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COVER STORY
2
The forgotten nutrient? Vitamin E and the latest science
EDITORIAL
4
Functional foods and their clinical implications
U. N. Das
PRE-PROBIOTICS
6
Healthy gut microbiota and long term health
Y. Vandenplas
10
Probiotics and Prebiotics to save human microbiota enhancing health and well-being. Note I
P. Morganti, U. Cornelli, G. Gazzaniga
INFANT NUTRITION
15 Enrichment of infant formula with docosahexaenoic acid (DHA) and arachidonic acid (ARA)
S. T. Gautier
HEALTHY INGREDIENTS
19 Sensory and instrumental properties of cookies enriched with "vitalplant" - extract
M. V. Pestori, A. . Mian, O. D. imurina, D. J. Jambrec, M. M. Belovi, J. M. Gubi, N. M. Nedeljkovi
ANTIOXIDANTS
24 Effects of solvent extraction system on concentration and antioxidant activity of strawberry phenolics
M. N. Miti, D. A. Kosti, A. N. Pavlovi, D. S. Dimitrijevic, J. N. Veljkovic
FUNCTIONAL DRINKS
30 Antibacterial activity of donkey milk against Salmonella
L. ari, B. ari, A. Mandi, J. Tomi, A. Torbica, N. Nedeljkovi, B. Ikoni
35
FOOD ANALYSIS
39 Hyperspectral imaging in plant based food safety - Possibility of hyperspectral imaging application
in safety control of plant based food that is converted to by-products and used as feed
D. olovi, B. Koki, I. abarkapa, J. Levi, O. Djuragi, K. Teichmann, D. Jdrejek
44
FOOD SAFETY
49 Feed undesirable substances as food contaminants - Part 2: Dioxins
P. I. Natskoulis, P. E. Zoiopoulos
SPORT NUTRITION
53 New product development: carbonated beverage with different protein and creatine for
sportsmen and physically active people
M. Tomczyska-Mleko
FOOD RISK
57 Traditional and social media in food risk communication
M. Friel, J. M. Wills
PRESERVATIVES
61 Effect of modified atmosphere packaging on persimmon fruit (cv. Karaj) - Physical, chemical and
mechanical properties
A. Dadashpour, M. Rahemi, M. Jouki
65
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PRINTING OFFICE:
AGC - Arti Grafiche Colombo
(Gessate MI, Italia). Authorization from
Tribunale di Milano n. 343 of May 1990.
Autorizzazione del Tribunale di Milano
n. 343 del Maggio 1990.
SCIENTIFIC ADVISORY BOARD:
Anton Alldrick (CCFRA)
Sybille Buchwald-Werner (Vital Solutions GmbH)
Undurti N Das (UND Life Sciences)
Peter Engel (DSM)
Inga Koehler (Analyze & Realize GmbH)
Ray A. Matulka (Burdock Group)
Vicente Micol (University Miguel Hernndez)
Arthur Ouwehand (University of Turku)
Demosthenes B. Panagiotakos (Harokopio University)
Denis Poncelet (ONIRIS and Capsulae sarl)
Igor Pravst (Nutrition Institute Slovenia)
Joe Romano (Waters)
Yang Zhu (Wageningen University)
Ralf Zink (DMK - Deutsches Milchkontor)
COVER STORY
JACOB BAULY
Global Marketing Manager
DSM
References
1. Pignitter et al, Cold fluorescent light as major inducer
of lipid oxidation in soybean oil stored at household
conditions for eight weeks, J Agric Food Chem. Mar
12, 62(10), 2297-305 (2014)
2. N. Chalasani et al, The Diagnosis and Management of
Non-Alcoholic Fatty Liver Disease, Heptatology, June
2012.
3. S. Yusuf et al, Effects of an Angiotensin-Converting
Enzyme Inhibitor, Ramipril, on Cardiovascular Events in
High-Risk Patients, New England Journal of Medicine,
Mar 9, 342(10), 748 (2000).
4. M. Dyksen et al, Effect of Vitamin E and Memantine on
Functional Decline in Alzheimer Disease, Journal of the
American Medical Association, 311(1), (2014).
5. Food and Nutrition Board, Institute of Medicine Dietary
reference intakes for vitamin C, vitamin E, selenium,
and carotenoids, 186 283 (2000), National Academy
Press, Washington.
EDITORIAL
UNDURTI N DAS
UND Life Sciences, 2020 S 360th St, # K-202, Federal Way, WA 98003, USA
Member of AgroFood industry Hi Tech Scientific Advisory Board
Undurti N. Das
Functional foods
and their clinical implications
It is generally agreed that diet may modify the risk of developing or exacerbating certain chronic diseases. This observation
is not new since for centuries it is known that diet and foods have a functional role in health. What is new is the scientific
evidence as well as the terminology.
Our understanding of the relationships between food, physiological function and disease has progressed in recent years
especially, with regard to the role of nutrition in our state of well being. This led many manufacturers to develop and market
products derived from foods that could be used to promote good health. This resulted to the development and marketing
of a growing spectrum of products called nutraceuticals and functional foods.
Although the terms nutraceutical and functional food are used commonly around the world, there is no consensus on
their meaning. Bureau of Nutritional Sciences, of the Food Directorate of Health Canada, has proposed the following
definitions:
A nutraceutical is a product isolated or purified from foods that is generally sold in medicinal forms not usually associated
with food. A nutraceutical is demonstrated to have a physiological benefit or provide protection against chronic disease.
A functional food is similar in appearance to, or may be, a conventional food, is consumed as part of a usual diet, and is
demonstrated to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions.
As commercial interest in the marketing of these foods and components grows, regulatory agencies face new challenges.
Current understanding of the benefits and risks related to health claims on such products is more qualitative than
quantitative. Hence, regulators need to exhibit caution and explore this issue from a variety of perspectives. For instance,
How should nutraceuticals/functional foods be defined with precision for regulatory purposes?
Should such products remain as either foods or drugs under the Food and Drugs Act?
What kinds of health claims, if any, should be allowed on food labels?
What standards of evidence would be necessary and sufficient to prove a health benefit?
How can nutraceuticals/functional foods be regulated without unduly compromising the right of citizens to take
greater responsibility for their own health?
Current regulatory environment is said to discourage innovation and marketing of nutraceuticals/functional foods. Under
the Food and Drugs Act, only a specified range of claims may be made for foods; otherwise, they are classed as drugs. The
food regulations currently permit:
positioning the food as part of healthy eating,
claiming that a nutrient or nutritive substance is generally recognized as an aid or factor in maintaining the functions of
the body, or necessary for the maintenance of good health and normal growth and development(also known as
biological role claims and nutrient function claims).
Under the current regulatory framework nutraceuticals/functional foods appear to have an awkward fit. Although some
may appear to consumers as ordinary foods, they are known to produce physiological effects.
PRE-PROBIOTICS
YVAN VANDENPLAS
Vrije Universiteit Brussel, Department of Pediatrics, UZ Brussel, 1090 Brussels, Belgium
Yvan Vandenplas
Abstract
This review summarizes how the composition of the gastro-intestinal microbiota depends on pre- and
postnatal factors, and birth itself. The impact of method of delivery, feeding during infancy and
medications, such as antibiotics and anti-acid medication, on the composition of the gastro-intestinal microbiota has clearly been
shown. However, the duration of the impact of these factors is not well established. The gastro-intestinal microbiome composition is
associated with many auto-immune mediated diseases. Although causality has not been obviously demonstrated, there is a strong
tendency in this direction. Nevertheless, results of the manipulation of the gastro-intestinal microbiome composition in these conditions
are often disappointing. A better understanding on factors determining the long-term composition of the gastro-intestinal microbiome
and its health consequences are a priority research topic. A better understanding of the association between the microbiome and
the immune system may have a tremendous impact on general health.
INTRODUCTION
The microbiome is the ecological community of commensal,
symbiotic, and pathogenic microorganisms that literally
share our body space. This term was originally coined
by Joshua Lederberg, who argued the importance of
microorganisms inhabiting the human body in health and
disease. A dysbiosis is condition with microbial imbalances
on or inside the body. Dysbiosis is most prominent in
the digestive tract or on the skin, but can also occur on
any exposed surface or mucous membrane such as lungs,
mouth, nose, sinuses, ears, nails, or eyes. Dysbiosis has been
associated with different illnesses, such as gastroenteritis,
allergy, inflammatory bowel disease, etc.
BIRTH
The way of delivery, vaginally versus caesarean section (C.
section) does influence colonization of the gastro-intestinal
tract. The gastro-intestinal (GI) microbiota of a baby born
through C. sections is very similar to the skin microbiota of the
mother, whereas after vaginal delivery, the GI microbiota
is very similar to the vaginal colonisation (8). EscherichiaShigella and Bacteroides species are underrepresented in
infants born by C. delivery. Infants born by elective C. delivery
have a particularly low bacterial richness and diversity (9).
AFTER BIRTH
The fecal microbiota among infants is characterized by
a high variability. The profiles are generally dominated by
Actinobacteria (mainly the genus Bifidobacterium) and
Firmicutes (with diverse representation from numerous
genera) (9). Differences in the neonatal gut microbiota
precede the development of atopy, suggesting a crucial
role of the balance of indigenous intestinal bacteria for the
maturation of human immunity to a nonatopic mode (16,
17). At the age of 1 month, the presence of Echerichia coli
and Clostridium difficile is associate with an increased risk
to develop later in life eczema, recurrent wheeze, atopic
dermatitis and allergic sensitization (16). However, a recent
meta-analysis reported to have found no evidence to
support a protective association between perinatal use
of probiotics and doctor diagnosed asthma or childhood
wheeze (18). Randomized controlled trials to date have not
yielded sufficient evidence to recommend probiotics for the
primary prevention of these disorders (18). Of course, every
infection, also a viral gastroenteritis disrupts the equilibrium of
the GI microbiota (19). Bifidobacterium colonization is lower
in patients with type 1 diabetes compared to the control
group, whereas Candida albicans and Enterobacteriaceae
other than E. coli colonization were increased (20). High
intestinal Bacteroides fragilis and low Staphylococcus
concentrations in infants between the age of 3 weeks and
1 year are associated with a higher risk of obesity later in life
(21). Experimental data in animals, but also observational
studies in obese patients, suggest that the composition of
the gut microbiota differs in obese v. lean individuals, in
diabetic v. non-diabetic patients or in patients presenting
other diseases associated with obesity or nutritional
disbalance, such as non-alcoholic steatohepatitis (22).
Microbial studies have elaborated the normal composition
of the gut microbiome and its perturbations in the setting of
inflammatory bowel disease (23). This altered microbiome
or dysbiosis is a key player in the protracted course of
inflammation in inflammatory bowel disease (23). Fecal
FEEDING
Compared with breastfed infants, formula-fed infants have
an increased richness of species, with overrepresentation
of C. difficile (9). The differences in composition between
breast milk and formula are the major reason to explain
the difference in GI microbiota composition. Prebiotic
oligosaccharides, a well identified bifidogenic factor, are the
third most important component in mothers milk, and they
are virtually absent in cow milk (32). It took some time before
enough evidence was accumulated, but it has been shown
that mothers milk contains also small amounts of potentially
probiotic bacteria, which colonize the breast canaliculi (33).
During the last decades, the use of more sophisticated culturedependent and -independent techniques, and the steady
development of the -omic approaches are opening up the
new concept of the milk microbiome, a complex ecosystem
with a greater diversity than previously anticipated (33). Human
breast milk is a source of diverse, active bacteria, including
bifidobacteria, lactobacilli. Bacteria in human breast milk
colonize the gut of breast-fed infants (microbiota transfer
from the mother to the infant). Human breast milk contains
nutritive factors supporting intestinal growth of bifidobacteria.
