Inulin enhances nutritional, sensorial and technological characteristics of synbiotic yogurt drink

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Joshua Ie Xin Soh ◽  
Malvino Wilian ◽  
See Wan Yan
Keyword(s):  
Dietary Fibre ◽  
Viable Count ◽  
Technological Characteristic ◽  
Technological Properties ◽  
Nutrient Criteria ◽  
Low Fat ◽  
Content Type ◽  
Nutrition Labelling ◽  
New Formulation ◽  
Yogurt Drink

PurposeIn recent years, global demand for functional foods grew tremendously due to the rising trend of health-conscious consumers. Driven by increased awareness of probiotic products, consumption of yogurt drink is gaining popularity across all age groups. In the present study, the authors aimed to assess sensorial, nutritional and technological properties of synbiotic yogurt drink enriched with prebiotic inulin.Design/methodology/approachSensory analysis, proximate compositions, viscosity, viable count and DPPH radical scavenging activity were examined in control (without inulin) and 3 variants of inulin-supplemented synbiotic yogurt drink, namely F1 (4%, inulin), F2 (4.5% inulin) and F3 (5% inulin).FindingsEvaluated by 75 consumer panellists on 9-point hedonic scales, F3 showed significantly (p < 0.05) higher overall acceptability (5.79 ± 1.94) compared to control. In addition to lower calorie content (36.52 kcal/100 ml), nutritional and technological properties of F3 [total dietary fibre content (4.03 ± 0.04 g/100 ml), viscosity (28 ± 6.93 cP), viable count (87.00 ± 4.00 × 106 CFU/ml S. thermophilus; 14.67 ± 3.51 × 106 CFU/ml L. bulgaricus) and antioxidant activity (50.40 ± 1.80%)] were significantly (p < 0.05) improved compared to control. Remarkably, the new formulation complied with nutrient criteria for Healthier Choice Logo Malaysia in addition to meeting requirements for “low fat” and “high dietary fibre” contents according to Malaysia Guide to Nutrition Labelling and Claims. Hence, we conclude that 5% inulin improved nutritional and technological characteristic in synbiotic yogurt drink without compromising consumers' acceptance.Originality/valueThis novel study showcases the incorporation of prebiotic inulin in the development of synbiotic yogurt drink. Remarkably, this new formulation complied with the nutrient criteria for Healthier Choice Logo Malaysia in addition to meeting the requirements for “low fat” and “high dietary fibre” contents according to Malaysia Guide to Nutrition Labelling and Claims. More importantly, results have contributed knowledge to existing literature as well as benefits food manufacturers in creating healthy yogurt drinks to better meet the needs and expectations of health-conscious consumers without compromising hedonic perceptions.

Serving sizes and energy values on the nutrition labels of regular and diet/light processed and ultra-processed dairy products sold in Brazil

2016 ◽  
Vol 118 (7) ◽  
pp. 1579-1593 ◽  
Author(s):  
Priscila Pereira Machado ◽  
Mariana Vieira dos Santos Kraemer ◽  
Nathalie Kliemann ◽  
Cláudia Flemming Colussi ◽  
Marcela Boro Veiros ◽  
...  
Keyword(s):  
Energy Density ◽  
Dairy Products ◽  
Dairy Product ◽  
Accurate Information ◽  
Nutrition Labels ◽  
Content Type ◽  
Size Information ◽  
Nutrition Labelling ◽  
Serving Sizes ◽  
Serving Size

Purpose – The purpose of this paper is to analyse and compare the serving sizes and energy values reported on the nutrition information of all processed and ultra-processed dairy products in their regular and diet/light versions available for sale in a large supermarket in Brazil. Design/methodology/approach – A check was done for associations between the compliance of reported serving sizes, energy values per serving and energy density for regular foods and foods advertised at “diet/light” (with reduced fat and calories). Findings – The data included information from 451 dairy product labels. Most of the products had serving sizes smaller than the reference set by Brazilian law. A high variability of serving sizes was found for similar products. “Diet/light” foods tend to report serving sizes that are even smaller and more inadequate. Moreover, the energy density of these products was similar to that of the regular foods. Smaller serving sizes may be being presented on “diet/light” foods in order to report lower energy values and on similar foods to show non-existent differences in energy values. These results point to the importance of standardizing serving size information on food labels so that consumers have access to clear and accurate information about food products. Originality/value – This was the first census-type study to analyse the serving size information of dairy products at a supermarket of one of the ten largest supermarket chains in Brazil. This work extends the scope of current food labelling and contributes to the discussion about how nutrition labelling has been presented to Brazilian consumers and its possible consequences for food choices and the guarantee of consumer rights.

