOIUrl":"10.1016/j.nfs.2024.100190","url":null,"abstract":"<div><p>While fruit smoothies are widely used to enhance fruit consumption, vegetable based green smoothies have not yet been systematically analyzed for consumer acceptance. Vegetable based green smoothies are often neglected due to their bitter and unpleasant taste or are masked with sweet fruits. This study investigates consumers' liking of 3 different smoothies with equal amounts of bitter lettuce and apple, but different portions of sweet apple juice, resulting in a decreasing bitter-compound-to-sugar ratio. Liking (9-point scales) of odor and taste, flavor perception (check-all-that-apply) and texture (just-about-right scale) were evaluated by 67 consumers. In the sweetest smoothie the descriptor ‘bitter’ was chosen almost 4 times less frequently than in the smoothie with the lowest sugar concentrations (medium effect size; Cohens D: 0.569). Detailed knowledge of bitter masking thresholds may help to balance between bitter masking and limited use of highly caloric ingredients in healthy green smoothies.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"36 ","pages":"Article 100190"},"PeriodicalIF":4.1,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000294/pdfft?md5=894e365704eef51ea2da916b54bd9356&pid=1-s2.0-S2352364624000294-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142147838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-01DOI: 10.1016/j.nfs.2024.100189
Ricky Wang , Neda Rousta , Amir Mahboubi , Rikard Fristedt , Ingrid Undeland , Ann-Sofie Sandberg , Mohammad J. Taherzadeh
Edible filamentous fungi, a source of mycoprotein, are one of the sustainable alternative protein. This study compares protein digestibility (DH%) and amino acid and mineral accessibility in Rhizopus oligosporus cultivated in oat flour (OatRO) or glucose media (GluRO) by using the INFOGEST in vitro digestion protocol. Fungal total amino acids was higher in GluRO (39.0 ± 1.1 % dw) than OatRO (21.8 ± 1.3 % dw) which was also the case for calcium and magnesium content. After completed gastrointestinal digestion, there were no significant differences between GluRO and OatRO regarding DH% (27.21 ± 10.4 % and 29.4 ± 0.5 %), however, GluRO provided significantly higher amino acid accessibility compared to OatRO (64.3 ± 1.6 % and 55.1 ± 3.1 %). Mineral accessibility of GluRO was for Ca: 37.9 ± 1.8 %, Zn: 9.3 ± 0.4 %, Fe: 38.2 ± 1.9 %, Mg: 66.5 ± 1.4 % and Cu: 24.7 ± 1.3 % and for OatRO; Ca: −40.2 ± 2.4 %, Zn: −4.13 ± 0.15 %, Fe:14.6 ± 1.6 %, Mg: 74.5 ± 3.1 %, and Cu: 55.95 ± 0.8 %. Despite the low phytic acid content, OatRO thus showed antinutrient properties with respect to calcium, and zinc, suggesting that oat-derived fungi had antinutrients other than phytic acid. This study hereby revealed that the cultivation substrate affect amino acid and mineral accessibility of filamentous fungi and calls for deeper evaluations of antinutrients in oat-derived fungi.
