Evaluation of By-Products of Potato Peel as Food Additive

Current Nutrition & Food Science ◽

10.2174/1573401317666210702110412 ◽

2021 ◽

Vol 17 ◽

Author(s):

Ferhat Yuksel ◽

Aysun Durmaz

Keyword(s):

Food Additives ◽

Food Additive ◽

Potato Peel ◽

Important Food ◽

Daily Energy Intake ◽

Nutritional Properties ◽

The World ◽

Daily Energy ◽

Important Food Source ◽

By Products

: The potato plant is an important food source produced all over the world and it provides a significant portion of daily energy intake in nourishment. In addition, a significant rate of vitamins, fibre, mineral matters, protein, and fat can be obtained by consuming potato. In this study, the production, consumption, and usage areas of potato, a crucial source of our diet, and the possibilities of using it as food additives with the nutritional properties of its peel have been investigated. Generally, potato is consumed after its peel is removed in the homes and industrial areas and many of these peels are disposed off as wastes. Studies show that potato peel has a high content of dietary fibre, protein, carbohydrate, mineral matters, vitamin, phenolic, and antioxidant. The use of potato peel as food additives have also been discussed in this study.

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Safety Evaluation and Management of Food Additives by FAO/WHO

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.726-731.812 ◽

2013 ◽

Vol 726-731 ◽

pp. 812-815

Author(s):

Bo Xu

Keyword(s):

Food Additives ◽

Safety Evaluation ◽

Food Additive ◽

International Standards ◽

World Food ◽

Food Control ◽

Extensive Evaluation ◽

Food Standards ◽

Supervision And Management ◽

The World

Safety and management of additives used in food have become important issues of public and administrative concern. The most important thing to say is that the use of food additives should be controlled by law. An extensive evaluation on the safety of new additives must be carried out before they are allowed to use in food. This paper discusses the safety evaluation and management system for food additives adopted by the FAO/WHO Codex committees, introduces the internationally standards, guidelines, codes and recommendations established by the Joint FAO/WHO Food Standards Programme with the purpose of protecting the health of consumers and ensuring fair practices in the world food trade. The conclusion is that these international standards and codes have become the global reference for national food control agencies in performing their food additive supervision and management responsibilities on behalf of the consumers.

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Dietary Patterns Derived from UK Supermarket Transaction Data with Nutrient and Socioeconomic Profiles

Nutrients ◽

10.3390/nu13051481 ◽

2021 ◽

Vol 13 (5) ◽

pp. 1481

Author(s):

Stephen D. Clark ◽

Becky Shute ◽

Victoria Jenneson ◽

Tim Rains ◽

Mark Birkin ◽

...

Keyword(s):

Dietary Patterns ◽

Salt Intake ◽

Daily Energy Intake ◽

Transaction Data ◽

The United Kingdom ◽

The World ◽

Daily Energy ◽

Purchase Patterns ◽

The Uk ◽

Loyalty Card

Poor diet is a leading cause of death in the United Kingdom (UK) and around the world. Methods to collect quality dietary information at scale for population research are time consuming, expensive and biased. Novel data sources offer potential to overcome these challenges and better understand population dietary patterns. In this research we will use 12 months of supermarket sales transaction data, from 2016, for primary shoppers residing in the Yorkshire and Humber region of the UK (n = 299,260), to identify dietary patterns and profile these according to their nutrient composition and the sociodemographic characteristics of the consumer purchasing with these patterns. Results identified seven dietary purchase patterns that we named: Fruity; Meat alternatives; Carnivores; Hydrators; Afternoon tea; Beer and wine lovers; and Sweet tooth. On average the daily energy intake of loyalty card holders -who may buy as an individual or for a household- is less than the adult reference intake, but this varies according to dietary purchase pattern. In general loyalty card holders meet the recommended salt intake, do not purchase enough carbohydrates, and purchase too much fat and protein, but not enough fibre. The dietary purchase pattern containing the highest amount of fibre (as an indicator of healthiness) is bought by the least deprived customers and the pattern with lowest fibre by the most deprived. In conclusion, supermarket sales data offer significant potential for understanding population dietary patterns.

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Dissection of the potential pharmacological function of neohesperidin dihydrochalcone – a food additive – by in vivo substances profiling and network pharmacology

Food & Function ◽

10.1039/d1fo00104c ◽

2021 ◽

Author(s):

Feng-Xiang Zhang ◽

Yu-Lin-Lan Yuan ◽

Shuang-Shuang Cui ◽

Min Li ◽

Xuan Tan ◽

...

Keyword(s):

Side Effects ◽

Daily Life ◽

Food Additives ◽

Food Additive ◽

Network Pharmacology ◽

The World ◽

Pharmacological Function

Food additives are widely used in our daily life, and the side-effects caused by them have gained extensive attention around the world.

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Variabilidad genética en mamey (Pouteria sapota (JAQ.) H.E. Moore & Stearn) basada en marcadores moleculares y morfología de fruto

e-CUCBA ◽

10.32870/ecucba.vi16.192 ◽

2021 ◽

Vol 8 (16) ◽

pp. 6-11

Author(s):

Manuel Alejandro Rodríguez-Gaytán ◽

◽

Víctor Manuel Medina-Urrutia ◽

Martha Isabel Torres-Morán

Keyword(s):

Genetic Variability ◽

Central America ◽

Issr Markers ◽

The State ◽

Important Food ◽

The World ◽

Tropical Areas ◽

Important Food Source ◽

High Level ◽

Degree Of Differentiation

The mamey (Pouteria sapota (Jacq.) H.E. Moore & Stearn) has been an important food source in Mexico and Central America from where it originates, as well as in other tropical areas of the world where it has been introduced. Despite the importance of this phytogenetic resource and the variability that has been previously reported, parameters of genetic variability and diversity have not been established that allow for sustainable development and commercial exploitation plans to be carried out. The objective of this work was to determine the genetic variability in a population of mamey from the state of Colima, based on molecular markers and characteristics of the fruit. A sample of plants from the state of Yucatán was used as reference germplasm with the origin. It was found that there is a high level of intrapopulation genetic variability and a considerable degree of differentiation in terms of allelic frequencies between the samples from Colima and Yucatán, the ISTR and ISSR markers proved to be useful in the segregation of the samples based on their origin.

