scholarly journals Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Amélia Delgado ◽  
Said Al-Hamimi ◽  
Mohamed Fawzy Ramadan ◽  
Maryna De Wit ◽  
Alessandra Durazzo ◽  
...  
Keyword(s):  
Vitamin E ◽  
Health Outcomes ◽  
Vegetable Oils ◽  
Nutritional Value ◽  
Food Additives ◽  
Side Chain ◽  
Phenolic Antioxidants ◽  
Health Promoting ◽  
Sensorial Quality

This paper reviews the contribution of tocopherols and tocotrienols (tocols) to food quality as well as their bioactivity and health-promoting properties, which have attracted researchers and food technologists. Tocols are lipophilic phenolic antioxidants encompassing tocopherols that are characterized by a saturated side chain and tocotrienols with an unsaturated isoprenoid side chain. Tocols are natural constituents of several foods like dairy, vegetable oils, nuts, and grains. Their presence in foods, namely, as food additives, helps prevent lipid oxidation, which negatively affects the sensorial quality of foods, and even the nutritional value and safety. Supplementation of animals’ diets with tocopherols has proven its effectiveness in preserving fresh color and flavor of the meat. Although alfa-tocopherol displays much higher vitamin E activity than other tocols, health outcomes have been reported for tocotrienols, thus calling for more studies.

Variations in Mineral/heavy metals profiling and preventive role of trichomes in Peach Fruits treated with CaC2

2020 ◽  
Vol 23 ◽  
Author(s):  
Muhammad Irfan ◽  
Safdar Abbas ◽  
Beenish Jehan Azhar ◽  
Shakeel Ahmad ◽  
Hafsa Muhammad ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Nutritional Value ◽  
Fine Powder ◽  
Calcium Carbide ◽  
Control Group ◽  
Tandem Accelerator ◽  
Health Promoting ◽  
Elemental Profiling

Background: Phytonutrients in peach fruits have health promoting antioxidants against various chronic diseases. However, there is no extensive data to show the nutritional values of Local peach cultivars after post-harvest treatments. Objective: Mainly this study was objective to determine the effect of calcium carbide on nutritional value and quality of fruits of Pakistani peach cultivars. Methods: The peach fruits were collected from three different peach orchids of KPK and the fruits were divided into 4 groups while 5th group was collected from local fruit shop. Each experimental group was treated with different concentration of calcium carbide whereas control group was not treated. The peel and pulp samples were oven dried and ground to fine powder separately. The elemental compositions were determined using Particle Induced X-ray emission and Pelletron Tandem Accelerator. Result: Sixteen elements were identified in peach fruits and the elements were Al, P, S, Cl, K, Ca, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, and Se. In peel, concentration of some elements increased or decreased after treatment with CaC2 while in pulp the conc. of nearly all detected elements was increased in treated samples. We found significantly high amount of heavy metals traces including As, Se, Co, Si, and P in peach fruits treated with CaC2. Interestingly, the presence of trichomes in peach skin prevents the transfer of these heavy metals deep into the pulp which was also verified by the elemental profiling of nectarines. Conclusion: Conclusively, the artificial ripening with CaC2 changed the nutritional value of peach fruits that has higher health risks if consume with the peel. According to our best knowledge, this is the first report that highlights the effects of CaC2 which deteriorate the nutritional value of peach fruits in Pakistan.

scholarly journals Development of technology for macaroni products based on flour of grain crops and ion-zoned water

2021 ◽  
Vol 1 (11 (109)) ◽  
pp. 51-60
Author(s):  
Meruyet Baiysbayeva ◽  
Galiya Iskakova ◽  
Assel Izembayeva ◽  
Nurgul Batyrbayeva ◽  
Fatima Dikhanbayeva ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Ion Concentration ◽  
Corn Flour ◽  
Biological Value ◽  
Concentration Of Ions ◽  
Amaranth Flour ◽  
Positive Effect

The nutritional value of food is one of the most important factors that determine the health of the population. In the macaroni market, dietary and functional products, fortified macaroni products and products of high nutritional value occupy a small segment that does not exceed 1 %. In this regard, the development of an assortment of pasta with increased nutritional value, with a directionally changed chemical composition, is relevant. In the pasta industry, an increase in the nutritional and biological value of products is achieved through the introduction of non-traditional types of raw materials and special food additives into the recipe. To reduce the deteriorating effect of corn and amaranth flour on the pasta properties of flour from durum wheat, ionized water was used with a concentration of ions of 1,000, 2,000, 3,000, 4,000 units/cm3 and ozone of 2 mg/l. It was found that ionized water has a positive effect on the properties of gluten and the quality of pasta with the addition of corn and amaranth flour. It was determined that the best quality of pasta is achieved when using ionized water with an ion concentration of 3,000 units/cm3 and ozone 2 mg/l and at dosages of amaranth flour 17.5 %, corn flour – 20 % to pasta flour. Summing up the results of the experimental study, the amount of prescription components for the production of pasta with high nutritional and biological value was optimized

