Developing novel foods using multiple emulsions: insights with reference to bioaccessibility and bioavailability

2022 ◽  
pp. 73-103
Author(s):  
Hafiz Ubaid ur Rahman ◽  
Sadia Aslam ◽  
Aqsa Akhtar ◽  
Waqas Asghar ◽  
Nauman Khalid
Keyword(s):  
Novel Foods ◽  
Multiple Emulsions

Allergic Reactions to Food Proteins

2011 ◽  
Vol 81 (23) ◽  
pp. 173-180 ◽  
Author(s):  
Barbara K. Ballmer-Weber
Keyword(s):  
Food Allergies ◽  
Allergic Reactions ◽  
Allergenic Food ◽  
Processed Foods ◽  
Legal Regulations ◽  
Pollen Allergens ◽  
Curative Therapy ◽  
Novel Foods ◽  
Allergenic Proteins ◽  
Adolescents And Adults

Four to eight percent of the population are estimated to be food-allergic. Most food allergies in adolescents and adults are acquired on the basis of cross-reaction to pollen allergens. Theses allergens are ubiquitous in the plant kingdom. Therefore pollen-allergic patients might acquire a multitude of different plant food allergies, and even react to novel foods to which they have never previously been exposed. A curative therapy for food allergy does not yet exist. Food-allergic patients have to rely on strict avoidance diets, The widespread use of industrially processed foods poses a general problem for food-allergic patients. Although the most frequent allergens must be declared openly in the list of ingredients, involuntary contamination with allergy-provoking compounds can occur. The precautionary labelling “may contain” is sometimes applied even if the chance of contamination is very low; on the other hand, foods not declared to contain possible traces of allergenic components may actually contain relevant amounts of allergenic proteins. Switzerland is the only country in Europe with legal regulations on contamination by allergenic food; however, the allowance of 1 g/kg is too high to protect a relevant proportion of food-allergic individuals.

scholarly journals Consumer Acceptance of Gene-Edited versus Genetically Modified Foods in Korea

2021 ◽  
Vol 18 (7) ◽  
pp. 3805
Author(s):  
Eunae Son ◽  
Song Soo Lim
Keyword(s):  
Gene Editing ◽  
Consumer Preferences ◽  
Genetically Modified ◽  
Relevant Information ◽  
Consumer Acceptance ◽  
Genetically Modified Foods ◽  
Breeding Methods ◽  
Novel Foods ◽  
Novel Technology ◽  
Potential Market

Food made with gene-editing has received considerable attention in recent years because it is claimed to be a little different from traditional genetically modified breeding methods concerning safety. However, consumer acceptance of these novel foods and their potential market uptake remains to be answered. This study aims to assess differences in the acceptance of gene-edited and genetically modified foods in Korea. The choice-based conjoint analysis is adopted to estimate part-worth functions for the soybean oil attributes with 200 surveyed samples. The estimated part-worth values reveal how much each attribute affects consumers’ decision-making. Estimated results suggest that consumers tend to accept gene-editing more than genetically modified foods. The acceptance of novel technology is shown to correspond closely to the degree of consumers’ scientific knowledge, highlighting the importance of revealing relevant information regarding the technology. Results also show that country of origin is a significant food-specific attitudinal factor in shaping consumer preferences.

Phase-Field Modeling of Multiple Emulsions Via Spinodal Decomposition

Langmuir ◽  
2021 ◽  
Vol 37 (17) ◽  
pp. 5275-5281
Author(s):  
Haodong Zhang ◽  
Yanchen Wu ◽  
Fei Wang ◽  
Fuhao Guo ◽  
Britta Nestler
Keyword(s):  
Spinodal Decomposition ◽  
Phase Field ◽  
Phase Field Modeling ◽  
Multiple Emulsions ◽  
Field Modeling

scholarly journals Seaweeds As a “Palatable” Challenge between Innovation and Sustainability: A Systematic Review of Food Safety

2021 ◽  
Vol 13 (14) ◽  
pp. 7652
Author(s):  
Giuseppe Cavallo ◽  
Chiara Lorini ◽  
Giuseppe Garamella ◽  
Guglielmo Bonaccorsi
Keyword(s):  
Heavy Metals ◽  
Systematic Review ◽  
Food System ◽  
Meta Analysis ◽  
Anthropogenic Factors ◽  
Novel Foods ◽  
Food Shortages ◽  
Polluted Sites ◽  
The Impact ◽  
Global Food

