scholarly journals Fluorescence fingerprints as a rapid predictor of the nutritional quality of processed and stored foods

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S68-S71 ◽  
Author(s):  
I. Birlouez-Aragon ◽  
P. A Mas ◽  
L. Ait Ameur ◽  
N. Locquet ◽  
E. de St Louvent ◽  
...  
Keyword(s):  
Infant Formula ◽  
Nutritional Quality ◽  
Rapeseed Oil ◽  
Polar Compounds ◽  
Food Composition ◽  
Fluorescence Spectrometry ◽  
Front Face ◽  
Powdered Infant Formula ◽  
Physicochemical Changes

Foods are complex mixtures of macro- and micronutrients, which interact leading to oxidation, glycation and hydrolysis upon heating (sterilization, cooking) and storage. The nutritional quality and safety is consequently affected justifying the need for accurate monitoring of the evolution of the food composition during processing and in product shelf life. Classical chromatographic analysis as well as newly proposed rapid methods based on fluorescence spectrometry analyses are applied in the present study on (i) fresh and stored carrots, (ii) infant formula resembling model, (iii) heated rapeseed oil, and (iv) wheat biscuits. Fluorescence fingerprints addressing modifications in the product composition during processing were recorded and analyzed by means of chemometric methods. Fluorescence, recorded in a front-face mode on intact and crushed food, or product extracts, is very sensitive to pertinent physicochemical changes induced by heat treatment or storage. Results show the potential of non-destructively applied fluorescence spectrometry for measuring vitamin E in carrots, carboxymethyllysine in powdered infant formula models, polar compounds in rapeseed oil and hydroxymethylfurfural in biscuits. This paper presents the potential of fluorescence as a global approach of the quality of processed food.

scholarly journals MAILLARD REACTIONS – AN IMPORTANT FACTOR OF THE SAFETY AND QUALITY OF INFANT FORMULA

2018 ◽  
Vol 63 (4) ◽  
pp. 30-42
Author(s):  
I. N. Skidan ◽  
C. Prosser ◽  
I. N. Zakharova
Keyword(s):  
Infant Formula ◽  
Milk Proteins ◽  
Goat Milk ◽  
Raw Milk ◽  
Biological Properties ◽  
Maillard Reaction Products ◽  
Powdered Infant Formula ◽  
Reaction Products ◽  
Maillard Reactions

The physicochemical properties of infant adapted milk formulae that affect their tolerability and effectiveness depend on the composition and quality of the raw ingredients, the production process, the storage conditions and the quality control of the finished products. The technology of manufacturing a powdered infant formula includes a variety of methodsfor processing componentsthat make up its composition, including raw milk. This processing is accompanied by a noticeable change in a number of physical, chemical and biological properties of the individual components of milk, their loss, the formation of fundamentally new chemical compounds. The most frequent reactions observed during the heat treatment of milk include the formation of bonds between reactive carbonyl groups of the sugar and the amino groups of amino acids, followed by the appearance of a large number of low- and high-molecular compounds, the so-called Maillard Reaction Products(MRP). The study of MRP in recent years hasincreasingly attracted the attention of medical practitioners because of the discovery of these compounds in infant formula and their potential danger to children’s health. This review provides evidence that powdered infant adapted formulae produced with an original technology based on whole goat milk with a native ratio of the main groups of milk proteins(whey – 20% and casein – 80%) have a minimum potential for unwanted effects associated with MRP.