But many other differences in the composition of mothers
milk or formula contribute to the bifidogenic effect of
mothers milk: a low protein content, which is rich is whey
and alpha-lactalbumin, a high lactose content, and low
phosphor and low iron
MEDICATION
It is well known, and logic, that the administration of
antibiotics changes the GI microbiota composition. Antibiotic
associated diarrhea (AAD) is a frequent adverse event of
administration of antibiotics, occurring in 10 to 20 percent (45).
Among many other factors, the type of antibiotic given, the
dosage, duration and the age of the patient are influencing
the incidence of AAD. According to a review, the incidence
of AAD varies between 6 and 80 percent (46). However, most
studies report an incidence of 10 to 20 (47). Also acid-blocking
medications such as H2 receptor antagonists and PPI, change
CONCLUSION
The composition of the GI microbiota is influence by many
external factors such as feeding and medication. A healthy,
balanced microbiota is important for general health. Many,
is not all, immune mediated diseases can be related to a
dysbiosis. Whether this regards an association, a cause or
a consequence needs further evaluation. Future research
should focus on the question if manipulation of the GI
microbiota can induce a better healing or control of autoimmune diseases.
22.
23.
24.
25.
26.
27.
28.
29.
30.
PRE-PROBIOTICS
PIERFRANCESCO MORGANTI1*, UMBERTO CORNELLI2, GIANCARLO GAZZANIGA3
*Corresponding author
1. 2nd University of Napoli, Dermatology Institute, Italy
2. Loyola University Medical School, Chicago, USA
3. ISCD Consultant, Via Innocenzo XI, 41, 00195 Roma, Italy
Pierfrancesco Morganti
Abstract
It is well established that human microbiota and a balanced diet influence health of the individual.
The microbiota has a physiological role, and its modification, e.g. by unbalanced nutrition or use of
antibiotics, can cause colonization by non-resident microorganisms, leading to different diseases. According to recent
studies, the correlation between microorganisms and humans has to be considered as a mutualistic-symbiotic relationship
and not a merely commensal activity.
High-resolution spatial, temporal and functional microarrays of the human microbiota are still needed, and the effects of
environmental perturbations, the change in diet habits, and the today use of probiotics/prebiotics has to be deeper elucidated.
Hence the necessity to further international rules to coordinate the production and distribution on the market of prebiotics and
probiotics, determining their composition, labels and advertisements for obtaining a sure safeness and effectiveness of this new
category of special foods. This is the challenge for our future.
INTRODUCTION
Human body is the social network where trillions of
microorganisms living on the skin, saliva, oral mucosa,
gastrointestinal tract and genital area, participate in
maintaining the health (1, 2). Most of these microbial
inhabitants, classified into 3 major phyla and referred to as the
microbiome/microbiota, perform tasks that appear notharmful at all, but rather assist in maintaining the key
physiological processes necessary for our wellbeing (Figure 1).
It has been calculated that a human adult houses about 1012
colony forming units (CFU) species of bacteria on the skin, 1010
in the mouth, and 1014 in the gastrointestinal tract. The latter
number is far in excess of the number of eukaryotic cells in all
the tissues and organs which comprise the human body (3, 4).
These microorganisms are more than 10 times the human cells
accounting for 1-3 precent total body mass. The 3.3 million of
genes of the gastrointestinal tract (GI) result about 150 times
more than the global human genome (5, 6).
The purpose of the article is to share some informations
connecting the human microbiota with health and regular
use of probiotics.
10
Figure 1. Microbiota/
microbiome on human skin
body classified in 4 phyla.
SKIN MICROORGANISM
The skin is host of numerous bacterial and fungal species,
either commensals or mutualistic, including transient
pathogenic (18). The beneficial bacteria prevent
colonization of pathogenic microorganisms, competing
for nutrients, secreting chemicals or stimulating the skins
immune system (19).
The skin is the first line of defence against infection, and a
physical and immunologic barrier (Figure 2) that
recognizes beneficial and pathogenic microbes. It
produces antimicrobial peptides, such as cathelicidins,
that control the proliferation of skin microbiota and
regulates cytokines inducing inflammation, angiogenesis,
and skin re-epitheliziation (20). In psoriasis and rosacea,
GASTROINTESTINAL MICROBIOTA
The gi microbiota starts in the mouth with a viable count
of 108-1010 cfu of bacteria /g saliva, which reduces in
stomach 103, duodenum and jejunum102-109, increases
again in ileum and colon to about 1010-1012
respectively cfu/g (16). The large intestine is, therefore,
the most diversely colonized and metabolically active
organ in the human body,where colonic environment is
11
12
6.
7.
8.
9.
10.
11.
12.
13.
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16.
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19.
20.
21.
22.
23.
24.
25.
26.
27.
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2.
3.
4.
5.
Grice E.A. and Segre J.A., The skin microbiome. Nat Rev
Microbiology, 9, 244-253, (2013).
Sears C.L., A dynamic partnership: Celebrating out gut flora.
Anaerobe, 11(5), 247-251, (2005).
Todar K., The Normal Bacterial Flora of Humans. In: Todar K The
Good, the Bad, and the Deadly. Todar Online Textbook of
Bacteriology. www. textbookofbacteriology.net. (2013).
Grice E.A., Kong H.H., et al., Topographical and Temporal Diversity
of the Human Skin Microbiome. Science, 324, 1190-1192. (2009).
MacDougall R., NIH Human Microbiome Project defines normal
bacterial makeup of the body. www.nih. gov/news/health/
14
29.
30.
Industry perspective
INFANT NUTRITION
SHEILA T. GAUTIER
NOME COGNOME
DSM, 6480 Dobbin Road,
*Corresponding
Columbia, MD
author
21045, USA
indirizzo 1
indirizzo 2
Abstract
Breastfeeding is the most natural way to feed an infant. Moreover global experts recommend exclusive
breastfeeding for the first six months of life. DHA and ARA are, respectively, omega-3 and omega-6, longchain polyunsaturated fatty acids. These important fatty acids are always present in breast milk. In many instances, however, there are
compelling reasons why breastfeeding or exclusive breastfeeding is not possible. The article reviews the numerous benefits reported for
exclusive breastfeeding as well as other studies documenting the benefits of DHA- and ARA-supplemented infant formulas.
INTRODUCTION
Paediatricians and nutritionists recommend exclusive
breastfeeding of infants until 6 months of age. It is helpful for
new mothers to have current information regarding
breastfeeding as well as for formula feeding. This brief article
reviews recent key published literature addressing the benefits
of DHA and ARA when provided in breast milk or in the case
of those who cannot breast feed, in infant formula.
BREASTFEEDING
Breastfeeding is the gold standard and the natural way to
feed an infant. Paediatricians and nutritionists are unanimous
in recommending that mothers exclusively breastfeed their
infants for about six months. In its 2012 policy statement, the
American Academy of Paediatrics reaffirmed this advice,
adding that complementary foods can be introduced at 6
months with the continuation of breastfeeding for one year or
longer as mutually desired by the mother and infant.(1) The
World Health Organization also recommends exclusive
breastfeeding for 6 months.(2)
Advantages
The advantages of exclusive breastfeeding for 3 months or
more include significantly lower risks of respiratory tract and
ear infections, asthma, bronchiolitis, atopic dermatitis,
gastroenteritis, sudden infant death syndrome and several
other diseases.(1) Breastfeeding also confers greater
protection against infections because it contains many
immunological and protective factors.(3, 4) Human milk also
promotes the maturation of the infants immune system. Other
15
Long-chain PUFAs
Until the development of fatty-acid-supplemented infant
formula, breastfeeding was the only way to ensure that an
Long-chain PUFAs
infant received long-chain polyunsaturated fatty acids
Since 2001, infant formula manufacturers have been permitted
(PUFAs), including both DHA and ARA. Breast milk naturally
to add two long-chain polyunsaturated fatty acids to their
contains both of these
products. These are DHA
PUFAs, which are
and ARA. The amounts
necessary for brain
added are similar to the
development and
worldwide averages of
function,(33) visual
these fatty acids that are
function, immune
found naturally in human
system development(34)
milk. The addition of DHA
and other activities.
and ARA ensures that the
DHA must be obtained
infant receives sufficient
from the diet in a
amounts of these fatty
preformed state
acids for healthy brain
because the usual
structure and function
Western diet provides
and visual development.
too little from conversion
The only DHA used in
of its fatty acid
infant formula in the U.S.
precursor alphacomes from a vegetarian
linolenic acid or from
and sustainable source,
body stores.(35, 36)
algae.
Mothers who eat
seafood regularly or
Visual and
take fish or algal oil
Neurodevelopmental
supplements have
Outcomes
higher levels of DHA in
There is evidence
Credit for the photographs goes to (c) DSM Nutritional Products Ltd.
their breast milk than
showing that term or
women who do not
preterm infants
have dietary sources of these fatty acids.(37) Women who
supplemented with DHA in infancy may have improved
do not eat fish, vegetarians and vegans,(38) have lower
visual acuity, attention and cognitive performance in
levels of DHA in their breast milk compared with omnivore
childhood compared with infants fed unsupplemented
women or those who eat fish. Most, but not all, infant
formula, but results vary with the dose, time of assessment
formulas now contain added DHA and arachidonic acid
after birth and for cognition in particular, the measurement
(ARA), an omega-6 fatty acid that also helps support infant
tool(s). Term infants fed different amounts of DHA with ARA
development.
had higher visual acuity scores at 12 months of age
compared with those consuming the unsupplemented
formula.(43) The same study also reported that
INFANT FORMULA FEEDING
supplemented infants fed the lower doses of DHA with ARA
spent longer processing an active stimulus than
Mothers may choose not to breastfeed their infant because
unsupplemented infants.(44) In contrast to these reports, a
of medical conditions, work-related issues, personal
meta-analysis of four large randomized trials concluded that
preferences, social and cultural perceptions, lack of
DHA and ARA supplementation of infant formula had no
appropriate support and other circumstances,(39) but there
clinically meaningful effect on infant neurodevelopment at
are few medical reasons not to breastfeed.(40) Mothers who
18 months as assessed with the Bayley Scales of Infant
decide not to breastfeed, regardless of the reason, can be
Development.(45) Similarly, 1 percent DHA with ARA
reassured that their infant will be healthy, well-nourished and
supplementation of preterm infants born at less than 33
have normal scores for growth and cognitive development.
weeks gestation was not associated with any effect on
16
SUMMARY
There are considerable benefits related to exclusive
breastfeeding during the first 6 months of an infants life.
However in situations in which a mother is unable to
breastfeed her infant exclusively for 6 months, there are
currently available commercial infant formulas containing
the long-chain polyunsaturated fatty acids, DHA and ARA
from algal single cell oils which can provide similar benefits
to human milk. The information in this brief review may help
parents make an informed choice about their infants
nutrition and also help them to realize that breastfeeding
versus formula feeding need not be mutually exclusive.
3.
4.
5.
6.
7.
8.
9.
17
HEALTHY
INGREDIENTS
Industry perspective
NOME
MLADENKA
COGNOME
V. PESTORI*, ALEKSANDRA . MIAN, OLIVERA D. IMURINA, DUBRAVKA J. JAMBREC, MIONA M.
BELOVI, J. M. GUBI,
*Corresponding
authorNATAA M. NEDELJKOVI
*Corresponding
author
indirizzo 1
University
of
Novi
Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
indirizzo 2
Mladenka
?????
