Hanna B. Lemos, A. Kluczkovski, S. C. B. Pinto, Vanderson G. S. Torres, Maria Lucidalva R. De Sousa, Emerson S. Lima, Augusto Kluczkovski-Junior
Children's foods have diversified both in terms of flavor options and practicality to attract consumers. However, sanitary aspects involving the presence of toxic agents such as mycotoxins, substances with carcinogenic effects, must be considered. As the child consumer is still in body formation and whose exposure limit to contaminants needs to be assessed, the objective of the work was to monitor the occurrence of contamination by ochratoxin A in children's foods produced in the Amazon region - Brazil. The samples were analyzed by liquid chromatography and the results showed that 16.7% of the samples were contaminated. As this was pioneering work, we suggest that monitoring be a routine adopted by government agencies and that producing companies seek to qualify their suppliers and processes to guarantee safe food for children.
为了吸引消费者，儿童食品在口味选择和实用性方面都实现了多样化。然而，必须考虑到有毒物质（如霉菌毒素和具有致癌作用的物质）存在的卫生问题。由于儿童消费者仍处于身体形成阶段，需要对其接触污染物的限度进行评估，因此这项工作的目的是监测巴西亚马逊地区生产的儿童食品中赭曲霉毒素 A 污染的发生情况。样本经液相色谱法分析，结果显示有 16.7% 的样本受到污染。由于这是一项开创性的工作，我们建议政府机构将监测作为一项例行工作，而生产企业则应设法对其供应商和生产过程进行鉴定，以确保儿童食品的安全。
{"title":"Ochratoxin A in Infant Food from Amazon Region in Brazil","authors":"Hanna B. Lemos, A. Kluczkovski, S. C. B. Pinto, Vanderson G. S. Torres, Maria Lucidalva R. De Sousa, Emerson S. Lima, Augusto Kluczkovski-Junior","doi":"10.5539/jfr.v13n2p33","DOIUrl":"https://doi.org/10.5539/jfr.v13n2p33","url":null,"abstract":"Children's foods have diversified both in terms of flavor options and practicality to attract consumers. However, sanitary aspects involving the presence of toxic agents such as mycotoxins, substances with carcinogenic effects, must be considered. As the child consumer is still in body formation and whose exposure limit to contaminants needs to be assessed, the objective of the work was to monitor the occurrence of contamination by ochratoxin A in children's foods produced in the Amazon region - Brazil. The samples were analyzed by liquid chromatography and the results showed that 16.7% of the samples were contaminated. As this was pioneering work, we suggest that monitoring be a routine adopted by government agencies and that producing companies seek to qualify their suppliers and processes to guarantee safe food for children.","PeriodicalId":507379,"journal":{"name":"Journal of Food Research","volume":"85 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141664573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Elisabeth Rakiswendé Ouédraogo, Raymond Poussian Barry, Salamata Tiendrebeogo, Frédéric Anderson Konkobo, Sandrine Zongo, E. N. Roamba, K. Konaté, M. Dicko
This study delved into the impact of hulling and two types of heat treatment on the physicochemical, bioactive properties and bioavailability of the G196 soybean produced in Burkina, in order to not only find the optimal conditions for pre-treatment of seed, but also to guide their use in food formulations. Standard analytical methods were used for physicochemical and biochemical analyses. The results showed an increase in ash content by 0.04% as a result of seed shelling, while steaming led to a significant decrease in ash with a reduction rate by 0.06%; 0.08%; 0.25% after 20min, 40min and one hour, respectively. An average increase in total dry materials by 0.03% and reduction in moisture by 6.33% were observed after one hour of roasting. Additionally, shelling and steaming increased total carbohydrate contents. Roasting and steaming caused a significant reduction in protein, but an increase was observed after hulling. Carbohydrate levels decreased over the course of three roasting times. Regarding bioavailability, the zinc content improved after 40 minutes of roasting. Shelling also reduced the phytate content by 11.89%, while steaming significantly reduced the phytate, resulting in a drop in the phytate content by 17.18%; 18.02% and 19.71% after twenty, forty minutes and one hour, respectively. A significant reduction in phytate content by 26.64% after 40 minutes, and 46.46% after one hour was observed during heat treatment by roasting.
{"title":"Impact of Hulling and Heat Treatment on the Physicochemical Properties, Bioactivity and Bioavailability of Iron and Zinc of the G196 Soybean Variety Produced in Burkina Faso","authors":"Elisabeth Rakiswendé Ouédraogo, Raymond Poussian Barry, Salamata Tiendrebeogo, Frédéric Anderson Konkobo, Sandrine Zongo, E. N. Roamba, K. Konaté, M. Dicko","doi":"10.5539/jfr.v13n2p19","DOIUrl":"https://doi.org/10.5539/jfr.v13n2p19","url":null,"abstract":"This study delved into the impact of hulling and two types of heat treatment on the physicochemical, bioactive properties and bioavailability of the G196 soybean produced in Burkina, in order to not only find the optimal conditions for pre-treatment of seed, but also to guide their use in food formulations. Standard analytical methods were used for physicochemical and biochemical analyses. The results showed an increase in ash content by 0.04% as a result of seed shelling, while steaming led to a significant decrease in ash with a reduction rate by 0.06%; 0.08%; 0.25% after 20min, 40min and one hour, respectively. An average increase in total dry materials by 0.03% and reduction in moisture by 6.33% were observed after one hour of roasting. Additionally, shelling and steaming increased total carbohydrate contents. Roasting and steaming caused a significant reduction in protein, but an increase was observed after hulling. Carbohydrate levels decreased over the course of three roasting times. Regarding bioavailability, the zinc content improved after 40 minutes of roasting. Shelling also reduced the phytate content by 11.89%, while steaming significantly reduced the phytate, resulting in a drop in the phytate content by 17.18%; 18.02% and 19.71% after twenty, forty minutes and one hour, respectively. A significant reduction in phytate content by 26.64% after 40 minutes, and 46.46% after one hour was observed during heat treatment by roasting.","PeriodicalId":507379,"journal":{"name":"Journal of Food Research","volume":"132 33","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141714573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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