RAPESEED OIL MEAL AS A PROTEIN SUPPLEMENT FOR SWINE AND RATS: I. RATE OF GAIN, EFFICIENCY OF FOOD UTILIZATION, CARCASS CHARACTERISTICS AND THYROID ACTIVITY

1959 ◽  
Vol 39 (1) ◽  
pp. 84-93 ◽  
Author(s):  
N. Hussar ◽  
J. P. Bowland
Keyword(s):  
Nutritional Quality ◽  
Rapeseed Oil ◽  
Turnover Rate ◽  
Carcass Characteristics ◽  
Female Rats ◽  
Albino Rats ◽  
Food Utilization ◽  
Thyroid Activity ◽  
Cent Level

Diets containing 0, 2 or 10 per cent expeller extracted Argentine type rapeseed oil meal were fed to swine from 3 weeks of age to market weight averaging 195 lb., and to albino rats from 3 weeks to 6 months of age. The 10 per cent level of the meal depressed the rate of liveweight gain and in some cases reduced efficiency of food utilization in both species. Food consumption was not adversely influenced by the levels of meal used in these diets. Total weight, histological sectioning and I131 turnover rate of the thyroid gland indicated hypertrophy and other abnormalities of the gland in the animals fed 10 per cent meal. The 2 per cent level of meal did not exert consistent effects on the criteria measured. Female rats were more susceptible than males to the effects of the meal on rate of gain, but ovariectomy of females appeared to reduce this susceptibility. The nutritional quality of the diet fed to rats tended to alter the response to toxicity of the meal. Swine carcass characteristics were not markedly affected by rapeseed oil meal in the ration.

scholarly journals SEGURANÇA ALIMENTAR EM GRUPOS DE RISCO

2017 ◽  
Vol 6 (1) ◽  
pp. 337
Author(s):  
Cristina Santos ◽  
Esmeralda Santos ◽  
Victor Branco ◽  
Cecília Soares ◽  
António Saraiva
Keyword(s):  
Public Health ◽  
Nutritional Quality ◽  
Measuring Equipment ◽  
Good Condition ◽  
Polar Compounds ◽  
Operating Conditions ◽  
Social Solidarity ◽  
Food Handlers ◽  
Public And Private

Abstract.FOOD SECURITY IN RISK GROUPSFood security is a basic requirement in all locations where they are provided food, being one of the main concerns in terms of public health, mainly because it can affect the health of the most vulnerable groups, such as children, the elderly and people with special needs. This study, it was intended to assess the structural conditions and canteens, measurement of polar compounds of frying oils, the evaluation of the temperature of the food before consumption and before their distribution and the assessment of the nutritional quality of meals served. The sample is composed by canteens of public and private education institutions (nursery to secondary education) and of public and private institutions of social solidarity, totaling 30 canteens and food handlers. The data collection took place using a checklist of structural and operating conditions of the facilities, temperature measuring equipment HI9060-Hanna Instruments, HI76692W, probe for measuring the temperature of the measuring equipment, meals of polar compounds, Testo probe, model 270 and a checklist for assessing the nutritional quality of meals served. The results obtained with regard to the structural and operational conditions of the facilities concluded that the canteens revealed good condition, however it is recommended the need for correction of some non-conformities. It was found that some foods are served at temperatures that are in the danger zone and regarding the nutritional valuation sensed-if food monotony, excess lipids and inadequacy of the menus to various age groups. Given the relevance of the theme, it becomes important the improvement of structural conditions and functioning of canteens and the nutritional quality of meals served and the promotion of knowledge and development of skills of the professionals involved, being key players in the process of food safetyKeywords: Food Security; Food Hygiene; Public Health; Food handlers; Risk groupsResumo.A segurança alimentar é uma exigência básica, em todos os locais onde são fornecidos alimentos, sendo uma das principais preocupações ao nível da Saúde Pública, principalmente por poderem afetar a saúde dos grupos mais vulneráveis, como crianças, idosos e pessoas com necessidades especiais. Com este estudo, pretendeu-se avaliar as condições estruturais e de funcionamento das cantinas/refeitórios, a medição de compostos polares dos óleos de fritura, a avaliação das temperaturas dos alimentos antes do consumo nos refeitórios (sem confeção) e à saída dos locais de confeção, antes da sua distribuição e ainda a avaliação da qualidade nutricional de refeições servidas. A amostra é composta por cantinas/refeitórios dos estabelecimentos de ensino públicos e privados (creche ao ensino secundário) e de instituições públicas e privadas de solidariedade social, totalizando 30 cantinas e 85 profissionais/manipuladores de alimentos. A recolha de dados realizou-se com recurso, a uma lista de verificação das condições estruturais e de funcionamento das instalações, equipamento de medição de temperatura HI9060- Hanna Instruments, sonda HI7669/2W, para medição das temperaturas das refeições, equipamento de medição de compostos polares, sonda Testo, modelo 270 e uma grelha de avaliação da qualidade nutricional de refeições servidas. Dos resultados obtidos quanto às condições estruturais e de funcionamento das instalações conclui-se que as cantinas revelaram boas condições, no entanto recomenda-se a necessidade de correção de algumas não conformidades. Verificou-se que alguns alimentos são servidos a temperaturas que se situam na zona de perigo e quanto à avaliação nutricional detetou-se monotonia alimentar, excesso lípidos/glícidos e desadequação das ementas aos diversos grupos etários. Atendendo à relevância do tema, torna-se fulcral a melhoria das condições estruturais e de funcionamento das cantinas/refeitórios e da qualidade nutricional das refeições servidas e a promoção do conhecimento e do desenvolvimento de competências dos profissionais envolvidos, sendo os principais intervenientes no processo de segurança alimentar.Palavras Chave: Segurança Alimentar; Higiene Alimentar; Saúde Pública; Manipuladores de alimentos; Grupos de Risco