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Is the Time of Food Consumption Associated with BMI and/or Total Daily Energy Intake?

PsycEXTRA Dataset ◽

10.1037/e509012013-199 ◽

2004 ◽

Author(s):

Barbara Roebothan ◽

Joanne Sullivan

Keyword(s):

Energy Intake ◽

Food Consumption ◽

Daily Energy Intake ◽

Daily Energy

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Micellization Behaviour of Cationic Surfactants in the Presence of Food Additives: Conductance and Spectroscopic Investigations

Current Physical Chemistry ◽

10.2174/1877946810999200813191720 ◽

2020 ◽

Vol 10 ◽

Author(s):

Sonika Arti ◽

Neha Aggarwal

Keyword(s):

Glutamic Acid ◽

Cationic Surfactants ◽

Hydrophobic Interactions ◽

Food Additives ◽

Specific Conductance ◽

Food Additive ◽

Nmr Studies ◽

Degree Of Ionization ◽

Increase With Increase ◽

Micellization Process

Aim: The micellization behavior of cationic surfactants have been studied in the presence of food additives. Objectives: Micellization behaviour of cationic surfactants, cetyltrimethylammonium bromide (CTAB) and tetradecyltrimethylammonium bromide (TTAB) has been studied in water and in various concentrations of salts (food additives) L-glutamic acid, sodium propionate, sodium citrate tribasic dihydrate and disodium tartrate dihydrate at (298.15, 308.15 and 318.15) K. Methods: Two methods used in the present study are specific conductance measurements and spectroscopy (NMR) studies. Results: From the specific conductance(κ), various parameters such as critical micelle concentration (CMC), degree of ionization of micelle (α), standard Gibbs free energy (ΔGom), enthalpy (ΔHom), and entropy (ΔSom) of micellization have also been calculated. Thermodynamic parameters related to the micellization process were also analyzed through NMR studies. Conclusion: The CMC values are influenced by the presence of food additive. The magnitude of CMC values increase with increase in concentration of food additive. In all the cases, enthalpy of micellization, ∆Hom values are found to be negative whereas entropy of micellization, ∆S om values are positive which indicate that hydrophobic interactions play a major role in the micellization process. Also, NMR studies reveal that tartrate and citrate are more hydrated than glutamic acid and propionate, resulting in more downfield shift.

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By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽

10.3390/molecules25010070 ◽

2019 ◽

Vol 25 (1) ◽

pp. 70 ◽

Cited By ~ 2

Author(s):

Natália Conceição ◽

Bianca R. Albuquerque ◽

Carla Pereira ◽

Rúbia C. G. Corrêa ◽

Camila B. Lopes ◽

...

Keyword(s):

Chemical Composition ◽

Phenolic Compounds ◽

Food System ◽

Food Additives ◽

Added Value ◽

Phenolic Profile ◽

Food Ingredients ◽

Myrciaria Dubia ◽

By Products ◽

Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

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Effects of a Protein-Rich, Low-Glycaemic Meal Replacement on Changes in Dietary Intake and Body Weight Following a Weight-Management Intervention—The ACOORH Trial

Nutrients ◽

10.3390/nu13020376 ◽

2021 ◽

Vol 13 (2) ◽

pp. 376

Author(s):

Martin Röhling ◽

Andrea Stensitzky ◽

Camila L. P. Oliveira ◽

Andrea Beck ◽

Klaus Michael Braumann ◽

...

Keyword(s):

Dietary Intake ◽

Energy Intake ◽

Lifestyle Intervention ◽

Weight Change ◽

Protein Intake ◽

Daily Energy Intake ◽

Meal Replacement ◽

Daily Energy ◽

Protein Rich

Although meal replacement can lead to weight reduction, there is uncertainty whether this dietary approach implemented into a lifestyle programme can improve long-term dietary intake. In this subanalysis of the Almased Concept against Overweight and Obesity and Related Health Risk (ACOORH) study (n = 463), participants with metabolic risk factors were randomly assigned to either a meal replacement-based lifestyle intervention group (INT) or a lifestyle intervention control group (CON). This subanalysis relies only on data of participants (n = 119) who returned correctly completed dietary records at baseline, and after 12 and 52 weeks. Both groups were not matched for nutrient composition at baseline. These data were further stratified by sex and also associated with weight change. INT showed a higher increase in protein intake related to the daily energy intake after 12 weeks (+6.37% [4.69; 8.04] vs. +2.48% [0.73; 4.23], p < 0.001) of intervention compared to CON. Fat and carbohydrate intake related to the daily energy intake were more strongly reduced in the INT compared to CON (both p < 0.01). After sex stratification, particularly INT-women increased their total protein intake after 12 (INT: +12.7 g vs. CON: −5.1 g, p = 0.021) and 52 weeks (INT: +5.7 g vs. CON: −16.4 g, p = 0.002) compared to CON. Protein intake was negatively associated with weight change (r = −0.421; p < 0.001) after 12 weeks. The results indicate that a protein-rich dietary strategy with a meal replacement can improve long-term nutritional intake, and was associated with weight loss.

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