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PubMed1999

Proximate composition and selected functional properties of fermented and unfermented African oil bean (Pentaclethra macrophylla) seed flour.

Flour samples were prepared from fermented and unfermented African oil bean (Pentaclethra macrophylla) seeds (AOBS). The flour samples were evaluated for proximate composition and certain functional properties. The influence of defatting on these properties was also determined. Fermentation significantly increased (p < 0.05) the protein and decreased the crude fiber, ash, fat and carbohydrate contents of the AOBS flours. The nitrogen solubility of both fermented and unfermented flours was pH dependent with minimum and maximum solubility at pH 4.0 and pH 8.0, respectively, and with increased nitrogen solubility in the fermented sample. The fermented and unfermented flour samples had least gelation concentrations of 14 and 16% (w/v), respectively. The water absorption capacity and foam capacities of the fermented flour were 36 and 34%, respectively, over the unfermented seed flour. On the other hand, fermentation decreased the fat absorption capacity, emulsion activity and emulsion and foam stabilities. Fermentation decreased (p < 0.05) the bulk density of AOBS flour by 15%. Defatting improved all the functional properties evaluated except emulsion activity. These results indicate potential food uses of fermented and unfermented AOBS flour samples as protein supplements in diets and as functional ingredients in formulated foods.

Absorption↗

PubMed1995

Reduction in accumulation of plaque, stain, and calculus in dogs by dietary means.

We conducted 215 evaluations for plaque, stain, and calculus in 120 dogs at two research sites. Dogs were balanced in groups of five according to baseline plaque index scores; groups were randomly assigned to treatment or control dietary regimens. Dental cleanings were done on Day 0. Dogs in the treatment group were fed a food formulated to reduce accumulation of plaque, stain, and calculus. Control group dogs were fed a commercially available dry dog food. No other foods, treats, or snacks were given to either group. We graded 22 teeth for plaque accumulation on Day 7 and for stain and calculus accumulation on Day 21. Six trials were conducted and the results reported as a combined mean for all treatment and control groups. Dogs fed the treatment food had significantly less plaque, stain, and calculus accumulation (p = 0.001) than dogs fed the control food. Plaque, stain, and calculus accumulation can be reduced by dietary means.

Analysis of Variance↗

PubMed2002

Effect of salts on the functional properties of benniseed (Sesamum radiatum) seed flour.

The effects of salts, KCl, NaCl, K2SO4, Na2SO4 and CH3COONa on the functional properties of benniseed (Sesamum radiatum) flour were studied. Results showed that the lowest gelation concentration of 18% observed in the absence of the salts was improved and found between 12 and 16% in the presence of different salts under consideration. The foaming capacity of about 18.0% in distilled water increased progressively from 30.5 +/- 1.0 to 56.0 +/- 0.6% depending on the concentrations and types of salts used. At low salts concentrations (0.5, 1.0 and 2.0%) the water absorption capacity decreased between 89.8 +/- 0.5 and 85.0 +/- 0.6% comparably with 182.0% in the absence of salts while the emulsion capacity also decreased between 43.5 +/- 0.2 and 42.0 +/- 0.9% with increase in salt concentrations of 0.5 to 10.0%. The foaming capacity and foaming stability that were 18.0 and 3.0% in the absence of the salts were improved and found within the range of 30.5 +/- 1.0 to 56.0 +/- 0.1% and 14.0 +/- 0.8 to 22.4 +/- 0.1% respectively. The dependence of protein solubility with pH was found to be a function of the type and concentration of salts considered. The curves showed that the solubility of the protein of the flour was found between the pH of 5.0 in the absence of the salt and varied between pH of 2.5 and 7.5 indicating that the protein is soluble in both the acidic and basic regions of pH scale. At high concentration of 5.0 and 10.0% of all the salts used, the solubility was high/enhanced at acidic region of pH, suggesting that the protein may be useful in acid food formulations.

Crops, Agricultural↗

PubMed1990

Influence of food-environment interactions on health in the twenty-first century.