Moderate or severe food insecurity affect 2 billion people worldwide. The four pillars of food security (availability, access, use and stability) are in danger due to the impact of climatic and anthropogenic factors which impact on the food system. Novel foods, like seaweeds, have the potential to increase food yields so that to contribute in preventing or avoiding future global food shortages. The purpose of this systematic review was to assess microbiological, chemical, physical, and allergenic risks associated with seaweed consumption. Four research strings have been used to search for these risks. Preferred Reporting Item for Systematic Reviews and Meta-analysis (PRISMA) guidelines were applied. Finally, 39 articles met the selected criteria. No significant hazards for microbiological, allergenic, and physical risks were detected. Regarding chemical risk, algae can accumulate various heavy metals, especially when harvested in polluted sites. Cultivating seaweeds in a controlled environment allows to avoid this risk. Periodic checks will be necessary on the finished products to monitor heavy metals levels. Since the consumption of algae seems to be on the rise everywhere, it seems to be urgent that food control authorities establish the safety levels to which eating algae does not represent any risk for human health.

scholarly journals Morphophysiological and molecular characterization of millet (Panicum miliaceum L.) varieties for crop improvement in Western Europe

2021 ◽  
Vol 2 (1) ◽  
Author(s):  
Massimo Vischi ◽  
Nicola Zorzin ◽  
Maria Bernhart ◽  
Johanna Winkler ◽  
Dipak Santra ◽  
...  
Keyword(s):  
Western Europe ◽  
Crop Improvement ◽  
Genetic Distances ◽  
Phenotypic Traits ◽  
Panicum Miliaceum ◽  
Novel Foods ◽  
Proso Millet ◽  
Ne Italy ◽  
The Usa

Abstract Background Global warming and issues in favour of a more sustainable agriculture suggest a reconsideration of minor cereals in European agrosystems. Compared to other summer crops, proso millet has a remarkable drought resistance and could be used to improve crop rotation and biodiversity. Proso millet is also increasingly sought by industry to produce novel foods such as those designed for coeliac patients. In this study, a thorough characterization of 11, commercially available, proso millet (Panicum miliaceum L.) varieties was carried out as a preliminary step for crop reintroduction and breeding in Western Europe. Methods The cultivars under evaluation were introduced from Austria, Poland, Russia, and the USA (University of Nebraska–Lincoln). Plants were grown at Udine (NE Italy) and Gleisdorf (Styria, Austria), under greenhouse and field conditions, respectively. Yield components and a range of morphophysiological characters were recorded in both locations. In parallel, 85 SSR markers were tested on DNA samples extracted from randomly chosen plants of each variety and the 12 responsive markers used to genotype the whole variety set. Results Morphometric analyses showed that varieties have several diverging phenotypic traits and architectures. In all instances, yields recorded at field level were much lower than potential yields. In this respect, US selections were comparable to earlier developed European varieties, suggesting that breeding for an increased adaptation is the keystone for a stable reintroduction of millet in Western Europe. Molecular analyses uncovered remarkably low genetic differences and heterozygosity levels within cultivars, confirming millet as an essentially autogamous species; in contrast, large genetic distances were noted among cultivars selected in different environments. Results of SSR genotyping combined with those originating from phenotypic analyses indicated possible crosses to source the genetic variability necessary for selection. Conclusions This study enabled the identification of cultivars that could be used to revitalize the crop in Western Europe and to produce genetically variable hybrid progenies exploitable by breeding.

Seaweeds as Novel Foods and Source of Culinary Flavors

2021 ◽  
pp. 1-26
Author(s):  
V. Figueroa ◽  
M. Farfán ◽  
J.M. Aguilera
Keyword(s):  
Novel Foods

scholarly journals Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 482 ◽  
Author(s):  
Antonello Santini ◽  
Nicola Cicero
Keyword(s):  
Natural Products ◽  
Food Chemistry ◽  
Special Issue ◽  
Novel Foods ◽  
Chemistry Research ◽  
Nutrition Research ◽  
Main Challenge ◽  
Therapeutic Tools ◽  
Novel Applications ◽  
Environmentally Friendly Approach

The Special Issue entitled: “Development of Food Chemistry, Natural Products, and Nutrition Research” is focused on the recent development of food chemistry research, including natural products’ sources and nutrition research, with the objectives of triggering interest towards new perspectives related to foods and opening a novel horizon for research in the food area. The published papers collected in this Special Issue are studies that refer to different aspects of food, ranging from food chemistry and analytical aspects, to composition, natural products, and nutrition, all examined from different perspectives and points of view. Overall, this Special Issue gives a current picture of the main topics of interest in the research and proposes studies and analyses that may prompt and address the efforts of research in the food area to find novel foods and novel applications and stimulate an environmentally-friendly approach for the re-use of the by-products of the agro-food area. This notwithstanding, the main challenge is currently addressed to achieve a full comprehension of the mechanisms of action of food components, the nutrients, outlining their high potential impact as preventive and/or therapeutic tools, not only as a source of macro- and/or micro-nutrients, which are necessary for all the metabolic and body functions.

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