Smooth geometry generation in additive manufacturing file format: problem study and new formulation

2017 ◽  
Vol 23 (1) ◽  
pp. 34-43 ◽  
Author(s):  
Kai-Ming Yu ◽  
Yu Wang ◽  
Charlie C.L. Wang
Keyword(s):  
Additive Manufacturing ◽  
Design Methodology ◽  
Hermite Interpolation ◽  
File Format ◽  
Opposite Edge ◽  
Standard Specification ◽  
Content Type ◽  
New Formulation ◽  
Boundary Curves ◽  
Boolean Sum

Purpose In the newly released ASTM standard specification for additive manufacturing file (AMF) format – version 1.1 – Hermite curve-based interpolation is used to refine input triangles to generate denser mesh with smoother geometry. This paper aims to study the problems of constructing smooth geometry based on Hermite interpolation on curves and proposes a solution to overcome these problems. Design/methodology/approach A formulation using triangular Bézier patch is proposed to generate smooth geometry from input polygonal models. Different configurations on the boundary curves in the formulation are analyzed to further enrich this formulation. Findings The study shows that the formulation given in the AMF format (version 1.1) can lead to the problems of inconsistent normals and undefined end-tangents. Research limitations/implications The scheme has requirements on the input normals of a model, only C0 interpolation can be generated on those cases with less-proper input. Originality/value To overcome the problems of smooth geometry generation in the AMF format, the authors propose an enriched scheme for computing smooth geometry by using triangular Bézier patch. For the configurations with less-proper input, the authors adopt the Boolean sum and the Nielson’s point-opposite edge interpolation for triangular Coons patch to generate the smooth geometry as a C0 interpolant.

Unripe Cavendish banana (Musa acuminata) and enzymatic hydrolysis (Flavourzyme®) enhance sensorial and nutritional profiles of functional chicken nugget

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Corine Sze Xuan Teo ◽  
See Wan Yan
Keyword(s):  
Dietary Fibre ◽  
Healthcare Providers ◽  
Advocacy Groups ◽  
Nutritional Values ◽  
Content Type ◽  
Texture Profile ◽  
Chicken Nugget ◽  
Cavendish Banana ◽  
High Antioxidant Activity ◽  
Hedonic Scale

PurposeHealth promotion and disease prevention by means of functional foods have become more popular among consumers due to the rising trend of non-communicable diseases. Driven by the increased demand, the authors aimed to investigate sensorial, nutritional and physicochemical properties of chicken nugget incorporated with unripe Cavendish banana and Flavourzyme® [Control (without banana and Flavourzyme®), F1 (banana only), F2 (Flavourzyme® only), F3 (banana and Flavourzyme®)].Design/methodology/approachSensory evaluation was carried out by means of 9-point hedonic scale among consumer panels (n = 83) to evaluate control, F1, F2 and F3. These were then subjected to chemical (moisture, protein, fat, ash, carbohydrate, total dietary fibre, potassium and antioxidant contents) and physical (texture profile and water activity) analyses.FindingsSensory acceptance of control was significantly higher compared to other formulations. Fibre, antioxidant and potassium contents were significantly higher, although moisture, protein and fat contents were significantly lower in F1 and F3 compared to control. Remarkably, F1 and F3 were eligible to be declared as “source of dietary fibre”. Therefore, F1, F2 and F3 can serve as healthier alternatives with high antioxidant activity without compromising consumers' acceptance.Originality/valueThis innovative study generates unique findings pertaining to the nutritional values of novel functional chicken nugget and the formulation enables it to be declared as a source of dietary fibre. Results have contributed knowledge to existing literature as well as benefits food manufacturers in creating healthy functional food to better meet the needs and expectations of health-conscious consumers, healthcare providers, governmental organisations and consumer advocacy groups.

scholarly journals Competition and Caries on Enamel of a Dual-Species Biofilm Model with Streptococcus mutans and Streptococcus sanguinis

2020 ◽  
Vol 86 (21) ◽  
Author(s):  
Natalia Díaz-Garrido ◽  
Carla P. Lozano ◽  
Jens Kreth ◽  
Rodrigo A. Giacaman
Keyword(s):  
Streptococcus Mutans ◽  
Single Species ◽  
Viable Count ◽  
Noncommunicable Disease ◽  
Continuous Exposure ◽  
Content Type ◽  
Streptococcus Sanguinis ◽  
Dental Biofilm ◽  
Intense Competition ◽  
Dental Surface