The quality and safety of foods are affected by the environment, and the quality and safety of the environment are, in turn, affected by foods and food processing. To explore these interrelationships, as they might exist in the twenty-first century, one must speculate regarding future changes in foods and food processing. Several trends in food processing seem likely to predominate into the twenty-first century, and they will be, for the most part, evolutionary in nature and of low consumer visibility. These trends are greater use of foods marketed in a refrigerated state, greater use of irradiation and combination processes, greater automation and optimization of processes, and greater use of biotechnology. It is also reasonable to assume that food products of the following types will increase in importance, namely, those that are convenient (includes eating away from home), those that are tailored to specific dietary needs, those containing chemically modified components such as altered proteins and carbohydrates, and fabricated foods. If these trends in foods and food processes prevail then concern must be directed to the following areas: Microbiological concerns--refrigerated foods; food service operations; new or altered procedures for processing, handling and storing foods; and new foods or food formulations; attention must be given both to controlling known pathogens as well as newly perceived pathogens. Chemical concerns--toxicants occurring naturally in foods; contaminants; chemicals developing in foods during processing, handling and storage; chemicals used in fabricated foods; and chemicals of newly perceived importance, especially those having adverse, covert effects. Several of these chemical concerns are influenced in seriousness by composition of the food environment.

Environmental Health↗

PubMed2002

Technological functionality of inulin and oligofructose.

Inulin and oligofructose are functional food ingredients which offer a unique combination of nutritional properties and important technological benefits. They are found in many vegetables and fruits and can be industrially obtained from chicory roots. In food formulations, inulin and oligofructose may significantly improve organoleptic characteristics. Their incorporation allows upgrading of both taste and mouthfeel in a wide range of food applications. Oligofructose is highly soluble and possesses technological properties that are closely related to those of sugar and glucose syrups. It is often used in combination with high intensity sweeteners. Inulin has a much lower solubility, improves the stability of foams and emulsions and shows exceptional fat-like characteristics when used under the form of a gel in water. Fat and carbohydrate replacement with chicory inulin and oligofructose offers the advantage of not compromising on taste and texture, while delivering nutritionally enhanced products.

Cichorium intybus↗

PubMed2000

Analytical techniques for determining biotin.

Biotin is a vitamin of the B-complex, which plays an important biochemical role in every living cell. In the recent years, the interest in this vitamin has been rekindled, mainly due to its association with serious human disorders, such as the inherited syndrome multiple carboxylase deficiency, which can be successfully treated with biotin administration. Diagnosis of biotin deficiency as well as monitoring of biotin levels in biological fluids of patients receiving biotin treatment is crucial. Equally important is the determination of biotin levels in pharmaceutical preparations as well as in food and food supplement products, which constitute the main source of biotin in humans. Several analytical methods for measuring biotin in various samples, e.g. human fluids, pharmaceutical formulations, food material etc., have been reported in the literature. In this review, the most representative of these methods are presented, and their characteristics are evaluated.

Biotin↗

PubMed1979

Utilization of milk proteins as starting materials for other foodstuffs.

The modern food-processing industry is placing more and more emphasis upon the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. Isolated milk protein products represent an important and valuable source of protein ingredients due to their recognized superior nutritional, organoleptic and functional properties. This paper provides up-to-date information on the quantities, production processes, composition, general properties, and specific functional properties of the major milk protein products, e.g. caseinates, co-precipitates, lactalbumin, whey protein concentrates and milk blends. The subject of chemical and enzymic modification to improve certain functional properties of milk proteins is considered briefly.

Animals↗

PubMed2005

Effect of enzymatic treatment of extracted sunflower proteins on solubility, amino acid composition, and surface activity.

Industrial proteins from agriculture of either animal or vegetable origin, including their peptide derivatives, are of great importance, from the qualitative and quantitative point of view, in food formulations (emulsions and foams). A fundamental understanding of the physical, chemical, and functional properties of these proteins is essential if the performance of proteins in foods is to be improved and if underutilized proteins, such as plant proteins (and their hydrolysates and peptides derivatives), are to be increasingly used in traditional and new processed food products (safe, high-quality, health foods with good nutritional value). In this contribution we have determined the main physicochemical characteristics (solubility, composition, and analysis of amino acids) of a sunflower protein isolate (SPI) and its hydrolysates with low (5.62%), medium (23.5%), and high (46.3%) degrees of hydrolysis. The hydrolysates were obtained by enzymatic treatment with Alcalase 2.4 L for DH 5.62 and 23.5% and with Alcalase 2.4 L and Flavorzyme 1000 MG sequentially for DH 46.3%. The protein concentration dependence on surface pressure (surface pressure isotherm), a measure of the surface activity of the products (SPI and its hydrolysates), was obtained by tensiometry. We have observed that the degree of hydrolysis has an effect on solubility, composition, and content of the amino acids of the SPI and its hydrolysates. The superficial activity and the adsorption efficiency were also affected by the degree of hydrolysis.