scholarly journals Use of Branded Food Composition Databases for the Exploitation of Food Fortification Practices: A Case Study on Vitamin D in the Slovenian Food Supply

2022 ◽  
Vol 8 ◽  
Author(s):  
Sanja Krušič ◽  
Maša Hribar ◽  
Edvina Hafner ◽  
Katja Žmitek ◽  
Igor Pravst
Keyword(s):  
Vitamin D ◽  
Nutritional Quality ◽  
Food Composition ◽  
Health Concern ◽  
Food Fortification ◽  
Average Content ◽  
Breakfast Cereals ◽  
Sales Data

Vitamin D deficiency is a worldwide public health concern, which can be addressed with voluntary or mandatory food fortification. The aim of this study was to determine if branded food composition databases can be used to investigate voluntary fortification practices. A case study was conducted using two nationally representative cross-sectional datasets of branded foods in Slovenia, collected in 2017 and 2020, and yearly sales data. Using food labeling data we investigated prevalence of fortification and average vitamin D content, while nutrient profiling was used to investigate overall nutritional quality of the foods. In both datasets, the highest prevalence of vitamin D fortification was observed in meal replacements (78% in 2017; 100% in 2020) and in margarine, corresponding to high market share. Other food categories commonly fortified with vitamin D are breakfast cereals (5% in 2017; 6% in 2020), yogurts and their imitates (5% in 2017; 4% in 2020), and baby foods (18% in both years). The highest declared average content of vitamin D was observed in margarine and foods for specific dietary use (7–8 μg/100g), followed by breakfast cereals (4 μg/100g), while the average content in other foods was below 2 μg/100g. Only minor differences were observed between 2017 and 2020. Major food-category differences were also observed in comparison of the overall nutritional quality of the fortified foods; higher overall nutritional quality was only observed in fortified margarine. Our study showed that branded food composition databases are extremely useful resources for the investigation and monitoring of fortification practices, particularly if sales data can also be used. In the absence of mandatory or recommended fortification in Slovenia, very few manufacturers decide to add vitamin D, and even when this is the case, such products are commonly niche foods with lower market shares. We observed exceptions in imported foods, which can be subject to fortification policies introduced in other countries.