V. Pestoric
Abstract
Vitalplant extract, composed of non-toxic medicinal plants to enhance metabolism, can be considered
functional food ingredient because of its biologically active constitutes, antioxidant and antimicrobial
properties. Sensory and instrumental properties of new cookie formulations, developed by supplementing the basic cookie formula
with 2 percent, 4 percent, and 6 percent Vitalplant extract were tested in this study. Referring to the results, the extract addition
caused statistically significant (P < 0.05) differences in sensory properties and instrumentally measured colour and texture parameters
of the cookies. Based on their overall good sensory acceptability and previously confirmed antioxidant and antimicrobial properties of
Vitalplant extract, new cookie formulations can broaden the utilization of these extracts and may be regarded as health-promoting
functional foods.
INTRODUCTION
Being a rich source of biologically active substances including
antioxidants and antimicrobials, medicinal plants can be
considered functional food ingredients (1). In our previous
works, a selection of non-toxic medicinal plants with proven
pharmacological action, including parsley fruit (Petroselini
fructus), buckthorn bark (Frangulae cortex), peppermint
leaves (Mentha piperitae folium) and caraway fruit (Carvi
fructus) was made in order to compose a mixture aimed for
metabolism stimulation and body weight regulation (2).
Ethanolic extracts of peppermint leaves, buckthorn bark,
parsley fruit and caraway fruit were shown to be a rich source
of plant phenolics (2) and were demonstrated to possess
antioxidant activity, which was tested by six different direct
and indirect tests (3) and to possess antimicrobial activity (4).
With respect to the obtained results, Vitalplant mixture was
composed and shown to possess a relatively high antioxidant
activity in most of the tests, which was explained by synergistic
effects of its components (3). What is even more relevant to
this study is the fact that Vitalplant extract addition
improved antioxidant activity and oxidative stability of the
cookies dose-dependently (3).
Short dough cookies are widely consumed food products,
appreciated for their versatility, convenience, conservation,
and especially for their attractive sensory attributes (5), and
for these reasons they can be considered suitable carrier
products for functional bakery formulations. Development of
new products by adding functional ingredients to carrier food
provides not only new market opportunities for food
19
Statistical analysis
Preparation of cookies
Results were expressed as the mean of replications SD for
Baking trials were conducted under laboratory conditions.
all measurements. Analysis of variance (ANOVA) and
Dough mixing, processing and baking were performed on
Duncans multiple range tests was used to compare
laboratory-scale equipment. The basic cookie dough
means at 5 percent significance level by using the
formulation (control sample) contained 100 g of refined
statistical data analysis software system XLSTAT, version
wheat flour, 40 g of vegetable fat, 30 g of powdered sugar, 1
(2012.2.02) (http://www.xlstat.com/).
g of salt, 1 g of baking powder. By adding the ethanolic
extract (suspended in approximately 5 g of water) of herbal
mixture Vitalplant to the basic formulation, cookies were
RESULTS AND DISCUSSION
prepared to provide three variations: 2 percent, 4 percent,
and 6 percent addition (supplementation with extract
Sensory quality of enriched cookies was defined in the terms
obtained from 2, 4, and 6 g of Vitalplant mixture,
of appearance, texture, odour and taste. The obtained results
respectively). The amount of water added varied to obtain
are shown in Table 1.
cohesive dough suitable for the production of mouldcut cookies. Ingredients were mixed in Diosna mixer as
per all-in method. All ingredients were mixed
together in one phase for 15 min. The formed dough
was packed in polyethylene bags and left to rest 0.5
hours at ambient temperature (22-24C). Following the
rest time, the dough was sheeted to a final thickness,
approximately 5 mm on a pastry break, and cut out
Table 1. Sensory evaluation of cookies.
using a rectangular cutter. Dough pieces were baked
Values are means SD of six panellists. Values with the different superscript
within a raw are statistically different (P < 0.05).Quality category was
for 12 min in a deck oven at 170C. After cooling, the
determined in dependence on scores: unacceptable (<2.5), good (2.5 - 3.5),
cookies were placed in polyethylene bags and stored
very good (3.5 - 4.5) and excellent (>4.5).
at ambient temperature until further examination (1).
Physical characteristics and sensory evaluation
Sensory evaluation was conducted by six experienced
panellists (35-50 years old), 24 h after baking. Samples were
evaluated in two replications and presented separately in a
balanced order. Sensory profiling was performed using a
generic descriptive analysis technique, which included
selected representative properties of cookies (11, 12), using
a 5-points method. Each mark was described with words,
using previously prepared standard cards (12, 13, 14). For
each sensory property, fixed importance coefficient and (IC)
was standardized by the panel. The importance coefficients
were balanced in the way that their sum equals 4.0. The
obtained marks were multiplied by the following IC: for
appearance (shape and surface) (IC = 0.8); for structure
and break (IC = 0.8); for chewiness (IC = 0.8); for odour (IC =
0.6); and for taste (IC = 1.0). The quantitative expression of
the total product quality is obtained as the weighted mean
value of the scores for each evaluated property. Quality
category was determined in dependence on scores:
unacceptable (<2.5), good (2.5 - 3.5), very good (3.5 - 4.5)
and excellent (>4.5).
20
structure and break, noting that the sample with the addition of 4
percent extract, achieved the highest score (4.50). The addition of 2
percent extract resulted in the significantly softer product compared
to the addition of 6 percent, while there was no significant difference
in the remaining two samples. In addition, data analysis revealed a
statistically significant difference between the scores for odour and
taste of all enriched cookies and control sample. The addition of
ethanolic extract resulted in no significant differences between
relevant sensory properties of all enriched cookies, but cookies with
higher levels of enrichment were evaluated higher scores, in relation
to odour in favour of 6 percent (4.55), and to taste in favour of 4
percent (4.67) (Table 1). This is confirmed by the fact that
Vitalplant mixture extract, applied at three levels of
supplementation significantly improved the odour and the taste of
the cookies. In general, the obtained results showed that
Vitalplant mixture in the form of extract may be used in cookie
formulations without producing a negative impact on the sensory
properties.
The surface colour of a baked product is, together with texture and
flavour, a very important property for the acceptability of baked
goods by consumers (15). The obtained colour values of cookie
samples are presented in Table 2.
CKNOWLEDGEMENTS
CONCLUSIONS
Development of new products by adding Vitalplant mixture
extract to cookies may provide new market opportunities for
22
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
ANTIOXIDANTS
MILAN N. MITI, DANIJELA A. KOSTI, ALEKSANDRA N. PAVLOVI, DANICA S. DIMITRIJEVIC*,
JOVANA N VELJKOVIC
*Corresponding author
University of Ni, Faculty of Sciences and Mathematics, Department of Chemistry, Viegradska 33,
P.O.Box 224, 18000 Ni, Serbia
Danica S. Dimitrijevic
Abstract
Strawberry fruits contain phenolic compounds that exhibit antioxidant, anticancer, antitherosclerotic,
antiinflammatory and anti-neurodegenerative properties. This study was aimed to evaluate and
characterize the phenolic composition and antioxidant activities of wild and cultivated strawberries native to Serbia. Three solvent
systems were used for phenolic extraction (methanol, ethanol, and acetone) at the same concentrations (70 percent) and with 100
percent deionized water in presence 0.1 percent HCl. The efficiency of the solvents used to extract phenols from the 4 dried
strawberry samples varied considerably. The polyphenol content of the dried strawberry samples was 9.54 to 20.38 mg gallic acid
equivalent/g dried fruit. Photodiode-array detection (DAD) has been used for screening of the different classes of phenolic
compounds. The total phenolics and antioxidant activities in extracts of a wild strawberry were higher than those cultivated samples.
INTRODUCTION
Chemicals
Standards of catechin, quercetin, kaemferol, and phenolic
acid standards, such as gallic, p-coumaric, and ellagic acids,
were purchased from Sigma-Aldrich (St. Louis, MO, USA).
Cyaniding 3-glucoside and pelargonidin 3-glucoside were
purchased from Extrasynthese (Ganay, France). DPPH were
purchased from Sigma-Aldrich (Steinheim, Germany). Trolox
and Folin-Ciocalteu,s phenol reagent were obtained from
Merck (Darmstadt, Germany). Other chemicals and solvent
were of analytical grade.
24
Fruit samples
Strawberry cultivar Roxana from two different geographical
regions: Velika Plana (sample 1) and Vladicin Han (sample 2)
and wield strawberry from two different geographical regions:
Jastrebac (sample 3) and Vlasina (sample 4) were analyzed.
The strawberries were harvested at commercial ripeness. The
strawberries were harvested on May 2009, 500g was randomly
sampled and samples were taken from 20 bushes and dried
at room temperature until content weight.
Firstly, strawberry samples (10g) in blender were homogenous,
and samples (each weighted 3.00 g) extracted with the
methanol-water system, ethanol-water system, and acetonewater system (80 percent methanol, ethanol, or acetone)
containing 0.1 percent HCl volumes (20, 10 and 10 ml,
respectively) 3 times in the further course. The samples were
mixed in an ultrasound bath during the extraction procedure.
Such obtained extracts were filtered using the Bucher funnel
and Watman No.1 filter paper. The solid residues were rinsed
for several times in order to gain transparent extracts. Finally,
the obtained strawberry extracts were collected in a
graduated flask of the same volume of 50 ml.
Determination of the total phenolic compounds
Folin-Ciocalteu reagent was used to determined the total
phenolic compounds (TP) (5). A volume of 1 mL of dried
strawberry extract, diluted 5-6 times with some solvent
(to obtain absorbance within the range of the prepared
calibration curve), was mixed with 0.5 mL of Folin-Ciocalteu
reagent previous diluted with distilled water (1:2). A volume
of 2 mL of 20 percent sodium carbonate solution was
added to the mixture, shaken thoroughly and diluted to 10
mL by adding the distilled water. The mixture was to stand
for 120 min and the blue colour formed was measured at
760 nm with a spectrophotometer (UV/Vis spectrometer
agilent 8454; agilent, Santa Clara, CA, USA). Gallic acid
(GA) was used as a standard for the calibration curve. The
concentrations of gallic acid in the solution from which
the curve was prepared were 0,50, 100, 150, 250, and 500
mg/L (R2=0,996). The content of TP was expressed as mg
of gallic acid equivalent (GAE)/g of dried fruit (d.f.). All
measurements were carried out in 3 repetitions.
Determination of the total flavonoid content
The total flavonoids (TF) assay was performed as
previously described by Yang et al. (2004) (6) with minor
modifications. A volume of 1 mL of diluted extracts or
standard solution of gallic acid (50-500 mg/L) was placed
in a 10-mL volumetric flask, then 4 mL of deionized water,
after 5 min 0.3 ml of NaNO2 (5 percent) and 1.5 mL of AlCl3
(2 percent) were added. The mixture was shaken and 5 min
later 2 ml of 1M solution of NaOH were added, again well
shaken. The absorbance was measured at 510 nm against
the blank. The results were calculated according to the
calibration curve for gallic acid (R2=0,998). The content of
TF was expressed as mg of catechin equivalent (GAE)/g d.f.
All samples were analyzed in triplicate.
Measurements of DPPH scavenging activity
The free radical scavenging capacity of dried strawberry
extracts was determined according to the previously
reported procedure using the stable (DPPH) radicals (7).
The method was based on the reduction of stable DPPH
nitrogen radicals in the presence of antioxidants. An
aliquot of vineyard peach extracts or methanol solution of
Trolox (10-30 mM) was mixed with 2.5 mL of 0.1 mM DPPH
methanolic solution. The mixture was thoroughly vortexed,
kept in the dark for 30 min, and after that the absorbance
was measured at 515 nm against a blank of methanol
without DPPH. The results were calculated according to the
calibration curve for Trolox (R2=0.994). DPPH values, derived
from triplicate analysis, were expressed as mmol of TE/g d.f.
HPLC-DAD determination of phenolics composition
The individual phenolics were analyzed by the direct
injection of the extracts (previously filtered through a
0.45 m pore size membrane filter) into a Agilent 1200
chromatographic system equipped with a quaternary
pump, and Agilent 1200 DAD with radiofrequency
identification tracking technology for flow cells, a UV
lamp, an 8 L flow cell, and automatic injector and
ChemStation softwere. The columm temperature was 30C.
