Development of commercial products from cluster beans

Abstract The objective of this study was the estimation of the content of 13 mycotoxins (diacetoxyscirpenol, T-2 toxin, HT-2 toxin, nivalenol, deoxynivalenol, 3-acetyldeoxynivalenol, fusarenone X, aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2, ochratoxin A, and zearalenone) in various products from the eastern part of Poland. The content of mycotoxins in the analysed samples was assayed using the extraction method combined with HPLC-MS/MS analysis. We found mycotoxins in 25 of the 92 samples tested (27%). Contamination with mycotoxins was noted most frequently in samples of cereals – 56% – and also in samples of flour and cocoa, in which a content of mycotoxins was noted in 24 and 16% of the samples, respectively. The most frequently identified were the following – deoxynivalenol detected in 18 samples (72%), zearalenone detected in eight samples (32%), toxin HT-2 detected in four samples (16%), ochratoxin A identified in three samples (12%), and toxin T-2 detected in one sample (4%). In one analysed sample of mixed flour and in one analysed sample of wheat and rye flour, the maximum allowable concentration was exceeded in the case of two identified mycotoxins – deoxynivalenol (2,250 μg/kg) and ochratoxin A (15.6 and 17.1 μg/kg).

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Certification marks for Australian native foods: A proposal for Indigenous ownership of intellectual property

Alternative Law Journal ◽

10.1177/1037969x20982719 ◽

2021 ◽

pp. 1037969X2098271

Author(s):

David J Jefferson

Keyword(s):

Intellectual Property ◽

Cultural Knowledge ◽

Indigenous Australians ◽

Policy Agenda ◽

Commercial Products ◽

Trade Marks ◽

Native Foods ◽

Certification Mark

Recently, interest in ‘bush tucker’ foods has surged. Indigenous Australians should be empowered to determine how their knowledge is used when these products are commercialised. To exercise control over the development of the native foods industry, Indigenous Australians could establish a certification regime to ensure that their knowledge is appropriately converted into commercial products. This could be done through the strategic use of intellectual property, specifically through certification trade marks. Creating a certification mark for native foods could represent an important part of a decolonial policy agenda aimed at reimagining the regulation of native biodiversity and cultural knowledge in Australia.

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Antimicrobial Efficiency of Aloe arborescens and Aloe barbadensis Natural and Commercial Products

Plants ◽

10.3390/plants10010092 ◽

2021 ◽

Vol 10 (1) ◽

pp. 92

Author(s):

Kaja Kupnik ◽

Mateja Primožič ◽

Željko Knez ◽

Maja Leitgeb

Keyword(s):

Biological Activities ◽

Antimicrobial Properties ◽

Aloe Barbadensis ◽

Commercial Products ◽

Qualitative And Quantitative ◽

Gram Positive Bacteria ◽

Antimicrobial Efficiency ◽

Aloe Arborescens ◽

Pharmaceutical Industries

Nowadays, there are many commercial products from natural resources on the market, but they still have many additives to increase their biological activities. On the other hand, there is particular interest in natural sources that would have antimicrobial properties themselves and would inhibit the growth and the reproduction of opportunistic microorganisms. Therefore, a comparative antimicrobial study of natural samples of aloe and its commercial products was performed. Qualitative and quantitative determination of antimicrobial efficiency of Aloe arborescens and Aloe barbadensis and its commercial products on fungi, Gram-negative, and Gram-positive bacteria was performed. Samples exhibited antimicrobial activity and slowed down the growth of all tested microorganisms. Research has shown that natural juices and gels of A. arborescens and A. barbadensis are at higher added concentrations comparable to commercial aloe products, especially against microbial cultures of Bacillus cereus, Candida albicans, and Pseudomonas aeruginosa, whose growths were completely inhibited at a microbial concentration of 600 μg/mL. Of particular importance are the findings of the good antimicrobial efficacy of fresh juice and gel of A. arborescens on tested microorganisms, which is less known and less researched. These results show great potential of A. arborescens for further use in medicine, cosmetics, food, and pharmaceutical industries.

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Fluoride concentration in SDF commercial products

Australian Dental Journal ◽

10.1111/adj.12838 ◽

2021 ◽

Author(s):

CPM Tabchoury ◽

JA Cury ◽

AL Soares‐Yoshikawa

Keyword(s):

Fluoride Concentration ◽

Commercial Products

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Rheological and Nutritional Assessment of Dysphagia—Oriented New Food Preparations

Foods ◽

10.3390/foods10030663 ◽

2021 ◽

Vol 10 (3) ◽

pp. 663

Author(s):

Francesca Cuomo ◽

Martina Angelicola ◽

Elisa De Arcangelis ◽

Francesco Lopez ◽

Maria Cristina Messia ◽

...

Keyword(s):

Nutritional Assessment ◽

Swallowing Disorders ◽

High Protein ◽

Rheological Characteristics ◽

Flow Properties ◽

Protein Meal ◽

Commercial Products ◽

Interesting Approach

Dysphagia that involves difficulty swallowing food and liquids is a symptom of different diseases. In some cases, patients who experience this symptom should be fed with modified consistency foods. Dysphagia is often accompanied by malnutrition and dehydration and an interesting approach to dealing with these conditions is to provide patients with nutrient-rich foods. In this study, two new food formulations for dysphagia patients are proposed: a cereal-based protein meal and a vegetable cream. The nutritional and rheological characteristics of the two innovative preparations were assessed and compared with those of commercial products. The proposed protein meal formulations meet the criteria for the “high protein” claim and the vegetable cream meets those of the “source of fiber” claim. The rheological investigation revealed that the flow properties of the innovative formulations were comparable to those of the commercial ones. Based on these preliminary outcomes, this investigation represents an interesting perspective potentially valuable to enlarge the offer of possibilities for people suffering from swallowing disorders.

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