ABSTRACT Imbalances within the dental biofilm trigger dental caries, currently considered a dysbiosis and the most prevalent noncommunicable disease. There is still a gap in knowledge about the dynamics of enamel colonization by bacteria from the dental biofilm in caries. The aim, therefore, was to test whether the sequence of enamel colonization by a typically commensal and a cariogenic species modifies biofilm’s cariogenicity. Dual-species biofilms of Streptococcus mutans and Streptococcus sanguinis on saliva-coated enamel slabs were inoculated in different sequences: S. mutans followed by S. sanguinis (Sm-Ss), S. sanguinis followed by S. mutans (Ss-Sm), S. mutans and S. sanguinis inoculated at the same time (Sm=Ss), and the single-species controls S. mutans followed by S. mutans (Sm-Sm) and S. sanguinis followed by S. sanguinis (Ss-Ss). Biofilms were exposed to 10% sucrose 3 times per day for 5 days, and the slabs/biofilms were retrieved to assess demineralization, viable cells, biomass, proteins, polysaccharides, and H2O2 production. Compared with Sm-Sm, primary inoculation with S. sanguinis reduced demineralization (P < 0.05). Both Ss-Sm and Sm=Ss sequences showed reduction in biomass, protein, and polysaccharide content (P < 0.05). The highest S. sanguinis viable count and H2O2 production level and the lowest acidogenicity were observed when S. sanguinis colonized enamel before S. mutans (P < 0.05). Initial enamel adherence with commensal biofilms seems to induce more intense competition against more typically cariogenic species, reducing cariogenicity. IMPORTANCE The concept of caries as an ecological disease implies the understanding of the intricate relationships among the populating microorganisms. Under frequent sugar exposure, some bacteria from the dental biofilm develop pathogenic traits that lead to imbalances (dysbiosis). Depending on which microorganism colonizes the dental surface first, different competition strategies may be developed. Studying the interactions in the entire dental biofilm is not an easy task. In this study, therefore, we modeled the interplay among these microorganisms using a caries-inducing species (S. mutans) and a health-associated species (S. sanguinis). Initial enamel adherence with S. sanguinis seems to induce more intense competition against typically caries-inducing species. Besides continuous exposure with sugars, early colonization of the enamel by highly cariogenic species like S. mutans appears to be needed to develop caries lesions as well. Promoting early colonization by health-associated bacteria such as S. sanguinis could help to maintain oral health, delaying dysbiosis.

Packing decision for low fat aliments: a review

2014 ◽  
Vol 44 (3) ◽  
pp. 212-222
Author(s):  
Natalia Vila-López ◽  
Inés Küster-Boluda
Keyword(s):  
Food Packaging ◽  
Time Pressure ◽  
Poor Performance ◽  
Strategic Decision ◽  
Personal Factors ◽  
Low Fat ◽  
Content Type ◽  
Personal Variables ◽  
Food Package ◽  
Better Than

Purpose – The purpose of this paper is to give some recommendations about how to design a low fat food aliment packaging. Design/methodology/approach – A review of previous studies that have analysed food packaging decisions considering personal and product influences was done. Findings – For low fat foods, a good or a poor performance is not sufficient; you have to perform better than those competitors whose competitive capacity is strong enough to influence strategic decision taking. Low fat products must be focused to a particular target. A product of these characteristics cannot be launched for all the markets at the same time, and under the same conditions. Some personal factors do really affect food buying process: socio-demographic characteristics (age, gender, income and education), involvement, time pressure or motivation. A possible recommended target for law fat aliments could be: an old/medium age women, with a medium/high economic position, educated, involved in food buying and worried about health. Some packaging factors also affect food buying process: colours, graphics, size, shape, typography. In this regard, a package for a low fat aliment could be designed including a picture on the label showing the benefits of the product (i.e. a healthy heart), with green colors, medium/small sizes and natural shapes, without sophistications. An umbrella brand for different firms acting in this market could be created, to facilitate their healthy products identification. Originality/value – Personal variables and product characteristics are mixed together to give some recommendations of how an ideal low fat food package should be designed.

Fortification of low-fat chicken meat patties with calcium, vitamin E and vitamin C

2015 ◽  
Vol 45 (5) ◽  
pp. 688-702 ◽  
Author(s):  
Nitin Mehta ◽  
B . D. Sharma ◽  
R. R. Kumar ◽  
Pavan Kumar ◽  
Om Prakash Malav ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Vitamin C ◽  
Calcium Lactate ◽  
Low Fat ◽  
Content Type ◽  
Physico Chemical ◽  
Chicken Meat Patties ◽  
Sensory Parameters ◽  
Chicken Patties