Microbiological Quality of Powdered Infant Formula in Latin America

2020 ◽  
Vol 83 (3) ◽  
pp. 534-541 ◽  
Author(s):  
JULIO PARRA-FLORES ◽  
EDUARD MAURY-SINTJAGO ◽  
ALEJANDRA RODRIGUEZ-FERNÁNDEZ ◽  
SERGIO ACUÑA ◽  
FABIOLA CERDA ◽  
...  
Keyword(s):  
Infant Formula ◽  
Protein A ◽  
Microbiological Quality ◽  
Most Probable Number ◽  
Powdered Infant Formula ◽  
Probable Number ◽  
Antibiotic Resistance Profile ◽  
Plate Counts

ABSTRACT Cronobacter is a bacterial genus that includes seven species, and the species Cronobacter sakazakii is most related to meningitis and septicemia in infants associated with powdered infant formula (PIF). The objectives of this study were to evaluate the presence of C. sakazakii and to determine the microbiological quality of PIF for infant consumption. To do this, a total of 128 PIF samples were analyzed in four brands and countries (Chile, Mexico, Holland, and Brazil), considering three types of PIF: premature (PIF1), infant (PIF2), and follow-up (PIF3). Aerobic plate counts (APC) and Enterobacteriaceae (ENT) were assessed in accordance with Chilean official standards. The outer membrane protein A (ompA) gene was amplified to detect Cronobacter spp. and the fusA gene was amplified to identify C. sakazakii by using the PubMLST Web site and BLAST (NCBI). The antibiotic resistance profile was performed according to the Clinical and Laboratory Standards Institute standards. The pathogen was quantified by the most probable number (MPN). The results showed that APC median values for PIF1, PIF2, and PIF3 were 3.2, 4.9, and 4.8 log CFU g−1, respectively. The APC were higher in PIF2 (P < 0.01) from Holland (P < 0.01) in the commercial brand 4 (P < 0.01). The ENT median values in PIF1, PIF2, and PIF3 were 1.8, 1.5, and 1.7 log CFU g−1, respectively. Five strains of C. sakazakii and one strain of Cronobacter malonaticus were identified as having values between 0.023 and 2.3 MPN/g. All strains (100%) harbored the ompA, plasminogen activator (cpa), and hemolysin (hly) virulence genes. To conclude, C. sakazakii was found in four PIF samples from four Chilean products and one from Mexico, which is distributed throughout America. C. sakazakii strains exhibit virulence factors and resistance to ampicillin, thus posing a risk when PIFs are consumed by infants. HIGHLIGHTS

scholarly journals Nutritional Quality of Dry Vegetable Soups

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1270 ◽  
Author(s):  
Leo van Buren ◽  
Christian H. Grün ◽  
Silke Basendowski ◽  
Martin Spraul ◽  
Rachel Newson ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Vegetable Intake ◽  
Food Composition ◽  
Nutritional Composition ◽  
Published Data ◽  
Limited Data ◽  
Department Of Agriculture ◽  
Nutrient Density ◽  
Food Composition Data

Dry soups with vegetables are often perceived as having low nutritional quality, but there are only limited data on the nutritional value of dry soups. Therefore, we measured the nutritional composition of dry vegetable powders used in dry soups and compared the results with published data on fresh and cooked vegetables. We also analyzed the nutritional composition of dry vegetable soups and compared these with published data on home-made and other soups. Dietary fiber, minerals, vitamins, and carotenoids in dry vegetables powders and soups were analyzed. Based on these data, a nutrient density score was calculated as measure of overall nutritional quality. Nutrient density scores for fresh and cooked vegetables, as well as home-made and other soups, were calculated based on the United Stated Department of Agriculture (USDA) and “Bundeslebensmittelschlüssel” (BLS) food composition data. The nutrient density scores of dry vegetable powders did not systematically differ from cooked vegetables. Nutrient contributions to European Food and Safety Authority (EFSA) dietary reference intakes per 250 mL serving of soup ranged from 11–45% for fiber; 3–23% for iron, magnesium, and zinc; 8–22% for potassium; 11–15% for vitamin A; 2–17% for B-vitamins; and 2–15% for vitamin K. The nutrient density scores of dry vegetable soups were in the same order of those of home-made and other soups. These data indicate that dry vegetable soups, like home-made soups, can deliver a significant part of recommended daily nutrient and vegetable intake.