RESULTS
Strawberry fruits contain compounds that exhibit
antioxidant, anticancer, antiatherosclerotic,
antiinflammatory and anti-neurodegenerative properties.
The total phenolics, flavonoids, and the antioxidant
capacity determined by spectrophotometry in each dried
strawberry sample grown in the Serbia presented in Table 1.
The content of total phenolics in strawberry extracts was
determined spectrophotometrically using Folin-Ciocalteau
reagent and calculated as Galic Acig Equivalent (GAE).
The highest quantity of total phenolics was achieved in
acetone extracts (14.93 20.38 mg GAE/g d.f.) and the
lowest in methanol extracts (9.59 15.02 mg GAE/g d.f.). In
our study we observed that the solvent used in the
extraction of strawberry samples had a significant effect
(p<0.05) on the total phenols content of the extracts. Some
differences were found between wild strawberries grown in
different location in Serbia (Vlasina and Jastrebac), also,
and between cv. Roxana grown in different location
(Velika Plana, Vladicin Han). All of these differences were
statistically significant.
The total flavonoid content of dried strawberries was also
determined. The amounts of total flavonoid content in
different solvent extracts of strawberries is shown in Table 1.
The results revealed that extractability of flavonoids was also
affected by the solvent used. The acetone was the best
solvent for extracting flavonoid compounds (mean 10.52 mg
CE/g d.f.). The methanol and ethanol were not good solvent
for extraction of flavonoids from strawberries. The flavonoids
were found in high concentrations ranging from 52.8 to 65.2
percent of total phenolic content in samples.
The radical scavenging activity of dried strawberries was
measured using the DPPH radical assay. The method was
based on the reaction of stable DPPH nitrogen radicals in
the presence of antioxidants. The total antioxidant
activity of the dried strawberry extracts tested varied.
25
26
DISCUSSION
Previous studies indicated a similar trend whereby the most typical
polyphenolics were significantly extracted into the polar solvents
(16). Also, the present study revealed that the wild strawberries to
Serbia contained higher total phenolics (mean 19.60 mg GAE/g
d.f.) compared to cv. Roxana (mean 17.97 mg GAE/g d.f).
Generrally, strawberry fruits grown in the Serbia are a rich source of
27
ACKNOWLEDGMENTS
This work was supported by the Serbian Ministry of Education
and Science Protection (grant number 174007).
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
CONCLUSIONS
As a continuation of our study on strawberry extracts
were prepared using different organic solvents. As
observed, extracts with higher antioxidant activity
also had higher polyphenolic content.
Acetone showed slightly better characteristics
than ethanol and methanol as a solvent for
total phenolic compounds, total flavonoids
and flavonols. The highest anthocyanin and
phenolic acid content were observed in
extract with methanol. Our results
can contributed to the selection of
the most efficient extraction
solvents to be use when analysis
of total extractable polyphenols
or specific groups of polyphenols
are to be made. Also, the
28
FUNCTIONAL
DRINKS
LJUBIA ARI1*, BOJANA ARI1, ANAMARIJA MANDI1, JELENA TOMI1, ALEKSANDRA TORBICA1,
NATAA NEDELJKOVI1, BOJANA IKONI2
*Corresponding author
1. University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
2. University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Ljubisa Saric
Abstract
The aim of this study was to investigate the effect of initial contamination and lactation stage on the
antibacterial properties of raw donkey milk against three Salmonella species in artificially contaminated
milk samples during five days of storage at 4C. Tested samples showed antibacterial activity against all three strains at three
examined contamination levels (102, 103 and 104 CFU /ml). At the lowest level of contamination milk samples exhibited bactericidal
activity. Milk from the early and middle lactation period showed a stronger antibacterial activity in comparison to the milk from the
late lactation period. Lysozyme and lactoferrin content decreased during lactation. Antibacterial effect of donkey milk was confirmed
by scanning electron microscopy.
INTRODUCTION
Salmonella is one of the principal causes of foodborne illness
worldwide and is equally present in developed and
developing countries (2). Infections of Salmonella spp. occur
in humans in two forms, as a typhoid fever, a systemic disease,
and as salmonellosis, a self-limiting gastrointestinal illness (24).
Milk and dairy products are a good medium for the growth of
Salmonella spp., whose presence in milk is associated with the
management of dairy animals, animal feed and storage
conditions (15). Recent investigations showed that Salmonella
was present in 3-6 percent of raw bovine milk samples (20),
mostly at level of 200 CFU/ml, although there are reports
about the raw milk samples with even 105 CFU /ml of
Salmonella spp. Unlike bovine milk, there are much less
literature data on Salmonella spp. in non-bovine milk,
especially on donkey milk, which has been long time
attributed significant medicinal and therapeutic properties
(28, 29). Low casein content, high percentage of essential
amino acids, protein and lipid profiles similar to those of
human milk (28) are in favour of donkey milk as a potential
new dietetic food and a good alternative for infant nutrition in
the case of cows milk protein allergy (CMPA) (16) and of
multiple food allergy (30 A). Donkey milk is mainly consumed
in Africa, Asia, Eastern Europe (29) and Italy (30 B), where
donkeys are traditionally bred. Donkey milk has been
traditionally used in Serbia as a natural remedy for treatment
of asthma and bronchitis. According to World Health
Organization estimated deaths by respiratory diseases per
100000 population in Serbia is higher than Europe and world
average (4). Considering this fact, there has been a growing
demand for donkey milk on the Serbian market, recently.
30
31
Table 2. Changes in S. typhimurium count (log10 CFU/ml) in raw donkeys milk during the storage at 4C.
32
Table 4. Changes in lysozyme (LYZ) and lactoferrin (LF) content in raw donkeys milk
during lactation period.
CONCLUSION
Domestic Balkan donkey milk showed antimicrobial activity against three tested
Salmonella species. Stronger antimicrobial activity observed in milk samples from
early and middle lactation period indicate that antibacterial potential of donkey
milk is dependent on lactation stage. This phenomenon could possibly be
attributed to the higher concentrations of lysozyme and lactoferrin in milk from
the first two periods of lactation. Antibacterial potential of donkey milk was also
influenced by the initial number of bacteria. At the lowest level of contamination
(102 CFU /ml) raw donkey milk exhibited bactericidal activity which resulted in
destruction of 99.9 percent of bacteria after five days of storage at 4C.
Antimicrobial activity of donkey milk could be described as bacteriostatic in milk
samples with higher contamination levels (103 CFU /ml and 104 CFU /ml). The
serious damage of bacterial cell walls and the leak of the cellular content
observed by SEM confirmed antimicrobial effects of Domestic Balkan donkey
milk against the tested Salmonella species.
ACKNOWLEDGMENTS
This work is a part of the National Project (TR31029) financially supported by the
Ministry of Education and Science, Republic of Serbia. Authors are grateful to
Slobodan Simi and Nikola Nili (Special Nature Reserve Zasavica, Serbia) for
providing the milk samples.
3.
4.
Bruhn O., Grtzinger J., et al., Antimicrobial peptides and proteins of the horse - insights
into a well-armed organism, Vet. Res., 42, 98, (22 pages) (2011).
Caron J., Larivire L., et al., Influence of Slc11a1 on the outcome of Salmonella enterica
serovar enteritidis infection in mice is associated with Th polarization, Infect. Immun., 74,
2787-2802 (2006).
Demmer J., Ross I.K., et al., Differential expression of milk protein genes during lactation
in the common brushtail possum (Trichosurus vulpecula), J. Mol. Endocrinol., 20, 37-44
(1998).
Easthorn Clinical Services in Central and Eastern Europe, Serbia, URL. http://www.
easthorn.com/geographical-reach/serbia/Accessed 15.04.2013.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
34
25.
26.
27.
28.
29.
30.
FUNCTIONAL
SEZIONE?
DRINKS
Industry perspective
RACHELCOGNOME
NOME
CHEATHAM
*Corresponding
Foodscape
Group,
author
LLC. 360 West Illinois, #101 Chicago, 60654 Illinois, USA
indirizzo 1Assistant Professor, Tufts University, Friedman School of Nutrition, Boston, MA, USA
Adjunct
indirizzo 2
Rachel?????
Cheatham
Abstract
Consumers are increasingly over-worked, under-rested and often experiencing high levels of daily stress.
Combine this with the need for mobility and convenience, and the concept of mood-modulating
beverages becomes an appealing proposition for formulators and marketers alike. Historically, the focus has been more on the
energy-producing stimulant side with tea or coffee drinks providing caffeine. However, there is increasing interest in the relaxant
side of the equation in terms of beverage ingredients than can offer a calming effect. Unfortunately, there is often limited published
data on the safety and/or efficacy of these ingredients in beverage formulations specifically, especially when used in multi-ingredient
formulations. This article will focus first briefly on caffeine and then on a select handful of relaxant ingredients commonly chosen for
mood beverages marketed in the United States as dietary supplements.
MARKET SCENARIO
To date, much of the mood beverage market has focused
on caffeine in the form of tea, coffee and increasingly in the
category of energy drinks. This category is projected to grow
to a value of $21.5 billion by 2017 with the target consumer
being males aged 18 to 34 years (1). The category growth
continues, often in double digits year over year, despite it
becoming increasingly challenged with lawsuits in the United
States, especially within the context of caffeine intake and
children. Many energy drinks though actually have less caffeine
than some standard coffee drinks like those purchased at
common coffee house chains. Either way, the amount of
acceptable daily caffeine intake for different age groups
remains a hotly debated topic.
The relaxing mood beverages market is thought to be closer
to $32 million in the United States, which is a mere fraction of the
energizing side. This market imbalance is likely the result of a few
factors. First, more consumers are familiar and comfortable with
caffeine and the idea of a daily stimulant beverage, especially
in the morning to wake up with and start the day. On the other
hand, the concept of a daily beverage, perhaps in the evenings,
that could have a calming or relaxing effect is less well engrained
in the minds of consumers. Certainly, anecdotally, there may be
suggestions of warm milk or chamomile tea before bed type as a
means to induce calm leading to restful sleep. This lesser defined
category of relaxing beverages presents an opportunity for
both definition and for future product formulations.
The definition of a mood beverage is a bit tenuous because
mood has different meanings to different people. Mood is often
defined as a diffuse and global state or quality of feeling over
time, while emotion is a complex set of interrelated sub-events
35
GABA
Sometimes
referred to as
natures valium,
GABA or gammaaminobutyric acid is
the chief inhibitory
neurotransmitter in
Table 1. Possible interactive effects with other ingredients
the central nervous
system. GABA is
Taken together, it suggests that there may be limited evidence
synthesized in the brain from glutamine, and does not
that interactive or synergistic effects of caffeine are happening
cross the blood brain barrier. GABA is widely distributed
in multi-ingredient beverage formulations. However, this doesnt
in the brain and is present at about a third of all brain
necessarily mean caffeine levels in a given energy drink will not
synapses. A commonly recommended dose of GABA is
cause unwanted side effects. The age, weight and caffeine
100-250 milligrams, 2-3 times daily, but no published peer
consumption patterns of the individual must be considered.
reviewed data on the dosage for GABA in beverages or
Further, given the legal and regulatory attention being paid
drink shots is publicly available. This is further complicated
to energy drinks it may be time for the concept of caffeine
by the fact that if oral GABA dietary supplements are not
equivalents to be created. This would be not unlike how vitamin
able to cross the blood brain barrier, then how are they
A equivalents are being employed nutritionally to figure out
acting on the central nervous system to have a relaxing
contributions from vitamin A precursors like beta-carotene along
effect? To overcome this challenge, GABA-like supplements
with the active-form vitamin A.
and analogues have been devised that can cross the
While the energy drink debates ensue, there is a growing interest
blood brain barrier. One GABA analogue is gammain the relaxant market. GABA, melatonin, 5-HTP, valerian,
hydroxybutyrate or GHB, also known as liquid ecstasy or the
chamomile and L-theanine all appear in various beverages
date rape drug which is obviously entirely inappropriate
in the marketplace geared towards relaxation or chilling
for product inclusion.
out to use the marketing parlance. In terms of peer review,
Apart from the inclusion of GABA or even a GABA-like
the research volumes based on an OVID Medline search
compound, there is reason to believe the GABA pathway
(1946-present) are shown in the following graph (Figure 1).
in the form of the GABA receptor itself is a reasonable
target. For instance,
polyphenolic
compounds have an
affinity for adenosine
and benzodiazepine
(GABAa) receptors,
meaning their
ingestion can have a
calming effect. One
study that tested a
dark chocolate drink
mix standardized to
500, 250 or 0 milligrams
of cocoa polyphenols
found the highest
dose group reported
improved calmness
and contentedness
after a 30 day
Figure 1. Research volumes based on an OVID Medline search (1946-present)
intervention (3).
