scholarly journals Nutritional quality of some non-alcoholic beverages from the Romanian market

2022 ◽  
Vol 3 (1) ◽  
pp. 1-6
Author(s):  
Florica Busuricu ◽  
Verginica Schroder ◽  
Doina Margaritti ◽  
Andreea Hortensa Anghel ◽  
Sirma Tomos

In the recent years, young consumers choose to consume from the category of soft drinks, without acknowledging that their health may be endangered. To this end, we aim to contribute to the real scientific estimation of the nutrient intake from a number of 20 waters with vitamins and minerals having a reduced addition of fruit extract (1-3%), compared to juices that have 10-30 % fruits extract, from those sold in Romania. We analyzed the presentation of the nutritional declaration, the quality of the additives and the profiling of nutrients through the SENS system. The obtained results classify the products in the category of those with low energy value and in the category “significant sources of vitamins and minerals”; there are from food classes 2 and 4, as a nutritional profile

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 3291
Author(s):  
Ujué Fresán ◽  
Holly Rippin

Plant-based cheese is one of the most increasingly consumed dairy alternatives. Evidence is lacking on their nutritional quality. We aimed to evaluate the nutritional composition of the plant-based cheese options available in Spanish supermarkets, and how they compare with dairy cheese. An audit of plant-based cheese alternatives has been conducted in seven of the most common supermarkets. For each product, the nutritional content per 100 g and ingredients were collected. Data on generic dairy cheese were retrieved from the BEDCA website. Descriptive statistics (median, minimum and maximum) were used to characterize the plant-based cheese products, for both all the products and grouped by main ingredients (i.e., coconut oil, cashew nuts and tofu). Mann–Whitney U tests were used for comparisons between dairy and different types of plant-based cheese. The coconut oil-based products (the large majority of plant-based cheese products, n = 34) could not be considered as healthy foods. Their major ingredients were refined coconut oil and starches and were high in saturated fats and salt. The other smaller groups, cashew nut- (n = 4) and tofu-based (n = 2), showed a healthier nutritional profile. Replacing dairy cheese with these groups could be nutritionally beneficial. Future investigations should address the health effects of substituting dairy cheese with these products.


2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Fernanda Helena Marrocos Leite ◽  
Laís Amaral Mais ◽  
Camila Zancheta Ricardo ◽  
Giovanna Calixto Andrade ◽  
Julia Soares Guimarães ◽  
...  

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 597 ◽  
Author(s):  
Ursula Gonzales-Barron ◽  
Rody Dijkshoorn ◽  
Maikel Maloncy ◽  
Tiane Finimundy ◽  
Ricardo C. Calhelha ◽  
...  

Although the nutritional profile, bioactivities, and uses of mesquite pod flour from various Prosopis species have been studied, limited research has been conducted on Prosopis pallida (Humb, & Bonpl. Ex Willd.) Kunth mesquite flour. This study aimed to characterize the nutritional quality and bioactive properties of P. pallida pod flour and to assess its technological performance in breadmaking as a partial replacer of white wheat flour. Peruvian P. pallida mesquite flour was found to have an appealing nutritional profile, with high contents of dietary fiber (29.6% dw) and protein (9.5% dw), and low contents of fat (1.0% dw) and carbohydrates (57.6% dw). It is a source of palmitic (12.6%), oleic (35.5%), and linoleic acids (45.8%), α-, β-, and γ- tocopherols, and contains phenolic compounds such as apigenin glycoside derivatives with proven antioxidant capacities. Extracts of P. pallida flour were also found to have antimicrobial and antifungal effects and did not show hepatoxicity. When formulated as a wheat flour replacer, increasing mesquite flour levels yield composite doughs of lower stickiness and extensibility, and composite breads of lower elasticity (p < 0.01). However, up to a level of 10%, mesquite flour significantly increases loaf volume, reduces crumb hardness, and produces a more uniform crumb of small size alveoli (p < 0.01). Considering the purpose of improving the nutritional and technological quality of wheat flour bread, the addition of P. pallida pod flour can be highly recommended.


2016 ◽  
Vol 16 (1) ◽  
Author(s):  
Sofía Rincón-Gallardo Patiño ◽  
Lizbeth Tolentino-Mayo ◽  
Eric Alejandro Flores Monterrubio ◽  
Jennifer L Harris ◽  
Stefanie Vandevijvere ◽  
...  

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2695
Author(s):  
Gilda Aiello ◽  
Yuchen Li ◽  
Ruoxian Xu ◽  
Giovanna Boschin ◽  
Grazina Juodeikiene ◽  
...  

The manufacture of plant-based drinks has the drawback of a huge production of underexploited press cakes. In particular, the oat press cake is mainly used in feed formulation, whereas added-value applications in human nutrition are scarce. Considering that enzymatic treatments may be useful to improve the nutritional quality of these insoluble byproducts, this study aimed to evaluate whether the treatment with some food-grade enzymes, such as amylase, cellulase/xylanase, protease, and their combination, may be useful to achieve this goal. Proteomic and peptidomic studies showed that the enzymatic treatments improved the protein extraction yields and induced a release of low molecular weight (LMW) peptides that were demonstrated to provide a useful antioxidant activity. In the treated oat press cake proteins, the concentration of the bound phenolic compounds was decreased, with the exception of caffeic acid, which was increased, and avenanthramides, which remained unchanged. Finally, the enzymatic treatment decreased the concentration of phytic acid. All these results indicate that the enzymatic treatments may be useful to ameliorate the nutritional profile of these protein ingredients, before their inclusion in different food products.


Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1273 ◽  
Author(s):  
Margherita Dall’Asta ◽  
Donato Angelino ◽  
Nicoletta Pellegrini ◽  
Daniela Martini

The market for organic products is growing rapidly, probably attributable to the general customer perception that they are healthier foods, with a better nutritional profile than conventional ones. Despite this, the available studies show limited differences in the nutrient profile of organically and conventionally primary food products. Apart from this literature, no studies have focused on the nutrition profile of commercially prepacked foods. Thus, the aim of the present survey was to compare the nutritional quality intended as nutrition facts of organic and conventional prepacked foods sold in Italy. A total of 569 pairs of prepacked products (organic and their conventional counterparts) were selected from nine food categories sold by online retailers. By comparing organic and conventional products in the “pasta, rice and other cereals” category, the former were lower in energy, protein, and higher in saturates compared to the latter. Organic “jams, chocolate spreads and honey” products were lower in energy, carbohydrates, sugars and higher in protein than their regular counterparts. No differences were found for energy, macronutrients and salt for other categories. Therefore, based on the mandatory information printed on their packaging, prepacked organic products are not of a superior nutritional quality than conventional ones, with just a few exceptions. Consequently, the present study suggests that organic certification cannot be considered an indication of better overall nutritional quality. Further studies examining the nutritional quality of organic foods, taking into account the ingredients used, might better explain the results obtained.


Nutrients ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 159
Author(s):  
Jing Wu ◽  
Klaus Fuchs ◽  
Jie Lian ◽  
Mirella Haldimann ◽  
Tanja Schneider ◽  
...  

In light of the globally increasing prevalence of diet-related chronic diseases, new scalable and non-invasive dietary monitoring techniques are urgently needed. Automatically collected digital receipts from loyalty cards hereby promise to serve as an objective and automatically traceable digital marker for individual food choice behavior and do not require users to manually log individual meal items. With the introduction of the General Data Privacy Regulation in the European Union, millions of consumers gained the right to access their shopping data in a machine-readable form, representing a historic chance to leverage shopping data for scalable monitoring of food choices. Multiple quantitative indicators for evaluating the nutritional quality of food shopping have been suggested, but so far, no comparison has validated the potential of these alternative indicators within a comparative setting. This manuscript thus represents the first study to compare the calibration capacity and to validate the discrimination potential of previously suggested food shopping quality indicators for the nutritional quality of shopped groceries, including the Food Standards Agency Nutrient Profiling System Dietary Index (FSA-NPS DI), Grocery Purchase Quality Index-2016 (GPQI), Healthy Eating Index-2015 (HEI-2015), Healthy Trolley Index (HETI) and Healthy Purchase Index (HPI), checking if any of them performs differently from the others. The hypothesis is that some food shopping quality indicators outperform the others in calibrating and discriminating individual actual dietary intake. To assess the indicators’ potentials, 89 eligible participants completed a validated food frequency questionnaire (FFQ) and donated their digital receipts from the loyalty card programs of the two leading Swiss grocery retailers, which represent 70% of the national grocery market. Compared to absolute food and nutrient intake, correlations between density-based relative food and nutrient intake and food shopping data are stronger. The FSA-NPS DI has the best calibration and discrimination performance in classifying participants’ consumption of nutrients and food groups, and seems to be a superior indicator to estimate nutritional quality of a user’s diet based on digital receipts from grocery shopping in Switzerland.


Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1443
Author(s):  
Susana del Pozo de la Calle ◽  
Isabel Alonso Ledesma ◽  
Olivier Nuñez ◽  
Adela Castelló Pastor ◽  
Virginia Lope Carvajal ◽  
...  

In Spain, the health crisis caused by the COVID-19 pandemic led to the declaration of a state of alarm in the whole country in 2020; in this context, a nationwide lockdown was implemented, potentially altering the dietary habits of the population. The aims of this study were to describe the diet and its nutritional quality in Spanish households during the first COVID-19 epidemic wave and to compare them with the same period in 2019. Data on monthly foods and beverages household purchases in 2019 and 2020 were obtained from the nationwide Food Consumption Surveys. In April, there was an average increase, compared with 2019, of more than 40% for all food groups, with significant peaks in: alcoholic beverages (75%), appetizers (60%), eggs (59%), sugar and sweets (52%), and vegetables (50%). In March, the greatest peak was for pulses, with a 63% increment. The mean energy value of purchased foods in April was 2801 kcal/person/day, corresponding to an increase of 771 kcal/person/day (+38%), compared to the same month of 2019 (March and May: +520 kcal (+26%), June: +343 kcal (+18%)). Regarding nutrient density, there was a reduction in calcium, iodine, zinc, selenium, riboflavin, vitamins B12, D, A, especially retinol, and an increase in fibre, sodium, folic acid, carotenes and vitamin E. Alcohol content per 1000 kcal increased by more than 20% from April to July. Food purchase patterns in Spanish households changed during lockdown and after it, with no appreciable improvement in the quality of the diet.


The author analyzes the reasons that objectively reduce the importance and quality of the organizational and technological solutions of work production plans and the content of their main documents. Based on a generalization of practical experience, one of the real ways of increasing the level of work production plans is proposed as a result of the development of "The Unified Rules for Work Production on the Site" as part of the construction organization project, in the form of fundamental requirements, followed by the inclusion of this document in the work production plan as an input document. The structure and content of the Unified Rules are described with the disclosure of the main documents - calendar plans of work, construction master plans, technological schemes of works. The first section of the document contains requirements for the content of tasks for the development of the project of work execution, the order of its approval, and requirements for the quality of solutions. The second section presents principal solutions, methods of work execution and their technological schemes. The organizational and technological solutions adopted in the proposed document are specified and detailed by the General Contractor Construction Organization with due regard for the resource capabilities and the actual conditions of construction or reconstruction.


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