scholarly journals Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree

2019 ◽  
Vol 7 (1) ◽  
pp. 295-299 ◽  
Author(s):  
JERSON C. SORIO ◽  
MARIETTA B. ALBINA
Keyword(s):  
Nutritional Value ◽  
Frozen Storage ◽  
Storage Period ◽  
Ice Cream ◽  
Sensory Attributes ◽  
Microbial Count ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensorial Quality

Oyster (Crassostreairedalei) are edible bivalve mollusk that contains nutrients that could enhance the nutritional value of dairy products such as ice cream. This study was conducted to determine the microbial and sensorial quality of ice cream fortified with oyster puree at 0% 5%, 10% and 15% concentration during 4 weeks’ frozen storage period. Based on the sensory evaluation results, treatment 2 (10%) obtained the highest overall acceptance mean score of 8.50 (like extremely), but showed no significant difference (p>0.05) with other treatments. The addition of oyster puree did not affect the sensory attributes and the overall acceptability of the products. All treatments were still acceptable on week 4 in terms of sensory attributes. For the basis of microbial analysis, all treatments revealed to have an acceptable microbial count that is below the standard limit of 100,000 CFU/ml (5 log CFU/ml) from week 0 to week 4. Development of ice cream fortified with oyster puree is feasible to increase its nutritional value.

scholarly journals Development and application of novel additives in bread-making

2019 ◽  
Vol 36 (No. 6) ◽  
pp. 470-475
Author(s):  
Mónika Bartalné Berceli ◽  
Eszter Izsó ◽  
Szilveszter Gergely ◽  
András Salgó
Keyword(s):  
Low Income ◽  
Dietary Fibre ◽  
Nutritional Value ◽  
Low Cost ◽  
Food Additives ◽  
Point Of View ◽  
Industrial Scale ◽  
Bread Making ◽  
Adequate Quality

There is a great need for good quality and low-cost food since. A large proportion of the population does not have access to food with adequate quality from the nutritional point of view. This paper deals with the increasing of the nutritional value of widely consumed bread products. The development and incorporation of seven different food additives prepared with simple physical or physiological/biotechnological modifications have been studied in bread model. Bran with four different particle sizes and soy-based sprouted additive were applied in the experiment carried out in laboratory scale. These additives are rich in vitamins, bioactive components, dietary fibre and other health-beneficial compounds. A few of them have been selected for further examination. Aleurone-rich flour and wheat bran sourdough were supplemented to the selected additives and the experiment was carried out in industrial scale. The quality of the baked products was examined by analysing physical and sensory properties. The quality of the prepared bread products having limited amount of each additive does not decrease compared to the commercially available products, nevertheless their nutritional value increased. Four new bread products rich in dietary fibre, in vitamins and in minerals have been developed during the experiment carried out in industrial scale. They are relatively cheap comparing commercially available products so they are accessible for the population with low income. These new products can be labelled as fibre rich products and are applicable in several diets.

The Pathway to Inclusion: Improving the Health of All Americans

2020 ◽  
Vol 9 (2) ◽  
pp. 59-66
Author(s):  
Cassandra Herman ◽  
Teneasha Washington ◽  
Allison Tubbs ◽  
Penny Edwards ◽  
Rebecca Cline ◽  
...  
Keyword(s):  
Health Care ◽  
Health Promotion ◽  
Health Outcomes ◽  
Staff Training ◽  
Health Care Services ◽  
Care Services ◽  
Health Promotion Programs ◽  
Health Promoting ◽  
Barriers To Health

ABSTRACT People with disabilities (PWDs) are an underrecognized population who tend to experience poorer health outcomes than those without disabilities. Many of these disparate health outcomes are preventable and can be addressed through various lifestyle interventions, such as physical activity and access to appropriate health care services. However, PWDs face significant barriers to health care and health-promoting activities within their communities that can positively affect these health outcomes and improve quality of life. In order to ensure access to these beneficial programs, inclusive practices must be incorporated into all aspects of the physical and social environment, including the built environment, equipment, service delivery, policy and decision making, programming, and staff training. The purpose of this article is to discuss barriers often experienced by PWDs in accessing health promotion programs and address practical considerations that can ensure inclusion of PWDs' health care and health promotion programming. Additionally, this article will provide clinical exercise physiologists with resources, tools, and examples of inclusive approaches that will provide a foundation to offer inclusive programs and practices to all Americans, including those with disabilities.