36
Agro
AgroFOOD
FOODIndustry
IndustryHi
HiTech
Tech--vol
vol25(5)
25(5)--September/October
September/October2014
2014
L-theanine
L-theanine or gamma-ethylamino-L-glutamic acid is a
neurologically-active amino acid found almost exclusively in tea
plants. It constitutes 1-2 percent dry weight of tea leaves and
gives green tea is characteristic umami taste. Animal studies
have revealed that L-theanine affects dopamine and serotonin
concentrations in the brain, suggesting anxiolytic or calming
effects. Research has also found increased alpha brain wave
activity in humans after L-theanine administration, meaning it
could lead to a state of effortless alertness (7-9).
This brief summary review of select relaxants and there
emerging evidence base points to the need for further
evidence-building efforts which parallel the scientific attention
given towards the stimulant side of the equation. Such efforts
will ideally consider questions like:
Is the ingredient a neurotransmitter, hormone, or
amino acid?
What is the mechanism of action? Does it act centrally or
peripherally or both?
Is there human research or only animal models?
Does it cross the blood brain barrier?
Can the body synthesize the compound on its own?
Are there downstream metabolites or interconverting
compounds to consider?
What format of delivery encapsulated extract.
beverage or beverage shot?
Sub-clinical versus clinical effects?
Interaction effects? Synergistic or antagonistic?
Timing and dosage?
Marketing angles
Despite the emergent status of research about the relaxant
ingredients, the marketplace in the United States presents
multiple options available, most all of which are marketed
as dietary supplements. Some of the brands with various
combinations of ingredients like GABA, melatonin, 5-HTP,
valerian, chamomile, L-theanine or others include Just ChillTM,
UnwindTM, Koma UnwindTM, Marleys Mellow MoodTM, NeuroTM,
SolixirTM, Body WorksTM, iChillTM and more. The options include
carbonated and uncarbonated beverages. As well as calming
beverage shots. All designed to create a relaxed but alert
calmness.
Unlike energy drinks which tout vitality and energy especially as
a start to the day or as an afternoon pick-me-up, beverages
designed to calm have a less clear usage occasion or
specific day part. Plus, unpublished consumer data suggests
consumers find the term relaxation to be associated more
with drowsiness or sleepiness instead of a desirable calm.
This could mean a chamomile-based tea drink targeting a
chilled out afternoon could be lacking brand distinction from
a melatonin shot to be taken before bed for immediate sleep.
One way marketers are looking to crack this code is through
associative messaging. For example, the idea of chillaxation
coffee or all natural relaxation are touted as product
value propositions coupled with activities like surfing, yoga or
other chilled out activities. Some manufacturers are utilizing
celebrities which evoke a chilled out status like Bob Marley.
The hope is that consumers, through associating learning,
will come to realize that beverages can provide a desirable
calmness just like energy drinks provide a burst of energy when
needed. Certainly though brand messaging must be chosen
very carefully, especially in light of the number of lawsuits around
the word natural which lacks formal regulatory definition at
present.
37
SUMMARY REMARKS
Caffeine continues to lead the way on the stimulant side of
beverage formulations. There is evolving research on moodmodulating ingredients intended to provide a calming, relaxing
effect. Moreover, there is research on beverages more broadly
that suggests mood-enhancing benefits are achievable. For
instance, a recent study found that the mere act of drinking
tea is associated with relaxation, refreshment and feelings of
satisfaction (10). Hot temperature, sensory properties like smell,
color and mouth feel were cited as contributing variables.
All said, the opportunity for mood-enhancing beverages may
be lesser defined on the calming side than the energizing
side, but that doesnt mean it is lesser important to a segment
of consumers. The key will be identifying and documenting
individual ingredients with mood-enhancing properties,
that when delivered in liquid form have recognizable and
efficacious effects. In turn, beverages and/or beverage
shots which contain these ingredients at appropriate levels
verified and listed on the container will find their audience.
Such conclusions are based on the simple assumption that any
consumer looking for a pick-me-up at one point will likely need
a calm-me-down counter at a later point. Future formulations
also need to avoid unnatural ingredients and artificial colours
or preservatives whenever possible to meet consumer
demands for naturality. Ultimately, as the applications science
catches up with present formulation and marketing efforts,
FOOD
SEZIONE?
ANALYSIS
Industry perspective
NOME
DUICACOGNOME
OLOVI1, BOJANA KOKI1*, IVANA ABARKAPA1, JOVANKA LEVI1, OLIVERA DJURAGI1,
2, DARIUSZ JDREJEK3
*Corresponding
KLAUS TEICHMANN
author
indirizzo
*Corresponding
1
author
indirizzo
1. University
2 of Novi Sad, Institute of Food Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
2. Biomin Holding GmbH, Technopark 1, 3430 Tulln, Austria
3. State Research Institute, Institute of Soil Science and Plant Cultivation, ul. Czartoryskich 8,
24-100 Pulawy, Poland
Dusica
?????
Colovic
Abstract
Latest requirements in terms of food safety control have become extremely strict. This is reasonable, given
that each year up to 30 percent of the worlds population suffers from some food-borne disease. However,
feed safety is no less important, since only safe feed can ensure secure human food. Therefore, it is important to develop methods for
rapid and accurate assessments of hazards on food and feed. Hyperspectral imaging spectroscopy is a novel computer technology
with great potential in rapid and precise food and feed hazard detection. This paper will give a review of possible usage of this
technique in safety control of plant based food that is converted to by-product and used as animal feed.
INTRODUCTION
Quality and safety control are probably the most important
requirements of contemporary food and feed production. World
health organization (WHO) reported that each year up to 30
percent of the worlds population suffers from some food-borne
disease. In response to this, producers and food control services
recognize a need to create an effective feed control system,
which will lead to safe and secure food. On the other hand,
ensuring a healthy and secure feed quality, as well as cost
competitiveness, is often crucial to survive the competition.
Nowadays, food and feed safety management systems are
designed on a detailed understanding of all inputs to the
production process. Therefore, it is of great importance to develop
effective methods for on-line detection of hazards in order to
prevent further contamination.
Traditional methods of food monitoring involve analytical
techniques, which are time consuming, expensive and often
require sample destruction. A good example of a nondestructive
analytical method for quality analysis of samples is near infrared
spectroscopy (NIRS) (1). Nevertheless, NIR spectrometers do not
have possibility to capture internal constituent gradients in specific
food or food material, which often cause considerable differences
between predicted and measured chemical composition.
Recent advances in computer technology have led to the
development of imaging systems capable of identifying quality
problems rapidly (2). Hyperspectral Imaging Spectroscopy (HIS)
was primarily developed for remote sensing applications utilizing
satellite imaging data of the earth, but today its implementation in
agriculture and food industry and science, pharmaceuticals,
39
spectrographs (8). A
volume of hyperspectral
images consists of three
dimensional data that
contain spatial information
along with a high spectral
resolution (10 nm) spectrum
at each pixel location (9).
Spatial resolutions can be
adapted to the
application, which range
from microscopic to
landscapes (8).
Hyperspectral images are
made up of numerous of
contiguous wavebands for
each spatial position of an
analyzed object. Usual term
for hyperspectral image in
literature is hypercube. Each
pixel in a hypercube
contains the spectrum of
that specific position.
Obtained spectrum is a sort
of print, which
characterises the
composition of that
particular pixel. Those are
three-dimensional blocks of
data, involving two spatial
Table 1. Main groups of by-products of plant origin (5) and potential hazards
and one wavelength
dimension (Figure 1).
Biochemical constituents of
a sample are separated into particular areas of the image,
Using agro-industrial by-products as a part of feed for
since regions of a sample with similar spectral properties
livestock reduces the cost of production, improve the quality
have similar chemical composition. In that way, chemical
of feed, ensure regular feed supply even during slump period
composition of sample is visualised (10).
(December-January, and May-June) and ultimately increase
the profit margin of livestock farmers. The following
characteristics of the by-products mentioned above are most
important: protein concentration and its biological value,
quantitative and qualitative composition of amino acids,
digestibility, level of energy, fats and carbohydrates, vitamin
and mineral content (6). Application of by-products as a part
of feed for livestock must be done carefully, because they
may contain many potential hazardous
compounds, which are deleterious to
animal health and performance (7).
FUNDAMENTALS OF HYPERSPECTRAL
IMAGING
Hyperspectral images are analogous to
a stack of images, each acquired at a
narrow spectral band. Generally, these
systems measure reflectance with
spectral regions ranging from the visible
(VIS) to shortwave infrared (SWIR)
ranges of the solar spectrum. In these
regions reflectance, transmission,
photoluminescence, luminescence or
Raman scattering can be recorded by
hyperspectral cameras with a spectral
resolution similar to miniature
40
Figure 1. Hypercube with two spatial (x, y) and one wavelength () dimension
41
42
CONCLUSION
The presented review paper summarises some of the potential
application of HIS in safety control and management of plant
based food that is converted to by-products. As it was
pointed out, these by-products have a great potential to be
used as animal feed. Not only that they reduce the cost of
breeding animals, but also solve the problem of waste from
the food industries, and ensure regular feed supply even
during slump period. However, these materials are often
highly contaminated with various hazardous substances, since
they are rejected during food production. Animal feed have
to be secure for use, as well as human food. Only that will
guarantee that meat and other animal products are safe for
human consumption. Therefore, methods for detection of
potential hazards need to be highly precise and fast. Food
and feed process control requires real-time monitoring at
critical processing points. HIS can easily found its place in this
industry, but since the technique is relatively new and
unexplored, a lot of investigations in this direction are needed.
HIS are ideal for finding the specific wavelengths for assessing
different types of quality determining parameters, and, what
is more important the system has showed remarkable high
accuracy. All facts indicate one: it would be desirable that
food and feed industry start to adopt hyperspectral
technology for safety and quality control. Further research
should be focused on facilitating industrial adoption of
hyperspectral technology.
ACKNOWLEDGEMENTS
This paper is a part of FOODSEG international project,
funded by the 7th Framework Programme for Research,
Technology and Demonstration of the European Union. The
authors thank for support to Integrated and Interdisciplinary
Research Project No III46012, funded by Serbian Ministry of
Education, Science and Technological Development.