Adsorption↗

PubMed2003

Ionizing radiation induces formation of malondialdehyde, formaldehyde, and acetaldehyde from carbohydrates and organic acid.

A study was conducted to investigate irradiation-induced formation of malondialdehyde (MDA), formaldehyde (FA), and acetaldehyde (ACT) from fructose, sucrose, glucose, and malic acid solutions. MDA and FA were generated from the carbohydrate solutions upon irradiation while little was formed from malic acid solution. On the other hand, a much higher amount of ACT was formed from malic acid than from the carbohydrate solutions. The G values (number of molecules formed per 100 eV radiation) for MDA were 0.042, 0.0066, and 0.0026 from 0.9 mg mL(-1) fructose, sucrose, and glucose solutions at pH 3.5, respectively. The G values for FA formation were 0.134, 0.233, and 0.0081 from the fructose, sucrose, and glucose solutions, respectively. As concentration of sugars in solutions increased from 0 to 90 mg mL(-1), the formation of these compounds increased rapidly. A further increase in sugar concentration from 90 to 900 mg mL(-1) resulted in a lower rate of increase in MDA and FA formation. pH had a profound effect on the irradiation-induced formation of these compounds from carbohydrates, especially on MDA formation. The minimum amount of MDA from fructose and glucose solutions was observed at pH 5 while formation of MDA from sucrose solution decreased as pH decreased from 7 to 2. The results can be used by the food industry to optimize food formulation in order to minimize formation of these compounds.

Acetaldehyde↗

PubMed2005

Characterization of alkyl phenols in cashew (Anacardium occidentale) products and assay of their antioxidant capacity.

In this study the content of anacardic acids, cardanols and cardols in cashew apple, nut (raw and roasted) and cashew nut shell liquid (CNSL) were analysed. The higher amounts (353.6 g/kg) of the major alkyl phenols, anacardic acids were detected in CNSL followed by cashew fibre 6.1 g/kg) while the lowest (0.65 g/kg) amounts were detected in roasted cashew nut. Cashew apple and fibre contained anacardic acids exclusively, whereas CNSL also contained an abundance of cardanols and cardols. Cashew nut (raw and roasted) also contained low amounts of hydroxy alkyl phenols. Cashew nut shell liquid was used for a basic fractionation of the alkyl phenol classes and the individual anacardic acids, major cardanols and cardols were purified to homogeneity from these fractions by semi-preparative HPLC and definitively identified by nano-ESI-MS-MS, GC-MS and NMR analyses. The hexane extracts (10 mg/ml) of all cashew products tested plus CNSL, displayed significant antioxidant capacity. Cashew nut shell liquid was the more efficient (inhibition=100%) followed by the hexane extract of cashew fibre (94%) and apple (53%). The antioxidant capacity correlated significantly (P<0.05) with the concentration of alkyl phenols in the extracts. A mixture of anacardic acids (10.0 mg/ml) showed the higher antioxidant capacity (IC50=0.60 mM) compared to cardols and cardanols (IC50>4.0 mM). The data shows that of these substances, anacardic-1 was by far the more potent antioxidant (IC50=0.27 mM) compared to cardol-1 (IC50=1.71 mM) and cardanol-1 (IC50>4.0 mM). The antioxidant capacity of anacardic acid-1 is more related to inhibition of superoxide generation (IC50=0.04 mM) and xanthine oxidase (IC50=0.30 mM) than to scavenging of hydroxyl radicals. At present a substantial amount of cashew fibre is mostly used in formulations of animal or poultry feeds. The data presented in this study, indicates that this waste product along with CNSL, both of which contain high contents of anacardic acids, could be better utilized in functional food formulations and may represent a cheap source of cancer chemopreventive agents.

Anacardic Acids↗

PubMed2000

Antioxidants in food and food antioxidants.

Antioxidants may be present in foods as endogenous factors or may be added to preserve their lipid components from quality deterioration. Synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG) and tert-butylhydroquinone (TBHQ) are commonly used in food formulations. However, due to safety concerns, interest in natural antioxidants has intensified. To address the demand by consumers, mixed tocopherols, herbal extracts such as those of rosemary and sage, as well as tea extracts have been commercialized for food and nutraceutical applications. An overview of the topic is provided in this article.

Antioxidants↗

PubMed2005

The role of feeding in the maintenance of well-being and health of geriatric dogs.