Purpose – The purpose of this study is to develop a chicken product that could supply calcium, vitamin E and vitamin C together with high sensory acceptability. The present study was envisaged to develop low-fat chicken patties fortified with calcium, vitamin E and vitamin C without any adverse effects on sensory attributes. Design/methodology/approach – Three different levels of calcium lactate as a source of calcium viz. 1.5, 1.75 and 2.0 per cent, α-tocopherol acetate for vitamin E at 0.019, 0.023 and 0.029 per cent and ascorbic acid for vitamin C at 0.09, 0.12 and 0.15 per cent in low-fat chicken meat patties were tried and the optimum level was standardized based on physico-chemical, proximate and sensory parameters. Findings – The calcium lactate at 1.75 per cent, α-tocopherol acetate at 0.029 per cent and ascorbic acid at 0.15 per cent were found to be optimum on the basis of proximate, physico-chemical and sensory parameters. The textural attributes of the standardized product was comparable to that of the control. The a*, b* and Chroma values for the low-fat chicken patties fortified with calcium, α-tocopherol and ascorbic acid were significantly higher (p < 0.01) than that of the control. The calcium and ascorbic acid concentration of the standardized product was significantly higher (p < 0.01) than that of the control. Originality/value – The levels in the fortified product were found to be suitable to achieve a 20 per cent RDA of calcium and almost a complete RDA for vitamin C. The research findings demonstrated the development of a single-designer chicken product rich in calcium, vitamin C and vitamin E.

scholarly journals Optimization of Synergistic Combination Regimens against Carbapenem- and Aminoglycoside-Resistant Clinical Pseudomonas aeruginosa Isolates via Mechanism-Based Pharmacokinetic/Pharmacodynamic Modeling

2016 ◽  
Vol 61 (1) ◽  
Author(s):  
Rajbharan Yadav ◽  
Jürgen B. Bulitta ◽  
Roger L. Nation ◽  
Cornelia B. Landersdorfer
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Multidrug Resistant ◽  
Viable Count ◽  
Resistant Isolate ◽  
Pharmacodynamic Modeling ◽  
Combination Regimen ◽  
Bacterial Killing ◽  
Content Type ◽  
Dosage Regimens ◽  
Combination Regimens

ABSTRACT Optimizing antibiotic combinations is promising to combat multidrug-resistant Pseudomonas aeruginosa. This study aimed to systematically evaluate synergistic bacterial killing and prevention of resistance by carbapenem and aminoglycoside combinations and to rationally optimize combination dosage regimens via a mechanism-based mathematical model (MBM). We studied monotherapies and combinations of imipenem with tobramycin or amikacin against three difficult-to-treat double-resistant clinical P. aeruginosa isolates. Viable-count profiles of total and resistant populations were quantified in 48-h static-concentration time-kill studies (inoculum, 107.5 CFU/ml). We rationally optimized combination dosage regimens via MBM and Monte Carlo simulations against isolate FADDI-PA088 (MIC of imipenem [MICimipenem] of 16 mg/liter and MICtobramycin of 32 mg/liter, i.e., both 98th percentiles according to the EUCAST database). Against this isolate, imipenem (1.5× MIC) combined with 1 to 2 mg/liter tobramycin (MIC, 32 mg/liter) or amikacin (MIC, 4 mg/liter) yielded ≥2-log10 more killing than the most active monotherapy at 48 h and prevented resistance. For all three strains, synergistic killing without resistance was achieved by ≥0.88× MICimipenem in combination with a median of 0.75× MICtobramycin (range, 0.032× to 2.0× MICtobramycin) or 0.50× MICamikacin (range, 0.25× to 0.50× MICamikacin). The MBM indicated that aminoglycosides significantly enhanced the imipenem target site concentration up to 3-fold; achieving 50% of this synergistic effect required aminoglycoside concentrations of 1.34 mg/liter (if the aminoglycoside MIC was 4 mg/liter) and 4.88 mg/liter (for MICs of 8 to 32 mg/liter). An optimized combination regimen (continuous infusion of imipenem at 5 g/day plus a 0.5-h infusion with 7 mg/kg of body weight tobramycin) was predicted to achieve >2.0-log10 killing and prevent regrowth at 48 h in 90.3% of patients (median bacterial killing, >4.0 log10 CFU/ml) against double-resistant isolate FADDI-PA088 and therefore was highly promising.

scholarly journals Pharmacodynamics of the Antibacterial Effect of and Emergence of Resistance to Doripenem in Pseudomonas aeruginosa and Acinetobacter baumannii in anIn VitroPharmacokinetic Model