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43
FOOD ANALYSIS
MARA J. MARTELO-VIDAL, MANUEL VZQUEZ*
*Corresponding author
University of Santiago de Compostela, Faculty of Veterinary Science, Department of Analytical Chemistry,
27002 Lugo, Spain
Manuel Vazquez
Abstract
Artificial neural networks (ANN) combined with ultraviolet (UV), visible (VIS) and near-infrared (NIR) spectral
analysis were evaluated as a rapid method to classify wines. Wines belong to Designation of Origin (DO)
Ras Baixas, Ribeira Sacra, Monterrei, Ribeiro and Valdeorras (Northwest of Spain) were classified. Classification inside a DO were also
studied for subzones of DO Ras Baixas. Results showed that DO Ribeiro, Valdeorras, Monterrei and Ribeira Sacra were 100 percent
classified using the ANN architectures developed. Ras Baixas were the DO with a worst classification. Inside DO Ras Baixas, Rosal was
100 percent classified. Results showed the feasibility of applying ANN and UV-VIS-NIR analysis to the authentication of DO.
INTRODUCTION
Wine composition depends of soil, culture conditions,
microclimate, macroclimate and winemaking techniques (1,
2). The wine analysis is not an easy task due to its heterogeneity
and complexity. The economic value of wine made the wine
authentication or classification an important task worldwide.
This importance is related to quality, prevention of adulterations,
food safety and control of winemaking process. Wine quality
in import-export markets should be also guaranteed (3).
Winemakers and consumers demand analytical low-cost and
effective tools to determine the quality of wine (4).
The controlled designation of origin (DO) is the name of a
region or place recognized to produce foods with special
characteristic regarding other places and with different
manufacture and/or materials (5, 6). Wines produced in regions
with DO have Regulatory Councils that control the growing
and production conditions (2, 7). The authentication of wines
from DO is an important task for DO Regulatory Councils. They
have also the difficult task to determine the origin between the
production subzones inside a DO (8).
Different classification methods have been applied in
analytical chemistry, such as factor analysis, cluster analysis,
linear discrimination analysis (LDA) (7, 9), Partial least squares
regression (PLS) and soft independent modelling of class
analogy (SIMCA) (10, 11).
The Artificial Neural Networks (ANN) is a model of a biological
neural network and brain functioning for data processing, which
exhibits the main capabilities of the real neuron system (12).
Each neuron is connected to certain neighbours with varying
coefficients of connectivity that represent the strengths (the
weights) of these connections (13-15).
The use of ANN is increasing for many chemical applications. The
44
45
Figure 3b shows score plot of PCA of raw data for two first
principal components for subzones of DO Ras Baixas. Two first
principal components explain 87 percent of total variance of
46
Figure 3. Score plot of PCA raw data of a) Galician DO and b) Subzones of DO Ras Baixas.
47
CONCLUSION
UV-VIS-NIR spectra coupled with ANN can be useful to
classify wines from different origins. DO Ribeiro, Valdeorras,
Monterrei and Ribeira Sacra can be 100 percent classified
using the ANN architectures developed. Ras Baixas were the
DO with a worst classification. Different combinations of UVVIS-NIR spectra can be used to classify different subzones of
DO Ras Baixas using ANN. However, only the subzone Rosal
and Ribeira do Ulla can be 100 percent classified with the
ANN developed. These conclusions should be considered as
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TRIALS SHOW BENEOS PALATINOSE EXTENDS SHELF-LIFE AND QUALITY OF GLAZED AND ICED BAKERY PRODUCTS
The technical experts at BENEO have conducted technical trials to improve the shelf-life and quality of glazed and iced,
freshly and frozen packed donuts. The results show that with the partial replacement of sucrose with BENEOs functional
carbohydrate Palatinose in glazings or icings, shelf-life and overall product quality can be significantly improved. Findings
showed that a partial replacement of sucrose with Palatinose in freshly packed donuts leads to an extended shelf life
stability through the unique carbohydrates ability to control water activity and moisture migration. Furthermore, the glaze
with Palatinose maintains transparency, even throughout the extended shelf life. Thanks to the low hygroscopicity of
Palatinose, the glaze does not become sticky. In addition, the Palatinose glazed, freshly packed donuts exhibit a more
pleasant sweetness in comparison to using sucrose alone. The trials also demonstrated that partial replacement of sucrose
with Palatinose in frozen packed donuts ensures a maintained glaze transparency throughout the freezing process
and after defrosting. It prevents the glaze from sticking to the foil during frosting and, of even greater importance, after
defrosting. Furthermore, Palatinose provides a slightly reduced and more pleasant sweetness in frozen packed donuts, as
with pure sucrose glazing.
www.beneo.com
48
FOOD SAFETY
Industry perspective
PANTELIS
NOME
COGNOME
I. NATSKOULIS1*, PANTELIS E. ZOIOPOULOS2
*Corresponding author
indirizzo
1.
Agricultural
1
University of Athens, Department of Food Science and Human Nutrition, 75 Iera Odos,
GR-11855
indirizzo 2 Athens, Greece
2. University of Western Greece, Department of Agro-Food Enterprises Management, 2 Seferi, GR-30100
Agrinio, Greece
Pantelis?????
I. Natskoulis
KEYWORDS: Toxic substances, foods, feeds, animal nutrition, Community legislation, dioxins
Abstract
This work focuses on another outstanding toxic substance of the Community legislation, namely dioxins.
Concerning dioxins, the historical background for certain pollution incidents with animal feeds as potential
food contaminants is briefly given, arriving at the dioxin episode in Belgium. Reference is also made to legislative tools available at
Community level to tackle the dioxin problem and the difficulties involved in practice, particularly with feeds of marine origin.
Furthermore, the environmental implications associated with dioxin pollution of animal feeds are explained, whereas the political will,
required in preventing and solving contamination problem in practice, is also stressed.
INTRODUCTION
This article constitutes the second part of an account
dedicated to feed toxic substances as precursors of food
contaminants. Part 1 dealt with mycotoxins (30). The transfer
of chemicals from feed to animal products, as well as the risk
of food contamination by toxic substances present in animal
feed, had been documented (1, 2). Toxic substances such as
dioxins, mycotoxins, heavy metals, pesticides, veterinary drugs
are almost ubiquitous in the environment. In recent years,
increasing attention has been paid to the risk of consumers
posed by toxic substances or residues in animal feeds. This
was caused by various animal products contaminated by
environmental pollutants. The best-known examples include
contamination of animal products with dioxin as a result of
industrial activities. In addition, animal feed has been found
adulterated with hormones, antibiotics, dioxins and other
chemicals either deliberately or from malpractice, or from
sloppy manufacturing practices. The use of pesticides is an
example of controlled contamination of crops which might
reach the consumer.
Various researchers have reported the grouping of undesirable
substances in the feeding sector (3, 4). The importance of
animal feeds in relation to feed safety has been demonstrated
(5). The present work focuses on dioxins in feeds as potential
food contaminants. With reference to dioxins following the
dioxin episode in Belgium, further works are still published on
various aspects of this issue (6, 7). It should be stressed however
that, reference to provisions of the Community legislation in
the present article, in no case replaces legislation itself. For the
exact wording, the reader is directed to the Official Journal of
the European Union or the EFSA Journal.
DIOXINS
The subject under consideration will be viewed through the
prism of serious incidences in the past and the tools to tackle
this question. A major food contaminant is dioxin. A large
number of compounds are referred to under the name dioxin,
some of them being highly toxic and confirmed carcinogens
(8). They are formed as by-products in a number of industrial
and thermal processes and enter the environment in various
ways, one of the most important being through the release of
polychlorinated biphenyls (PCBs) in which the two classes of
compounds referred to as dioxins, polychlorinated dibenzo-pdioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs),
are formed as by-products during synthesis. The greatest
part of environmental contamination by dioxin comes from
energy production and industrial activity. Some PCBs have
similar toxicological properties to dioxins and are often
referred to as dioxin-like PCBs and are considered together
with dioxins. Fifteen years ago, the EU experienced a series
of incidents involving dioxin pollution of the food chain. It is
clear that one source of human exposure to dioxins is food,
with food from animal origin being the predominant source
of contamination. It also appears that for dioxins, food
contamination is directly related to feed contamination.
49
50
51
CONCLUSION
As regards dioxins, fish meal and especially fish oil are
the more heavily contaminated feed materials and
fish farming is the most critical sector in this context.
Raw materials, particularly recycled ones, should be
controlled for quality and safety. The application of Good
Agricultural Practice (GAP), Good Manufacturing Practice
(GMP) and Hazard Analysis and Critical Control Points
(HACCP) should be generalized in the production and
manufacture of food and feed raw materials. Monitoring
programmes should be maintained on feed material
contamination. Research is also needed to study carryover and transfer factors for dioxins from the environment
and in particular from soil, to animal tissues and products.
Finally, emphasis should be placed on the development
of reliable methods of dioxin analysis of foods for control
purposes. Pollution of the environment with dioxins, which
subsequently enter the human food chain, is an important
problem on which the scientific community should focus
its attention. However, the problem of environmental
contamination with dioxins is more complex, since it has a
strong political component as well.
52
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178/2002/EC, Off. J. Eur. Union, L 31, 1 (2002).
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EC, Off. J. Eur. Union, L 140, 10 (2002).
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25(3), 15-18 (2014).
SPORT NUTRITION
MARTA TOMCZYSKA-MLEKO
Institute of Plant Genetics, Breeding and Biotechnology, University of Life Sciences in Lublin, Akademicka
Street 15, 20-950 Lublin, Poland
Marta Tomczynska-Mleko
Abstract
Protein dispersions with or without sucrose were prepared with addition of different sources of protein:
defatted milk, full milk, whey protein concentrate, whey protein isolate and egg white isolate. Carbonated
beverages based on sparkling mineral water were obtained (4% protein content). Viscosity and surface tension of the dispersions and
stability of creatine in the beverages were measured. Sensory analysis of the beverages was performed. Negative linear correlation
between viscosity and flavour perception (R2 = 0.96) and positive correlation (R2 = 0.87) between viscosity and perceived consistency
were noted. Storage of protein dispersions and beverages for 30 days at 4C caused degradation of creatine in the range 21.3-28.9%
in comparison to 46.1% in water. A 500 ml serving of designed new beverage would supply 20 g of high quality protein and 5 g of
creatine for sportsmen and physically active people.
INTRODUCTION
Well-balanced nutrition is crucial for sportsmen and physically
active people. According to rules created by nutritionists,
humans should consume 5-6 meals per day with appropriate
amount of carbohydrate, protein, fat, minerals and vitamins
(1, 2). It is considerably easy to find foods being a good
source of carbohydrates with low glycemic index, but foods
with high protein content are less numerous. Very often
consuming protein is connected with increased
carbohydrates intake. To prevent this, and to create very
convenient source of protein, many different protein
supplements are produced. Usually the following proteins are
used: whey proteins, casein and caseinates, egg white
proteins, soy proteins and beef proteins. To fulfil better
digestibility and less allergenicity, different protein
hydrolysates are used (3). Protein supplements are usually
produced as powders to dissolve in water or juices. Lately
ready to drink supplements are for sale containing 25-60
grams of protein in one container. In some countries (USA,
Japan) it is possible to buy these kinds of beverages in drink
automats. In South Korea and Japan carbonated beverages
with addition of skimmed milk powder are produced.
According to nutritional facts on the label, one can
(250 cm3) of this drink contains 130 kcal, 31 grams of
carbohydrates and does not contain fat and protein (4).
Certainly it is not true, as some low protein concentration is
present, which originates from skimmed milk. This beverage is
very popular in South Korea and Japan. There is no produced
carbonated beverage with considerable concentration of
53
Rheological measurements
The measurements were carried out in a concentric
cylinder viscometer HAAKE model RS300, using a double
gap sensor DG41 controlled by the RheoWin Haake
Software (Thermo Fisher Scientific, Waltham, USA). Shear
stress was determined at shear rates changed from 1 to
300 s -1 in 180 s. Measurements were done in duplicate at
a controlled temperature of 24 0.1C.