Ageing, like all physiological effects, has a multifactorial origin and is linked to the progressive reduction in the function of some organs and systems. Feeding can play an important role in the control of the ageing process by the improvement of quality of life and the prevention of some pathologies associated with age (renal diseases, obesity, rheumatism, dental pathologies, cardiovascular disorders). Clinical nutrition of old dogs allows us to clarify the animals' nutritional requirements, the required balance of nutrients, the quality of ingredients and dietetic function of some substances. Twenty commercial dry foods formulated for old dogs were analysed. A wide variability of chemical composition was observed among the samples. Very different values were found for size and hardness of kibbles (parameters correlated with the incidence of some dental diseases). Good availability of foods with different nutritional characteristics could be useful to the needs of geriatric dogs. Similarly, a balanced home-made ration could satisfy the specific requirements of old dogs and gratify their owners. In conclusion, a diet for ageing dogs should be "personalized", considering both the nutritional and extra-nutritional factors, which contribute to guarantee optimal well-being and health.

Aging↗

PubMed2006

Preliminary approaches for the development of a high-performance liquid chromatography/electrospray ionization tandem mass spectrometry method for the detection and label-free semi-quantitation of the main storage proteins of Lupinus albus in foods.

Since recent literature has indicated that white lupin (Lupinus albus) may be a useful source of hypocholesterolemic proteins to be used in functional food formulation, our final goal is the development of a fast and automated high-performance liquid chromatography/electrospray ionization tandem mass spectrometry (HPLC/ESI-MS/MS) method for the detection and the label-free semi-quantitation of the main lupin globulins in lupin foods and food ingredients. We present here some preliminary results in this direction. As a first step a total protein extract (TPE-WF) from lupin flakes was pre-fractionated by anion-exchange chromatography and each fraction was digested with trypsin and analyzed by HPLC/ESI-MS/MS. Subsequently, the tryptic digest of TPE-WF was directly analyzed by HPLC/ESI-MS/MS without any pre-fractionation. Eventually, in order to test the applicability of the method to real samples, a lupin beverage and two lupin protein isolates were analyzed. Both Mascot and Spectrum Mill MS Proteomics Workbench software were used to identify the protein composition in these samples and Spectrum Mill was used also to test the possibility of developing a label-free semi-quantitation method based on peptide hits. Encouraging results were obtained especially in the detection of the hypocholesterolemic component beta-conglutin.

Amino Acid Sequence↗

PubMed2000

Function and importance of glutamate for savory foods.

Flavoring systems are of vital importance in savory food manufacturing. Many industrially prepared foods are particularly attractive to potential consumers primarily because of their typical flavors. Therefore, it is no surprise that the food industry dealing with these product segments shows great interest in the use of food or food ingredients carrying the typical umami taste and flavor enhancement systems. Figures are provided showing the importance of glutamate in traditional cuisines and also in meals prepared by industrial manufacturing. It is also interesting to see how food intake patterns of glutamate differ from one cultural group to another. The ever-growing importance of balanced food formulations (carbohydrates, fats, proteins and minerals) brings special challenges to the use of different ingredients, requiring development of appropriate flavor delivery systems. Again flavor enhancement is of great importance. Questions about the addition of glutamate or the total glutamate content of foods are of little importance, from a scientific point of view. However, in a given legal framework, important business opportunities can be realized. One of the main concerns of manufacturers of savory food is how to provide the consumer with tasty foods while complying with increasingly severe local legal constraints concerning the use of many potent flavoring systems.

Chemical Phenomena↗

PubMed2002

Application of cereals and cereal components in functional foods: a review.

The food industry is directing new product development towards the area of functional foods and functional food ingredients due to consumers' demand for healthier foods. In this respect, probiotic dairy foods containing human-derived Lactobacillus and Bifidobacterium species and prebiotic food formulations containing ingredients that cannot be digested by the human host in the upper gastrointestinal tract and can selectively stimulate the growth of one or a limited number of colonic bacteria have been recently introduced into the market. The aim of these products is to affect beneficially the gut microbial composition and activities. Cereals offer another alternative for the production of functional foods. The multiple beneficial effects of cereals can be exploited in different ways leading to the design of novel cereal foods or cereal ingredients that can target specific populations. Cereals can be used as fermentable substrates for the growth of probiotic microorganisms. The main parameters that have to be considered are the composition and processing of the cereal grains, the substrate formulation, the growth capability and productivity of the starter culture, the stability of the probiotic strain during storage, the organoleptic properties and the nutritional value of the final product. Additionally, cereals can be used as sources of nondigestible carbohydrates that besides promoting several beneficial physiological effects can also selectively stimulate the growth of lactobacilli and bifidobacteria present in the colon and act as prebiotics. Cereals contain water-soluble fibre, such as beta-glucan and arabinoxylan, oilgosaccharides, such as galacto- and fructo-oligosaccharides and resistant starch, which have been suggested to fulfil the prebiotic concept. Separation of specific fractions of fibre from different cereal varieties or cereal by-products, according to the knowledge of fibre distribution in cereal grains, could be achieved through processing technologies, such as milling, sieving, and debranning or pearling. Finally, cereal constituents, such as starch, can be used as encapsulation materials for probiotics in order to improve their stability during storage and enhance their viability during their passage through the adverse conditions of the gastrointestinal tract. It could be concluded that functional foods based on cereals is a challenging perspective, however, the development of new technologies of cereal processing that enhance their health potential and the acceptability of the food product are of primary importance.