scholarly journals The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1416
Author(s):  
Inmaculada Gómez ◽  
Rasmi Janardhanan ◽  
Francisco C. Ibañez ◽  
María José Beriain
Keyword(s):  
Nutritional Quality ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Meat Products ◽  
High Pressure Processing ◽  
Processed Meat ◽  
Physical Methods ◽  
Sensorial Quality ◽  
Sous Vide

This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

scholarly journals INFLUENCE OF COMPOSITION OF RAW MATERIALS ON QUALITY OF SAUSAGE

2020 ◽  
pp. 31-39
Author(s):  
E. I. Mashkina ◽  
E. S. Shaganova
Keyword(s):  
Cost Reduction ◽  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Raw Material ◽  
Meat Industry ◽  
The Cost ◽  
Hard Cheese

Sausages – one of the types of meat sausages popular with buyers. One of the main indicators of the effectiveness of the meat industry is the expansion of product names, as well as the reduction in the cost of sausages to make them as accessible as possible for all segments of the population. Cost reduction can be achieved through the use of non-meat food additives. The object of the study was sausages «Amateur» and «Lunch». The composition of sausages «Dinner» included hard cheese. The main raw material for sausages is fat veined pork. The composition of the studied sausages has some differences both in basic raw materials and in spices. Lunch sausages had a higher nutritional value due to the use of hard cheese. Lunch sausages were also highly appreciated during the tasting. Sausages of both varieties met the requirements of GOST 52196–2011 standard cooked sausages.

How Does Mindfulness Affect Cognition? A Reflection on Confounding Issues Surrounding Mindfulness-based Intervention Research Targeting Cognitive Outcomes

2018 ◽  
Author(s):  
David R Vago ◽  
Resh Gupta ◽  
Sara Lazar
Keyword(s):  
Systematic Review ◽  
Health Outcomes ◽  
Cognitive Functioning ◽  
Cognitive Processes ◽  
Methodological Quality ◽  
Cognitive Outcomes ◽  
Controlled Trials ◽  
Randomized Controlled ◽  
Existing Data

One potential pathway by which mindfulness-based meditation improves health outcomes is through changes in cognitive functioning. A systematic review of randomized controlled trials of mindfulness-based interventions (MBIs) was conducted with a focus on assessing the state of the evidence for effects on cognitive processes and associated assays. Here, we comment on confounding issues surrounding the reporting of these and related findings, including 1) criteria that appropriately define an MBI; 2) limitations of assays used to measure cognition; and 3) methodological quality of MBI trials and reporting of findings. Because these issues contribute to potentially distorted interpretations of existing data, we offer constructive means for interpretation and recommendations for moving the field of mindfulness research forward regarding the effects on cognition.

scholarly journals The possibility of using lactic additives and sonochemical technology in the production of preserves

2020 ◽  
Vol 164 ◽  
pp. 06012
Author(s):  
Vera Demchenko ◽  
Irina Asfondiarova ◽  
Nina Katkova ◽  
Marina Ivanova ◽  
Elena Belokurova
Keyword(s):  
Ultrasonic Treatment ◽  
Storage Temperature ◽  
Food Additives ◽  
Microbiological Quality ◽  
Point Scale ◽  
Resource Saving ◽  
High Quality ◽  
Processing Power ◽  
Fish Product

The priority in improving the existing methods of processing fish is salting with the use of food additives with different functional orientations. The aim of the study was the development of preserves with the introduction of lactate-containing additives and using sonochemical technologies; examination of the quality of the products obtained according to organoleptic and microbiological safety indicators. The article proposes a resource-saving technology for the production of fish products with prolonged shelf life due to the use of a complex food additive consisting of lactic, acetic, propionic acids and their salts in different proportions with subsequent ultrasonic treatment using the ultrasonic generator of the Wave series model UZTA-0 2/22-OM. There was established the optimal mode of using the ultrasonic processing power of 75 W / m2 in the manufacture of fish preserves from herring. Organoleptic and microbiological quality indicators were studied during storage of preserved products with the addition of additives and ultrasonic treatment compared to the control. Organoleptic assessment was carried out on a five-point scale, microbiological indicators were studied by standard methods. The Dilactin Forte Plus dietary supplement in the composition of preserves in the amount of 3% and in combination with the use of sonochemical technologies makes it possible to obtain a safe high-quality fish product. Manufactured preserves at a storage temperature of 0 ± 2 ° C can maintain their high quality for 5 months.

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