Surface tension
The surface tension of investigated dispersions was
measured at 24C by the hanging drop method using
tensiometer Theta Lite (Attension/Bioline Scientific,
Espoo, Finland). Theta Optical Tensiometer captures
drop images and analyzes the drop shape as a function
of time using Young-Laplace equation implemented in
OneAttension Software (Attension/Bioline Scientific,
Espoo, Finland). Each sample was subjected to six
measurements and the average was presented.
Creatine degradation
The samples were stored at the refrigerator at 4C for 30
days and creatine degradation was measured every 5
days. Creatine degradation in investigated samples was
determined by measurements of creatinine
concentration using the BioVision creatinine assay kit
(#K625-100) (BioVision, Milpitas, U.S.A) and the
manufacturers instruction (12). The absorbance was
measured at 570 nm using spectrophotometer Specord
M42 (Carl Zeiss Jena, Germany). The standard curve
reproducibility was shown in 4 independent assays.
Sensory evaluation of the beverages
The sensory evaluation of the beverages was carried out
by 16 female and male subjects between 20 and 24
years of age. Forty subjects were trained and 16 final
panellists were selected based on the performance in
the screening tests. The samples were served immediately
after removing from the refrigerator in random order to
avoid position effect. Sensory evaluation was conducted
based on 5-levels scale for 4 different attributes. The
following attributes were evaluated: Colour (from +5
white, uniform colour without sediment to +1 yellow
colour, sediment); Taste (from +5 very pleasant, milky and
sweet, without off-tastes to +1 unpleasant, sour or bitter
with different off-tastes; Flavour (from +5 very pleasant
intensive milky aroma to +1 low intensity milky aroma or
strange odour; Consistency (from +5 full viscous
homogenous texture to +1 watery thin texture). The
panellists had very accurate tables for every sensory
attribute score which are not presented. Each test sample
was presented in duplicate.
54
Sensory analysis
Figure 3 presents sensory scores for different beverages. The
lowest score value of colour was noted for beverage with
WPC, because of the yellowish colour of the concentrate. The
highest taste score was noted for beverage with defatted milk
powder and WPC, probably because of the highest
sweetness originating from the highest concentration of
lactose in this drink. Linear correlations were calculated for
viscosity and sensory analysis parameters and for surface
tension and sensory analysis parameters (charts are not
shown). High negative linear correlation between viscosity
and flavour perception (R2 = 0.96) was noted. No correlation
was found for the relationship between surface tension and
flavour, because increased fat content decreases surface
tension, but also increases concentration of flavour
Stability of creatine
Stability of creatine was carried out over a period of 30 days.
For water dispersions 46.1% of creatine transformed into
creatinine. For different protein dispersions and the
beverages, the degradation of creatine was in the range
21.3-28.9% (Table 2). These are very good results as some
marketed formulations were found to contain less than 2% of
creatine comparing to 100% content label claim (24). Sucrose
had a little protective effect, as lower creatine degradation
was observed in sugared dispersions and beverages. A
ln(creatine concentration) versus time plot was linear,
indicating that degradation of creatine in solution to
creatinine followed rst-order kinetics (Figure 4). Similar
relationship was observed for other samples (data not shown).
The same kinetics order was observed by Dash and Sawhney
(24). The rst-order degradation rate constant was 0.0205 for
water and 0.0082 for WPC beverage. In the first order
reaction, degradation rate is the highest at the beginning of
the process. Average degradation rates per day were found
from the slopes of the lines of linear correlation. For our
research it was 0.151 mg/day/ml for water and 0.073 mg/day/
ml for WPC beverage. In practice storage of 5 g creatine in
500 ml container for 30 days resulted in 2.3 g loss of creatine in
55
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
CONCLUSION
Carbonated beverages with different protein and creatine
addition can be an interesting offer for food industry. There is not
such a product on the market. A 500 ml serving would supply 20
g of high quality protein and 5 g of creatine for sportsmen and
physically active people. Refrigerated storage revealed low
creatine degradation. It seems that because of the lowest
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
Norton L.E., and Wilson G.J., Agro Food Ind. Hi Tec., 20(2), 54-57
(2009).
Ahuja S., et al., Agro Food Ind. Hi Tec., 23(2), 4-5 (2012).
Niba L., Agro Food Ind. Hi Tec., 21(3), 2-3 (2010).
Milk beverage composition: http://www.fatsecret.com/caloriesnutrition/lotte/milkis (last checked on Jan. 2nd 2014).
Persky A.M., and Rawson E.S., Agro Food Ind. Hi Tec., 21(4), 17-19
(2010).
Cooper R., et al., J. Int. Soc. Sports Nutr., 33(9), 1-11 (2012).
Buford T., et al., ,J. Int. Soc. Sports Nutr., 4(6), 4-8 (2007).
Ganguly S., et al., AAPS Pharm. Sci. Tech., 4(2), 119-128 (2003).
Tang P.H., J. Int. Soc. Sports Nutr., 8(Suppl. 1), 25 (2011).
Nigel J.F. and Marinos E., Clin. Chim. Acta, 175(3), 199-210 (1988).
Uzzan M., et al., J. Food Sci., 72(3), 109-114 (2007).
Creatinine assay kit manual: http://www.biovision.com/manuals/
K625-100.pdf (last checked on Jan. 6th 2014).
Tomczyska-Mleko M., et al., Czech J. Food Sci., 32(1), 82-89
(2014).
Mukherjee N., et al., Int. J. Food Eng., 1(2), art.2 (2005).
Kiani H., et al., Aust. J. Dairy Technol., 63(3), 87-92 (2008).
Tarzia A., et al., Int. J. Food Sci. Tech., 45(10), 21672175 (2010).
Guichard E., Food Rev. Int., 18(1), 49-70 (2002).
Hutteau F., et al., Food Chem., 63(1), 9-16 (1998).
Malkki Y. et al., Food Hydrocolloid., 6(6), 525-532 (1993).
Yanes M., et al., Food Hydrocolloid., 16(6), 605-511 (2002).
Izutsu T., et al.,J. Texture Stud., 12(2), 259-273 (1981).
Secouard S., et al., Flavour Frag. J., 21(1), 8-12 (2006).
Pankiewicz U. and Jamroz J., Czech J. Food Sci., 31(1), 66-71
(2013).
Dash A.K. and Sawhney A., J. Pharmaceut. Biomed., 29(5), 939
945 (2002).
Steenge G.R., et al., J. Appl. Physiol., 2000, 89(3), 1165-1171 (2000).
Pittas G., et al., J. Sports Sci., 28(1) 67-74, (2010).
Cribb P.J., et al., Med. Sci. Sports Exerc., 39(11), 298-307 (2007).
28. Hayes L.D., et al., J. Sports Med. Doping Stud., 3(3), 1-7 (2013).
TAURA NATURAL INGREDIENTS HELPS SOLVE THE MOISTURE TRANSFER CHALLENGES ASSOCIATED WITH FRUIT BASED PRODUCTS
Technical problems associated with using real fruit in long shelf life dry products can easily be addressed with fruit
ingredients from Taura Natural Ingredients. Manufacturers of products such as cookies, cakes, breakfast cereals and
snack bars have traditionally had to contend with the difficulties caused by moisture transfer when using fruit ingredients.
Introducing additional moisture to the product matrix in such applications poses a threat to the texture and shelf life of the
finished product. Fruit pieces, pastes and flakes from Taura Natural Ingredients eradicate this problem because they are
made using the proprietary Ultra Rapid Concentration (URC ) process. URC technology concentrates fruit pures and
blends to below 10 percent moisture in less than 60 seconds. This process enables Taura to control the water activity of the
final ingredient. Water activity is a measure of the ability of water to migrate from a given ingredient into the surrounding
product matrix and is a relative measure of the capacity for moisture transfer. Taura Natural Ingredients has the ability
to tailor the water activity of its fruit pieces and flakes to each application, opening up a world of product development
opportunities. Taura Natural Ingredients has created a free White Paper for food manufacturers addressing the challenges
associated with incorporating real fruit into long shelf life dry products. Entitled Extending the shelf life of products containing
fruit, the White Paper is available.
www.tauraurc.com/userfiles/file/articles/TauraGlobal_AW_WP.pdf
56
FOOD RISK
Industry perspective
MARY FRIEL,
NOME
COGNOME
JOSEPHINE M. WILLS*
*Corresponding author
indirizzo 1 Food Information Council, Tassel House, rue Paul-Emile Janson 6, B-1000 Brussels, Belgium
European
indirizzo 2
Mary
?????
Friel
Abstract
Social media offers an approach to communicating which enforces many of the key principles of effective
risk communication, such as timeliness and openness. However, the use of social media is not without its
challenges. To ensure effective messages are communicated to the public during times of food risk/crises, it is imperative that sources
of such information are cognisant of the role played by both traditional and social media. This paper discusses these issues and
highlights some results from the recent European Commission-funded FoodRisC project - Perceptions and communication of food risk/
benefits across Europe.
57
58
COMMUNICATION CHANNELS
Within the social media arena, reporting of food crises most
commonly occurred via Twitter, online news and blogs;
however, the order of ranking varied not only between crises
but also between countries reporting on that crisis. In addition,
Twitter and online news tended to be used at the early stages
of a crisis, while blogs tended to become more prevalent as the
crisis progressed. Twitter was primarily used to inform readers of
breaking news and to refer them to more detailed information,
usually online news. This use of Twitter is in line with insights from
other crisis events (17, 18) and reinforces the importance of
Twitter for sending fast, topic-related alerts, referring readers
to additional online information and enabling dissemination
of the original message (19). This may explain its dominance
at the early stage of a crisis. Blogs,
on the other hand, are good for
sharing reflective, opinion pieces
that provide situational overviews. In
fact, research suggests that during
crises more people read blogs and in
some cases, assign a higher degree
of credibility to blog crisis coverage
than to conventional mainstream
media coverage (20, 21). Other
communication channels such as
forums, videos or Facebook were
used to a much lesser extent during
the crises; however, it should be noted
that Facebook has privacy settings
which can stop conversations being
public so this may be a reflection of
these restrictions, rather than a lack of
conversations.
As outlined earlier, professional
journalists and to some extent
professional bloggers rely on food
agencies as sources for food risk information. However, social
media is overcrowded with several sources of information
and one of the biggest challenges for organisations is to stand
out from the crowd and to be a trusted and effective source
in times of crisis. This can only be achieved by developing a
strong online profile and connectivity with the audience during
peace times. It has been reported that while private businesses
are investing in social media, other food risk and benefit
communicators such as food safety authorities have not (22).
Research conducted as part of the FoodRisC project (between
October 2012 and January 2013) also revealed a low level of
engagement by government food agencies across Europe
with social media, although there are notable exceptions. The
study assessed 37 food agencies in 30 countries, this included
two European organisations. Of the organisations studied, 30
percent had their own Twitter account, 39 percent had their
own YouTube channel, and 50 percent had their own Facebook
page. Furthermore, many organisations did not promote their
social media activities via the relevant social media icons on
their website. This highlights the potential for these agencies to
increase their profile and level of engagement with social media
59
BEHAVIOURAL INTENTIONS
ACKNOWLEDGMENTS
CONCLUSIONS
2.
3.
4.
11.
12.
13.
16.
60
5.
6.
7.
8.
9.
10.
14.
15.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
PRESERVATIVES
Industry perspective
AHMADCOGNOME
NOME
DADASHPOUR1, MAJID RAHEMI1, MOHAMMAD JOUKI*2
*Corresponding
*Corresponding author
author
1.
Shiraz 1University, Faculty of Agriculture, Department of Horticulture, Iran
indirizzo
2.