Bacteria↗

PubMed1998

Structure and technofunctional properties of protein-polysaccharide complexes: a review.

Food proteins and polysaccharides are the two key structural entities in food materials. Generally, interactions between proteins and polysaccharides in aqueous media can lead to one- or two-phase systems, the latter being generally observed. In some cases of protein-polysaccharide net attraction, mainly mediated through electrostatic interactions, complex coacervation or associative phase separation occurs, giving rise to the formation of protein-polysaccharide complexes. Physicochemical factors such as pH, ionic strength, ratio of protein to polysaccharide, polysaccharide and protein charge, and molecular weight affect the formation and stability of such complexes. Additionally, the temperature and mechanical factors (pressure, shearing rate, and time) have an influence on phase separation and time stability of the system. The protein-polysaccharide complexes exhibit better functional properties than that of the proteins and polysaccharides alone. This improvement could be attributed to the simultaneous presence of the two biopolymers, as well as the structure of the complexes. Consequently, the interesting hydration (solubility, viscosity), structuration (aggregation, gelation) and surface (foaming, emulsifying) properties of these complexes can be used in a number of domains. Among others, these could be macromolecular purification, microencapsulation, food formulation (fat replacers, texturing agents), and synthesis of biomaterials (edible films, artificial grafts).

Biopolymers↗

PubMed2005

Starch--value addition by modification.

Starch is one of the most important but flexible food ingredients possessing value added attributes for innumerable industrial applications. Its various chemically modified derivatives offer a great scope of high technological value in both food and non-food industries. Modified starches are designed to overcome one or more of the shortcomings, such as loss of viscosity and thickening power upon cooking and storage, particularly at low pH, retrogradation characteristics, syneresis, etc., of native starches. Oxidation, esterification, hydroxyalkylation, dextrinization, and cross-linking are some of the modifications commonly employed to prepare starch derivatives. In a way, starch modification provides desirable functional attributes as well as offering economic alternative to other hydrocolloid ingredients, such as gums and mucilages, which are unreliable in quality and availability. Resistant starch, a highly retrograded starch fractionformed upon food processing, is another useful starch derivative. It exhibits the beneficial physiological effects of therapeutic and nutritional values akin to dietary fiber. There awaits considerable opportunity for future developments, especially for tailor-made starch derivatives with multiple modifications and with the desired functional and nutritional properties, although the problem of obtaining legislative approval for the use of novel starch derivatives in processed food formulations is still under debate. Nevertheless, it can be predicted that new ventures in starch modifications and their diverse applications will continue to be of great interest in applied research.

Food Handling↗

PubMed1999

Inulin and oligofructose: safe intakes and legal status.

Inulin and oligofructose are a significant part of the daily diet of most of the world's population. Daily intakes for the U.S. and Europe have been estimated at up to 10 g, specifically 1-4 g for the 97th percentile in the U.S. Because both inulin and oligofructose are macroingredients, it is difficult to apply classical toxicology tests. Although some high dose animal tests have been performed, none have revealed any toxic effects. The safety of inulin and oligofructose for use in foods was evaluated by many legal authorities worldwide. As a result, both inulin and oligofructose are accepted in most countries as food ingredients that can be used without restrictions in food formulations. In the U.S., a panel of experts performed a generally accepted as safe (GRAS) Self-Affirmation Evaluation in 1992 and concluded similarly. At high doses, increased flatulence and osmotic pressure can cause intestinal discomfort. These doses vary widely from person to person and also depend on the type of food in which inulin or oligofructose is incorporated. With regard to labeling, both inulin and oligofructose are gradually being accepted as "dietary fibers" in most countries around the world. The mention of their "bifidogenic effect" on food labels has also been legally accepted in several countries.

Animals↗