{"title":"In vitro protein digestibility and mineral accessibility of edible filamentous Fungi cultivated in oat flour","authors":"Ricky Wang , Neda Rousta , Amir Mahboubi , Rikard Fristedt , Ingrid Undeland , Ann-Sofie Sandberg , Mohammad J. Taherzadeh","doi":"10.1016/j.nfs.2024.100189","DOIUrl":"10.1016/j.nfs.2024.100189","url":null,"abstract":"<div><p>Edible filamentous fungi, a source of mycoprotein, are one of the sustainable alternative protein. This study compares protein digestibility (DH%) and amino acid and mineral accessibility in <em>Rhizopus oligosporus</em> cultivated in oat flour (OatRO) or glucose media (GluRO) by using the INFOGEST <em>in vitro</em> digestion protocol. Fungal total amino acids was higher in GluRO (39.0 ± 1.1 % dw) than OatRO (21.8 ± 1.3 % dw) which was also the case for calcium and magnesium content. After completed gastrointestinal digestion, there were no significant differences between GluRO and OatRO regarding DH% (27.21 ± 10.4 % and 29.4 ± 0.5 %), however, GluRO provided significantly higher amino acid accessibility compared to OatRO (64.3 ± 1.6 % and 55.1 ± 3.1 %). Mineral accessibility of GluRO was for Ca: 37.9 ± 1.8 %, Zn: 9.3 ± 0.4 %, Fe: 38.2 ± 1.9 %, Mg: 66.5 ± 1.4 % and Cu: 24.7 ± 1.3 % and for OatRO; Ca: −40.2 ± 2.4 %, Zn: −4.13 ± 0.15 %, Fe:14.6 ± 1.6 %, Mg: 74.5 ± 3.1 %, and Cu: 55.95 ± 0.8 %. Despite the low phytic acid content, OatRO thus showed antinutrient properties with respect to calcium, and zinc, suggesting that oat-derived fungi had antinutrients other than phytic acid. This study hereby revealed that the cultivation substrate affect amino acid and mineral accessibility of filamentous fungi and calls for deeper evaluations of antinutrients in oat-derived fungi.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"36 ","pages":"Article 100189"},"PeriodicalIF":4.1,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000282/pdfft?md5=9b09a8a6161a1204c98d9734f3b9882f&pid=1-s2.0-S2352364624000282-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142147837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-01DOI: 10.1016/j.nfs.2024.100188
Gisela Estefanía Ordoñez-Delgado , Diego Fernando Roa-Acosta , Jhon Edinson Nieto-Calvache
In order to verify the nutritional and quality properties of gluten-free breads supplemented with flour from cacay seed cake (CF), a mixing design was used, in which part of the rice (R) was replaced with CF and dietary fiber concentrates (DFC) from papaya pulp and peel. The results showed that supplementation of the formulations with CF and DFC produced an increase in the gel strength parameter (S) of the batter before baking, with respect to that of a control formulation (542 vs. 3.1 Pa.sn, respectively). It was also found that there was an improvement in the specific volume (1.598 vs. 1.32 cm3/g), crumb pore diameter (3.4 vs. 2.2 mm), protein content (10.5 vs. 2.6 g/100 g) and total dietary fiber (9.9 vs. 1.2 g/100 g) of the supplement breads (SB) over the control breads (CB). The results of the creep and recovery test parameters, performed on the bread crumb, showed a greater elastic response in the SB, evidenced by a greater recovery of the crumb structure. It is concluded that CF and DFC as ingredients improve the nutritional content of gluten-free baked goods and also that the improvements in specific volume and pore size would be related to dietary fiber.
{"title":"Cacay seed cake flour and papaya dietary fiber concentrates as nutritional supplement and quality improvers for gluten-free breads","authors":"Gisela Estefanía Ordoñez-Delgado , Diego Fernando Roa-Acosta , Jhon Edinson Nieto-Calvache","doi":"10.1016/j.nfs.2024.100188","DOIUrl":"10.1016/j.nfs.2024.100188","url":null,"abstract":"<div><p>In order to verify the nutritional and quality properties of gluten-free breads supplemented with flour from cacay seed cake (CF), a mixing design was used, in which part of the rice (R) was replaced with CF and dietary fiber concentrates (DFC) from papaya pulp and peel. The results showed that supplementation of the formulations with CF and DFC produced an increase in the gel strength parameter (S) of the batter before baking, with respect to that of a control formulation (542 vs. 3.1 Pa.s<sup>n</sup>, respectively). It was also found that there was an improvement in the specific volume (1.598 vs. 1.32 cm<sup>3</sup>/g), crumb pore diameter (3.4 vs. 2.2 mm), protein content (10.5 vs. 2.6 g/100 g) and total dietary fiber (9.9 vs. 1.2 g/100 g) of the supplement breads (SB) over the control breads (CB). The results of the creep and recovery test parameters, performed on the bread crumb, showed a greater elastic response in the SB, evidenced by a greater recovery of the crumb structure. It is concluded that CF and DFC as ingredients improve the nutritional content of gluten-free baked goods and also that the improvements in specific volume and pore size would be related to dietary fiber.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"36 ","pages":"Article 100188"},"PeriodicalIF":4.1,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000270/pdfft?md5=779e48a9423ee76c5ae1258adf6017b6&pid=1-s2.0-S2352364624000270-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142088409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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