Young2Researchers Club, Islamic Azad University, Shahr-e-Qods Branch, Tehran, Iran
indirizzo
Mohammad
????? Jouki
Abstract
The effects of modified atmosphere packaging (MAP) on some quality parameters of persimmon
(Diospyros kaki L.) cv. Karaj were examined over a period of 28 days. Persimmons were segmented and
stored under vacuum packaging (VP), Air packaging (21 percent O2 +79 percent N2 as AP) and two modified atmospheres
packaging systems (20 percent CO2 + 10 percent O2+70 percent N2 as active MAP1 and 30 percent CO2 + 70 percent N2 as active
MAP2) in polyethylene (PE) trays. The results indicated that the samples stored in MAP2 had the lowest changes about TSS, SF, and pH
but AP stored samples had the most changes in investigated traits. Also the samples stored in MAP2 showed the highest L* (lightness)
with lowest modifications in a*, b* and E.
INTRODUCTION
Modified atmosphere packaging (MAP) combined with
refrigeration is a widely used food preservation method. The
gases normally used for preservation include combinations
of O2, CO2 and N2. Modified atmosphere packing has been
used for increased distribution range and longer shelf-life.
The effects and roles of the gases normally used in the
modified atmospheres (O2, CO2, and N2) have been
extensively reported (1, 2). Adverse physiological changes
included weight loss due to transpiration and respiration, flesh
softening and diminish of resistance to microbial pollution are
contributed to decay of fruits (3). Treatments of high CO2 may
affect on visual quality of persimmon slices (4). Fruits are
nutritious and interesting foods, because of having
attractive colour, shape, unique taste and smell and also
they are rich about minerals, vitamin and other beneficial
ingredients (5). As a useful conservation method, MAP can
be introduced for extending the shelf-life of different
perishable food products such as fruits (6- 8). Increased CO2
and/or decreased O2 levels diminish the rate of respiration
and ethylene production resulting to inhibition or delay
enzymatic reactions and alleviate physiological disorders,
and also that conserve the product from losses in quality (9).
Among of packaging materials, polyethylene has been
widely used in for modified atmosphere packaging of fruits
and vegetables (10-14). A study showed that MAP
minimized loss of water in artichoke (15). Cocci et al. (16)
showed that MAP had preservative effect on the color.
Under to exceed O2 and CO2 levels out of tolerance limits
can lead to anaerobic respiration and it may cause to the
61
62
Colour changes
Colour of persimmon is one of the most important quality
factors of fresh persimmon f or consumer preference. The L
colour value (L*) of all treatments tended to decrease over 21
days; storage of fruit in vacuum resulted in a great decrease,
while storage in MAP2 resulted in a slight decrease from day 1,
with significant difference among four treatments. The a-value
(a*) tended to increase over 21 days for all treatments; the fruit
stored in MAP2 showed the lowest changes (most
maintenance) but that stored under the VP showed a greater
decrease. The b-value (b*) increased significantly by day 7 for
all treatments, and continued to increase through day 14 and
21; with significant differences among treatments. MAP2
showed the lowest increase (lowest alterations) during 21 days
(Table 2). Colour deterioration in the persimmon pericarp can
be due to browning reactions resulting from many enzymes
activity such as polyphenol oxidase and peroxidase in the fruit
(31, 32). Also surface blackening was related to the process of
browning resulted from bruising (15). MAP1, AP and VP showed
a significant increase in external blackening when compared
with values at harvest (Table 2). The a* value increase
significantly during 7 days of storage, which is probably
supported by the accumulation of anthocyanin pigments and
high degree of red fruit. Obtained results, which demonstrated
that MAP2 was able to retard discoloration and the samples
under MAP showed lower decrease in L value, confirming
previous studies (12, 15).
63
CONCLUSIONS
Persimmon kept in modified atmosphere maintained their
weight and appearance better than those that packaged
under air. Fruits colour was affected by storage. Persimmon
colour parameters moved toward a more intense red colour
(a*) and a less intense yellow colour (b*) as not changes
during storage; also the L* value decreased in both MAP and
air packaging during storage fruit becoming darker in colour.
Firmness decreased during storage of persimmon samples in
MAP and air packed. The conclusion was drawn by
considering the parameters such as firmness, colour, weight
loss and sensory evaluation. The results showed that the
above mentioned parameters can be used as indicator for
the quality of persimmon. MAP protected persimmon from
spoilage for up to 3 weeks at 4C. MAP may offer a new
technique for spoilage prevention of horticultural
commodities. Its effectiveness, low price, and ready
availability without obvious off flavours is encouraging; it
could significantly extend the shelf life of fresh produce.
NATURAL AND HEALTHY FOODS DRIVE ADDITIVES DEMAND. NEW EDITION OF ADDITIVES REPORT FROM LEATHERHEAD FOOD RESEARCH
There are signs that the global food additives market is returning to growth as the worst effects of the worldwide economic downturn
have passed and consumer spending levels are starting to increase again. As the economic situation improves, the processed foods
industry continues to expand within the developing world in particular, with high rates of growth observed in countries such as China,
India and Brazil. In turn, this is driving demand for many types of food additives, as a result of which some of the leading suppliers are
now establishing production bases in the Asian and Latin American regions. Another trend influencing the market at present is the
move away from artificial food additives and ingredients. With consumers and food manufacturers demonstrating an ever-greater
preference for products positioned on a natural or clean label platform, artificial and synthetic food additives have been falling out
of favour. Meanwhile, health demands are forcing food and beverage manufacturers to reformulate their products, mostly through
reductions in sugar, salt and saturated fat levels. This, in turn, is opening up opportunities for manufacturers of food additives. The Global
Food Additives Market 6th Edition is a new publication from Leatherhead Food Research, which updates the previous edition last
published in 2011. The report discusses and reviews the global market for food additives, notable examples of which include flavours,
sweeteners, hydrocolloids, enzymes, colours, preservatives and antioxidants. The report includes market size data for the last five years,
as well as an extensive review of the competitive landscape and discussion of likely future directions for the industry.
www.leatherheadfood.com/global-food-additives
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65
PLT HEALTH SOLUTIONS INTRODUCES EARTHLIGHT WHOLE FOOD VITAMIN D FOR FOOD, BEVERAGE AND SUPPLEMENT FORMULATIONS
PLT Health Solutions, Inc. and Oakshire Naturals, LP have announced the launch of Earthlight Whole Food Vitamin D. The patented
mushroom powder ingredient delivers 40,000 International Units (IU) of Vitamin D per gram from a non-GMO, clean-label,
natural source. Earthlights high concentration of Vitamin D will allow food, beverage and supplement producers to offer Good,
Excellent and High Potency source label claims with only a few milligrams of the ingredient. This low level of addition means that
Earthlight will not affect the organoleptic properties of the products in which it is included and contributes to the cost-effectiveness
of this Vitamin D solution. A minimally processed ingredient, Earthlight is considered a whole food form of nutrition responding to
consumer desire for cleaner labels on their food, beverages and supplements. This ingredient solution is being introduced to the
market at a time when concern about adequate levels of Vitamin D is at an all-time high in the nutrition and medical communities
a concern that is gaining awareness among consumers as well. According to Devin Stagg, Director of Corporate Strategy for PLT
Health Solutions, Earthlight Whole Food Vitamin D allows food, beverage and supplement producers to address a convergence of
consumer wants. First it was natural. Then it was clean label, and often consumers want vegetarian or vegan on their labels.
Todays answer to all of these consumer preferences is whole food nutrition.
www.plthealth.com
STEPAN ANNOUNCES JUNE 15, 2014 AROMATIC POLYESTER POLYOL PRICE INCREASE FOR U.S. SOURCED PRODUCTS
Effective June 15, 2014, or as contracts allow, Stepan will increase prices for STEPANPOL Aromatic Polyester Polyols by $0.07 per
pound. The increase is necessary due to rising raw material costs.
www.stepan.com
66
CONSUMERS HAVE SPOKEN: NEARLY TWO-THIRDS PREFER TATE & LYLES TASTEVA STEVIA SWEETENER OVER REBAUDIOSIDE A
Tate & Lyle has released key findings from consumer taste-test research conducted by Ipsos in May 2014. The research
revealed that Tate & Lyles proprietary TASTEVA Stevia Sweetener is preferred by nearly two out of three consumers (63
percent) over rebaudioside A, a prevalent stevia ingredient often associated with bitter aftertastes. Participants in the study
tasted two fruit-drink beverages. One was sweetened with TASTEVA Stevia Sweetener, and the other was sweetened with
rebaudioside A. In addition to overall taste preference, nearly two out of three consumers (63 percent) found the fruit drink
sweetened with TASTEVA Stevia Sweetener to have a pleasant aftertaste or no aftertaste, while more than half (54
percent) found the fruit drink sweetened with rebaudioside A to have an unpleasant aftertaste. This research is important
because it shows manufacturers they can bring those on-trend, better-for-you products to market without sacrificing clean,
sweet taste said Amy Lauer, Marketing Manager, North America, Tate & Lyle and continued: Consumers are demanding
low-sugar and low-calorie products but taste is always going to be their top priority. With TASTEVA, manufacturers can
meet that demand with a lower cost in use because masking ingredients arent necessary. TASTEVA Stevia Sweetener is a
zero-calorie sweetener that meets consumer demand for low-calorie and low-sugar products and achieves 50 percent or
more sugar-reduction levels. Easy to formulate with, TASTEVA is ideal for a wide range of applications including beverage,
dairy, baked goods, dressings, sauces, frozen foods, processed fruits, processed vegetables, snacks and cereals.
www.tateandlyle.com
67
JUNGBUNZLAUER APPOINTS STAUBER PERFORMANCE INGREDIENTS AS THEIR PREFERRED DISTRIBUTOR FOR THE NUTRITIONAL
AND DIETARY INDUSTRY
Since 1969 STAUBER has consistently offered the finest quality ingredients to the nutritional, food, pharmaceutical, cosmetic and pet care
industries. The company was founded on the principle of partnering with manufacturers that provide the highest level of product and
service. From their corporate office in Fullerton, California, manufacturing capabilities under their control in New York, warehouses in four
strategic geographic locations and alliances with major freight companies, STAUBER is able to react quickly and deliver customer needs
by being a complete "solution provider". STAUBERs success is due to a passion for innovation. STAUBER is a one-stop, forward-thinking
supplier of a broad spectrum of solutions for the ingredient industry. The ingredients they use lead to breakthrough products for their
customers. Innovation is also reflected in the areas of Quality Assurance, lower minimums, abundant inventory, agility, responsiveness,
in-house proprietary capabilities, and full transparency in how STAUBER does business. STAUBER Performance Ingredients will represent
Jungbunzlauers complete product line and concepts to the nutritional industry throughout the United States. Jungbunzlauer and
STAUBER have been working together for decades and have jointly expanded their presence in the nutritional and dietary market
segments in the US. STAUBERs excellent market knowledge and intimate customer relationships across the US, along with Jungbunzlauers
high quality standards, provide the basis for the continued success. STAUBERs manufacturing capabilities in Florida, NY provides additional
customized and tailor made solutions for our customer base in North America says Peter Luck, Director Sales for Jungbunzlauer. STAUBER
is pleased to strengthen our twenty-plus year relationship with Jungbunzlauer. Both companies are very uniquely aligned in the philosophy
of providing high quality naturally originated ingredients to the ever-growing and dynamic nutritional industry. As innovation and new
product & delivery vehicles arise, and consolidation of much of the industry continues, it is very humbling to be associated with such a fine
company as Jungbunzlauer. Our teams look forward to continuing to work together to serve our end customers more effectively into the
future! adds Dan Stauber, CEO. As consumer demand for healthier and more natural goods continues to increase and producers seek
to find and exploit opportunities to become more efficient in all aspects of their , business, Jungbunzlauer together with its channel partner
STAUBER Performance Ingredients will provide customer oriented solutions Luck said.
www.jungbunzlauer.com
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