2012 ◽  
Vol 56 (10) ◽  
pp. 5009-5015 ◽  
Author(s):  
Karen E. Bowker ◽  
Alan R. Noel ◽  
Sharon G. Tomaselli ◽  
Heather Elliott ◽  
Alasdair P. MacGowan
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Acinetobacter Baumannii ◽  
Exposure Dose ◽  
Viable Count ◽  
Dose Fractionation ◽  
Single Strain ◽  
Content Type ◽  
Multiple Exposures ◽  
Unit Reduction

ABSTRACTAnin vitrodilutional pharmacokinetic model of infection was used to study the pharmacodynamics of doripenem in terms of the ability to killPseudomonas aeruginosaorAcinetobacter baumanniiand also changes in their population profiles. In dose-ranging studies, the cumulative percentages of a 24-h period that the drug concentration exceeds the MIC under steady-state pharmacokinetic conditions (TMICs) required for doripenem to produce a 24-h bacteriostatic effect and a −2-log-unit reduction in viable count were 25% ± 11% and 35% ± 13%, respectively, forP. aeruginosa(MIC range, 0.24 to 3 mg/liter) and 20% ± 11% and 33% ± 12%, respectively, forAcinetobacterspp. (MIC range, 0.45 to 3.0 mg/liter). ATMICof >40 to 50% produced a maximum response with both species at 24 h or 48 h of exposure. After 24 h of exposure to doripenem at aTMICin the range of 12.5 to 37.5%,P. aeruginosaandA. baumanniipopulation profiles revealed mutants able to grow on 4× MIC-containing medium; such changes were further amplified by 48 h of exposure. Dose-fractionation experiments targetingTMICs of 12.5%, 25%, or 37.5% as six exposures, two exposures, or a single exposure over 48 h with a single strain ofP. aeruginosaindicated that changes in population profiles were greatest with multiple exposures atTMICtargets of 12.5 or 25%. In contrast, multiple exposures at 37.5%TMICmost effectively suppressed total bacterial counts and changes in population profiles. Simulations of human doses of doripenem of 500 mg, 1,000 mg, 2,000 mg, and 3,000 mg every 8 h over 96 h showed marked initial killing up to 6 h but growback thereafter. Changes in population profiles occurred only in the regimen of 500 mg every 8 h againstP. aeruginosabut occurred with all dose regimens forA. baumanniistrains. A doripenemTMICof ≥40 to 50% is maximally effective in killingP. aeruginosaorA. baumanniiand suppressing changes in population profiles in short-term experiments for up to 48 h; however, aTMICof 12.5 to 25% amplifies population changes, especially with exposures every 8 h. In longer-term experiments, up to 96 h, even doripenem doses of 4 to 6 times those used in human studies proved incapable of pathogen eradication and prevention of changes in population profiles. The association of aTMICof 25 to 37.5% with changes in population profiles has implications in terms of future clinical breakpoint setting.

scholarly journals Estimation of Mycobacterium avium subsp. paratuberculosis Growth Parameters: Strain Characterization and Comparison of Methods

2011 ◽  
Vol 77 (24) ◽  
pp. 8615-8624 ◽  
Author(s):  
Natalia Elguezabal ◽  
Felix Bastida ◽  
Iker A. Sevilla ◽  
Nuria González ◽  
Elena Molina ◽  
...  
Keyword(s):  
Mycobacterium Avium ◽  
Growth Parameters ◽  
Reference Method ◽  
Strain Differences ◽  
Tween 80 ◽  
Single Copy ◽  
Viable Count ◽  
Content Type ◽  
Generation Times ◽  
Wet Weight

ABSTRACTThe growth rate ofMycobacterium aviumsubsp.paratuberculosiswas assessed by different methods in 7H9 medium supplemented with OADC (oleic acid, albumin, dextrose, catalase), Tween 80, and mycobactin J. Generation times and maximum specific growth rates were determined by wet weight, turbidometric measurement, viable count, and quantitative PCR (ParaTB-Kuanti; F57 gene) for 8M. aviumsubsp.paratuberculosisstrains (K10, 2E, 316F, 81, 445, 764, 22G, and OVICAP 49). Strain-to-strain differences were observed in growth curves and calculated parameters. The quantification methods gave different results for each strain at specific time points. Generation times ranged from an average of 1.4 days for viable count and qPCR to approximately 10 days for wet weight and turbidometry. The wet-weight, turbidometry, and ParaTB-Kuanti qPCR methods correlated best with each other. Generally, viability has been assessed by viable count as a reference method; however, due toM. aviumsubsp.paratuberculosisclumping problems and the presence of noncultivableM. aviumsubsp.paratuberculosiscells, we conclude that qPCR of a single-copy gene may be used reliably for rapid estimation ofM. aviumsubsp.paratuberculosisbacterial numbers in a sample.

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