Evaluating the nutritional quality of infant formula

1989 ◽  
Vol 9 (1) ◽  
pp. 93-104
Author(s):  
Elaine S. Dukakis ◽  
Nancy L. Canolty
Keyword(s):  
Infant Formula ◽  
Nutritional Quality

scholarly journals How to manage incompleteness of nutritional food sources? A solution using FoodOn as pivot ontology

2021 ◽  
Vol 12 (4) ◽  
pp. 0-0
Keyword(s):  
Nutritional Quality ◽  
National Level ◽  
Food Product ◽  
Food Composition ◽  
Food Sources ◽  
Nutritional Values ◽  
United States Food ◽  
States Food ◽  
The One

In order to correctly assess the nutritional quality of a raw or manufactured food product, the first step is to obtain the associated nutritional values. Food composition databases (FCDBs) managed at national level provide values for nutrients of foods. Unfortunately, values associated with some nutrients of interest may be lacking in the FCDB of the country in which the nutritional quality must be assessed and finding values associated with nutrients for similar foods in other FCDBs is a way to deal with incompleteness. An additional issue arises because the vocabulary used to denote a given food in a given FCDB is usually different from the one used in others. In this paper, the authors address the problem of retrieving the nutritional value of foods by querying different FCDBs through FoodOn used as pivot ontology. The article presents a new food source alignment method between two FCDBs. The method has been evaluated on the French and United States food nutritional evaluation. The proposed solution for the incompleteness management task has been assessed with a real use case.

scholarly journals Is FOP Nutrition Label Nutri-Score Well Understood by Consumers When Comparing the Nutritional Quality of Added Fats, and Does It Negatively Impact the Image of Olive Oil?

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2209
Author(s):  
Morgane Fialon ◽  
Jordi Salas-Salvadó ◽  
Nancy Babio ◽  
Mathilde Touvier ◽  
Serge Hercberg ◽  
...  
Keyword(s):  
Olive Oil ◽  
Nutritional Quality ◽  
Rapeseed Oil ◽  
Negative Impact ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Online Questionnaire ◽  
Cross Sectional ◽  
Nutritional Qualities

It has been suggested that the current ranking of olive oil by Nutri-Score (C) is not in line with its nutritional quality and could have a negative impact on the sales and consumption of olive oil, especially compared to other added fats with lower nutritional qualities One of the objectives of this study is to investigate consumers’ understanding of Nutri-Score when comparing the nutritional quality of added fats, and to test whether or not Nutri-Score has a negative impact on the image and the choice of olive oil in a sample of Spanish consumers. A cross-sectional study of 486 Spanish adults (mean age ± SD: 45.8 ± 14.0 years; 48.6% women) was conducted. Subjects were recruited through a web panel provider to participate in an online questionnaire. Almost 80% of participants declared that Nutri-Score was useful for recognizing the differences in nutritional quality between the eight added fats presented in the study; 89.1% rightly identified that olive oil was among the added fats with the best nutritional quality (vs. 4.1% for rapeseed oil (Nutri-Score C), and less than 3% for other added fats (Nutri-Score D or E)). When asked about which added fat they would buy more frequently, 86.2% of participants selected olive oil. Then, after being reminded that among added fats, the Nutri-Score C given to olive oil was the best grade, a majority of participants declared that they would keep consuming olive oil as much as before (71.4%). Finally, almost 78% of participants thought that Nutri-Score should be displayed on olive oil. In conclusion, the results of our study suggest that displaying Nutri-Score on olive oil was well accepted and understood by a large majority of participants who appeared to accept the current ranking of the Nutri-Score for olive oil (Nutri-Score C).

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